Go Back
Print Recipe
5 from 1 vote

Beefaroni with Sundried Tomatoes

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: dinner, lunch
Cuisine: Italian
Servings: 4 -6
Author: Joyful Homemaking


  • 8 ounces of elbow macaroni check your box, because mine was 12 ounces, or your favorite shaped pasta
  • 2 ounces of sundried tomatoes (if dried: soak in hot water till tender, and chop; but you may find them chopped in oil, which is delicious and with no need to soak)
  • Fresh diced onion to taste sauteed in olive oil, or I used dried minced onion
  • 1 clove of garlic chopped (I always buy the jarred chopped garlic from the produce section)
  • 1 pound of ground beef browned ( I cook mine in bulk ahead of time in the crockpot)
  • 12 ounces of tomato sauce if you have leftover pasta sauce, I would use that
  • 1 teaspoon of dried basil
  • Salt and pepper to taste


  • Cook and drain your macaroni, and soak, drain and slice your sundried tomatoes if they’re dried. If they’re in oil already chopped, use them as is.
  • Brown ground beef.
  • Then add onion, tomato sauce, basil, sundried tomatoes and garlic, stir and cook for a couple of minutes, till onion and garlic is cooked.
  • Then add macaroni and stir gently, and heat till warmed through.
  • You are ready to serve with breadsticks and salad.