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Meaty Macaroni Bake

 Meaty Macaroni Bake
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.
6-8 ServingsPrep: 30 min. Bake: 30 min. + standing

Ingredients

  • 1-1/2 pounds ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 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

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Meaty Macaroni Bake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 441 calories, 21 g fat (7 g saturated fat), 106 mg cholesterol, 810 mg sodium, 35 g carbohydrate, 4 g fiber, 28 g protein.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now