Chop Suey Pasta

Chop Suey Pasta 3/4 pound (12 ounce) small pasta shape, like small shells or elbows 2 tablespoons vegetable oil 1 cup chopped celery 1 cup chopped green bell pepper 1 pound ground beef 1 (10-1/2 ounce) can condensed tomato soup Salt to taste Black pepper to taste 2 cups (8 ounces) shredded Cheddar cheese, divided Preheat oven to 350 degrees F. Coat a 2-quart casserole dish with cooking spray. In a large pot of boiling salted water cook pasta to desired doneness; drain and place in a large bowl. Meanwhile, in a large skillet, heat oil over medium-high heat; saute celery and green pepper until tender, then drain off excess fat. Return vegetables to skillet and add ground beef; cook beef until no pink remains. Add ground beef-vegetable mixture to pasta. Gently stir in tomato soup, add salt and pepper, then stir in 1 cup of shredded Cheddar cheese. Place mixture in aprepared 2-quart casserole dish and top with remaining 1 cup of Cheddar cheese. Bake 30 minutes. Serve hot.