Ingredients
1 1/2 cups elbow macaroni
3/4 pound lean ground beef
1/4 cup chopped onion
1/4 cup chopped red pepper
1/8 cup chopped celery
1/4 cup chopped mushrooms
1 clove chopped garlic
1 - 16 ounce bottle marinara sauce
1 tablespoon vegetable oil
1 teaspoon dried basil
1 teaspoon dried oregano
salt & pepper to taste
1/4 -1/2 package of shredded Monterey jack and cheddar cheese
1/4 cup parmesan cheese
Preparation
Cook the macaroni until al-dente. Drain pasta and place in a greased 8 x 10 inch casserole dish.
Saute the ground beef, draining any fat from the mixture. Set to one side. Saute the vegetables in 1 tablespoon of vegetable oil for 8 - 10 minutes, then add the ground beef and basil, oregano and salt and pepper. Cook for 30 minutes until vegetables are soft.
Then combine the marinara mixture with the cooked macaroni in casserole dish. Add the shredded cheese to the top of the casserole. Add the parmesan cheese over the top. Bake at 350 degrees for 30-45 minutes covered, and 10 minutes with the cover off. Let cool slightly before serving.
