Ingredients
- 1 lb (450 g) ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 12 oz (340 g) elbow macaroni (or similar pasta)
- 1 can (14.5 oz / 411 g) diced tomatoes
- 1 can (8 oz / 227 g) tomato sauce
- 1/4 cup ketchup
- 1 tbsp mustard
- 2 cups shredded cheddar cheese
- 1 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta in salted boiling water until just al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Sauté diced onion until softened, then add garlic and cook for 30 seconds.
- Add ground beef, season with salt and pepper, and cook until browned and crumbly.
- Stir in diced tomatoes, tomato sauce, ketchup, and mustard. Simmer for 5 minutes.
- Combine beef mixture with cooked pasta, stirring until well coated.
- Transfer mixture to a greased baking dish, top with shredded cheddar cheese.
- Bake for 15–20 minutes, until cheese is melted and bubbly.
- Let rest for a few minutes before serving.
Notes
- Swap ground beef for turkey or chicken for a lighter version.
- Add chili powder or red pepper flakes for extra spice.
- Mix in diced bell peppers or mushrooms for added vegetables.
- Use mozzarella or pepper jack cheese for a flavor twist.
- Can be made ahead and refrigerated before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 75mg
