Noodles in a mild tomato sauce with ground beef and cheese, an easy weeknight meal that's also great left over. I sometimes add frozen or thawed peas to sneak in some veggies. You can really use any kind of pasta.
Ingredients
- elbow macaroni: 1 pack (16 ounce pack)
- ground beef: 1 pound
- tomato soup: 1 can (10.75 ounce can)
- tomato sauce: 1 can (8 ounce can)
- cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain macaroni and return to pot.
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
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Stir tomato soup and tomato sauce into the beef; pour into pot with macaroni and stir. Transfer macaroni mixture to a 1.5-quart baking dish; top with Cheddar cheese.
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Bake in preheated oven until the cheese is melted, 10 to 15 minutes.
