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1
Bring a large pot of heavily salted water to a boil over high heat.
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2
Heat the oven to 400F and arrange a rack in the middle.
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3
Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven.
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4
Add the bell peppers, onion, garlic, measured salt, oregano, paprika, and measured pepper and cook, stirring occasionally, until the vegetables are softened but not browned, about 7 to 10 minutes.
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5
Add the ground beef, season with salt and pepper, and cook, breaking the meat into smaller pieces with a wooden spoon, until its just cooked through and no longer pink, about 5 minutes.
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6
Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually 1 or 2 minutes less than the package directions suggest (the pasta will finish cooking in the oven).
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7
Drain and rinse with cold water until no longer steaming; set aside.
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8
Add the marinara sauce, stir to combine, and bring to a simmer and remove from heat.
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9
Pour half the pasta into the bottom of a 5 quart baking dish.
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10
Add 3 cups of the sauce to the pasta and stir.
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11
Sprinkle half the cheese over the top.
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12
Dump the rest of the pasta in the dish and carefully pour the rest of the sauce over the top, evenly.
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13
Sprinkle the rest of the cheese on top and place uncovered in the oven.
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14
Bake 25 minutes or until lightly browned on top.
