Ingredients
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1 lb lean ground beef
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1 cup chopped onion
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1/2 red bell pepper (chopped)
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8 ounces sliced fresh mushrooms (reserve a little for the top)
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1 1/4 cups elbow macaroni
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1 (14 ounce) jar pasta sauce or 1 (14 ounce) jar pizza sauce
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1 (14 ounce) jar water (use pasta sauce jar)
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1 (2 1/2 ounce) can sliced black olives (drained (reserve a little for the top)
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1 (8 ounce) package shredded mozzarella cheese (2 cups)
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sliced pepperoni (as much as you want)
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salt and pepper
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1 -2 garlic clove (minced)
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1/2 green bell pepper (chopped)
Instructions
- Heat oven to 400 degrees.
- In a oven-proof skillet, brown hamburg, onion, pepper, garlic, and sliced mushrooms for about 5 minutes until meat is cooked through; drain excess fat.
- Add macaroni, pasta sauce, water, and olives.
- Cook until it comes to a slow bubble for about 15 minutes, until macaroni is soft.
- If you are doing this according to the NOTE in the description and are going to transfer it to a casserole, you will do it at this point and continue with other steps.
- Add the mozzarella cheese and pepperoni on the top.
- Garnish with reserved bell pepper, a few sliced mushrooms, and black olives.
- Bake in a 400 degree oven for about 15 minutes till cheese is nice and bowned on top.
- Serve directly from the pan.
- You could serve it in my recipe for bread bowls that are made ahead of time.