BEEF RIGATONI BAKE

6 ounces (2 cups) uncooked rigatoni (pasta tubes with ridges)
1 pound lean ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
1 (28 ounce) can Progresso crushed tomatoes, undrained
1/2 teaspoon dried dill weed* (optional)
2 ounces shredded mozzarella cheese (1/2 cup)

Heat oven to 375 degrees F. Spray 2-quart casserole with nonstick cooking spray.

In large saucepan, cook rigatoni to desired doneness as directed on package. Drain; return to saucepan.

Meanwhile, in large skillet, cook ground beef, onion, bell pepper and garlic until beef is browned and thoroughly cooked, stirring frequently. Drain.

Add ground beef mixture, tomatoes and dill to cooked rigatoni; mix w ell. Pour into sprayed casserole. Cover.

Bake at 375 degrees F for 30 minutes. Uncover; sprinkle with cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted.

*Ingredient Info:
Famous for flavoring pickles, dill gives this beef and pasta bake a light fresh flavor. Fresh dill may be used in this recipe, but it loses its flavor quickly during cooking. If you do use fresh instead of dried dill, wait to stir in 1 1/2 teaspoons of chopped fresh dill until the last 5 minutes of baking time.

Makes 5 servings (1 1/2 cups each)
Adapted from source: Pillsbury Classics, January 2001