Preparation
Preheat oven to 350˚F. Heat oil in a large skillet over medium heat. Add onion and beef to pan. Cook for 8-10 minutes and season with salt and pepper.

Add tomato pasta, garlic, Italian seasoning, and canned tomatoes to pan. Cook for 5 minutes or until water begins to cook off. Add Italian seasoning and celery salt, stir, and remove from heat.

While beef mixture cooks bring a pot of water to boil and cook noodles for 3 minutes only. Reserve 2 cups cooking water. Drain and set aside.
In mixing bowl whisk together sour cream, cream cheese, cornstarch, and ½ cup noodle water until smooth.

Stir in noodles and remaining reserved noodle water. Pour noodle mixture into greased 9”x13” deep-sided baking dish. Sprinkle with salt and pepper.

Top with beef mixture and level with back of spoon making sure each noodle is covered. Top with cheese. Bake for 25-30 minutes in center of oven or until cheese begins to brown.

Preparation
Preheat oven to 350˚F. Heat oil in a large skillet over medium heat. Add onion and beef to pan. Cook for 8-10 minutes and season with salt and pepper.

Add tomato pasta, garlic, Italian seasoning, and canned tomatoes to pan. Cook for 5 minutes or until water begins to cook off. Add Italian seasoning and celery salt, stir, and remove from heat.

While beef mixture cooks bring a pot of water to boil and cook noodles for 3 minutes only. Reserve 2 cups cooking water. Drain and set aside.
In mixing bowl whisk together sour cream, cream cheese, cornstarch, and ½ cup noodle water until smooth.

Stir in noodles and remaining reserved noodle water. Pour noodle mixture into greased 9”x13” deep-sided baking dish. Sprinkle with salt and pepper.

Top with beef mixture and level with back of spoon making sure each noodle is covered. Top with cheese. Bake for 25-30 minutes in center of oven or until cheese begins to brown.