Baked Spaghetti & Macaroni with Beef Recipe
Summary
MethodBaked
Ingredients
32 large macaroni shells
1 can or jar spaghetti sauce
1 small onion, grated
1 tablespoon butter or margarine
2 cans corned beef spread
3 hard-cooked eggs, peeled and sieved
1 egg, beaten
1/4 cup chopped parsley
Directions
1. Cook shells, following label directions; drain.
2. Combine spaghetti sauce, grated onion and butter or margarine in a small sauce pan; heat just to boiling; remove from heat.
3. Combine corned beef spread, sieved eggs, beaten egg and parsley in a small bowl, stirring to blend. Fill shells using about 1 rounded tea-spoonful mixture for each.
4. Pour about half the spaghetti-sauce mixture into a shallow 6-cup baking dish; arrange shells in a layer on sauce; top with remaining sauce.
5. Bake, uncovered, in hot oven (400°) for 30 minutes, or until bubbly-hot.
2. Combine spaghetti sauce, grated onion and butter or margarine in a small sauce pan; heat just to boiling; remove from heat.
3. Combine corned beef spread, sieved eggs, beaten egg and parsley in a small bowl, stirring to blend. Fill shells using about 1 rounded tea-spoonful mixture for each.
4. Pour about half the spaghetti-sauce mixture into a shallow 6-cup baking dish; arrange shells in a layer on sauce; top with remaining sauce.
5. Bake, uncovered, in hot oven (400°) for 30 minutes, or until bubbly-hot.
