• 1 lb ground beef, browned and drained
• 1 lb. dry penne pasta, cooked and drained according to package directions
• (1) 26.5 oz can of spaghetti sauce
• (1) 14 oz can petite diced tomatoes
• 1/4 cup sugar
• 1/4 cup chopped green onion tops
• 1 Tbls. dried Italian Seasoning
• 1 cup Italian cheese blend, shredded
• salt and pepper to taste
• 1/2 c. shredded cheddar cheese, optional

After you have cooked and drained your pasta and browned and drained your hamburger this recipe will come together quickly.

Mix all ingredients, except the cheese, in a 4 qt stock pot or dutch oven. Cook over medium heat until heated through, stirring occasionally.

Once your casserole is hot and ready to serve, sprinkle the Italian cheese over the top, cover with a lid for 2 minutes until the cheese has melted. Serve with your favorite salad or veggie side dish. Delicious!

• You could easily spread this in a 9×13 pan, sprinkle the cheese over the top and bake in a 350° for about 30 minutes, if you would prefer. For me, the meat was already browned, so in about 15 minutes, I had this stove to table for a “quick fix” meal.
• If what you have is mozzarella, use that instead of the Italian blend cheeses. Go with what your family likes and you have on hand.
• You could also eliminate the sugar. It is a personal preference that in this small amount, helps to cut the acidity in the tomatoes. I almost always add some to cooked tomato dishes.