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Recipe: Macaroni Beef Casserole
Similar Categories: Macaroni, Beef, Casserole
Macaroni-beef casserole
8 ounces elbow macaroni
1 cup frozen peas, thawed
1 pound lean ground sirloin
1 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can tomato sauce
2 tablespoons tomato paste
1/2 cup red wine
2 cups light shredded Cheddar cheese, divided
This old-fashioned dish can be made ahead and frozen, or the leftovers
frozen in individual portions for a fast, microwaveable lunch.
1. Preheat the oven to 425 degrees. Coat a baking dish with cooking spray.
2. Cook the macaroni according to package directions. In the last 4 minutes
of cooking, add peas. Drain and set aside.
3. Meanwhile, combine meat, onion, garlic, basil, rosemary, salt and black
pepper in a large nonstick skillet over medium high. Cook, stirring and
breaking the meat into crumbles, until it loses its pink color. Add tomato
sauce, tomato paste and wine and bring the mixture to a boil. Immediately
reduce the heat and continue cooking, stirring occasionally, for 6 to 7
minutes, or until the sauce is fairly thick.
4. Toss the beef and cooked pasta together. Stir in 1 1/2 cups of the
cheese. Spread the mixture in the prepared baking dish and top with the
remaining 1/2 cup of cheese.
5. Bake for 5 minutes, or until the cheese is melted and bubbly. Makes 4
servings.
8 ounces elbow macaroni
1 cup frozen peas, thawed
1 pound lean ground sirloin
1 cup chopped onion
3 cloves garlic, minced
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can tomato sauce
2 tablespoons tomato paste
1/2 cup red wine
2 cups light shredded Cheddar cheese, divided
This old-fashioned dish can be made ahead and frozen, or the leftovers
frozen in individual portions for a fast, microwaveable lunch.
1. Preheat the oven to 425 degrees. Coat a baking dish with cooking spray.
2. Cook the macaroni according to package directions. In the last 4 minutes
of cooking, add peas. Drain and set aside.
3. Meanwhile, combine meat, onion, garlic, basil, rosemary, salt and black
pepper in a large nonstick skillet over medium high. Cook, stirring and
breaking the meat into crumbles, until it loses its pink color. Add tomato
sauce, tomato paste and wine and bring the mixture to a boil. Immediately
reduce the heat and continue cooking, stirring occasionally, for 6 to 7
minutes, or until the sauce is fairly thick.
4. Toss the beef and cooked pasta together. Stir in 1 1/2 cups of the
cheese. Spread the mixture in the prepared baking dish and top with the
remaining 1/2 cup of cheese.
5. Bake for 5 minutes, or until the cheese is melted and bubbly. Makes 4
servings.
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