Stove Top Macaroni And Tomatoes Recipes

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STOVETOP ITALIAN MACARONI

It's not every day that a cost-conscious menu pleases both the eye and the stomach, but this scrumptious stovetop entree does just that. -Laila Zvejnieks, Stoney Creek, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 5 servings.

Number Of Ingredients 9



Stovetop Italian Macaroni image

Steps:

  • In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the tomatoes, water, soup mix, Italian seasoning and, if desired, pepper flakes. Bring to a boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender., Remove from the heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted.

Nutrition Facts : Calories 410 calories, Fat 17g fat (8g saturated fat), Cholesterol 76mg cholesterol, Sodium 969mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 4g fiber), Protein 30g protein.

1 pound ground beef
1 can (28 ounces) diced tomatoes, undrained
2 cups water
1 envelope onion soup mix
1 teaspoon Italian seasoning
1/4 teaspoon crushed red pepper flakes, optional
2 cups uncooked elbow macaroni
1/2 cup grated Parmesan cheese
1 cup shredded part-skim mozzarella cheese

MACARONI AND TOMATOES

Great side dish! My Aunt Thelma used to make this when we stayed with her as kids. Add hamburger and spices of your choice and you have Goulash!

Provided by Becky Graves

Categories     Pasta Sides

Time 20m

Number Of Ingredients 3



Macaroni and Tomatoes image

Steps:

  • 1. Cook pasta according to package instructions, drain and put back into the pan. Pour in the diced tomatoes, but not all of the juice. Add sugar to taste, to take away some of the acidity of the tomatoes. Cook until everything is warmed completely through. Enjoy!

1 can(s) diced tomatoes
2 c macaroni of your choice.
sugar to taste

STOVE TOP MACARONI AND CHEESE WITH TOMATOES

Posted in response to a request for low-fat macaroni and cheese. This is from "Cooking Healthy With a Man in Mind" by Joanna Lund. According to the cookbook it is 4 WW points a 1 cup serving.

Provided by ladypit

Categories     One Dish Meal

Time 20m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 8



Stove Top Macaroni and Cheese With Tomatoes image

Steps:

  • In a large pan mix the tomato sauce, soup, onion flakes and mushrooms.
  • Stir in the cheese, parsley, and pepper.
  • Cook over medium heat, stirring ofte, until the cheese melts.
  • Add the elbow macaroni and mix it well.
  • Lower the heat and cover.
  • Simmer for 10 minutes, stirring occasionally.

Nutrition Facts : Calories 189.3, Fat 2.9, SaturatedFat 1.4, Cholesterol 5.9, Sodium 550.6, Carbohydrate 28.8, Fiber 2.7, Sugar 4.1, Protein 12.4

1 (15 ounce) can chunky tomato sauce
1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
1 tablespoon dried onion flakes
1 (2 1/2 ounce) jar sliced mushrooms, drained
1 1/2 cups shredded low-fat cheddar cheese
2 tablespoons dried parsley flakes
1/4 teaspoon pepper
3 cups hot cooked elbow macaroni

STOVE TOP MACARONI AND TOMATOES

My parents made this often when I was a child and it is still one of my favourite meals as an adult. Quick, tasty and cheap! We usually have this as a main dish with a salad and rolls. Measurements are approximate as I don't follow a recipe and it can be adjusted for personal preference. Can use whole, crushed or diced tomatoes

Provided by mrsrexy

Categories     One Dish Meal

Time 11m

Yield 4 serving(s)

Number Of Ingredients 3



Stove Top Macaroni and Tomatoes image

Steps:

  • Cook macaroni according to direcions.
  • Drain and return to pot.
  • Add tomatoes including juices and heat on low/medium until hot.
  • If using diced or whole tomatoes, crush.
  • Be careful macaroni doesn't stick to bottom of pot - stir frequently!
  • I have added butter and/or cheese whiz for additional flavour.
  • Depending on amount of macaroni cooked, I have used 28 oz can of tomatoes.
  • I have also used italian style tomatoes and chili tomatoes which give it a slightly different flavour, but plain tomatoes are best for our family preference. I have tried canned tomatoes with olive oil and spices (to be used for brushetta) and they are too oily and doesn't result have good results.

2 -3 cups uncooked macaroni
1 (19 ounce) can tomatoes
salt and pepper

QUICK TOMATO MAC 'N' BEEF

This one-skillet supper from the Taste of Home Cooking School Recipe Collection satisfies big appetites with its hearty mix of ingredients. (See page 66 for more about the cooking school.) For variety, add a cup of frozen vegetables or drained canned vegetables during the last 5-7 minutes of cooking.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Quick Tomato Mac 'n' Beef image

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Season with salt and pepper. Add tomatoes and water; bring to a boil. Stir in macaroni. , Cover and simmer for 10 minutes or until macaroni is tender. Stir in cheese. Garnish with onions and sour cream if desired.

Nutrition Facts :

1 pound ground beef
1 cup chopped onion
Salt and pepper to taste
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 cup water
1 cup uncooked elbow macaroni
1 cup shredded cheddar cheese
Sliced green onions and sour cream, optional

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