Cheesy Pizza Pasta Bake

Preheat oven to 350°F.

Cook rigatoni pasta according to package directions; drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef and chopped onion, cooking for 6-8 minutes or until beef is no longer pink, breaking it into crumbles; drain.

Add pizza sauce to the beef and onion mixture, then simmer for 5 minutes.

To make the bechamel sauce, melt butter in a saucepan over medium heat. Whisk in all-purpose flour until smooth. Gradually add whole milk, whisking constantly until thickened. Remove from heat and mix in 1 cup shredded mozzarella cheese.

In a large bowl, combine cooked rigatoni, beef and onion mixture, bechamel sauce, sliced pepperoni, sliced black olives, and diced green bell pepper. Mix well.

Transfer the pasta mixture to a greased 9x13-inch baking dish. Top with the remaining 1/2 cup shredded mozzarella cheese.

Bake in the preheated oven for 25 minutes, or until cheese is melted and bubbly.

Garnish with chopped fresh basil before serving.