Macaroni Bake

Macaroni Bake Recipe

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Amy Jo Bellis


Yummy! I like using the bulk pork sausage because it is usually cheaper than ground beef right now and I can't even tell a different in the taste.

Penne or another kind of pasta would work as well.

★★★★★ 1 vote
15 Min
20 Min


1 c
uncooked large elbow macaroni (regular size will work, too)
1 lb
bulk pork sausage
1/2 c
chopped green pepper
1/2 c
chopped onion
1/2 tsp
dried oregano
1/2 tsp
minced garlic
1 tsp
dried basil
1/4 tsp
black pepper
1 can(s)
(15 ounces) tomato sauce
1 can(s)
(14.5) diced tomatoes
1 c
finely shredded mozzarella cheese, divided
1 c
grated parmesan cheese, divided


1Cook macaroni according to package directions; drain and set aside. In a large skillet, cook sausage over medium heat until it is about half-way cooked. Add the green pepper, onion, oregano, garlic, basil and pepper. Cook until pork is no longer pink. Stir in tomato sauce and diced tomatoes. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2Stir macaroni into the sauce.
3Transfer half of the macaroni mixture to a 1 – 1.5 quart baking dish (loaf pan preferred). Layer ½ cup of mozzarella cheese. Layer ½ cup of the Parmesan cheese on top of the mozzarella. Layer the rest of the macaroni mixture on top of the Parmesan cheese. Layer the rest of the mozzarella cheese. Finally, add a layer of the rest of the Parmesan cheese.
4Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2-4 servings.

About Macaroni Bake

Course/Dish: Pasta, Pork
Other Tag: Quick & Easy