Total Time
Prep 15 mins
Cook 30 mins

Great for a busy week. Drain the fat off after browning to skimp on some extra calories and fat of course.

Ingredients Nutrition


  1. In Dutch oven or large deep saucepan, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 8 minutes.
  2. Drain off any fat.
  3. Add onion, garlic, green pepper, carrots, oregano, basil, salt and pepper to pan; cook over medium heat, stirring occasionally, until onion is softened, about 5 minutes.
  4. Add tomatoes and 3 cups water; bring to boil.
  5. Stir in macaroni; reduce heat, cover and simmer, stirring occasionally, until pasta is tender but firm (al dente), about 20 minutes.
  6. Sprinkle with Cheddar cheese and parsley.