Ingredients
6
6 servings
- •1 (16 ounce) package penne pasta
- •1 tablespoon olive oil
- •1 pound ground beef
- •1 small onion, chopped
- •1 red bell pepper, chopped
- •1 green bell pepper, chopped
- •1 tablespoon paprika
- •2 teaspoons garlic powder
- •2 teaspoons kosher salt
- •2 cans tomato sauce
- •1 cup ketchup
- •1 teaspoon yellow mustard
- •2 tablespoons Worcestershire sauce
- •1 tablespoon brown sugar
- •2 cups frozen whole-kernel corn
- •1.5 cups shredded Colby-Jack cheese
- •cooking spray
Instructions
- Gather ingredients and preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to package directions for al dente. Drain.
- While pasta cooks, heat oil in a large Dutch oven over medium-high. Add beef and cook, stirring often to crumble, until no longer pink, about 5 minutes.
- Stir in onion, bell peppers, paprika, garlic powder, and salt; cook, stirring occasionally, until vegetables are softened, about 4 minutes.
- Stir in tomato sauce, ketchup, mustard, Worcestershire, and brown sugar; bring to a boil over medium-high. Reduce heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes.
- Remove from heat, stir in cooked pasta, corn, and 3/4 cup of the cheese.
- Coat a 9x13-inch baking dish with cooking spray; transfer beef and pasta mixture into the dish. Sprinkle evenly with remaining 3/4 cup cheese.
- Bake in preheated oven until heated through and cheese is melted, about 20 minutes.
- Serve warm and enjoy!
Nutritional Facts
Per 6 servings
- Calories: 711
- Carbohydrate: 59g
- Fat: 33g
- Fiber: 7g
- Protein: 47g
- Sugar: 19g
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