Ingredients
400 g elbow macaroni
15 ml canola oil
450 g ground venison
1 onion, chopped
1 green bell pepper, chopped
170 g tomato paste
400 g diced tomatoes
180 ml water
5 g salt
5 g garlic powder
1 g pepper
450 g shredded Cheddar cheese
Directions
Step 1
Preheat the oven to 175°C (350°F) and grease a 23x33 cm (9x13 inch) glass baking dish with cooking spray.
Step 2
In a large pot, bring lightly salted water to a boil. Cook the macaroni for 8 to 10 minutes until al dente. Drain and set aside.
Step 3
In a large skillet over medium-high heat, heat the canola oil until it begins to smoke. Add the ground venison and cook until browned. Drain off any excess oil, then add the chopped onion and green bell pepper. Cook until the onion softens, then stir in the tomato paste, diced tomatoes, and water. Season with salt, garlic powder, and pepper. Stir in the drained macaroni and tomato sauce mixture. Transfer the mixture to the prepared baking dish.
Step 4
Bake in the preheated oven for 45 minutes. Sprinkle the shredded Cheddar cheese evenly over the top and continue baking for another 15 minutes, until the cheese is bubbly and browned.
Step 5
Serve hot and enjoy!