Ingredients35 m servings 659 cals
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
- Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
- Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.
Per Serving: 659 calories; 19.8 g fat; 88 g carbohydrates; 30.2 g protein; 65 mg cholesterol; 982 mg sodium. Full nutrition
ReviewsRead all reviews 4
It was just great! Would make again. Added a little red pepper flakes. Yum!
Hubby loves these kinds of foods and really liked this one. Wasn't too crazy about the onions but I will make this for him again and leave them out. I used parmesan instead of cheddar just as ...
It was really good. I added garlic powder, onion powder and ground black pepper. The kids loved it.