Step 1

Preheat oven to 350°F (177°C). Spray the 11x14-inch baking dish with nonstick cooking spray.

Step 2

Cook pasta (16 ounces) according to package directions in salted water until al dente. Drain thoroughly.

Step 3

In a large nonstick skillet, on medium heat, add the vegetable oil (1-2 tablespoons) and cook the onion (1 cup) and green pepper (1 /2 cup) until the veggies are beginning to soften. Add the beef (2 pounds) to the skillet. Sprinkle meat and veggies with salt (1/2 teaspoon), pepper (1/2 teaspoon), and garlic powder (1 1/2 teaspoons). Cook until there is no longer any pink in the meat, about 10 minutes. Drain excess fat.

Step 4

Dry the pasta pot then use it to mix together condensed tomato soup (2 cans), water (1 1/2 cups), chili sauce (3/4 cup), Sriracha sauce (1 teaspoon), and 1 cup cheddar cheese, 1 cup mozzarella cheese until combined. Stir in drained noodles and beef mixture. Transfer to a greased 11x14 baking dish.

Step 5

Sprinkle the top of the casserole evenly with the remaining 1 ½ cups of cheddar cheese and 1 ½ cups of mozzarella. Toss bread crumbs (1 ½ cups) with melted butter (3 tablespoons) and sprinkle over the casserole.

Step 6

Bake at 350°F (177°C) for 35-40 minutes or until bubbly and golden.