Cheesy & Beefy Tomato Corkscrew Pasta Bake

• 1 pkg. (16 oz.) cavatappi, uncooked
• 1 Tbsp. olive oil
• 1 onion, chopped
• 1 green pepper, chopped
• 3 cloves garlic, minced
• 3/4 lb. lean ground beef Safeway 1 lb For $5.99 thru 02/09
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 cup CLASSICO Tomato and Basil Pasta Sauce
• 1/3 cup KRAFT Grated Parmesan Cheese, divided
• 1 tsp. dried oregano leaves
• 1/2 tsp. crushed red pepper
• 8 oz. VELVEETA, cut into 1/2-inch cubes

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.
4. or until crisp-tender, stirring frequently.
5. Add meat; cook until browned, stirring occasionally.
6. Add diced tomatoes, pasta sauce, 2 Tbsp.
7. Parmesan and seasonings; mix well.
8. Simmer on medium-low heat 10 min., stirring occasionally.
9. Heat oven to 350 degrees F. Drain pasta.
10. Add to meat mixture in skillet; stir to evenly coat.
11. Spoon half the pasta mixture into 3-qt.
12. casserole sprayed with cooking spray; cover with half the VELVEETA.
13. Repeat layers; cover.
14. Bake 20 to 25 min.
15. or until heated through, uncovering for the last 10 min.
16. Sprinkle with remaining Parmesan.

cavatappi, olive oil, onion, green pepper, garlic, lean ground beef, tomatoes, tomato, parmesan cheese, oregano, red pepper, velveeta

Taken from www.kraftrecipes.com/recipes/cheesy-beefy-tomato-corkscrew-pasta-bake-126857.aspx (may not work)