1 (14.5-ounce) can diced tomatoes with roasted garlic
1 (8-ounce) can no-salt-added tomato sauce
1 (6-ounce) can no-salt-added tomato paste
1/4 teaspoon ground red pepper
4 cups cooked macaroni (8 ounces uncooked)
1 cup (4 ounces) Monterey Jack cheese with jalapeño peppers
How to Make It
Heat oil in a large Dutch oven over medium heat. Add crumbles and next 3 ingredients. Cook, stirring occasionally, until browned. Add Italian seasoning and next 5 ingredients. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally. Stir in cooked macaroni; cook until thoroughly heated. Spoon into 9 bowls and top evenly with cheese.