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Stovetop Italian Macaroni

 Stovetop Italian Macaroni
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
5 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 pound ground beef
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups water
  • 1 envelope onion soup mix
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes, optional
  • 2 cups uncooked elbow macaroni
  • 1/2 cup grated Parmesan cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • In a Dutch oven, cook beef over medium heat until no longer pink;
  • drain. Add the tomatoes, water, soup mix, Italian seasoning and, if
  • desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce
  • heat; cover and simmer for 8-9 minutes or until macaroni is tender.
  • Remove from the heat; stir in Parmesan cheese. Sprinkle with
  • mozzarella cheese. Cover and let stand for 2 minutes or until cheese
  • is melted. Yield: 5 servings.
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.

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Stovetop Italian Macaroni (continued)

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