Ingredients
-
8
-
1
-
2
-
1
-
1
-
1
-
1/2
-
1/2
-
3 1/2
-
-
-
-
-
-
Directions
Mac ‘n Beef Casserole, Good! used Italian seasoning, a 4-cheese blend and omitted green pepper as I didn’t have any From Chatelaine magazine , Good! used Italian seasoning, a 4-cheese blend and omitted green pepper as I didn’t have any From Chatelaine magazine
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Steps
|
1
Done
|
Preheat Oven to 350f |
|
2
Done
|
to Cook Pasta, Bring a Large Pot of Water to a Full Rolling Boil. |
|
3
Done
|
Meanwhile, Place Beef in a Large Frying Pan Set Over Medium-High Heat. Drain Juice from Tomatoes Into Frying Pan. |
|
4
Done
|
Cook, Stirring Often With a Fork to Keep Meat Separated, Until Meat Loses Its Red Color. |
|
5
Done
|
Then, Stir in Drained Tomatoes, Tomato Paste, Green Pepper, Basil, Salt and Pepper. |
|
6
Done
|
Bring to a Boil. |
|
7
Done
|
Cover, Reduce Heat to Low and Simmer to Develop Flavor Until Pasta Is Cooked. |
|
8
Done
|
as Soon as Water Comes to a Boil, Add Pasta. |
|
9
Done
|
Boil Vigorously, Uncovered and Stirring Often, Until Al Dente, About 10 Minutes. |
|
10
Done
|
Drain Pasta Well but Do not Rinse. |
|
11
Done
|
Place in a Large 4-Quart Dutch Oven or Casserole Dish. |
|
12
Done
|
Stir in Meat and Tomato Mixture. |
|
13
Done
|
Smooth Top as Much as Possible. |
|
14
Done
|
Sprinkle Evenly With Cheese. |
|
15
Done
|
(if not Baking Right Away, Cover and Refrigerate For Up to 1 Day). |
