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Meat & Macaroni Casserole

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Recipe

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
16 ounces pasta, elbow macaroni
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3 green bell peppers
medium size
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3 onions
medium size
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½ pound mushrooms
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3 tablespoons vegetable oil
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1 ½ pounds ground beef
pork or veal
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28 ounces tomatoes
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¼ teaspoon black pepper
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8 ounces mozzarella cheese
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g pasta, elbow macaroni
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3 each green bell peppers
medium size
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3 each onions
medium size
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226.8 g mushrooms
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45 ml vegetable oil
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680.4 g ground beef
pork or veal
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809.2 ml/g tomatoes
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1.3 ml black pepper
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231.2 ml/g mozzarella cheese
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Directions

Prepare macaroni according to package directions, drain.

Spoon into 13 x 9 baking dish .

Meanwhile cut grren peppers into strips.

Thinly slice mushrooms.

Heat salad oil in a 12 inch skillet over medium heat, sauté peppers, onions, mushrooms and salt, until vegetables are tender.

Stir occasionally.

Spoon vegetable mixture into baking dish with macroni.

Preheat oven to 350℉ (180℃).

In drippings remaining from skillet, cook meat and garlic, until all pan juices evaporate, and meat is browned.

Stir in tomatoes and thier liquid, pepper, half the grated cheese and salt.

Spoon mixture into baking dish with macaroni and vegetables and toss gently to mix.

Sprinkle with remaining cheese.

Bake 20 minutes or until cheese is melted and mixture is hot.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 447g (15.8 oz)
Amount per Serving
Calories 62046% from fat
 % Daily Value *
Total Fat 32g 49%
Saturated Fat 12g 58%
Trans Fat 0g
Cholesterol 122mg 41%
Sodium 338mg 14%
Total Carbohydrate 13g 13%
Dietary Fiber 5g 19%
Sugars g
Protein 88g
Vitamin A 25% Vitamin C 110%
Calcium 36% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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