One Pot Homemade Beefaroni
Prep time
Cook time
Total time
Serves: 12
  • 1 Tbl. butter
  • 8 ounces fresh mushrooms, sliced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 lb. lean ground beef
  • 1 28-ounce crushed tomatoes, preferably no salt added
  • 1 14.5-ounce can fire roasted diced tomatoes, preferably no salt added
  • 1 cup chicken or beef broth
  • 1 tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. crushed red pepper flakes
  • salt & pepper to taste
  • 5 ounces elbow macaroni
  • grated parmesan cheese to serve
  1. Melt butter in a Dutch oven over medium heat. Add mushroom slices and cook 2-3 minutes, stirring once. Add diced onion and sauté for 4-5 minutes, until onions are tender. Add in garlic and ground beef. Use wooden spoon to break up beef; cook until meat is no longer pink. Drain off any liquid.
  2. Add tomatoes, broth and seasonings. Bring to a simmer. Stir in macaroni, making sure it is completely covered with sauce. Cover, reduce heat to low and simmer for 15-20 minutes or until pasta is tender.
  3. Serve with a sprinkle of freshly grated parmesan cheese
Each serving = 5 WW Pts+
Nutrition Information
Serving size: 1.5 cups Calories: 193 Fat: 9 Saturated fat: 3.7 Carbohydrates: 19 Sugar: 1.6 Sodium: 295 Fiber: 2.5 Protein: 10 Cholesterol: 30.6
Recipe by Lemony Thyme at