Tomato and Cheese Macaroni Bake

My mum used to make this dish for us very often. As simple as this is, this was one of my favourite meals. Simple equals comfort. For all my North American followers you might remember a product called Hamburger Helper. That alone conjures up all sorts of images... the talking and ever so helpful kitchen glove... the spoon twirling around the skillet... the enduring family sitting at kitchen table and all served up with a catchy tune. Graze the grocery aisles and you will see that Hamburger Helper is still being sold today. Pick up a box and read the nutritional label and feel how fast your jaw will drop open. Worse than a carnival ride. The salt content is astounding! The only thing you are getting is shear convenience. And that is more than enough to place it back on the store shelf and walk away. 

I guess one could say that this was my mums answer to Hamburger Helper or a no fuss lasagne. This recipe is easy, fast and has low to no salt! All you need are the following: 

2 cans of 796ml of low or no salt diced tomatoes

1 package of ground turkey **or ground beef or ground chicken or veggie soy ground

1 onion, chopped

2 cloves of garlic, crushed

pepper

a pinch of salt 

whatever fresh herbs you want to add

and approximately 2-3 cups of elbow macaroni 

1 1/2 cups grated cheddar cheese  

*when cooking pasta I tend to eyeball it or cook what feels right. This may not be your method and possibly for good reason. I do tend to cook more pasta then needed. However any leftovers never go unused in our house. The suggested 2-3 cups of macaroni are uncooked. 

Preheat the oven to 350ºF.

Sauté the onion and garlic with a bit of olive oil in a larger pan. Then add the ground turkey. Sauté together until the meat is cooked. You may add the herbs at this time. When the meat is cooked add the tomatoes. Stir and heat through. 

Meanwhile in a large saucepan, boil water. Add the macaroni to the boiling water and follow the cooking directions on the package. Stirring occasionally to make sure the pasta does not stick together. You want to cook the pasta until almost done. You don't want to over cook the pasta because there will be liquid from the diced tomatoes which will get soaked up by the pasta. When the pasta is cooked. Drain the water slowly and add the pasta to the tomato and meat mixture. Stir to coat. 

Pour the now macaroni mixture into a large casserole baking dish. Cover with grated cheese of you choice. I used a mixture of cheddar, mozzarella and parmesan. Bake in a preheated 350ºF oven until cheese has melted. Serve immediately. 

Note: When I made this dish I made it in advance to save time. I stored it in the refrigerator until dinner time. It kept well. Therefore I had to warm it up a bit first before topping it with the cheese.

Enjoy your weekend everyone! - JW