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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (411g) Recipe makes 4 servings The following items or measurements are not included below: cappelletti pasta 1 can chopped tomatoes |
||
| Calories 650 | ||
| Calories from Fat 361 | (55%) | |
| Amount Per Serving | %DV | |
| Total Fat 40.2g | 61% | |
| Saturated Fat 20.8g | 104% | |
| Monounsaturated Fat 14.1g | ||
| Polyunsaturated Fat 1.9g | ||
| Trans Fat 1.1g | ||
| Cholesterol 145mg | 48% | |
| Sodium 859mg | 35% | |
| Potassium 922mg | 26% | |
| Total Carbohydrate 34.4g | 11% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 10.4g | ||
| Protein 40.9g | 81% | |
Ingredients
- 1 lb ground beef
- 1 (10 ounce) can tomato soup
- 1 box cooked and drained ronzoni cappelletti pasta or elbow macaroni
- 1 (4 ounce) can mushrooms
- 1/2 cup milk
- 1 large onion, chopped
- salt
- 1-3 clove garlic, minced or chopped (per taste)
- pepper
- 2 teaspoons butter
- 1 (10 ounce) can corn
- 2 cups grated cheddar cheese
- 1 can petite chopped tomato
Directions
1
cook noodles according to box, drain and set aside.2
brown meat in large skillet, drain fat and add noodles and set aside.3
in same skillet, saute onion and garlic in butter until onion is tender.4
add to beef and noodle mixture.5
stir in all remaining ingredients except cheese and mix well, I mix milk and tomato soup before adding with rest of ingredients.6
add 1/2 of cheese and mix.7
put into 3 qt casserole dish, sprayed with pam sprinkle with rest of cheese and cover.8
bake in 400 degree oven for 30 minutes or until hot in center, if you like cheese crispy uncover for 5-10 minutes.
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Featured Reviews for This Recipe
From: Heather Sullivan
On Apr 8, 2005
Okay first all my substitutions: Halved the recipe for Hubby and me, used 6 button mushrooms sliced and sauted with the onion and garlic instead of canned mushrooms, used 8 ounces tri-coloured twisty pasta instead of cappelletti or elbow macaroni (I've only ever seen straight macaroni here), half a can of weight watcher's tomato soup, and I used half of a 200g can of chopped tomatoes. This is a very nice, filling dish - there wasn't a need for bread on the side for us! I baked it in an 8x8inch pan since I don't have a 3 qt casserole dish. The cheese wasn't too thick which was nice. The sweetness of the corn pairs nicely with the acidicity of the canned tomatoes.
From: Jenny H.
On Jun 21, 2005
I'm giving this a five not because it is gourmet cuisine or anything, but because my pantry has a lot more space now and the results of this dish, as DH put it were "very addictive". I was short on noodles, so I used the noodles from 2 boxes of mac and cheese and it seemed to be the perfect amount! I WILL be making this again!
From: Sandylee
On Apr 15, 2005
I have a mazetti recipe of my own but decided to try this one as it called for different ingredients than mine. This recipe was VERY GOOD, but I still prefer my own which is posted here on recipe*zarr along with another chef's version. I will keep this recipe in my recipe box as hubby likes this one as well as mine.....and it will be nice to have a different flavor in mazetti once in awhile. I prepared this as written but did use the tri-colored pasta as I thought the picture was so pretty and yummy looking.
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