Macaroni and Beef Casserole

Ingredients:

• 1/2 box of elbow macaroni
• 1-1/2 lbs lean or extra lean ground beef
• 1 can tomato sauce
• 1 Tbsp tomato paste
• 1 medium onion, diced
• 2 – 3 stalks of celery, finely diced
• 1 package mushrooms (approx 2 cups), chopped
• 2 cups chopped veggies of your choice (zucchini, peppers, grated carrot, etc)
• 1 heaping tsp of sage (or to taste)
• 1/2 tsp thyme (or to taste)
• 1 – 2 cups grated cheese (I like medium cheddar but any meltable cheese is fine)

Directions:

1. Cook macaroni according to package instructions. Drain and put aside until sauce is done.
2. While macaroni is cooking, put the ground beef into a deep skillet. Add in the mushrooms, celery, onions and any other veggies you are using. Cook over medium heat until meat is no longer pink and veggies are tender.
3. Add the can of tomato sauce, the tomato paste and the seasonings and stir until combined. Simmer for at least 15 minutes.
4. When the macaroni and sauce are both done, add the macaroni to the pot with the sauce. Stir until all the pasta is covered with the sauce.
5. Spray a casserole dish with cooking spray and pour the macaroni and sauce mixture into it.
6. Sprinkle grated cheese over macaroni and sauce, cover with foil and put in 350F oven for about 15 minutes. Remove foil and put back in for another few minutes until cheese is melted and starts to get a little crispy.
7. Let sit for 5 minutes before serving.