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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Grandma first introduced this to me, as with everything else I improvised on it. Feel free to substitute beef with half beef/half Italian sausage. In addition, you may substitute the Velveeta with mozzarella if desired. Ingredients:
1 (12 ounce) box of large elbow macaroni (normal size may be used as well) |
2 lbs ground beef |
1 teaspoon mccormick's montreal brand steak seasoning |
1 (15 ounce) jar ragu pizza sauce, chunky garden combination sauce |
10 slices velveeta cheese |
1 teaspoon oregano |
1 teaspoon parsley |
1 teaspoon minced garlic |
1 small onion (chopped fine) |
1 teaspoon butter or 1 teaspoon olive oil |
1 (15 ounce) can tomatoes (seasoned with basic and or or roasted garlic) |
1/4 cup parmesan cheese (ground) |
1/2 teaspoon basil |
Directions:
1. In medium to large skillet, combine beef, onions and steak seasoning. Cook until brown over medium heat.
2. Concurrently, cook noodles according to the box directions in large pot with butter or olive oil to help prevent sticking and to add taste; Drain and return to pot.
3. Place cooked beef mix in large pot with noodles. Add remaining ingredients except for cheese slices to the same pot. Mix well and heat on low to medium-low until sauce is hot.
4. Pour mixture into a 9x13 baking dish and level.
5. Lay cheese slices over top of mixture so that entire dish is covered with a slice of cheese. Cut cheese slices in half to fill in the end and center portions of the baking dish.
6. Bake in oven for 15 to 20 minutes, ensuring cheese is melted.
7. Serve as square portions with salad and/or garlic bread if desired.
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