Overnight Rotini Bake

• 1 1/2	pounds lean ground beef
  1	large onion, chopped (1 cup)
  1	large bell pepper, chopped (1 cup)
  2	large cloves garlic, finely chopped
  1	can (28 ounces) crushed tomatoes, undrained
  2	cups hot water
  1	envelope (1 ounce) onion soup mix (from 2-ounce package)
  1	teaspoon Italian seasoning
  3	cups uncooked rotini or fusilli (corkscrew) pasta (9 ounces)
  1 1/2	cups shredded Italian cheese blend or mozzarella cheese (6 ounces)

Spray rectangular baking dish, 13x9x2 inches, with cooking spray.

Cook beef, onion, bell pepper and garlic in 4-quart Dutch oven over medium-high heat, stirring occasionally, until beef is brown; drain. Stir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.

Cover tightly with aluminum foil and refrigerate at least 8 hours but no longer than 24 hours.

Heat oven to 375°. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.