Pasta with Ground Meat and Mozzarella

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Serves: 4-6


  • 1 cup elbow macaroni pasta
  • 1lb ground beef
  • 1 small white onion, chopped
  • 1 rib of celery, diced
  • 2 14oz cans chopped tomatoes
  • 2 cups milk
  • 1/2 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded mozzarella cheese


1. Preheat your oven to 400° and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan. Pour the uncooked elbow macaroni into the bottom of the dish and pour over the chopped tomatoes, milk, garlic powder and Italian seasoning and mix well.

2. In a separate frying pan, quickly brown the ground beef along with the onions and celery, salt and pepper, over medium-high heat for 5 minutes. Drain the meat juices and add the beef to the casserole dish. Mix the beef and veggies into the sauce with a wooden spoon and top the whole dish with an even layer of mozzarella cheese.

3. Place into the preheated oven for 45 minutes, or until the pasta is tender.

Tip: If using different pasta than elbow macaroni, be sure to adjust the cooking time accordingly. Thicker pasta will require an extra 5-10 minutes in the oven.

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