Calories: 305kcal
Equipment
- Medium saucepan or pot
- Colander
- Stovetop
Ingredients
- 1 cup elbow noodles
- 1 can (15 oz) tomato sauce
- 1 small onion, diced
- seasoning salt to taste
- 1 lb ground beef
- 1 can (14½ oz) diced tomatoes
- 4 fresh basil leaves, chopped
- pepper to taste
- 1 cup shredded cheddar cheese
- 2 cloves garlic, diced
Instructions
- Preheat the oven to 350 F (175 C).
- Boil the elbow noodles according to package directions, then drain and set aside.
- In a large skillet over medium heat, cook the onion until it is translucent and fragrant. Add in the ground beef and season with seasoning salt. Cook for about 10 minutes or until the beef is browned.
- Stir in the tomato sauce, diced tomatoes, and pepper. Simmer for about 5 minutes.
- Add the cooked noodles to the skillet, stirring to combine everything together. Stir in the chopped basil leaves and diced garlic.
- Pour the beefaroni mixture into an oven-safe baking dish. Sprinkle the shredded cheddar cheese on top.
- Bake in preheated oven for about 10 minutes or until the cheese is melted and bubbling.
- Remove from oven and let cool for a few minutes before serving.
Video
Notes
-For a vegetarian version of this recipe, simply omit the ground beef. The dish will still be full of flavor from the tomato sauce and other ingredients.
-You can customize this dish by adding in your favorite spices or vegetables, such as bell peppers, mushrooms, or jalapenos.
-If you don’t have fresh basil on hand, you can substitute it with dried basil or Italian seasoning.
-If you want to make it a bit healthier, use whole-wheat noodles instead of regular ones.
-For an extra cheesy dish, top your Chef Boyardee Beefaroni with some shredded mozzarella cheese before baking.
Nutrition
Calories: 305kcal
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