Baked Macaroni and Beef

By The Canadian Living Test Kitchen

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This recipe makes 4 servings

Nutritional Info
Per each of 6 servings: about	-
cal	409409 cal
pro	28 g28g pro
total fat	17 g17g total fat
sat. fat	7 g7g sat. fat
carb	35 g35g carb
fibre	4 g4g fibre
chol	55 mg55mg chol
sodium	909 mg909mg sodium
% RDI:	-
calcium	1313 calcium
iron	2323 iron
vit A	1010 vit A
vit C	4545 vit C
folate	2727 folate

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This layered casserole is a snap to put together for a youngster who's able to handle the stove. If there are any leftovers, you can pack them in a container to reheat for lunch the next day.

Ingredients

1 lb lean ground beef 1 1lb lblean ground beef
1 onion , chopped1 1oniononions, chopped
1 minced clove of garlic 1 1minced clove of garlic
1 sweet green pepper , diced1 1sweet green peppersweet green peppers, diced
1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
1 jar (700 ml) pasta sauce 1 1jar (700 ml) jar (700 ml)pasta sauce
2 tbsp tomato paste 2 2tbsp tbsptomato paste
1-1/2 cups macaroni 1-1/2 1-1/2cups cupsmacaroni
1 cup 2% cottage cheese 1 1cup cup2% cottage cheese
1/2 1/2cup cupshredded part-skim mozzarella cheese or provolone cheese

Preparation

Heat large nonstick skillet over medium-high heat. Add ground beef; cook, stirring and mashing to break up into small pieces, until no longer pink, about 5 minutes. Remove from heat and push ground beef to side of pan. Tilt pan slightly to let fat run down; spoon off fat.

Return skillet to medium heat. Add onion, garlic, green pepper and oregano; cook, stirring, until onion is softened, about 5 minutes. Add pasta sauce and tomato paste; bring to boil. Reduce heat to medium-low; simmer, stirring occasionally, until thick enough to mound on spoon, about 20 minutes.

Meanwhile, fill large stockpot with 16 cups (4 L) water. Add 1 tbsp (15 mL) salt. Cover and bring to boil over high heat. Add macaroni and stir. Boil, uncovered, until tender but firm, about 8 minutes. Place colander in sink; wearing oven mitts, drain macaroni into colander. Shake colander to remove excess water.

Place oven rack in centre of oven; turn on heat to 375°F (190°C).

Spoon half of the macaroni into 8-inch (2 L) square glass baking dish. Spoon half of the meat sauce over top. Repeat with remaining macaroni and meat sauce. Spoon cottage cheese over top. Use back of spoon to spread evenly. Sprinkle provolone cheese evenly over top. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Bake until bubbly and golden, about 30 minutes. Wearing oven mitts, remove pan from oven.

Source : Canadian Living Magazine: April 2004