Stovetop Italian Macaroni
It’s not every day that a cost-conscious recipe pleases both the eye and the stomach, but this scrumptious stovetop Italian macaroni entrée does just that.
| Servings | Prep Time | Cook Time |
| 5 | 25minutes | <30minutes |
| Servings | Prep Time |
| 5 | 25minutes |
| Cook Time |
| <30minutes |
Ingredients
- 1 lb ground beef
- 1 can tomatoes diced, undrained
- cup water
- 1 envelope onion soup mix
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes crushed (optional)
- 2 cup elbow macaroni uncooked
- 1/2 cup Parmesan cheese grated
- 1 cup mozzarella cheese part-skim, shredded
Portions:
Units:
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Ingredients
Portions:
Units:
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Instructions
- In Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomatoes, water, soup mix, Italian seasoning, and, if desired, pepper flakes. Bring to boil. Stir in macaroni. Reduce heat; cover and simmer for 8 to 9 minutes or until macaroni is tender
- Remove from heat; stir in Parmesan. Sprinkle with mozzarella. Cover and let stand for 2 minutes or until cheese is melted.
