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quick macaroni beef and tomatoes - mw

a recipe by
Hope Wasylenki
Gahanna, OH

My shortcut version of Macaroni, Beef and Tomatoes. Normally, I would dice onions, mince garlic and cook ground beef for this dish. I’d also add in some diced bell peppers from my freezer and maybe toss in some minced celery. Today, I didn’t have the luxury of the time needed to do all of that. So, I threw this together and it turned out delicious.

serves 4-6 servings
prep time 5 Min
cook time 20 Min
method Stove Top

Ingredients For quick macaroni beef and tomatoes - mw

  • MEAT
  • 4
    fully cooked 1/4 pound hamburger patties (or 1 lb ground beef)
  • 1 Tbsp
    dried minced onion
  • 1 tsp
    granulated onion
  • 2 tsp
    granulated garlic
  • 1 tsp
    black pepper
  • 2 Tbsp
    sugar or splenda no-calorie sweetener
  • 1 can
    petite diced tomatoes (14.5 oz)
  • 1 jar
    spaghetti sauce (24 oz)
  • 2 pkg
    barilla ready pasta - elbows
  • 1 - 8 oz bag
    shredded sharp cheddar and parmesan cheeses

How To Make quick macaroni beef and tomatoes - mw

  • Tool I use to break up ground meats while cooking.
    Turn burner to medium heat. Place frozen burgers in a large skillet (I use a Tramontina 5 quart all-in-one plus pan). Add about 1/4 cup hot water. Let burgers cook 2 minutes before turning over for about 2 minutes more. Once thawed, break up burgers using a wooden utensil or this nifty tool (see photo). If using ground beef, cook and break up until no longer pink. Drain any grease, then continue with the recipe.
  • Dry seasonings.
    Add in dry ingredients and stir.
  • Spaghetti sauce and tomatoes.
    Add in tomatoes and spaghetti sauce (I rinse my jar out with a bit of water and pour it in). Stir everything well and cook for 5 minutes.
  • Ready pasta
    Pour in pasta. Stir everything well to incorporate pasta to the sauce. Be sure to separate any macaroni clumps that may still exist. Cover and turn heat down to a simmer and let mixture cook about 5 minutes.
  • Shredded cheese blend.
    Add the package of shredded cheese and stir until fully incorporated. Let sit 5 minutes then serve.

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