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Beef Macaroni Italiano

Chef.at.Home's picture
Ingredients
  Elbow macaroni 3⁄4 Cup (12 tbs)
  Butter/Margarine 1 Tablespoon
  All purpose flour 2 Tablespoon
  Canned stewed tomatoes 16 Ounce, cut up (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Dry red wine 1⁄4 Cup (4 tbs)
  Onion soup mix 1⁄2 (1/2 Envelope)
  Dried oregano 1⁄2 Teaspoon, crushed
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Cubed cooked beef 2 Cup (32 tbs)
  Shredded mozzarella cheese 2 Ounce (1/2 Cup)
  Green pepper rings 2
Directions

Cook macaroni according to package directions; drain.
In saucepan melt butter; blend in flour.
Stir in undrained stewed tomatoes, tomato sauce, red wine, onion soup mix, oregano, salt, and pepper.
Cook and stirtill thickened and bubbly.
Stir in cubed beef and cooked macaroni.
Spoon mixture into a 1 1/2-quart casserole.
Bake, uncovered, at 350° for 20 minutes.
Sprinkle with cheese; top with green pepper rings.
Return to oven till cheese melts, about 5 minutes more.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Pasta

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