Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Reserve pot; no need to wipe clean.

While pasta cooks, continue recipe.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.

Halve and peel onion. Cut halves into 1/4" dice.

Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.

Add ground beef, onions, half the garlic salt (reserve remaining for sauce), and bell peppers to hot pot. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Drain any excess liquid. Pot will be hot! Use caution.

Add tomato puree, remaining garlic salt, crushed tomatoes, a pinch of pepper, Italian seasoning, butter, and 2 cups water to hot pot. Stir to combine and bring to a simmer.

Once simmering, cover and reduce heat to medium. Stir occasionally until vegetables are tender and sauce has slightly thickened, 20-25 minutes.

Add pasta and half the cheese (reserve remaining for garnish) to hot pot. Stir occasionally until pasta is heated through, 2-3 minutes.

If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Remove from burner.

Plate dish as pictured on front of card, topping pasta with remaining cheese. Bon appétit!