Macaroni Tomato and Beef Casserole
October 26, 2011
"This is a tasty dish that reminds me a bit of pastitsio."
- 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
Drizzle oil in a skillet and brown meat with onions and green peppers until meat is no longer pink.
Preheat oven to 350 degrees Fahrenheit.
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.
Bring to a boil, reduce heat and simmer for 5 minutes.
Transfer to a baking dish and toss in uncooked pasta noodles.
Cover and cook for 45 minutes, or until noodles are tender.
Stir in parmesan cheese and portion into serving vessels.
Sprinkle with shredded mozzarella and enjoy.
Tips & Variations
No special items needed.