Cheesy, Beefy Noodle Casserole W/Pepperoni |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This was a pure scavenger hunt through the freezer, fridge and pantry! It came out really good! Perfect for a quick and easy weeknight supper! Ingredients:
2 lbs ground sirloin or 2 lbs beef |
1 small onion, chopped |
salt and pepper |
1 teaspoon oregano |
1 teaspoon italian seasoning |
1/2 teaspoon thyme |
1 teaspoon minced garlic |
1 (26 ounce) jar ragu parmesan and romano spaghetti sauce |
1 (4 ounce) can sliced mushrooms, drained |
1 1/2 cups uncooked macaroni |
8 ounces mozzarella cheese, shredded |
parmesan cheese |
1/2-1 teaspoon oregano |
sliced pepperoni |
Directions:
1. In deep skillet, saute beef, onion, salt and pepper, herbs and garlic til done. Drain grease if any.
2. Stir in spaghetti sauce and mushrooms.
3. Heat to a very low simmer, stirring occasionally.
4. Meanwhile, cook macaroni noodles til just about done. Drain well, do not rinse.
5. Stir cooked noodles into sauce.
6. Pour into greased 13x9-inch glass casserole dish.
7. Top with mozzarella.
8. Sprinkle with parmesan and oregano.
9. Top with pepperoni slices.
10. Bake in 350ºF oven for 30-35 minutes til cheese is done to your liking.
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