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It’s not every day that a cost-conscious menu pleases both the eye and the stomach, but this scrumptious stovetop entree does just that. —Laila Zvejnieks, Stoney Creek, Ontario
This recipe is:
Quick
With Johnsonville Italian Sausage.
Nutritional Facts 1-1/3 cups equals 410 calories, 17 g fat (8 g saturated fat), 76 mg cholesterol, 969 mg sodium, 34 g carbohydrate, 4 g fiber, 30 g protein.
Originally published as Stovetop Italian Macaroni in Simple & Delicious October/November 2011, p30
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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Reviewed on Dec. 06, 2011 by ColleenaG
My family liked this receipe but I did change it slightly. I used italian sausage in place of the ground beef and added about a cup of prepared spaghetti sauce once the macaroni was cooked.
Reviewed on Dec. 05, 2011 by jbennett
I liked this straightforward recipe that didn't call for any oddball ingredients. I made the recipe so there would be leftovers for a second night; we thought it tasted better the second night. I used more Italian seasoning than it called for, and the taste suited us. The cooking and prep time of 25 minutes is not enough; 45 minutes is a better estimate. The next time, I would add chopped onion and minced garlic to enhance the flavor.
Reviewed on Nov. 18, 2011 by vreberg
Fast, easy, feeds many, and going in my "quick file".
Reviewed on Oct. 30, 2011 by GeauxTigers
This was delicious, however, we used a jar of store bought spaghetti sauce in lieu of the diced tomatoes. Also, the cook time needs to be extended for the pasta to fully cook.
Reviewed on Oct. 27, 2011 by bootzzie
I was disappointed in the first helping - off the stove, but froze the leftovers. It was excellent thawed and reheated. I'll be making it again. The red pepper flakes gave it just a little occasional kick.
Reviewed on Oct. 20, 2011 by chesy76
too much like Hamburger Helper
Reviewed on Oct. 18, 2011 by lucillekuj
My husband asked me not to make this again after eating it and asked not to be served the leftovers. First, even with extra cooking with the top off there was too much liquid. It was almost soupy. Next, there wasn't enough flavor, even though I put in extra Italian seasoning and pepper flakes. The recipe is missing something. Maybe it needs some tomato sauce or more spices. I am NOT looking forward to eating the huge amount of leftovers by myself. I may give in and throw much of what is left away if I can't doctor it up to become more palatable.
Reviewed on Oct. 18, 2011 by valanddansmith
I wasn't sure how the onion soup mix and cheeses would taste together, but I'm glad we gave it a try... It was very good and was a hearty and comforting one dish entree! I guess my only comments would be that the macaroni took a few extra minutes to cook and the dish doesn't really seem "Italian" to me... Thanks for sharing!
Reviewed on Oct. 14, 2011 by dschultz01
I really liked this, but unfortunately not everyone in my family liked it. I may try it again but make a few minor modifications.
Reviewed on Oct. 13, 2011 by TKCloughfam
Very good... reminds me of homemade hamburger helper. good flavor and easy
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