Maltese Baked Macaroni
Recipe: #29771
June 21, 2018
Categories: Casseroles, Ground Beef, Tomato Mediterranean, Sunday Dinner, Oven Bake, Macaroni, more
"This is a traditional Maltese favorite. It's similar to a lasagna but without the ricotta cheese. This is a simple version of the classic. It still takes time but will deliver on the comfort food factor!"
Ingredients
Nutritional
- Serving Size: 1 (271.8 g)
- Calories 542.1
- Total Fat - 20.8 g
- Saturated Fat - 7.5 g
- Cholesterol - 188 mg
- Sodium - 259.5 mg
- Total Carbohydrate - 57.2 g
- Dietary Fiber - 8.3 g
- Sugars - 2.9 g
- Protein - 32.1 g
- Calcium - 222.2 mg
- Iron - 3.4 mg
- Vitamin C - 10.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large skillet, heat the olive oil over medium heat and then add the onion, cook for a few minutes, then add the garlic and cook for 1 minute.
Step 2
Add the ground round, stirring to break it up. Add some salt and pepper and continue to cook until completely browned - approx. 10 minutes.
Step 3
Add in the crushed tomatoes and tomato paste and stir. Turn the heat down to low - medium-low and simmer this mixture, covered, for about 30 minutes. *Check on it occasionally. If the mixture is getting dried out, add a little water.
Step 4
Meanwhile, cook the pasta in salted water, for 2 minutes less than the package directions. Then, rinse it under cold water.
Step 5
Preheat oven to 350 degrees F.
Step 6
Check the seasoning on your sauce once it's done and add more salt and pepper if needed.
Step 7
In a large bowl, mix the pasta and sauce together gently.
Step 8
Beat the eggs in a separate bowl, then mix in the Parmesan cheese. Add this mixture to the pasta.
Step 9
Grease a 13 x 9-inch casserole dish and pour your mixture into it.
Step 10
Top the pasta with the grated cheddar cheese.
Step 11
Bake for approx. 30-45 minutes, or until lightly browned and cheese is melted.
Step 12
Let cool for about 5 minutes before you dig in and enjoy!
Tips
No special items needed.