Beef-and-Pasta Casserole

Ingredients

• 0.5 teaspoon pepper black
• 0.5 cup bread crumbs 
• 28 oz canned tomatoes canned
• 1 clove garlic minced
• 1.5 teaspoons kosher salt 
• 1.5 pounds ground beef lean
• 1.5 tablespoons olive oil 
• 0.5 cup onion finely chopped
• 0.5 teaspoon oregano dried
• 0.3 cup parmesan grated
• 8 ounces rotini pasta 
• 5 oz cheddar shredded

Equipment

• bowl
• frying pan
• pot
• broiler
• colander

Directions

1. In a large pot of boiling salted water, cook pasta, stirring occasionally, until al dente, about 10 minutes.
2. Drain and set aside. In a bowl, mix bread crumbs and Parmesan; set aside.
3. In a 3-quart ovenproof pot, heat oil over medium heat.
4. Add onion and garlic and cook for 4 minutes. Increase heat to medium-high, add ground beef and cook until beef is well browned, about 7 minutes. Scrape beef into a colander to drain off excess fat. Wipe out pan and return beef to pan; reduce heat to medium.
5. Preheat broiler. Stir tomatoes, salt, oregano and pepper into beef and cook for 3 minutes.
6. Add reserved pasta and mix. Cook for 2 to 3 minutes to heat pasta.
7. Remove from heat and stir in Cheddar.
8. Top pasta with reserved bread-crumb mixture and cook under broiler until golden brown, 2 to 3 minutes.
9. Serve immediately.