Preparation

• Preheat your oven to 350°F and lightly grease a 9x13 inch baking dish with butter or cooking spray. While the oven heats, finely chop the onion into ¼-inch pieces, dice the green bell pepper, and grate the cheddar cheese fresh.
• Bring a large pot of salted water to a boil and cook the egg pasta for 5-6 minutes until just barely tender. Drain the cooked pasta and set aside.
• Heat the olive oil in a large skillet over medium-high heat, then add the ground beef, chopped onion, and diced green bell pepper. Cook until the meat is no longer pink and the vegetables are softened, then add the diced tomatoes, tomato soup, Worcestershire sauce, and garlic powder.
• In the greased baking dish, spread half of the cooked pasta, followed by half of the cream cheese mixture and half of the meat sauce. Repeat the layers and top with freshly grated cheddar cheese.
• Place the casserole in the preheated oven and bake for 25-30 minutes until the cheese is melted and the edges are bubbly. Remove from the oven and let it rest for 5 minutes before serving.