Beef Macaroni Dish (Printable Version)
One-pot comfort meal with ground beef, tender macaroni, and tomato flavor. Great for busy days—it’s hearty and easy on the wallet.
# What You'll Need:
01 -
8 oz elbow macaroni (1½ cups), not cooked yet.
02 -
2 cloves of garlic, finely chopped.
03 -
14 oz can of diced tomatoes, juice included.
04 -
1 pound ground beef, lean is best.
05 -
1 green bell pepper, chopped small (skip if you want).
06 -
3 tablespoons of tomato paste.
07 -
2 cups of marinara sauce (half a 26 oz jar).
08 -
¼ teaspoon of ground black pepper.
09 -
1½ teaspoons of dried Italian seasoning mix.
10 -
1 can (14 oz) diced tomatoes with all the liquid.
11 -
1 large yellow onion, diced.
12 -
1-2 whole bay leaves.
13 -
½ teaspoon table salt.
14 -
2 cups beef broth or water, your choice.
15 -
½ cup of shredded mozzarella or cheddar cheese (only if you want it).
# Steps to Follow:
01 -
In a big skillet, cook the beef, onion, and garlic over medium heat until browned. Drain off the drippings.
02 -
Add marinara, broth, diced tomatoes, tomato paste, diced pepper, and all the seasonings. Toss in the bay leaves too, then bring it to a boil.
03 -
Pour in the uncooked macaroni. Lower heat to medium-low, cover the skillet, and stir every so often while cooking it for 10 minutes.
04 -
Take off the lid and cook a little longer, about 5 to 10 minutes, until the pasta gets soft enough to eat.
05 -
Pull out the bay leaves. Add the shredded cheese if you're using it, then put the lid back on and let it rest until the cheese melts—about 5 minutes.
# Additional Notes:
01 -
Keep leftovers in the fridge for 4 days.
02 -
Feel free to throw in extra vegetables, like mushrooms, corn, or zucchini.
03 -
Add more liquid if needed while it cooks.
04 -
You can easily make a double batch.
05 -
Any kind of ground meat will work here.