Meaty Macaroni Bake Recipe

4.5 2 3
Meaty Macaroni Bake Recipe
Meaty Macaroni Bake Recipe photo by Taste of Home
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Meaty Macaroni Bake Recipe

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4.5 2 3
Publisher Photo
We go to lots of rodeos. This is an ideal casserole to make in the morning and pop into the oven when we get home.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + standing

Ingredients

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1/4 cup canola oil
  • 1 package (7 ounces) elbow macaroni, cooked and drained
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup soft bread crumbs
  • Additional mozzarella cheese, optional

Directions

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture.
Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Meaty Macaroni Bake in Country Extra March 2002, p51

Nutritional Facts

1 each: 441 calories, 21g fat (7g saturated fat), 106mg cholesterol, 810mg sodium, 35g carbohydrate (10g sugars, 4g fiber), 28g protein.

  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 jar (14 ounces) spaghetti sauce
  • 1 cup water
  • 1 can (8 ounces) tomato sauce
  • 1 can (6 ounces) tomato paste
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs, lightly beaten
  • 1/4 cup canola oil
  • 1 package (7 ounces) elbow macaroni, cooked and drained
  • 2 cans (4 ounces each) mushroom stems and pieces, drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup soft bread crumbs
  • Additional mozzarella cheese, optional
  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  2. In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture.
  3. Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving. Yield: 6-8 servings.
Originally published as Meaty Macaroni Bake in Country Extra March 2002, p51

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MY REVIEW
maball User ID: 4420592 59935
Reviewed Mar. 18, 2012

"Delicious and my kids loved it. Simple too."

MY REVIEW
pltsallen User ID: 6210340 34432
Reviewed Oct. 2, 2011

"Great recipe for a church potluck."

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