About this recipe:This is a tasty and cheap supper that the family will love. It's a great use of storecupboard ingredients, and incorporates some veg for extra goodness. If you prefer, top with grated Parmesan instead of feta.
450g lean minced beef
2 cloves garlic, pressed or minced
2 medium carrots, quartered lengthways and sliced
1 large courgette, quartered lengthways and sliced
1 1/2 tablespoons dried oregano
1 teaspoon salt and pepper
1 (295g) tin condensed tomato soup
1 (295g) tin water
30g crumbled feta cheese
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Method Prep:10min › Cook:25min › Ready in:35min
Bring a large pot of lightly salted water to the boil. Cook macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
Brown mince with garlic in a large frying pan over medium heat. Strain off fat, if necessary. When mince is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in courgette and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
When vegetables are tender, stir in tomato soup, one tin's worth of water and prepared macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.