Prep 15 mins
Cook 35 mins
A recipe I received from a friend's mother, but customized more to my liking. Similar to lasagna, but not quite. Simple to make, with a minimum of dirty dishes afterwards. Feel free to be creative with the seasonings, pasta and cheese. The original recipe used spaghetti and American cheese. Change the amount of sugar to adjust the sweetness of the tomato sauce.
- 1 lb ground beef
- 1 medium onion, chopped
- 1 teaspoon celery seed
- 1⁄2 tablespoon oregano
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 (15 ounce) can crushed tomatoes
- 1 (5 1/2 ounce) can tomato juice
- 1 1⁄2 tablespoons sugar
- 8 ounces elbow macaroni, uncooked
- 1⁄2 lb mozzarella cheese, sliced
- In a 2 quart covered casserole dish, saute beef and onions with celery seed, oregano, salt and pepper until beef is well done.
- Add crushed tomatoes, tomato juice and sugar and stir together.
- Cover mixture with an even layer of uncooked macaroni.
- Completely cover macaroni with slices of cheese, evenly over the entire surface.
- Cover and reduce heat to low.
- Let simmer for 25-35 minutes.
- Remove from heat and allow to stand uncovered for 10 minutes to allow dish to set up, then serve.
Should have reviewed this ages ago. This is a staple at my house. Oh so easy to make, economical and absolutely INHALED every time I make it! In fact, I have to double it to make sure there are leftovers for my DH's lunch the next day.
This one pan dish is *excellent* and so easy to make. I've never had the celery seed in a pasta dish before but found out that I really loved it. I was out of elbow macaroni, imagine that. I don't know how that happened as I buy it by the 5 pound bag. I had to use penne pasta which worked fine. I did add 5 ounces of water which was a good thing as the pasta absorbed all the liquid. The cheese I added in at step 7(not step 4) and left the lid on. Thanks for a great recipe Greg I hope you will be adding more!! Made for *PAC Fall 2007* game