Cook pasta according to package directions; drain and set aside.
Cook beef, next 4 ingredients, and 1/2 tsp. salt in a Dutch-oven over medium-high heat, stirring often, 10 minutes or until meat is browned and vegetables are tender.
Stir in tomatoes, next 5 ingredients, and remaining 1 tsp. salt. Bring to a boil; reduce heat, and simmer 15 minutes.
Combine tomato mixture and pasta; spoon into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with cheese.
Bake, uncovered, at 400º for 30 minutes or until bubbly and thoroughly heated.
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