Vegetarian American Chop Suey

Total time50 min

Prep time15 min

Cook time35 min

Tender elbow macaroni gets tossed straight into a deeply savory tomato sauce built from crushed tomatoes, tomato sauce, and a spoonful of tomato paste for extra body. Diced onion and green bell pepper soften right in the pot, and a few cloves of garlic bring that classic aromatic base to life, while oregano, basil, and a pinch of red pepper flakes keep things warm and herby. Everything simmers low and slow until the sauce thickens and clings to every piece of pasta, so each bite is coated in rich, tangy tomato flavor. It's the kind of one-pot comfort food that reheats beautifully and feeds a crowd without much fuss. This version comes together easily as a solid pick for a vegetarian dinner rotation, no special equipment or techniques required. Serve it straight from the pot while it's hot and glossy for the best texture.

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Ingredients

6 servings

1 lb elbow macaroni
Creamette Elbow Macaroni - 16 Oz Essential Everyday Elbow Macaroni 16 oz Essential Everyday Elbow Macaroni, Ridged, Large 16 oz Elbow Macaroni - 16oz - Good & Gather™
Gustare Vita Organic Elbows Macaroni Product Traditional Bronze Cut, 16 Oz
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1 ½ lb ground beef (80/20)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
1 medium yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 can (15 oz) tomato sauce
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp onion powder
½ tsp crushed red pepper flakes (optional)
1 tsp worcestershire sauce
1 tsp salt, plus more for pasta water
½ tsp black pepper
1 tbsp olive oil

For serving

grated parmesan cheese, for serving (optional)

Instructions

1
Bring a large pot of generously salted water to a boil. Cook the elbow macaroni according to package directions until al dente, tender with a slight resistance at the center. Drain through a colander and set aside.
2
In the same pot, heat the olive oil over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a wooden spoon, until browned throughout with no pink remaining and an internal temperature of 160°F (71°C), about 7–8 minutes. Tilt the pot and spoon off any excess fat, leaving about 1 tablespoon behind.

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