A quick, delicious midweek baked pasta dish based on your home-canned Minnesota Mix tomatoes.
Use a casserole dish (with a cover) that's at least two litres (2 quarts) in capacity.
Instead of the home canned ground beef, you can take 500 g (1 lb) of ground beef, and brown it.
For the cheese you can use any semi-firm cheese such as cheddar, colby, Swiss, Monteray, Leicester, etc.
The purpose of simmering the meat and tomato mixture for 10 minutes is to thicken the sauce a bit.
To cook the macaroni, follow the package directions, or boil it for about 8 minutes. Don't over cook: you want it tender but not soft. To cook the macaroni in a pressure cooker: put macaroni in, cover only just with water, pressure cook on high (10 lbs) for 4 minutes, let cool down naturally, drain immediately when pressure is gone.
TIP! Freeze the beef broth off the ground beef for soup stock!