It’s not every day that a cost-conscious menu pleases both the eye and the stomach, but this scrumptious stovetop entree does just that.
—LAILA ZVEJNIEKS STONEY CREEK, ON
START TO FINISH: 25 MIN. • MAKES: 5 SERVINGS
1 pound ground beef
1 can (28 ounces) diced tomatoes, undrained
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
2 cups uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1. In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer 8-9 minutes or until macaroni is tender.
2. Remove from heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover; let stand 2 minutes or until cheese is melted.