Cheesy & Beefy Tomato Corkscrew Pasta Bake

Ingredients

• 14.5 oz canned tomatoes diced undrained canned
• 16 oz pasta uncooked
• 0.5 tsp pepper red crushed
• 3 cloves garlic minced
• 1  bell pepper green chopped
• 0.8 lb ground beef lean
• 1 Tbsp olive oil 
• 1  onion chopped
• 1 tsp oregano leaves dried
• 0.3 cup parmesan cheese divided grated kraft
• 1 cup classico tomato and basil pasta sauce 
• 8 oz velveetaâ cut into 1/2-inch cubes
• 8 oz velveetaâ cut into 1/2-inch cubes

Equipment

• frying pan
• oven

Directions

1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, heat oil in large skillet on medium heat.
3. Add onions, peppers and garlic; cook 5 min. or until crisp-tender, stirring frequently.
4. Add meat; cook until browned, stirring occasionally.
5. Add diced tomatoes, pasta sauce, 2 Tbsp. Parmesan and seasonings; mix well. Simmer on medium-low heat 10 min., stirring occasionally.
6. Heat oven to 350F.
7. Drain pasta.
8. Add to meat mixture in skillet; stir to evenly coat. Spoon half the pasta mixture into 3-qt. casserole sprayed with cooking spray; cover with half the VELVEETA. Repeat layers; cover.
9. Bake 20 to 25 min. or until heated through, uncovering for the last 10 min.
10. Sprinkle with remaining Parmesan.