Baked Macaroni and Tomatoes

Name: Baked Macaroni and Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 8 oz Elbow macaroni; 28 oz Canned diced tomatoes, undrained; 10.75 oz Canned tomato soup; 0.5 cup Yellow onion, chopped; 0.25 cup Green bell pepper, chopped (optional); 1 cup Cheddar cheese, shredded; 0.5 tsp Salt; 0.25 tsp Black pepper

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Alessandro Russo

Time

35 minutes

Servings

Calories

394

A simple yet satisfying vegetarian casserole with macaroni, canned tomatoes, and cheese, baked until bubbly and delicious.

394

cal

17.1g

protein

58.9g

carbs

11g

fat

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Elbow macaroni	8 oz	210	7g	42g	1g
Canned diced tomatoes, undrained	28 oz	34	2g	8g	0g
Canned tomato soup	10.75 oz	25	1g	6g	0g
Yellow onion, chopped	0.5 cup	8	0g	2g	0g
Green bell pepper, chopped (optional)	0.25 cup	2	0g	0g	0g
Cheddar cheese, shredded	1 cup	115	7g	1g	10g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
Elbow macaroni	8 oz	210	7g	42g	1g
Canned diced tomatoes, undrained	28 oz	34	2g	8g	0g
Canned tomato soup	10.75 oz	25	1g	6g	0g
Yellow onion, chopped	0.5 cup	8	0g	2g	0g
Green bell pepper, chopped (optional)	0.25 cup	2	0g	0g	0g
Cheddar cheese, shredded	1 cup	115	7g	1g	10g
Salt	0.5 tsp	0	0g	0g	0g
Black pepper	0.25 tsp	0	0g	0g	0g

Directions

Step 1
Preheat oven to 375°F (190°C). Cook macaroni according to package directions until al dente. Drain and set aside.
Step 2
In a large bowl, combine cooked macaroni, diced tomatoes (with juice), tomato soup, chopped onion, bell pepper (if using), half of the shredded cheddar cheese, salt, and pepper. Mix well.
Step 3
Pour the mixture into a 2-quart baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
Step 4
Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly golden.
Step 5
Let stand for 5 minutes before serving.

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