Ingredients
- 2.5 cups elbow macaroni
- 0.75 pound ground beef
- 1 cup frozen pearl onions
- 1 cup canned corn kernels, drained
- 1.5 teaspoons Italian seasoning, or more to taste
- 1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®)
- salt to taste
- 1/3 cup shredded Cheddar-Monterey Jack cheese blend
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