YIELD: 8 servings
2 cups uncooked corkscrew macaroni
3 eggs, beaten
½ cup milk
½ cup (2 oz.) shredded Wisconsin cheddar cheese
¼ cup onion, finely chopped
1 lb. lean ground beef
1 lb. tomato sauce
1 tsp. dried basil, crushed
1 tsp. dried oregano, crushed
½ tsp. garlic salt
1 medium tomato, thinly sliced
1 green pepper, sliced into rings
2 cups (8 oz.) shredded Wisconsin mozzarella cheese
optional sliced black olives
1. Cook macaroni according to directions and drain well.
2. Combine eggs and milk and stir into cooked macaroni. Stir in cheddar cheese and onion. Mix well. Spread macaroni mixture evenly over a well-buttered 14-inch pizza pan. Bake in a 350°F oven for 25 minutes.
3. In a large skillet, cook ground beef until brown; drain off fat. Stir in tomato sauce, basil, oregano and garlic salt. Spoon meat mixture over baked macaroni crust. Arrange tomato slices and pepper rings over top. Sprinkle with Mozzarella cheese. Bake about 15 minutes more or until cheese is bubbly.
Recipe and photo submitted by the Wisconsin Milk Marketing Board Inc.