Macaroni Tomato and Beef Casserole
Created by QueenBea on October 26, 2011
- Servings: 4
- Prep Time: 20m
- Cook Time: 50m
- Recipe #1438
Ingredients
- 1 pound ground beef
- 1/2 green pepper, chopped
- 1/2 whole onion, chopped
- 1 tablespoon vegetable oil
- 1 can (28 ounce) diced tomatoes
- 1/4 cup white wine
- 1 teaspoon garlic salt
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 bay leaf
- 1/4 teaspoon allspice
- 1/8 teaspoon ground cinnamon
- Fresh ground pepper, to taste
- 1/2 cup dry macaroni pasta
- 1/4 cup grated parmesan cheese
- 1 cup shredded mozzarella
How to Make
-
Step 1: Drizzle oil in a skillet and brown meat with onions and green peppers until meat is no longer pink.
-
Step 2: Preheat oven to 350 degrees Fahrenheit.
-
Step 3: Add entire contents of the can of diced tomatoes, white wine, garlic salt, oregano, red pepper flakes, bay leaf, allspice, cinnamon and pepper to skillet.
-
Step 4: Bring to a boil, reduce heat and simmer for 5 minutes.
-
Step 5: Transfer to a baking dish and toss in uncooked pasta noodles.
-
Step 6: Cover and cook for 45 minutes, or until noodles are tender.
-
Step 7: Stir in parmesan cheese and portion into serving vessels.
-
Step 8: Sprinkle with shredded mozzarella and enjoy.
Nutritional Facts
- Serving Size: 1 (406.3 g)
- Calories 500.9
- Total Fat - 24.4 g
- Saturated Fat - 10.3 g
- Cholesterol - 104.9 mg
- Sodium - 189.5 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 5.4 g
- Sugars - 9.8 g
- Protein - 36.8 g
- Calcium - 119.3 mg
- Iron - 8.7 mg
- Vitamin C - 43.6 mg
- Thiamin - 0.3 mg