Macaroni and Beef Casserole
A cheesy, tomato-rich casserole, prepared with homemade or store-bought sauce, offers a quick dinner option.
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Instructions
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Preheat the oven to 350 F and start boiling salted water for pasta.
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In a large skillet over medium heat, add 2 tablespoons olive oil, 1 chopped onion, 1/2 chopped green bell pepper, and 1 chopped celery stalk; season with salt and pepper and cook for 3-4 minutes until tender.
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Stir in 3 tablespoons tomato paste for 1-2 minutes, then add 3 minced garlic cloves and cook for 1 minute.
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Add 1 1/2 pounds ground beef, season with salt and pepper, and cook, breaking it up, until no longer pink.
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Stir in 1 (32-ounce) jar spaghetti sauce and simmer for 5 minutes.
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Cook 8 ounces elbow macaroni in the boiling salted water according to package directions for al dente; drain.
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Combine the drained pasta with the meat sauce.
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Transfer half of the mixture to a 2 1/2- to 3-quart baking dish and top with 1 cup shredded cheddar cheese; add the remaining mixture and top with the remaining cheese.
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Bake for 20-25 minutes until the cheese is melted and bubbly.