Overnight Rotini Bake

• 1 12 lbs lean ground beef
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes, undrained
• 2 cups hot water
• 1 envelope onion soup mix
• 1 teaspoon italian seasoning
• 3 cups uncooked rotini pasta
• 1 12 cups shredded Italian cheese blend or 1 12 cups mozzarella cheese

1. Spray a 13x9 inch glass or ceramic baking dish with non-stick cooking spray; set aside.
2. In a pot, cook the beef, onion, bell pepper and garlic over med-high heat; stir mixture frequently and cook until the meat is browned; drain.
3. Mix in the tomatoes, water, soup mix, Italian seasoning, and pasta.
4. Spoon mixture into the prepared baking dish.
5. Cover with aluminum foil and make sure dish is covered tightly.
6. Refrigerate for at least 8 hours and no more than 24 hours.
7. Bake in a 375 oven for 45 minutes.
8. Sprinkle with cheese and bake uncovered for 10 minutes or so until the cheese is melted.

lean ground beef, onion, green bell pepper, garlic, tomatoes, water, onion soup, italian seasoning, rotini pasta, italian cheese

Taken from www.food.com/recipe/overnight-rotini-bake-92905 (may not work)