016 / 75 · Noodles, Grains and Pantry Bakes

Tomato Beef and Macaroni Hotdish

One 9×13 in (23×33 cm) dish, at least 3.5 qt/3.3 L; 6 main-dish portions · Active 30 min · Total 1 hr 20 min

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Elbow macaroni and browned beef meet a thick tomato sauce and a modest cheddar top. This is an original home bake in the broad pantry-hotdish tradition, with a stove-made sauce rather than a historical recipe transcription. Cooking the pasta slightly short of its packet time leaves it room to finish in the oven.

Jump to ingredients

Drawn tomato-beef macaroni hotdish with a lightly golden cheddar finish.

Choose a short pasta that can share a spoon

Elbows are small enough to distribute through the beef instead of forming a separate tangle. Measure the dry weight, boil in plenty of water and drain two minutes before the packet’s usual finish. The center should still be a little firm. Do not rinse away the surface starch; it helps the tomato sauce cling. Have the sauce nearly ready when the pasta drains so the elbows do not sit in a colander becoming sticky while a second long task begins.

Two tomato textures do different jobs

Crushed tomatoes give the filling small pieces, while passata adds a smoother coating. The measured stock loosens both just enough for the pasta’s short oven finish. Simmer the meat sauce first, then stop while it still looks generous around a spoonful of beef. Drying it to a thick paste before adding pasta would leave the baked middle tight and dull. A little cider vinegar added at the end sharpens the sauce without adding sugar; the onion supplies its natural sweetness after proper softening.

A practical regional name without a borrowed story

Hotdish has a documented Upper Midwest gathering history, but that does not make every tomato-and-macaroni pan a specific church’s old recipe. This version stands on its own quantities and method. Use its stated shallow pan, keep the cheese as a light finish and serve promptly after the rest. If you bring it to a shared meal, label the milk and wheat ingredients and arrange proper hot holding or refrigerated transport. The nostalgic name is less useful than a pan that is moist, safely hot and easy to portion.

Ingredients

  • 9 oz dry elbow macaroni (250 g)
  • 12 cups water (2.8 L), for pasta
  • 1 tablespoon neutral oil (15 ml)
  • 1 medium onion, finely chopped (150 g)
  • 2 celery stalks, finely diced (100 g)
  • 1 lb lean ground beef (450 g)
  • 2 garlic cloves, finely chopped (6 g)
  • 1 can crushed tomatoes with juice (14 oz/400 g)
  • 1 cup plain tomato passata (250 ml)
  • 1/2 cup low-sodium beef stock (120 ml)
  • 1 teaspoon dried oregano
  • 1 teaspoon cider vinegar (5 ml)
  • 1/4 teaspoon fine salt (1.5 g)
  • 1/4 teaspoon black pepper
  • 3 1/2 oz cheddar, grated (100 g)

Set out

Oven, 9×13 in (23×33 cm) baking dish, at least 3.5 qt/3.3 L, Large pasta saucepan, at least 5 qt/4.7 L, 12-in/30-cm deep skillet, Colander, Rimmed baking sheet, Food thermometer

Allergens

Wheat, Milk, Celery; check stock labels. Check labels and substitutions.

Make it

  1. Heat the oven to 375°F (190°C). Set the dish on a rimmed sheet. Bring pasta water to a boil.
  2. Heat oil in the skillet over medium heat. Cook onion and celery 7–9 minutes until softened. Add beef, raise heat to medium-high and cook 8–10 minutes, breaking it up, until several places reach 160°F (71°C). Safely drain excess fat if needed. Add garlic for 30 seconds.
  3. Add crushed tomatoes, passata, stock, oregano, salt and pepper. Simmer 8–10 minutes until the sauce coats the beef but remains moist. Stir in vinegar. Meanwhile boil macaroni for 2 minutes less than its packet time and drain without rinsing.
  4. Fold hot macaroni into the sauce. Transfer to the dish and scatter cheddar evenly. Bake 20–25 minutes until the top is lightly golden and the center and several other places reach 165°F (74°C).
  5. Rest 5 minutes, then divide into six portions.

Pack a portion, not the hot full pan

For a later lunch, divide leftovers into shallow containers and chill promptly. Carry perishable portions in an insulated bag with two cold sources or move directly into a refrigerator.

A useful detail

The 80-minute total includes preparation, overlapping pasta cooking with the sauce, up to 25 minutes baking and a 5-minute rest. This is not a no-boil pasta recipe; adding dry macaroni would require a different liquid amount and method.

Another way

  • Replace elbow macaroni with the same dry weight of small shells. Still stop 2 minutes short of the packet time and keep the full sauce quantity.

Keep it well

Refrigerate shallow portions within 2 hours, or 1 hour above 90°F (32°C), at 40°F (4°C) or below. Use within 3 days or an earlier ingredient deadline. Reheat to 165°F (74°C), adding a little water if pasta has absorbed the sauce. Freeze promptly cooled portions for up to 1 month for quality; thaw in the refrigerator.