Monday, September 10, 2007

Macaroni Roma

A few weeks ago, I copied this recipe off a cooking board I read. (For those other nesties out there-this was a recipe posted by Glimmergal.) I've had this recipe on my list of recipes to try for a few weeks now and finally decided it would make the perfect Sunday evening meal. It was absolutely delicious. We even went back for seconds! Here is the recipe:

Macaroni Roma

Source: Gilmmergal

8 oz. Package elbow macaroni

1 medium onion, diced

1 lbs. Lean ground beef or turkey

1 tsp. sugar

½ tsp. basil

dash of black pepper

1 6 oz. can tomato paste

½ lb. Sharp cheddar cheese, shredded

½ cup bread crumbs

¼ cup butter

1 clove garlic, chopped

1 ½ tsp. salt

½ tsp. oregano

1 ½ tsp. chili powder

28 ½ oz. can tomatoes

1 pint creamed cottage cheese

2 Tbsp. Butter melted

¼ grated parmesan cheese

  1. Cook macaroni until tender as directed on package. ( I would wait to do this step until after the sauce is done)
  2. Rinse with cold water, drain thoroughly.
  3. Melt ¼ cup butter in a deep skillet, add onion and garlic. Cook until transparent.
  4. Add meat and cook until brown, add seasonings, tomatoes & tomato paste.
  5. Simmer slowly for 1 ½ to 2 hours. Stir occasionally.
  6. Combine cottage cheese and macaroni. Pour a little sauce in a buttered 2 ½ qt. Casserole.
  7. Top with one third of macaroni mixture, one third of shredded cheese.
  8. Repeat.
  9. Use last one third of sauce on top.
  10. Combine melted butter, bread crumbs and parmesan cheese. Sprinkle over top.
  11. Bake uncovered in a pre-heated 325° oven for 1 hour.
  12. Let stand for 10 minutes before servings.

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