Mexican Pasta Bake

Make the meat sauce: heat oil in a large, heavy-bottomed saucepot or Dutch oven over medium-high heat.

Stir in onions and garlic. Cook until onions are soft and translucent. Add ground beef, cumin, and diluted chili con carne mix. Cook for about 5 to 8 minutes or until mixture is slightly dry. 

Pour in chicken stock, diced tomatoes, and spaghetti sauce. Add bell peppers and sugar. Simmer, partially covered, for 10 to 12 minutes. Turn off heat and set aside. 

Make the cheese sauce: combine butter, fresh milk, cream, and cheese sauce in a saucepan. Stir continuously over medium heat for about 3 minutes or until warm and well blended. Set aside. 

Preheat oven to 300°F. In a 15x10-inch baking pan, layer cooked penne, meat sauce, cheese sauce, and grated cheese. Bake in the preheated oven for 15 minutes or until cheese has melted and turned slightly brown. Serve hot.

*Tip: The meat sauce can be made up to 3 days ahead and refrigerated in a covered container, or made up to 1 month ahead and frozen. The cheese sauce can also be prepared 3 days ahead and refrigerated until ready to use.