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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.
  • Total Time
    Prep: 30 min. Bake: 30 min. + standing
  • Makes
    6-8 servings


  • 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 shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 cup soft bread crumbs
  • Additional mozzarella cheese, optional


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

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  • maball
    Mar 18, 2012

    Delicious and my kids loved it. Simple too.

  • pltsallen
    Oct 2, 2011

    Great recipe for a church potluck.