Mom's Macaroni Casserole

  • 2 cups (8 oz.) CREAMETTE Elbows, uncooked
  • 1 lb. ground beef
  • 1 cup chopped onion
  • 3/4 cup diced green pepper
  • 2 cups (two 8-oz. cans) tomato sauce
  • 2/3 cup (6-oz. can) tomato paste
  • 1/2 cup water
  • 3/4 teaspoon dried oregano leaves
  • 1/4 teaspoon hot pepper sauce (optional)
  • Salt to taste
  • 2 cups (16 oz.) cottage cheese
  • 1 cup (4 oz.) shredded Cheddar cheese, divided


In large saucepan over medium-high heat, cook meat, onion and green pepper until vegetables are tender; drain. Stir in tomato sauce, tomato paste, water, oregano, hot pepper sauce and salt; cover and simmer 20 minutes.

Heat oven to 375F.

Meanwhile, cook pasta according to package directions for 8 minutes, drain.

In 2-1/2 qt. casserole, layer one-half pasta, then one-half meat sauce. Spoon cottage cheese on top and sprinkle with 1/2 cup Cheddar cheese. Repeat layers of pasta, meat sauce and Cheddar cheese; bake 15 minutes. Cover loosely with foil and bake 15 more minutes or until hot and bubbly.

Makes 6 servings.

Copyright © July 3, 2008