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    Italian Macaroni

    Source of Recipe


    List of Ingredients

    1 pound ground beef
    1 can (28 ounces) diced tomatoes undrained
    2 cups water
    1 envelope onion soup mix
    1 teaspoon dried Italian seasoning
    teaspoon crushed red pepper flakes, optional
    Salt and Pepper to taste
    2 cups uncooked elbow macaroni
    cup grated Parmesan cheese
    1 cup (4 ounces) shredded mozzarella cheese


    In Dutch oven or deep skillet, cook beef over medium heat until no longer pink; Drain.
    Add the undrained tomatoes, water, dried soup mix, Italian seasoning and pepper flakes. (I added a little salt and black pepper as it was not as spicy as we like.)
    Bring to a boil, stir in the macaroni. Reduce heat and simmer for 9 to 10 minutes or until macaroni is tender. Remove from heat, stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand till cheese is melted, about 2 minutes




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