Beer makes batters better, meat more tender, and sauces more flavorful.
All American Macaroni Casserole
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- #100355
A simple pasta casserole made with layers of elbow macaroni, ground beef, onion, bell pepper, tomato sauce, cottage cheese, and Cheddar cheese.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
1 comment
ingredients
8 ounces elbow macaroni pasta, uncooked
1 pound ground beef
1 cup chopped onion
3/4 cup diced green bell pepper
2 cans (8 ounce size) tomato sauce
1 can (6 ounce size) tomato paste
1/2 cup water
3/4 teaspoon dried oregano leaves
1/4 teaspoon hot pepper sauce (optional)
salt, to taste
1 container (16 ounce size) cottage cheese
1 cup shredded Cheddar cheese, divided
directions
In large saucepan over medium-high heat, cook meat, onion and green pepper until vegetables are tender; drain.
Stir in tomato sauce, tomato paste, water, oregano, hot pepper sauce and salt; cover and simmer 20 minutes.
Heat oven to 375 degrees F. Meanwhile, cook pasta according to package directions for 8 minutes, drain.
In 2-1/2 qt. casserole, layer one-half pasta, then one-half meat sauce. Spoon cottage cheese on top and sprinkle with 1/2 cup Cheddar cheese.
Repeat layers of pasta, meat sauce and Cheddar cheese; bake 15 minutes. Cover loosely with foil and bake 15 more minutes or until hot and bubbly.
added by
mreed
nutrition data
545 calories, 24 grams fat, 46 grams carbohydrates, 36 grams protein per serving.
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reviews & comments
this is what I would call a pasta bake (but then, I'm English!)
March 9, 2011
very easy, didn't have all the ingrediants on hand so didn't put the cottage cheese and used mozz instead of cheddar. added some spinch to "hide" for my non-veggie eater.