Stovetop Italian Macaroni

By carvalhohm

Ingredients

• 1 pound ground beef
• 1 can (28 ounces) diced tomatoes, undrained
• 2 cups water
• 1 envelope onion soup mix
• 1 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 2 cups uncooked elbow macaroni
• 1/2 cup grated Parmesan cheese
• 1 cup (4 ounces) shredded part-skim mozzarella cheese

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 1

In Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomatoes, water, soup mix, Italian seasoning and pepper flakes if desired. Bring to boil. Stir in macaroni. Reduce heat; cover and simmer for 8-9 minutes or until macaroni is tender.

Remove from heat; stir in Parmesan cheese. Sprinkle with mozzarella cheese. Cover and let stand for 2 minutes or until cheese is melted