Ingredients
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2 lbs ground beef
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1 teaspoon italian seasoning
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1 1/2 teaspoons oregano, divided
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1/2 teaspoon thyme
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1 teaspoon garlic powder, divided
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1/4 teaspoon johnnies seasoning salt, or your favorite
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1/8 teaspoon johnnies seasoning salt
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1 large onion, diced
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1 (8 ounce) container fresh sliced mushrooms
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2 (26 ounce) jars Ragu parmesan and romano spaghetti sauce
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1/4 teaspoon dark brown sugar
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2 cups uncooked macaroni
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1 (15 1/4 ounce) can corn, drained
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2 cups shredded mozzarella cheese, 1/4 cup per plate or serving
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8 tablespoons grated parmesan cheese, 1 Tbl. per serving
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1/4 teaspoon fresh coarse ground black pepper
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1 green bell pepper, diced
Instructions
- In chicken fryer, (large DEEP skillet), saute ground beef, Italian seasoning, 1 teaspoons oregano, 1/2 teaspoons thyme, 1/2 teaspoons garlic powder, 1/4 teaspoons seasoning salt, 1/4 teaspoons pepper, bell pepper, onion and mushrooms til meat is no longer pink.
- Drain grease.
- Add spaghetti sauce, 1/2 teaspoons oregano, 1/2 teaspoons garlic powder, 1/8 teaspoons seasoning salt, and dark brown sugar. *Can sub light or regular sugar.
- Bring to a simmer. Simmer at least 5 minutes on low.
- Meanwhile, cook macaroni til tender, drain, fold into sauce.
- Fold in corn.
- Serve topped with shredded mozzarella and parmesan cheeses.