8 ounces Linguine, Spaghetti, or Thin Spaghetti – uncooked
2 tablespoons vegetable oil
1 medium onion – finely chopped
1/2 red bell pepper – seeded, ribs removed, and julienned
1/2 green bell pepper – seeded, ribs removed, and julienned
1 pound top round steak – cut into thin strips
1/4 teaspoon cumin
1 teaspoon salt
1 29-ounce jar spicy red pasta sauce
1 cup Monterey Jack cheese (4 ounces) – shredded
Prepare pasta according to package directions, drain. Meanwhile, in a large nonstick skillet, heat vegetable oil. Add onion and bell pepper slices and sautÃ© over medium heat until wilted, about 5 minutes. Add beef and sautÃ©, stirring constantly, until brown. Remove from heat and transfer to a 9 Ã— 13 Ã— 2-inch baking dish. Add pasta and mix.
In a microwave-safe dish or a medium-size saucepan, heat pasta sauce. Pour over pasta, beef and vegetables and mix. Top with cheese and bake at 400ÂºF for a minute or two, just long enough to melt the cheese.