Baked Tomato Macaroni Casserole | Easy Weeknight Recipe!

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned beans

Ground turkey is leaner, while canned beans add protein at a lower cost.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is often cheaper.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes can be healthier, while crushed tomatoes are usually less expensive.

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: string cheese

Low-fat mozzarella reduces calories, while string cheese is often less expensive.

Preheat oven to 350°F (175°C).

Start by preparing the vegetables: split celery in half and chop it into rustic chunks, then slice the onion.

Heat water on the stove to boil for the pasta.

Cook the beef and pork mixture in a large pot, draining off excess fat after browning.

Add chopped celery and onion to the beef mixture, then pour in beef broth and stir.

Cover the pot and cook down the mixture to let the flavors meld and moisture reduce.

Once the beef mixture is done, drain and rinse the cooked macaroni pasta.

Mix the drained pasta into the beef and vegetable mixture in the pot, followed by the homemade marinara, stirring to combine.

Transfer the mixture into a greased casserole dish, spooning it in carefully to avoid spills.

Top the casserole with shredded cheddar cheese, adding as much as desired.

Place the casserole in the preheated oven and bake uncovered for 20-25 minutes.

Switch the oven to broil for an additional minute to brown the cheese on top.

Remove from the oven and let cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens