Preheat the Oven: Get your oven ready for baking by preheating it to 180°C (356°F).

Cook the Pasta: While the oven heats up, cook the Pipe Rigate pasta according to the package instructions until al dente (slightly firm to the bite). Drain the pasta and set it aside.

Sauté the Aromatics: In a large skillet, heat a drizzle of vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté them until the onion becomes translucent and softened, about 5 minutes.

Brown the Meat: Increase the heat slightly and add the ground meat to the skillet. Cook, breaking it up with a spoon, until browned on all sides.

Veggie Time: Add the chopped sweet peppers and tomatoes to the browned meat. Cook for an additional 5 minutes, allowing the vegetables to soften slightly.

Simmer the Sauce: Stir in the tomato sauce and bring to a simmer. Season with salt and pepper to taste. Let the sauce simmer for 10 minutes to allow the flavors to meld.

Make the Roux: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly. This forms a roux, which will thicken the cheese sauce.

Creamy Cheese Sauce: Gradually whisk in the milk to the roux, ensuring there are no lumps. Bring the mixture to a simmer and cook for 5-7 minutes, or until the sauce thickens and becomes smooth.

Cheese Power!: Remove the saucepan from the heat and stir in half of the shredded mozzarella cheese until melted and incorporated. Season with a pinch of salt and pepper, if desired.

Combine and Bake: In a baking dish, combine the cooked pasta with the meat and vegetable sauce. Pour the creamy cheese sauce over the top and gently mix everything together.

Cheesy Topping: Sprinkle the remaining shredded mozzarella cheese over the entire dish.

Bake to Perfection: Bake the assembled pasta dish in the preheated oven for 25-30 minutes. You're looking for a golden brown and bubbly top.