Italian Macaroni Casserole
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Prep Time: 15 min
Cook Time: 30 min
Serves: 4
Ingredients
¼ of a (2-pound) package Elbow Macaroni, (2 cups uncooked)1-1/2 pounds lean ground beef
1 medium onion, chopped
½ green bell pepper, chopped
1 clove garlic, minced
1 (15-ounce) can whole tomatoes, cut up (undrained)
1 (10-ounce) can diced tomatoes with green chilies (undrained)
1 (6-ounce) can tomato paste
1 (4-ounce) can sliced mushrooms, drained
1 cup sliced ripe olives
1-1/2 teaspoons Italian seasoning
1 teaspoon salt
¼ teaspoon chili powder
1 cup (4-ounces) shredded Mozzarella cheese
Directions
Prepare Elbow Macaroni according to package directions; drain. In large skillet, combine ground beef, onion, green pepper and garlic. Cook until beef is browned and onion is tender. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer 5 minutes. Combine macaroni and meat sauce; mix well. Pour into a greased 3-quart baking dish; top with cheese. Bake in a 350˚ oven until hot, 20-30 minutes. Refrigerate leftovers.|
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