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Macaroni Scramble

 Macaroni Scramble
This quick-and-easy dinner from Patty Kile of Elizabethtown, Pennsylvania has all the pasta, cheese, meat and sweet tomato sauce that make for a family-pleasing classic. Serve with a green salad and crusty French bread for a sure-fire hit.
3 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 cup uncooked cellentani (spiral pasta) or elbow macaroni
  • 1/2 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
  • 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

  • Cook pasta according to package directions. Meanwhile, in a large
  • skillet, cook the beef, onion, celery and green pepper over medium
  • heat until meat is no longer pink. Add garlic; cook 1 minute longer.
  • Drain.
  • Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano,
  • salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered,
  • for 4-5 minutes or until heated through. Sprinkle with cheese.
  • Yield: 3 servings.

2 of 2

Macaroni Scramble (continued)

Nutritional Facts: 1-1/3 cups equals 351 calories, 11 g fat (5 g saturated fat), 50 mg cholesterol, 758 mg sodium, 38 g carbohydrate, 3 g fiber, 24 g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch, 1 vegetable.