Meags’ Fly-by-the-Seat-of-My-Jeans Goulash

• 1/2 lb ground beef (freezer burnt optional)
• 1 tsp minced garlic (about 1-2 cloves)
• 3/4 cup diced onion (or a handful)
• 2 tbsp extra virgin olive oil
• 1/2 cup diced sweet green and red pepper
• all the elbow macaroni you have (about 3 cups)
• 2 14.5oz cans diced tomatoes (don’t drain)
• 6oz can tomato paste
• 5oz can mushrooms (drained)
• dash salt and pepper
• 1 1/2 cups mozzarella cheese (grated by husband – trust me, it tastes better this way)

Preheat your oven to 350 F. Brown the beef in the oil at about medium-high heat, tossing in the garlic and onions at first, then add the sweet peppers when the meat is almost browned. Meanwhile, cook pasta according to directions. Once the beef is browned and the veggies sauteed, add the tomatoes and the paste. Stir around so that it becomes a thick sauce. Add the mushroom and the seasonings, then simmer for a few minutes, until heated through.

After the pasta is nice and al dente, drain it and put it in a casserole dish. I used my 2-1/2 quart corningware dish and it was brimming over – so maybe a lasagna pan. Then pour the sauce over top and stir it in so that noodles are all covered in the sauce. Top with mozzarella cheese and bake until the cheese melts (about 10 minutes). Serve!

I was actually quite surprised by how good it was considering how few ingredients I used (not to mention, I’m not really a recipe inventin’ kinda gal). I think in the future, I would add some oregano and basil to the recipe, and maybe some marjoram. Spinach would also taste pretty good in the sauce. We’ll see if I start inventing more recipes as the last few weeks here at Apt 7302 come along.