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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    5 servings


  • 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 shredded part-skim mozzarella cheese


  • 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.
Nutrition Facts
1-1/3 cups: 410 calories, 17g fat (8g saturated fat), 76mg cholesterol, 969mg sodium, 34g carbohydrate (7g sugars, 4g fiber), 30g protein.

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  • Elizabeth
    Nov 18, 2019

    Quick and delicious! Made it just as recipe stated. Definitely on our rotating list!

  • MarineMom_texas
    Aug 29, 2019

    We had this recipe tonight and declare it a 5-star winner. It is quick, easy, and absolutely delicious. I used Italian style tomatoes, cooked the pasta separately so reduced the water to 1 cup, and used penne pasta as one reviewer suggested. This recipe is a keeper. Volunteer Field Editor

  • tptaylor13
    Jan 29, 2019

    No comment left

  • kmcope
    Feb 1, 2018

    This is a quick, tasty, and very versatile meal! As written it is a little bland, so as others have made changes and additions, so have I. I make it with half ground beef and half ground Italian sausage. I add one teaspoon minced garlic and 1/4 cup chopped onion during the browning stage. I use seasoned canned tomatoes, basil garlic and oregano is my favorite. When I didn't have elbow macaroni on hand I used small shells and it was great. Almost any pasta would work, adding more liquid if needed. Near the end of the cooking and before the cheese, I throw in two large handfuls of fresh spinach. Serve with garlic bread and a salad. YUM!!

  • cynandtom
    Oct 20, 2017

    We needed a quick menu change tonight, we had everything on hand for this recipe, and then some. Added chopped onion and garlic to the meat mixture and fresh parsley to the sauce. We were out of elbows, so we used penne and added some extra jar sauce to allow for extra cook and reducing time for the larger Pasta. Delicious!

  • ltb963
    Sep 27, 2017

    This is the easiest, most tasty dish I've made in a long time. 4 of us devoured it easily!

  • bigval1214
    Sep 24, 2017

    Made this tonight, came together very easy on a busy Sunday evening. I did add an additional teaspoon of Italian seasoning, a half-teaspoon of minced garlic, a half-teaspoon each of onion & garlic powder- just my family's preference of flavors. Thank you for sharing a wonderful recipe !

  • Jacklau
    Sep 23, 2017

    Not for me,

  • Cargram
    Sep 22, 2017

    When I was growing up (too many years ago) my mom made a dish very similar to this, a lot. It was always called goulash. We usually added tomato sauce. Added chopped onion and green pepper with various Italian seasonings as we didn't have onion soup mix. Added salt instead and pepper. Sometimes I add mushrooms and we add whatever kind of cheese upon serving we desire. Always enjoyed

  • Terry
    Sep 22, 2017

    Quick easy and flavorful!!!! I remember this as a child and we loved it.