The Pioneer Woman Tasty Kitchen
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Easy Italian Mac and Cheese

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Level: Easy

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Description

I threw this together for dinner tonight and the consensus was that this is something we should definitely make again.

Diced tomatoes, spinach and mozzarella cheese give an old favorite a new twist. This version is vegetarian, but feel free to add a pound of cooked ground beef before making it. My husband thinks that’s the only thing missing from this dish.

Ingredients

  • 1 pound Small Elbow Macaroni
  • 3 Tablespoons Butter, Divided
  • 1 Tablespoon Olive Oil
  • 1 whole Medium Yellow Onion, Chopped
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Oz. Can) Italian Style Diced Tomatoes
  • 1 box (10 Oz. Box) Frozen Spinach, Thawed
  • 3 cups Grated Mozzarella Cheese
  • ½ cups Italian Bread Crumbs
  • ¼ cups Grated Parmesan Cheese

Preparation

Preheat oven to 400 degrees.

Cook macaroni in a large pot until just shy of al dente (about 2 minutes less than directed on the package directions).

Meanwhile, heat 1 tablespoon of butter and the olive oil over medium heat and cook onion and garlic until onions begin to soften, about 3 minutes.

Once pasta is cooked, drain and return to the pot.

Add cooked onion, garlic, tomatoes, spinach and cheese. Stir to combine.

Pour pasta into a 13 x 9 baking dish and sprinkle bread crumbs and parmesan cheese on top.

Use remaining butter to dot over the top of the bread crumbs and parmesan cheese. This will help it brown and create a crispy top.

Bake for 20 minutes or until the cheese has melted and the top begins to brown.

One Comment

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Abigaele on 2.23.2010

Looks good – I’m going to try it! Thanks for sharing.

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