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Tomato Beef Macaroni

Yield: Serves 4. 1-1/2 cups per serving.



Zesty tomato sauce, bits of beef and lots of veggies crown your macaroni noodles for a one-dish winner!

2 cups macaroni, dry
1/2 onion, chopped
1 cup water
1 tablespoon Italian seasoning
1 green pepper, diced
1 cup sliced fresh mushrooms
1 zucchini, chopped
16 oz. can crushed tomatoes
4 tablespoons tomato paste
8ounces beef eye of round sandwich steak, cubed
2 tablespoons grated parmesan cheese

Cook macaroni according to package directions. Drain in colander.

Heat large nonstick skillet over medium high. Lightly spray with vegetable oil. Add diced onion and saute until golden brown, about 3 minutes.

Add water, spices and rest of veggies including canned crushed tomatoes.

Bring to a boil, reduce to a simmer, cover and cook until veggies are almost tender. Add tomato paste and steak and cook until meat is done but still tender- about 2-3 minutes.

Add cooked macaroni noodles to sauce and top with 1/2 tablespoon grated parmesan cheese over each portion.