Categories: Pasta

Ingredients

• 2 cups uncooked corkscrew macaroni
• 3 eggs, beaten
• 1/2 cup milk
• 1/2 cup (2 oz.) shredded cheddar cheese
• 1/4 cup onion, finely chopped
• 1 lb. lean ground beef
• 1 lb. tomato sauce
• 1 teaspoon dried basil, crushed
• 1 teaspoon dried oregano, crushed
• 1/2 teaspoon garlic salt
• 1 medium tomato, thinly sliced
• 1 green pepper, sliced into rings
• 2 cups (8 oz.) shredded mozzarella cheese
• Optional: sliced black olives

Directions

1. Cook macaroni according to directions and drain well.

2. Preheat oven to 350°F. Combine eggs and milk and stir into cooked macaroni. Stir in cheddar cheese and onion. Mix well. Spread macaroni mixture evenly over a well-buttered 14-inch pizza pan (a casserole dish works well, too). Bake in oven for 25 minutes.

3. In a large skillet, cook ground beef until brown; drain off fat. Stir in tomato sauce, basil, oregano and garlic salt. Spoon meat mixture over baked macaroni crust. Arrange tomato slices and pepper rings over top. Sprinkle with mozzarella cheese. Bake about 15 minutes more or until cheese is bubbly.

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