This quick-and-easy dinner from Patty Kile of Elizabethtown, Pennsylvania has all the pasta, cheese, meat and sweet tomato sauce that make for a family-pleasing classic. Serve with a green salad and crusty French bread for a sure-fire hit.
Macaroni Scramble
Macaroni Scramble
Prep Time
10 min
Cook Time
15 min
Yield
3 servings
Ingredients
- 1 cup uncooked cellentani (spiral pasta) or elbow macaroni
- 1/2 pound lean ground beef (90% lean)
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 small green pepper, chopped
- 1 garlic clove, minced
- 1 can (10-3/4 ounces) reduced-sodium condensed tomato soup, undiluted
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded reduced-fat cheddar cheese
Directions
- Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery and green pepper over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
- Drain pasta; add to beef mixture. Stir in the soup, parsley, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese.
Nutrition Facts
1-1/3 cups: 351 calories, 11g fat (5g saturated fat), 50mg cholesterol, 758mg sodium, 38g carbohydrate (13g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 medium-fat meat, 2 starch, 1 vegetable.
Loading Popular in the Community
Loading Reviews
