Venison Marzetti Casserole

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius). To prevent the dish from sticking, lightly spray a clear glass 9x13 inch baking container with cooking spray. Fill a massive pot with salted water and bring it to a rolling boil. Add pasta and cook for 8 to 10 minutes, or until the noodles are tender but still have some bite; drain them thoroughly.

While your pasta is cooking, heat a generous amount of canola oil in a large skillet over high heat until the oil starts to sizzle and smoke. Add venison to the skillet and cook, stirring constantly to break it apart, until it's nicely browned and cooked through. Remove any excess oil from the skillet, then add chopped onion and green pepper to the pan. Cook for a few minutes until the onions soften, then add tomato paste, diced tomatoes, and water to the skillet. Season with salt, garlic powder, and pepper to taste. Combine cooked macaroni with the tomato sauce mixture and pour it into your prepared baking dish.

Place the dish in a preheated oven and bake for 45 minutes, then sprinkle shredded Cheddar cheese evenly over the top of the dish. Continue baking until the cheese is melted, bubbly, and golden brown, about 15 minutes.