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easy
8
This is similar to the goulash my mom made for us when I was a child. It's loosely based on the original Hungarian version. I make this for my family and it's a crowd pleaser. It feeds a crowd too. I've added the shredded mozzarella & pecorino romano to the top, it makes it more like a pasta bake. I serve with rolls & a green salad.
1lb elbow pasta
1lb ground beef
8 oz can of diced tomatoes
16 oz can of tomato sauce
8 oz can of tomato soup
1 Tbsp Garlic Powder
1 green pepper
1/2 onion
1/2-1 cup shredderd mozzarella
handfull pecorino romano
salt
pepper
Cook the ground beef first, add the pepper & onion cook until softened. Meanwhile cook the pasta til el dente & drain. In a large bowl mix pasta with beef, pepper, onion mixture. Add tomatoes, sauce, soup, garlic powder, salt, pepper to taste. You many not need to add the whole can of sauce depending on how much you like. I find that the 8oz can isn't quite enough. Pour into a 13 x 9 glass casserole dish. Cover top with romano & shredded mozzarella. Bake about 30 minutes at 350 degrees.
Penny says:
Yum! Comfort Food! I would imagine that this is also a good make-ahead-and-freeze dish. I make something similar and it can be frozen baked or unbaked. Can't wait to try this!
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