-
1
Bring a large pot of heavily salted water to a boil over high heat.
-
2
Heat the oven to 400 degrees F and arrange a rack in the middle.
-
3
Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven.
-
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.
-
5
Add the tomato paste, stir to combine, and cook until the raw flavor has cooked out, about 1 minute.
-
6
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.
-
7
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).
-
8
Drain and rinse with cold water until no longer steaming; set aside.
-
9
Add the flour to the beef mixture and cook, stirring occasionally, until the raw taste has cooked out of the flour, about 2 minutes.
-
10
Add the milk, tomatoes and their juices, and broth or stock, stir to combine, and bring to a simmer.
-
11
Add the cooked pasta and 1 1/2 cups of the cheese and stir to combine.
-
12
Continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 1 minute.
-
13
Taste and season with salt and pepper as needed.
-
14
Transfer to a 5-quart baking dish, sprinkle with the remaining 1 1/2 cups of cheese, and bake until bubbling and lightly browned on top, about 25 to 30 minutes.
-
15
Transfer to a wire rack and let cool for 5 minutes before serving.
