Baked Macaroni with Peas and Carrots
Ingredients
- Ground Beef - 1 lb.
- Rigatoni - 1 lb.
- Mozzarella Cheese - 1 lb. shredded
- Frozen Peas and Carrots - 10 oz.
- Crushed Tomatoes - 2 large cans
- Onion - 1, chopped
- Garlic - 3 cloves, chopped
- Celery - 2 stalks, chopped
- Salt - to taste
- Black Pepper - to taste
- Basil - dash, to taste
- Parsley - dash, to taste
Instructions
Brown beef, onion, garlic, celery, salt, pepper, basil and parsley in large pot. Add tomatoes and cook at medium temperature until well blended. Add peas and carrots and let simmer about 2-2-1/2 hours. Boil macaroni until al dente. Drain. Arrange macaroni in baking pan first, then sauce, then top with shredded mozzarella cheese. Bake at 350° for about 20-30 minutes.
