Ingredients:
1 pound ground beef
1 pound rotini pasta
1 block (16 ounces) Velveta cheese, cubed
1 cup heavy cream
1 can (10.5 ounces) cream of mushroom soup
1 cup bell peppers, diced (assorted colors)
1 cup onions, finely chopped
2 cloves garlic, minced
1 teaspoon your favorite seasoning blend (such as Italian seasoning, Cajun seasoning, or a mix of garlic powder, onion powder, and paprika)
Salt and pepper, to taste
1 cup shredded cheddar cheese (for topping)
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook the Pasta: Cook the rotini pasta according to the package instructions. Drain and set aside.
Brown the Ground Beet: In a large skillet over medium heat, brown the ground beef, breaking it apart with a spatula as it cooks. Drain excess fat.
Sauté Vegetables: Add the chopped onions, bell peppers, and minced garlic to the skillet with the ground beef. Sauté until the vegetables are tender.
Add Creamy Elements: Reduce the heat to low. Add the cubed Velveta cheese, heavy cream, and cream of mushroom soup to the skillet. Stir continuously until th cheese is melted and the mixture is smooth.
Seasoning: Mix in your chosen seasoning blend. Season with salt and pepper to taste. Adjust the seasonings according to your preference.
Combine Pasta and Sauce: Add the cooked rotini pasta to the skillet, tossing it gently to coat the pasta evenly with the creamy beef and cheese mixture.
Transfer to Baking Dish: Transfer the mixture to a greased baking dish, spreading it evenly.
Top with Cheese: Sprinkle shredded cheddar cheese over the top of the pasta.
Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly, and the edges are golden brown.
Serve: Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh herbs or additional seasonings if desired.
Enjoy: Dig in and savor the creamy, cheesy goodness of this inspired pasta bake!
