- 8 ounces elbow macaroni, uncooked (we like quinoa elbows for a gluten free option)
- 1 pound lean ground beef
- 1 jar (25 oz.) Uncle Steve’s Marinara Sauce
- 8 ounces grated mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh Basil leaves
Cook pasta in rapidly boiling salted water until al dente. Drain in colander.
While pasta is cooking, brown meat in a 12” cast iron skillet over medium high heat until cooked through, breaking up with a wooden spoon while cooking.
Stir in macaroni and sauce.
Sprinkle an even layer cheese over all.
Cover and cook on low heat for five minutes or until cheese is melted.
Top with grated Parmesan cheese. Garnish with basil. Serve hot.
Makes four servings.