Cheesy Beef and Tomato Bake

Meanwhile, wash and dry all produce.* Core, then cut the bell peppers into 1/2-inch pieces. Thinly slice the green onions.

Heat a large non-stick pan over medium-high heat. When pan is hot, add 1/2 tbsp oil, then the ground beef and Italian seasoning. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Season with salt and pepper. When beef is finished cooking, carefully pour off all but 1 tbsp of fat from pan.

Add the tomato paste, bell peppers and half the green onions to the pan with the beef. Cook, stirring occasionally, until peppers are tender-crisp, 3-4 min. Add the diced tomato. Cook, stirring often until the tomatoes are warmed through, 1-2 min.

Grease a 9x13 baking pan with 1/2 tsp oil. In a large bowl, mix the rigatoni with the sour cream and half the Parm. Season with salt and pepper. Transfer the pasta to the greased baking dish. Top with the beef and pepper mixture. Sprinkle over the mozzarella cheese. Broil in the middle of the oven until the cheese melts, 3-4 min.