Mellow, Colby cheese, no mushrooms, just the way my MIL loves it. I make this casserole ahead for a change of pace for my MIL. This grew out of Johnny Marzetti in Jean Anderson's American Century Cookbook.
05Add onion and garlic. Stir-fry until limp, about 3 minutes.
06Add chopped bell pepper and stir-fry about 5 minutes.
07Add beef and cook and stir, breaking up clumps, until no longer red, about 5 minutes.
08Drain the beef mixture in a fine mesh colander due to the volume of high water content onions and bell peppers.
09Off heat, mix in tomato sauce, and all but 1 cup cheese.
10Transfer to baking dish, add bow ties, and toss gently but thoroughly to mix.
11Scatter remaining 1 cup cheese on top. (Add grated parmesan cheese if more is needed.).
12Bake, uncovered, until browned and bubbling, 35-40 minutes, and serve.
13Serves 6.
14Due to the high moisture content of the onions and bell peppers, this recipe does not freeze as well as other versions of this casserole. If you do freeze it, please reheat in the oven, not the microwave.