Prep 10 mins
Cook 12 mins
- 1 tablespoon oil
- 1⁄2 cup minced onion
- 1 tablespoon minced garlic
- 1 lb ground beef
- 1 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon oregano
- 1⁄4 teaspoon pepper
- 20 ounces tomato sauce
- 1 1⁄2 cups water
- 1⁄2 cup catsup
- 4 cups hot cooked and drained tube pasta
- 2 cups shredded cheddar cheese
- In dutch oven, heat oil, add onion and garlic, cook 1 minute.
- Add ground beef, cook and stir 8 minutes.
- Add next 7 ingredients, mix well.
- Bring to a boil, boil for 3 minutes.
- Add pasta, heat through.
- Stir in 1 cup cheese.
- Sprinkle with remaining cheese, cover and cook until cheese melts.
Kids loved it! I wasn't too strict with the recipe. I was out of minced onions and fresh onions, so I substituted chives instead. I probably used about 1.5 to 2lbs ground beef. As people have said before, I didn't have simply a 20oz. jar of tomato sauce, so I used the 26oz. jar that I had on hand. Unlike other posters, I did not scrimp on the water or the catsup. Instead of using just 4 cups of cooked tube pasta, I used a 16oz. box of rotini noodles. I also threw in a little basil with the other spices. It turned out great!
I followed the recipe exactly...something I do the first time for all zaar recipes, only way to give them a fair shot. It reminded me of "sloppy Joe" pasta. Don't get me wrong, the family really enjoyed it, but next time I think I'd leave out the Ketchup to avoid the sweet taste. All in all, I am very happy to have found a recipe that is brand new to me. I've never made anything even close to this, and we did enjoy it. And I think most everyone would have all of the ingredients on hand, that's a real plus. I'm with the poster above who was really happy the recipe didn't call for canned cream of anything. I never use those in my cooking either. If this shows up twice, can someone please fix it?
Good, but it felt a little too greasy in my mouth. Next time I'll drain some of that out between steps 2 & 3. I had the same problem another reviewer already mentioned with having to fuss with the sauce because if there's such a thing as a 20 oz can of tomato sauce, my grocery store doesn't carry it. I ended up putting in a 15 oz can & an 8 oz (both seasoned) and cut back about 2 oz on the ketchup and an ounce on the water. I think next time I'll just cut back on the water so I don't lose any of the flavor from the ketchup, as there didn't seem to be a problem with the sauce being too thick. I might also add a little extra seasonings and definately use a sharper cheddar next time as it seemed like the flavor still needed just a little something extra. Oh, I also used wheat pasta (for health reasons) worked just fine. It's kind of like hamburger helper, not quite as easy, but probably a little healthier.