1 pound ground beef
1 cup chopped onion
1 clove garlic, minced
1 (14 1/2-ounce) can stewed tomatoes
1 cup water
1 cup elbow macaroni (or bowties, ziti, shells, etc.)
1 1/2 cups shredded cheddar cheese
Brown meat in large skillet, drain.
Remove from skillet.
Sauté onion and garlic until tender.
Return meat to skillet.
Add tomatoes and water.
Bring to boil.
Stir in macaroni, cover and simmer 10 minutes or until done.
Stir in cheese.
Serve with extra cheese, if desired.
Makes 4 servings.
Note: If using larger pasta than elbow macaroni, you might want to cook the pasta separately and add hot pasta to meat mixture right before serving.
Posted by GourmetGal