Best Shell Roni Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HOMEMADE BEEF-A-RONI



Homemade Beef-A-Roni image

Grandma first introduced this to me, as with everything else I improvised on it. Feel free to substitute beef with half beef/half Italian sausage. In addition, you may substitute the Velveeta with mozzarella if desired.

Provided by Delete Account

Categories     Meat

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 (12 ounce) box of large elbow macaroni (Normal size may be used as well)
2 lbs ground beef
1 teaspoon McCormick's Montreal Brand steak seasoning
1 (15 ounce) jar Ragu pizza sauce, chunky garden combination sauce
10 slices Velveeta cheese
1 teaspoon oregano
1 teaspoon parsley
1 teaspoon minced garlic
1 small onion (chopped fine)
1 teaspoon butter or 1 teaspoon olive oil
1 (15 ounce) can tomatoes (seasoned with basic and or or roasted garlic)
1/4 cup parmesan cheese (ground)
1/2 teaspoon basil

Steps:

  • In medium to large skillet, combine beef, onions and steak seasoning. Cook until brown over medium heat.
  • Concurrently, cook noodles according to the box directions in large pot with butter or olive oil to help prevent sticking and to add taste; Drain and return to pot.
  • Place cooked beef mix in large pot with noodles. Add remaining ingredients except for cheese slices to the same pot. Mix well and heat on low to medium-low until sauce is hot.
  • Pour mixture into a 9x13 baking dish and level.
  • Lay cheese slices over top of mixture so that entire dish is covered with a slice of cheese. Cut cheese slices in half to fill in the end and center portions of the baking dish.
  • Bake in oven for 15 to 20 minutes, ensuring cheese is melted.
  • Serve as square portions with salad and/or garlic bread if desired.

Nutrition Facts : Calories 732.6, Fat 35.9, SaturatedFat 16.9, Cholesterol 145.5, Sodium 876.5, Carbohydrate 53.9, Fiber 3, Sugar 7.8, Protein 46

BIG MAC DADDY RONI SALAD



Big Mac Daddy Roni Salad image

I love a good macaroni salad! Recipe courtesy Guy Fieri, 2007, changed around just a bit! Macaroni salad was first found in early 20th century cookbooks.

Provided by Sharon123

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

16 ounces macaroni noodles, 1/4-inch tube (or use small shell pasta-or try rainbow rotini pasta-whole wheat pasta is best)
1 1/2-2 cups mayonnaise (The pasta absorbs the mayo, so use enough to make it "wet". )
1/2-2 tablespoon minced garlic (2 tbls. is alot!)
3 tablespoons yellow mustard
1 tablespoon rice vinegar (or white vinegar)
3/4 cup minced red onion (or green onions)
3/4 cup minced Peppadew pepper (may substitue cubanelle or anaheim peppers-you might just use roasted red bell peppers)
1/2 cup carrot, diced (can chop in the food processor)
3/4 cup celery, diced (can chop in the food processor)
1/4 cup diced roasted red pepper
1/4 cup minced pepperoncini pepper
1 teaspoon sea salt
1 1/2 teaspoons fresh ground black pepper, to taste

Steps:

  • In a medium saucepot, boil water and add salt. Add pasta, cook until al dente,about 8-9 minutes, and place into an ice water bath.
  • In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools. To cool quickly, spread pasta on a baking sheet and place in refrigerator for about 20 minutes, or till cool.
  • When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. This is even better the next day!

MAMA'S BEEF-A-RONI



Mama's Beef-A-Roni image

When my kids were little that's what they called this. When the week was long and the money short, this made a little meat go a long way. I served this with garlic bread. This looks like it takes a long time to make, but it's really easy. I had to guess on the times, so if you try this please let me know how long it takes and i'll adjust it.

Provided by Chef shapeweaver

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb ground beef
1/2 cup finely chopped green pepper
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1 tablespoon garlic powder
1 tablespoon italian seasoning
1 1/2 cups small shell pasta (or chef's choice)
1 1/2 cups shredded mozzarella cheese
1 1/2 cups of plain pasta sauce

Steps:

  • Cook pasta according to package directions; drain.
  • While pasta is cooking, on medium heat brown ground beef in large skillet.
  • Add onions, peppers, celery, Italian seasoning and garlic powder, stirring until vegetables are tender.
  • Drain and return to skillet.
  • Stir in pasta sauce; add pasta and mix thoroughly.
  • Sprinkle cheese over top; cover with lid and let cheese melt.
  • Let sit for about 5 minutes then serve and enjoy.

Nutrition Facts : Calories 604.8, Fat 29.6, SaturatedFat 13, Cholesterol 112.2, Sodium 748.3, Carbohydrate 45.1, Fiber 4.7, Sugar 11.5, Protein 37.5

Related Topics