Ingredients:
3/4 cup uncooked elbow macaroni
1 pound lean ground beef
1/2 cup sliced celery (about 2 stalks)
1/2 cup diced onion (about 1/2 of a small onion)
1 (28-ounce) can whole peeled tomatoes, broken up (undrained)
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon black pepper
Directions:
Preheat oven to 350 degrees F. In a medium pot of boiling salted water, cook pasta just until tender; drain. Meanwhile, in a large skillet, brown beef over medium-high heat; drain off excess liquid. Combine all ingredients in a 2-quart casserole dish and bake, covered, for 30 minutes. Uncover and bake 30 additional minutes, or until top is light golden and crunchy.
Enjoy!
