MACARONI ‘N' BEEF BAKE
Cook macaroni according to package directions. Rinse in cold running water; drain well and set aside.
In a medium heavy skillet, heat oil (or liberally coat skillet with non-caloric vegetable cooking spray) over moderate heat; add ground beef or chicken or turkey and sauté, stirring frequently, until lightly browned. Add onion and green pepper and continue sautéing until crisp tender, but not browned. Stir in flour, blending well. Stir in tomatoes, seasonings, and macaroni, mixing gently but well.
Spoon half of the macaroni/tomato mixture into a greased 2-quart casserole; evenly top with half of the shredded cheese. Top with remaining macaroni/tomato mixture. Bake, loosely covered with aluminum foil, in a preheated moderate oven (350 degrees F.) for 20 minutes. Evenly sprinkle remaining shredded cheese and then grated Parmesan or Romano cheese over casserole and continue baking, uncovered, for 5 to 8 minutes or until shredded cheese is melted and grated cheese is lightly browned.
Variations: Add 1 tablespoon finely snipped fresh basil leaves to mixture.
Omit shredded cheese of choice and add 1 to 1½ cup(s) cubed feta or other goat cheese to macaroni mixture. May or may not add grated Parmesan or
Romano cheese to top of casserole as desired. May add Greek seasoning to taste as desired.
Add ½ cup sliced pitted green or dark/ripe olives to casserole mixture.