INGREDIENTS
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1 pouch elbow pasta
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1 tablespoon vegetable oil
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2 pounds lean ground beef
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1 cup diced bell pepper
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1 cup diced onion
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1 tablespoon minced garlic
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1 tablespoon Worcestershire sauce
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1 teaspoon Italian spice mix
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 (16-ounce) can diced tomatoes, undrained
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2 cups shredded Cheddar cheese, divided
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1 (16-ounce) can tomato sauce