Macaroni Tomato and Beef Casserole

4
Servings
20m
Prep Time
50m
Cook Time
1h 10m
Ready In


"This is a tasty dish that reminds me a bit of pastitsio."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (406.3 g)
  • Calories 500.9
  • Total Fat - 24.4 g
  • Saturated Fat - 10.3 g
  • Cholesterol - 104.9 mg
  • Sodium - 189.5 mg
  • Total Carbohydrate - 33.6 g
  • Dietary Fiber - 5.4 g
  • Sugars - 9.8 g
  • Protein - 36.8 g
  • Calcium - 119.3 mg
  • Iron - 8.7 mg
  • Vitamin C - 43.6 mg
  • Thiamin - 0.3 mg

Step 1

Drizzle oil in a skillet and brown meat with onions and green peppers until meat is no longer pink.

Step 2

Preheat oven to 350 degrees Fahrenheit.

Step 3

Add entire contents of the can of diced tomatoes, white wine, garlic salt, oregano, red pepper flakes, bay leaf, allspice, cinnamon and pepper to skillet.

Step 4

Bring to a boil, reduce heat and simmer for 5 minutes.

Step 5

Transfer to a baking dish and toss in uncooked pasta noodles.

Step 6

Cover and cook for 45 minutes, or until noodles are tender.

Step 7

Stir in parmesan cheese and portion into serving vessels.

Step 8

Sprinkle with shredded mozzarella and enjoy.

Tips & Variations


No special items needed.

Related

Marramamba

This was so good. We doubled the recipe and ate every bite

review by:
(23 May 2020)

ellie

Very good and easy casserole which we enjoyed. It is also open to adaptations and is a bit on the spicy side for a pasta casserole but good. I did skip the mozzarella cheese but otherwise made as directed using spaghetti in place of the macaroni. Easy and good! Thanks for sharing!

review by:
(27 Aug 2015)

Chef shapeweaver

I made this recipe on 10/28 for " Pick Me " Tag Game in the games forum. Due to not having the exact ingredients on hand a few substitutions had to be made. Instead of using the 28 ounce can of tomatoes, one 14.5 ounce can of Chili ready tomatoes and one 14.5 ounce can of tomatoes seasoned with Basil,Oregano,and Garlic were used.I didn't have any white wine,so the same amount of water was used.Instead of garlic salt,garlic powder was used. After adding the allspice and cinnamon (which BTW:, intrigued me),I tasted it and decided that since chili ready tomatoes were used the red pepper flakes weren't needed. After the 45 minute baking time I checked and decided that about 10 more minutes were needed.Both my SO and I decided that this recipe deserved a good " SOLID " 4 *'s. Thanks for posting a recipe that's a keeper. " Keep Smiling :) "

review by:
(29 Oct 2013)

Engrossed

Really Yummy! I made this with red bell pepper, red onion, and crushed tomatoes. I added a little sugar to cut the acidity of the extra strong tomatoes. I wasn't going to add the crushed red peppers because of my toddler, but I tasted the sauce and felt it needed them so I added half. It still ended up being spicy for our tastes but my toddler Max loved it along with Hubby and I. He would take a bite and then a drink a bite then a drink LOL. I did make this as directed since I was had the oven on for something else, but I wondered if it would work all on the stovetop? Made for the Billboard recipe tag game.

review by:
(9 Oct 2012)

Dreamer_in_Ontario

Pure comfort! This dish was greatly enjoyed at dinner tonight. I used a whole onion and a small whole pepper. I omitted the red pepper flakes during the cooking phase for DH and added some to my portion at the table. Thank you, Bea. This will be a favourite of ours.

(3 Nov 2011)