#369 - Beef and Pasta Casserole

(by Shirley McNevich)

3 cups uncooked medium pasta shells
1 lb. lean ground chuck
1 cup chopped onion
1 cup chopped celery
1 minced garlic clove
1/2 tsp. salt
1 - 14.5oz. can diced tomatoes with juice
1 - 15oz. jar tomato sauce
2 tsp. white sugar
1 cup shredded Monterey Jack cheese

Preheat oven to 350 degrees. Grease an 11 x 7" baking dish. Cook pasta according to package directions until tender, then drain well. In a skillet over medium heat, brown beef with onion and celery. Add garlic and salt and cook 3 more minutes. Stir in the tomatoes, tomato sauce, white sugar and the pasta. Spoon mixture into the prepared baking dish and cover with foil. Bake for 30 to 40 minutes, or until hot and bubbly. Remove foil. Sprinkle with the cheese and bake uncovered for about 5 minutes longer, or until cheese is melted.