Homemade Beefaroni (Printable Version)
Warm combo of browned beef, pasta, tomato sauce, and melted mozzarella baked just right.
# Ingredients You'll Need:
→ Pasta
01 -
180 g elbow macaroni
→ Dairy
02 -
100 g shredded mozzarella cheese
→ Canned goods
03 -
225 g tomato sauce (canned)
04 -
410 g diced tomatoes (canned)
05 -
15 ml tomato paste
→ Vegetables
06 -
2 garlic cloves, minced
07 -
1 small onion chopped fine
→ Meat
08 -
450 g ground beef
→ Herbs & Spices
09 -
Black pepper, as you like
10 -
Salt, as needed
11 -
1 teaspoon dried basil
12 -
1 teaspoon dried oregano
# Detailed Preparation Steps:
01 -
Dish up while it's hot. You can throw on some fresh parsley if you want.
02 -
Put the dish in an oven set at 190°C. Let it cook for 20 to 25 minutes until the cheese bubbles and melts.
03 -
Move everything to a baking dish that you’ve greased and spread the shredded mozzarella cheese over the top evenly.
04 -
Add the drained macaroni to the tomato and beef sauce, then mix everything up well.
05 -
Stir in tomato paste, diced tomatoes, tomato sauce, oregano, basil, salt, and pepper into the pan. Let it simmer for 5 to 7 minutes so the flavors come together.
06 -
Toss the garlic and chopped onion into the beef on medium heat. Cook it until the onion turns soft and clear.
07 -
Cook the ground beef in a big pan over medium heat, breaking it up while it browns all over.
08 -
Boil elbow macaroni in salted water till it’s just right—firm but cooked—and then drain it.
# Helpful Tips:
01 -
Try mixing in some ground pork with the beef for extra flavor.
02 -
Toss in red pepper flakes if you want a bit of spice.
03 -
You can swap elbow macaroni for penne or rotini if you want.
04 -
Going plant-based? Use a vegan ground meat substitute instead of beef.