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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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A quick and easy casserole, this pasta bake is a meal that is full-flavored, easy on the budget, and goes a long way. Perfect for when the kids invite friends for dinner at the last minute! Great with a salad and some fresh italian bread. Don't be fooled by the small quantities - it makes a ton! It's just me and my DS these days and this makes enough for several meals! Ingredients:
8 ounces elbow macaroni |
1/2 lb ground beef |
1 tablespoon olive oil |
1 tablespoon butter |
1 small onion, finely chopped |
3 -5 garlic cloves, minced |
1 teaspoon salt (more to taste) |
1/2 teaspoon black pepper |
1/2 teaspoon basil |
1/2 teaspoon oregano |
14 1/2 ounces diced tomatoes |
6 tablespoons tomato paste |
1/2 cup water |
1 maggi beef bouillon cube |
3/4 cup sharp cheddar cheese, shredded |
1/2 cup mozzarella cheese |
1/4 cup parmesan cheese |
1/2 cup chopped green pepper |
1/2 teaspoon crushed red pepper flakes |
Directions:
1. Preheat oven to 350.
2. Cook pasta until al dente.
3. While pasta is cooking -
4. Melt the butter and oil in a medium-sized heavy skillet.
5. Saute the onion over medium heat until just starting to turn soft.
6. ** If using green pepper, add with onion.
7. Add garlic and saute for another 1-2 minutes; do not burn garlic.
8. Remove garlic and onion from pan and set aside.
9. In same pan, brown ground beef over medium-high heat.
10. When browned, reduce heat to medium return onion/garlic mixture to pan.
11. Stir in diced tomatoes, tomato paste, and water.
12. Crumble the cubito into the mix.
13. Add oregano and basil (and red pepper flakes if desired).
14. Add salt and pepper in suggested quantities and adjust to taste.
15. Transfer contents of skillet to a 2-quart casserole.
16. Stir in the cheddar cheese.
17. Sprinkle top with mozzarella and parmesan.
18. Bake at 350 for 25-30 minutes, until lightly browned.
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