3 cups uncooked rotini pasta (8 oz)
1 lb lean (at least 80%) ground beef
1 large onion, chopped (1 cup)
1 teaspoon garlic powder
1/2 teaspoon salt
1 can (14.5 oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 tablespoon sugar
1 cup shredded American-Cheddar cheese blend (4 oz)
1. Heat oven to 350°F. Cook and drain pasta as directed on package.
2. Meanwhile, in 10-inch skillet, cook beef, onion, garlic powder and salt over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
3. Stir in tomatoes, tomato sauce, sugar and pasta. Pour into ungreased 8-inch square (2-quart) glass baking dish.
4. Cover dish with foil. Bake 30 to 40 minutes or until bubbly around edges. Sprinkle with cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted.