Post by Kathy on Aug 27, 2016 23:49:54 GMT
Stovetop Italian Macaroni
Thanks to Janie (appygirl, Taste Of Home) for this recipe! Very good dish! Great Italian taste! I don't know what made this taste just a tad rich but hubby said it was the onion soup mix! The soup mix really stood out and we loved it! I love onion soup mix in recipes! The house smelled amazing while it was cooking! All of the flavors came together well and made for a wonderful dinner! A jazzed up goulash!
The red pepper flakes were optional and I used them! Yummy and not spicy at all! I didn't have garlic bread and I could have made some but we decided we wanted good ol' butter bread and that was a treat since we haven't had it in awhile! Nice super soft white bread, slathered with butter! Went great with the meal!
1 pound ground beef, browned & drained
1 can (28 ounces) diced tomatoes, undrained, I used 1 (14 ounce) can
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
2 cups uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese (I used shaved parmesan)
In a Dutch oven, cook beef over medium heat until no longer pink; drain.
Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni.
Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.
Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese
is melted.
Yield: 5 servings.
