Homemade Beefaroni
Ingredients:
1 lb ground beef
2 cups elbow macaroni
1 small onion, finely chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
1 tablespoon tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1 cup shredded mozzarella cheese
Directions:
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon as it cooks.
Add the chopped onion and minced garlic to the skillet with the ground beef. Cook until the onion is soft and translucent.
Stir in the diced tomatoes, tomato sauce, tomato paste, dried oregano, dried basil, salt, and pepper. Bring to a simmer and let cook for 5-7 minutes.
Add the cooked elbow macaroni to the skillet with the beef and tomato mixture. Stir until everything is well combined.
Transfer the beefaroni to a greased baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted and bubbly.
Serve the homemade beefaroni hot, garnished with fresh parsley if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Kcal: Varies based on serving size | Servings: Makes about 6 servings