| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | P, A, S, T | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Ground beef; up to 2 |
| 1/2 | A medium-sized green bell pepper; chopped | |
| 1 | sm | Onion; chopped |
| 28 | oz | Spaghetti sauce |
| 1 | tb | Garlic salt |
| 1/2 | ts | Black pepper |
| 8 | oz | Uncooked elbow macaroni |
| 1/2 | c | Water |
| 1 | c | Shredded mozzarella cheese |
INSTRUCTIONS
Preheat the oven to 350F. In a large skillet, brown the ground beef, bell pepper, and onion over medium-high heat for 6 to 8 minutes, stirring to crumble the beef, and cook until no pink remains in the beef; drain off the excess liquid. Add the remaining ingredients except the cheese; mix well. Place in a 2 1/2-quart casserole dish that has been coated with nonstick vegetable spray; cover and bake for 25 minutes. Remove from the oven and top with the mozzarella cheese. Bake, uncovered, for 15 to 20 more minutes, or until heated through and the cheese has melted. NOTE: This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions. That way the kids can microwave a dish after school or anytime they need a quick meal. Recipe by: MR FOOD Posted to MC-Recipe Digest V1 #1037 by Meg Antczak <meginny@frontiernet.net> on Jan 23, 1998
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