Tomato Macaroni Hotdish
Warm, hearty, and loaded with comforting flavors, this Tomato Macaroni Hotdish is a timeless casserole dish that combines tender elbow macaroni, savory ground beef, and a rich tomato-based sauce, all topped with gooey, melted cheddar cheese. Perfect for busy weeknights, this recipe comes together in just 45 minutes with simple pantry staples like diced tomatoes, tomato sauce, and Italian seasoning, plus a touch of fresh garlic and onion for added depth. Baked to golden perfection, this hotdish is a crowd-pleasing classic that serves six, making it an ideal choice for family dinners or casual gatherings. Garnish with fresh parsley for a pop of brightness, and enjoy every cheesy, satisfying bite of this easy baked pasta casserole.
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 14.5 ounces Diced tomatoes (with juices)
- 15 ounces Tomato sauce
- 2 cups Cheddar cheese, shredded
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to prevent burning.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain any excess grease.
Stir in the diced tomatoes (with their juices), tomato sauce, Italian seasoning, salt, and black pepper. Simmer the mixture for 5 minutes to allow the flavors to meld.
In a large mixing bowl, combine the cooked macaroni with the beef and tomato mixture. Stir well to evenly coat the macaroni.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out into an even layer.
Sprinkle the shredded cheddar cheese over the top of the hotdish.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove the hotdish from the oven and let it cool for 5 minutes. Garnish with fresh parsley, if desired, before serving.
Nutrition Facts
Calories |
3077 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 561 mg | 187% | |
| Sodium | 5454 mg | 237% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 33.7 g | ||
| Protein | 169.7 g | 339% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1803 mg | 139% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
