1. Preheat oven to 350° F.
  2. Heat a large skillet with 2 tablespoons olive oil. Add 1/2 chopped medium onion, minced garlic, chopped celery and mushrooms to the skillet, saute for about 2 minutes; move to a large mixing bowl to cool.
  3. Add ground beef, beaten egg, italian seasoning, chopped parsley, salt and pepper.
  4. Move the mixture to a lightly oiled, 9 inch glass pie baking pan and press lightly to fit the pan. Bake for 30 minutes.
  5. While the meat is baking, prepare macaroni topping. Boil elbow pasta for about 5 minutes in salted water; drain and cool. Mix with 1 beaten egg and 1 cup of shredded mozzarella.
  6. Remove meat from the oven. Use a turkey baster to take out the liquid fat from the pan.
  7. Spread tomato pasta sauce over the meat and top with the macaroni mixture; sprinkle remaining cup of cheese on top. Return to oven and bake for additional 15 minutes. Cut into wedges. Great meal to make in advance and freeze.

Recipe posted 10.21.2014

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