- 1lb lean ground meat
- 2 large or 3 medium tomatoes grated and skin discarded
- 1 tsp dried oregano
- 8 oz + longhorn cheese grated
- 8 oz pecorino cheese grated
- Centenalli pasta ( twisted elbow noodle) cooked per package instructions minus 1.5 min
- ¾ c whipping cream
Brown ground meat in cast iron skillet. Discard excess fat. Add grated tomatoes to skillet and simmer on medium heat for 10-12 min to evaporate some of the water from the tomatoes. Stir in oregano and salt and pepper to taste. In 9 x13 Pyrex pan combine pasta, meat/tomato mixture and cheeses! stir to mix well. Drizzle cream on top and stir lightly to mix. Bake at 350 covered for 40 min and then uncovered for another 10 or so.