1 pound elbow macaroni
2 tablespoons olive oil
1 pound ground beef
1 small onion, diced
3 cloves garlic, minced
2 cloves garlic, minced
1 28-ounce can whole plum tomatoes with juices
1/2 cup ketchup
1 tablespoon yellow mustard
1 tablespoon fresh dill, finely chopped
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups cheddar cheese, shredded
Preheat oven to 350 degrees Fand grease a 9-by-13 casserole dish.
Bring a large pot of water to a rolling boil. Add pasta to the water and cook according to the package directions, draining about one minute earlier than stated.
Heat olive oil over medium heat in a large skillet. Add meat and cook until it's browned.
Add onions and garlic and cook for another 3 minutes. Stir in tomatoes and break them apart slightly.
Add ketchup, mustard, dill, paprika and salt and pepper. Simmer for 5 minutes and no longer or the taste of ketchup will cook out.
Add drained macaroni to the sauce and stir to ensure everything is evenly coated. Pour the mixture into the casserole dish and top evenly with cheese.
Place in the oven and bake for 20 minutes until the cheese is melted and the casserole is bubbling throughout.