Baked Macaroni and Beef

Heat large nonstick skillet over medium-high heat. Add ground beef; cook, stirring and mashing to break up into small pieces, until no longer pink, about 5 minutes. Remove from heat and push ground beef to side of pan. Tilt pan slightly to let fat run down; spoon off fat.

Return skillet to medium heat. Add onion, garlic, green pepper and oregano; cook, stirring, until onion is softened, about 5 minutes. Add pasta sauce and tomato paste; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until thick enough to mound on spoon, about 20 minutes.

Meanwhile, fill large stockpot with 16 cups (4 L) water. Add 1 tbsp (15 mL) salt. Cover and bring to boil over high heat. Add macaroni and stir. Boil, uncovered, until tender but firm, about 8 minutes. Place colander in sink; wearing oven mitts, drain macaroni into colander. Shake colander to remove excess water.

Place oven rack in centre of oven; turn on heat to 375°F (190°C).

Spoon half of the macaroni into 8-inch (2 L) square glass baking dish. Spoon half of the meat sauce over top. Repeat with remaining macaroni and meat sauce. Spoon cottage cheese over top. Use back of spoon to spread evenly. Sprinkle provolone cheese evenly over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Bake until bubbly and golden, about 30 minutes. Wearing oven mitts, remove pan from oven.