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Sicilian Supper

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1-1/4 pounds lean ground beef
1 large onion, chopped
3 cloves garlic, minced
1 (6-ounce) can tomato paste
2 (8-ounce) cans tomato sauce
1/2 cup beef broth
1 teaspoon dried basil
2-1/2 cups elbow macaroni pasta
1 (8-ounce) package cream cheese, cubed
3/4 cup milk
2/3 cup sour cream
1 red bell pepper, chopped
3/4 cup grated Parmesan cheese, divided

Sicilian Supper

Sicilian Supper is a rich old fashioned recipe that combines ground beef with a creamy pasta sauce to make a comforting casserole.

  • Serves 4
  • Easy

About This Recipe

Sicilian Supper is one of the first recipes I ever made. It was the first time my family had tasted green bell pepper. And we didn’t really like it. So the next time I made it I used a red bell pepper.

Over the years the recipe has evolved. I added more tomato, I added sour cream to the creamy mixture that envelops the pasta, and I increased the ground beef. Now I think it’s perfect, although I do have several different iterations of the recipe, including Sicilian Meatball Supper and Sicilian Tortellini Bake,

The recipe is made of a rich tomato sauce with ground beef, onions, and garlic that is layered over a cream cheese and sour cream sauce that holds tender elbow macaroni and that sweet bell pepper. The whole thing is topped with Parmesan cheese and it’s baked until bubbly and delicious.

This is the perfect easy recipe for a cold fall or winter night, especially when rain is snicking against the window. You’ll feel cozy, warm, and safe, enjoying this fabulous casserole with your family.

How to make the best Sicilian Supper

  • Because the recipe calls for 1-1/4 pounds of ground beef, and most packages in the supermarket are one pound, there are several ways to approach it. You can ask the butcher to make up a package of 1-1/4 pounds, or you can buy an extra pound. Divide that pound into fourths, use one in this recipe, and then package the other three in individual freezer bags and freeze. Then the next time you want to make this recipe, you’re all set.
  • Don’t overcook the pasta. It will finish cooking in the sauce in the oven. I cook it three minutes less than the package specifies.
  • Melting the cream cheese in the microwave oven is easy. It will look wrong when you take it out, but whisk it and it will all come together.

Why this recipe works

  • Creamy sauce, pasta, rich ground beef, tomato sauce, and Parmesan cheese. What’s not to like?

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Preheat the oven to 350°F. Bring a large pot of salted water to a boil.


Meanwhile, add the ground beef, onion, and garlic to a large saucepan. Cook over medium heat, stirring frequently to break up threat, until the beef is thoroughly cooked and the vegetables are tender. Drain well.


Add the tomato paste, tomato sauce, beef broth, and dried basil to the skillet and stir well. Simmer for 15 minutes.


Cook the macaroni as directed on the package, for three minutes less than the package suggests.


While the pasta cooks, combine the cream cheese and milk in a large microwave-safe bowl. Microwave one medium for 2 minutes. Remove from the microwave and whisk well. Return to the microwave oven and cook for 2 minutes longer. Remove again and whisk vigorously until the mixture thickens and blends. Stir in the sour cream, bell pepper, and 1/2 cup Parmesan cheese.


When the macaroni is done, drain well and stir into the cream cheese mixture.


In a 3-quart casserole, place the cream cheese mixture. Top with all of the ground beef mixture, spreading evenly. Sprinkle with the remaining 1/4 cup Parmesan cheese.


Bake for 25 to 35 minutes or until the casserole is bubbling in the center and starting to brown on top. Serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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