You are here

Beef Macaroni Italiano's picture
  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

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

Main Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2032 Calories from Fat 522

% Daily Value*

Total Fat 59 g90%

Saturated Fat 26.3 g131.4%

Trans Fat 0 g

Cholesterol 509.1 mg169.7%

Sodium 4824 mg201%

Total Carbohydrates 149 g49.8%

Dietary Fiber 14.2 g57%

Sugars 31.2 g

Protein 206 g412.4%

Vitamin A 54.7% Vitamin C 102.8%

Calcium 57.1% Iron 159.4%

*Based on a 2000 Calorie diet

Beef Macaroni Italiano Recipe