Ingredients Jump to Instructions ↓

  1. 3 cups uncooked elbow macaroni

  2. 1 tablespoon olive oil

  3. 1 onion, finely chopped

  4. 2 cloves garlic, minced

  5. 1 small green bell pepper, finely chopped

  6. 1 (12 ounce) can corned beef

  7. 1 (10 3/4 ounce) can condensed tomato soup

  8. 1/3 cup ketchup salt and ground black pepper to taste

  9. 1 cup freshly shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until the onion is soft, about 5 minutes; stir in the green pepper, and cook until tender, about 8 more minutes. Mash the corned beef into the pot, and simmer until hot. Mix in the tomato soup, ketchup, cooked macaroni, salt and black pepper; stir to combine, and bring the mixture to a simmer over medium-low heat. Sprinkle the Parmesan cheese on top, and serve.


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