Evelyn Chartres Author

Beef and Macaroni au Four

Ground beef and macaroni with a pasta sauce is pretty much a staple of Canadian cooking. There is also seems to be no end in sight for variants on this particular dish and it is readily available in stores.

This variant is quick and easy to make. I use melt some shredded cheese on top using an oven. While I use a four-cheese or Portobello mushroom pasta sauce, any variants that catch your eye will do!

Ingredients

  • 8 ounces (225 g) of elbow macaroni
  • 1 tablespoon (15 ml) of butter
  • 1 pound (450 g) of ground beef
  • ¼ cup (60 ml) of finely chopped onions
  • ¼ cup (60 ml) of finely chopped roasted red peppers
  • 2 cloves (5-10 mg) of pressed garlic
  • 1 teaspoon (5 ml) of Italian Seasoning
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of pepper
  • 22 fluid ounces (650 ml) of pasta sauce
  • ¼ cup of shredded mozzarella cheese (per portion)

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Prepare macaroni in accordance with package instructions.
  3. In a large skillet melt butter over medium heat.
  4. Add beef, onions, red peppers, garlic and seasoning.
  5. Cook until meat is no longer pink, then drain meat.
  6. Return to heating element then add pasta sauce and macaroni.  Simmer on low for about 20 minutes.
  7. Place a portion in a stoneware dish then cover in shredded cheese. Place in the oven for 15 minutes or until cheese is golden brown.

Sausage and Broccoli Casserole

An easy to prepare dish which can be done on short notice. My child refers to this meal as her favourite supper, mind you she has never asked for proper name. A combination of Italian sausage, broccoli and egg noodles it creates a read-to-serve meal which has loads of flavour.

Ingredients

  • 14 fluid ounces (410 ml) of Alfredo sauce
  • ⅓ cup (80 ml) of milk
  • 1 pound (450 g) of uncooked Italian sausage
  • 9 ounces (270 g) of chopped broccoli florets
  • 8 ounces (225 g) of egg noodles
  • 1 cup (235 ml) of shredded Mozzarella cheese
  • ¼ cup (60 ml) of roasted red peppers

Preparation

  1. Preheat oven to 350°F (175°C).
  2. Prepare egg noodles as per package instructions.
  3. Oil up a large pan then place over medium heat.  Take thawed Italian sausage, slice open casing then pour the contents into the pan.  Breakup and fry until cooked, drain then set aside.
  4. In a large bowl, combine Alfredo, milk, sausage, broccoli, ½ cup (120 ml) of cheese and roasted red peppers.
  5. Oil a baking dish, spread contents of bowl evenly inside then sprinkle with remaining cheese.
  6. Bake for 30 minutes or until top is bubbly and the cheese is lightly browned.