This is another successful Pinterest dinner.
Makes 12 servings
Ingredients:
* 1 large yellow onion or 2 small, finely chopped
* 2 Tablespoons canola oil
* 2 lb. lean ground beef
*salt
*cracked black pepper
*garlic powder
* 1 can (28 oz.) whole tomatoes
*1 box (16 oz.) elbow macaroni
* cooking spray
*1 1/3 cup shredded cheddar cheese (2%)
* 1 1/3 cup shredded mozzarella (part skim)
Directions:
1. Preheat the oven to 400 degrees. Prepare pasta according to package directions in a large stock pot with salted water, but stop cooking about 2 minutes before done. The pasta will cook more later. Drain the pasta into a colander. Rinse with cold water. This will keep the pasta from sticking together. Put the pasta back into the stock pot and set aside.
2. Using a blender or food processor, puree the tomatoes. Add a few good pinches of salt. Blend.
3. Heat a large skillet over medium heat. Add canola oil and onions. Season them with salt and pepper. Saute until transparent. Add ground beef with some more salt, pepper, and a few sprinkles of garlic powder. Brown the meat over medium high heat. Drain the fat.
4. Return the beef mixture back to the skillet. Add the tomatoes. Bring to a simmer. Simmer for about 15 minutes, stirring occasionally, letting the sauce reduce.
5. Add the beef tomato mixture to the pasta into the stock pot and stir well. Spray a deep 9 x 13 casserole dish with cooking spray. Combine the mozarella and cheddar cheeses into a bowl. Spread some of the macaroni mixture, about a 1/3, on the bottom of the dish. Sprinkle a layer of cheese--approximately 1/3 of the cheese mixture. Make another layer of macaroni and then another layer of cheese. Spread the rest of the macaroni mixture on top. Reserve the rest of the cheese in the fridge.
6. Cover with foil and bake for 35 minutes on 400 degrees. Remove from the oven, and remove the foil. Top with the remaining cheese and bake uncovered for 5 to 10 minutes or until the cheese is hot and melted.
