This is such an easy recipe for those nights when you don't want to go to a lot of trouble. You can even make it a day ahead of time, and bake it the next day.
1 pound extra lean ground beef
1/2 13.25 oz box of Piccolini Mini Penne (or use whatever pasta you like)
1/2 medium onion (chopped)
1/2 medium bell pepper (chopped)
1 can tomato soup
1 can cream of mushroom soup
1 8 oz package of cream cheese (not softened)
1 TBS sugar
1 tsp dried basil
1 tsp garlic salt
1 tsp dried oregano
2 cups shredded sharp cheddar
Preheat the oven to 350 degrees. Cook pasta in salted boiling water for 7 to 10 minutes. Drain. Place pasta in a large bowl. Brown ground beef in a skillet. When beef is cooked, add the onion and pepper to the skillet and cook until vegetables are tender. Drain beef/vegetable mixture, and add it to the bowl with the pasta. To the same bowl, add tomato soup, cream of mushroom soup, sugar, basil, garlic salt, oregano, and any salt you may desire. Mix thoroughly. Grease or spray a 9 x 13 pan. Pour half of the mixture into the greased pan. Cut the cream cheese into cubes and layer it over the 1st half of the mixture in the pan. Add the remaining mixture to the pan and spread it to cover the cream cheese. Top with the cheddar cheese. Bake at 350 degrees for 30 minutes. Enjoy.