This was an ‘accident’ that came about when I was really grasping at straws for ideas for dinner one evening.  I started with a pound of hamburger, 1/2 can of leftover spaghetti sauce, and grated cheese.  My food storage room provided the rest.  My grown up kids still ask for this simple dish, and I have no idea why!

I sometimes use ground turkey for a change, and when I do I swap out the spaghetti sauce for Small Batch Pizza Sauce (recipe is HERE).  It’s a real hit with kids.  You can also feel good about serving it as a “lighter” dish.  No one will know the difference (but you).

Ingredients:

1 cup Spaghetti Sauce - or - Small Batch Pizza Sauce (recipe HERE)

1 quart diced tomatoes with juice (or the equivalent of fresh)

1 cup (+ or -) of water

1 lb ground beef or turkey (lean as you wish)

1/2 onion, diced

8 oz  (or 1-1/4 cups) uncooked large elbow macaroni (any pasta will do)

2 cups shredded cheddar/jack cheese

Directions:

Brown ground turkey with onion until no longer pink.  Drain fat (if any).

Add dry pasta, stirring & cooking about 5 minutes more.

Add Pizza Sauce, diced tomatoes with juice, and additional water.

Bring to a rapid boil, stirring for about 5 minutes to keep macaroni from sticking to the bottom of your pan.

Pour into a greased dish and cover with a lid or foil.

Bake @ 350° for about 1 to 1-1/2 hours, or until pasta is tender and has absorbed most of the tomato juices. 

You will want to stir lightly halfway through the baking time.

If the pasta seems dry at the half-way point - add a little additional water, cover and return to oven.

Remove foil when done, and sprinkle with grated cheese.

Return to oven until cheese melts.

Serve immediately.

*Note:  If I’m not in a hurry, I will pre-boil the macaroni for about 5 minutes and add it to the meat mixture with about 1 cup of the boiling water.