• 1 pound ground meat **454 g/ 16 oz. Use ground beef or ground turkey. We used ground turkey.
• 2 cups macaroni pasta **recipe not tested with gluten free macaroni pasta.
• 1 cup onion **yellow onion roughly chopped.
• 1 cup red bell pepper **finely chopped.
• 1 tbsp garlic **minced.
• 16 ounce tomato sauce **452 g. I used 2 small cans tomato sauce each 8 oz.
• 14.5 ounce fire roasted tomatoes **411 g. Diced tomatoes used from the can along with the juices. Check notes BELOW FOR SUB.
• 3 tbsp Tomato Paste
• 2 tbsp Worcestershire sauce **sub it with 1 tbsp regular soy sauce or tamari,
• 1 cup cheddar cheese **we used sharp cheddar.
• 3 tbsp Olive Oil **use light or cooking olive oil.
• salt **use according to your personal preference.

Seasonings

• ½ tbsp Paprika **not smoked paprika.
• ½ tbsp Italian seasoning
• ½ tsp oregano
• 2 tsp red pepper flakes **skip if heat intolerant or use just ½ tsp for a mild kick.
• 1 tsp cayenne pepper **skip if heat intolerant.
• 1 tsp ground black pepper

Liquid

• 1 cup Water **warm.
• ½ tbsp Better Than Bouillon **stirred well in the warm water to make an instant homemade chicken stock. We used better than bouillon chicken base.