85 minutes
A delicious dinner that also reheats well. Add a green vegetable or a salad and some fruit and dinner is done.
  • 1 medium onion (diced 1/4 inch)
  • 1 tablespoon oil
  • 1 teaspoon garlic salt
  • 28 ounces stewed tomatoes (Italian)
  • seasoning (choice, I chose to make this very simple but you could add your families favorites here.)
  • 1 1/2 pounds ground beef (or this is a great way to use up extra grilled meat, diced 1/4 inch)
  • 8 ounces elbow macaroni (or up to 12 oz, depending upon how much pasta your family likes)
  • 2 cups grated cheese (or more, it is up to you, use what you have)
  1. Saute the onion in the oil, until wilted, add the garlic salt and cook on low while preparing the tomatoes.
  2. Pour both cans of tomatoes into a blender and puree, add this to the onions.
    If using raw beef, saute separately and drain the excess fat, add to the tomato mixture.
  3. Cover and simmer 1 hour.
  4. Cook pasta until 1/2 done, drain well.
  5. Stir into the tomato mixture and turn into a 9X13 glass pan.
  6. Cover with the grated cheese and bake 30 minutes.

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