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Ingredientes
- 3/4 c. elbow macaroni
- 1 tbsp. butter
- 2 tbsp. all-purpose flour
- 1 (16 ounce.) can stewed tomatoes, cut up
- 1 (8 ounce.) can tomato sauce
- 1/4 c. dry red wine
- 1/2 env. onion soup mix (1/4 c.)
- 1/2 teaspoon dry oregano, crushed
- 1/4 teaspoon salt
- Dash pepper
- 2 c. cubed cooked beef
- 1/2 c. shredded Mozzarella cheese (2 ounce.)
- Green pepper rings
Direcciones
- Cook macaroni according to package directions; drain.
- In saucepan heat butter; blend in flour. Stir in undrained stewed tomatoes, tomato sauce, red wine, onion soup mix, oregano, salt and pepper. Cook and stir till thickened and bubbly. Stir in cubed beef and cooked macaroni.
- Spoon mix into a 1 1/2 qt casserole. Bake, uncovered, at 350 degrees for 20 min. Sprinkle with cheese; top with green pepper rings. Return to oven till cheese melts, about 5 min more. Makes 4 or possibly 5 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 111 | 39% |
| Total Fat 12.35g | 15% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 42mg | 14% |
| Sodium 632mg | 26% |
| Potassium 499mg | 14% |
| Total Carbs 26.17g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 4.63g | 3% |
| Protein 15.93g | 25% |
