If you're looking for a fantastic twist on a great pasta dinner, look no further than this stunning recipe for beefy elbow macaroni and tomato sauce casserole. Pasta bakes are a popular dish across the world, with baked ziti being perhaps the most recognizable American version. It's quick and easy to branch out from this classic adaptation and use your favorite pasta and spice combinations to produce a dinner that will be the absolute envy of the whole neighborhood!
This no-boil pasta casserole requires only 10 minutes of prep time and minimal pantry ingredients, allowing you to whip this up with only a moment's notice. Sumptuous ground beef is cooked down with tomatoes, milk, spices and delicious elbow macaroni to produce a meal that will leave the kids licking their plates!
Beefy elbow macaroni and tomato sauce casserolePreparation time: 10 minutes
Total time: 60 minutes
Serves: 4-6
Ingredients1 cup elbow macaroni pasta
2 14-ounce cans chopped tomatoes
2 cups milk
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
1 pound ground beef
1 small white onion, chopped
1 rib of celery, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded mozzarella cheese
Directions1. Preheat your oven to 400 degrees Fahrenheit and lightly grease a 3-quart casserole dish or 9-by-13-inch casserole pan. Spread the uncooked elbow macaroni into the bottom of the dish.
Add the chopped tomatoes, milk, garlic powder and Italian seasoning. Mix well.
2. In a separate frying pan, quickly brown the ground beef along with the onions and celery, salt and pepper over medium-high heat for 5 minutes.
Drain and add the beef mixture to the casserole dish.
Mix the beef and veggies into the sauce with a spoon, and top the whole dish with an even layer of mozzarella cheese.
3. Bake in the preheated oven for 45 minutes, or until the pasta is tender.
Pro tip: If using a different pasta than elbow macaroni, be sure to adjust the cooking time accordingly. Thicker pasta will require an extra 5 to 10 minutes in the oven.
