Beefy Elbow Macaroni & Tomato Sauce Casserole

Beefy elbow macaroni and tomato sauce casserole

Ingredients
1 cup (225g) elbow macaroni pasta RAW
1lb (450g) ground beef
1 small white onion, chopped
1 rib of celery, diced
2 14oz (approx 800g total) cans chopped tomatoes
2 cups (450ml) milk
1/2 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
1 cup (225g) shredded mozzarella cheese

Directions
1. Preheat your oven to 400°F (230°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Pour the uncooked elbow macaroni into the bottom of the dish and pour over the chopped tomatoes, milk, garlic powder and Italian seasoning and mix well.

2. In a separate frying pan, quickly brown the ground beef along with the onions and celery, salt and pepper over medium-high heat for 5 minutes. Drain the meat juices and add the beef to the casserole dish. Mix the beef and veggies into the sauce with a wooden spoon and top the whole dish with an even layer of mozzarella cheese.

3. Place into the preheated oven for 45 minutes, or until the pasta is tender.

Pro tip: If using a different pasta than elbow macaroni, be sure to adjust the cooking time accordingly. Thicker pasta will require an extra 5-10 minutes in the oven.