Description

A hearty macaroni hamburger casserole made with tender pasta, savory ground beef, rich tomato sauce, and plenty of melted cheese. This classic family-style comfort food is filling, cozy, and perfect for weeknight dinners or leftovers.

Ingredients

1 lb (450 g) ground beef (halal)

2 cups elbow macaroni (or other short pasta)

1 medium onion, chopped

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 can (6 oz) tomato paste

1 cup beef broth (halal)

2 tsp dried oregano

1 tsp dried basil

1 tsp onion powder

Salt, to taste

Black pepper, to taste

2 cups shredded cheddar cheese (halal)

1 cup shredded mozzarella cheese (halal)

1 tbsp olive oil

1/2 cup frozen peas (optional)

1 tbsp fresh parsley, chopped (optional)

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the macaroni in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a large skillet over medium heat.
Sauté the onion and garlic until soft and fragrant.
Add the ground beef and cook until browned, breaking it up as it cooks.
Stir in diced tomatoes, tomato paste, beef broth, oregano, basil, onion powder, salt, and pepper.
Simmer for several minutes to allow the flavors to combine.
Add the cooked pasta to the beef mixture and stir until well combined.
Fold in the peas if using.
Transfer the mixture to the prepared baking dish and spread evenly.
Top with shredded cheddar and mozzarella cheese.
Bake for 30–35 minutes, until the cheese is melted and bubbly.
Let cool slightly, garnish with parsley if desired, and serve.

Notes

Any short pasta such as penne or rotini works well.

Add vegetables like bell peppers or mushrooms for extra nutrition.

This casserole tastes even better the next day.

Reduce cheese slightly for a lighter version.

Nutrition

Serving Size: 1 serving
Calories: 540
Sugar: 8 g
Sodium: 780 mg
Fat: 26 g
Saturated Fat: 13 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 32 g
Cholesterol: 95 mg