Taste of Home
Meaty Macaroni Bake
TOTAL TIME: Prep: 30 min. Bake: 30 min. + standing
YIELD: 8 servings.
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.
Ingredients
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1-1/2 pounds ground beef
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1 medium onion, chopped
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1 garlic clove, minced
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1 jar (14 ounces) spaghetti sauce
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1 cup water
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1 can (8 ounces) tomato sauce
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1 can (6 ounces) tomato paste
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1/2 teaspoon salt
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1/8 teaspoon pepper
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2 eggs, lightly beaten
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1/4 cup canola oil
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1 package (7 ounces) elbow macaroni, cooked and drained
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2 cans (4 ounces each) mushroom stems and pieces, drained
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1 cup shredded part-skim mozzarella cheese
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1/4 cup grated Parmesan cheese
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1 cup soft bread crumbs
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Additional mozzarella cheese, optional
Directions
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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.
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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.
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3.
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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