Beef and Macaroni Casserole

Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¼ cup olive oil
  • cup finely chopped onion
  • 2 garlic cloves, finely minced
  • cups diced celery
  • pounds beef chuck, ground
  • 1 pound fresh mushrooms, sliced
  • ½ cup Beef Stock
  • 1 can (6 ounces) tomato paste
  • cups (one 1-pound 3-ounce can)
  • Italian-style tomatoes
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried orégano
  • ½ teaspoon dried basil
  • 8 ounces small elbow macaroni, cooked and drained
  • 1 package (10 ounces) frozen spinach, cooked and drained
  • ½ cup buttered soft fresh bread crumbs
  • cup grated Parmesan cheese


    1. Heat the oil in a large heavy skillet. Sauté the onion and garlic in it until tender and golden. Add the celery and beef and cook until the meat loses its red color.

    2. Add the mushrooms, stock, tomato paste, tomatoes, salt and pepper. Bring mixture to a boil and simmer for one to one and one-half hours, stirring occasionally. Add more stock if the mixture becomes too thick.

    3. Preheat oven to moderate (350°F.).

    4. Mix the sauce with the orégano, basil, macaroni and spinach and pour into a buttered three-quart casserole. Top with the crumbs mixed with the cheese. Bake for thirty minutes, or until bubbly hot and lightly browned.