Macaroni Casserole

1 cup elbow macaroni
½ pound ground beef
1 clove garlic, minced
¼ cup finely chopped onion
1 teaspoon Italian seasoning
¼ teaspoon crushed red pepper flakes
1 can (15 ounces) tomato sauce
½ cup water
8 ounces shredded mozzarella cheese
 
1. Preheat oven to 375 degrees and lightly spray a 1 ½ quart shallow casserole dish with cooking spray. Cook macaroni according to package directions until slightly underdone; drain well and transfer to prepared dish.  Meanwhile, in a large skillet, brown beef over medium heat with onion and garlic until cooked through; drain if necessary. Stir in Italian seasoning, red pepper flakes, tomato sauce and water. Bring to a boil, stirring; reduce heat and simmer until thickened, about 15 minutes.
 
2. Add sauce mixture to macaroni in dish; stir to combine. Top with cheese and cover tightly with foil; bake until bubbly and heated through, about 20 minutes. Remove foil and bake until cheese is lightly browned, about 10 minutes. Let stand 10 minutes before serving.
 
Revised October 2017