Can I use a different pasta shape?

Absolutely. Shells, rotini, penne, or rigatoni all work great. Just keep the cooking time the same.

What if I don't have fire-roasted tomatoes?

Regular diced tomatoes work fine. You'll lose a bit of that smoky depth, but the dish will still be delicious.

Can I make this in a slow cooker?

Sort of. Brown the meat and sauté the vegetables first, then transfer everything except the pasta to the slow cooker. Cook on low for 4-6 hours. Cook the pasta separately and stir it in during the last 20 minutes.

Is this recipe spicy?

Not at all. The black pepper adds warmth but no heat. If you want spice, add red pepper flakes or hot sauce to taste.

Yes. Make the whole thing, let it cool, and refrigerate. Reheat gently before serving. It actually tastes even better the next day.

What should I serve with it?

This is pretty much a complete meal, but I often add a simple green salad and some garlic bread. Keep it simple. You might also enjoy serving it alongside Creamy Tomato Basil Soup for a heartier meal.

American Chop Suey Best One Pot Dinner for Families

Name: American Chop Suey Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces elbow macaroni; Salt for the pasta water; 1 tablespoon olive oil; 1 tablespoon butter; 1 white onion, diced; 3 cloves garlic, minced; 1 pound ground beef; 1 green bell pepper, diced; 14 ounces diced tomatoes, fire-roasted; 15 ounces tomato sauce; 6 ounces tomato paste; 1 tablespoon Italian seasoning; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon Worcestershire sauce; 1 teaspoon sugar (optional but recommended); 2 tablespoons fresh parsley, chopped

Description

A comforting, one-pot American classic made with ground beef, elbow macaroni, and a rich tomato sauce—perfect for weeknight dinners and picky eaters.

Ingredients

Scale

12 ounces elbow macaroni
Salt for the pasta water
1 tablespoon olive oil
1 tablespoon butter
1 white onion, diced
3 cloves garlic, minced
1 pound ground beef
1 green bell pepper, diced
14 ounces diced tomatoes, fire-roasted
15 ounces tomato sauce
6 ounces tomato paste
1 tablespoon Italian seasoning
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon sugar (optional but recommended)
2 tablespoons fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Fill a large pot with generously salted water and bring to a boil. Add elbow macaroni and cook for 7–8 minutes until al dente. Drain and set aside without rinsing.
Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add diced onion and cook for 4–5 minutes until soft and golden. Add garlic and sauté for 1 minute until fragrant.
Add ground beef, breaking it up with a spoon. Cook for 7–10 minutes until fully browned. Drain excess grease, leaving a bit for moisture.
Add diced green bell pepper and cook for 2–3 minutes until slightly softened.
Stir in diced tomatoes, tomato sauce, and tomato paste until fully combined. Add Italian seasoning, salt, pepper, Worcestershire sauce, and sugar if using. Simmer for a few minutes to blend flavors.
Add cooked pasta to the sauce and stir gently to coat. Cook together for 3–5 minutes to let flavors meld.
Sprinkle with fresh parsley and serve immediately.

Notes

For extra depth, use fire-roasted tomatoes and don’t skip the parsley garnish. Cook pasta slightly under for best texture. Customize with other vegetables or cheeses to make it your own.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: One-Pot
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 510
Sugar: 7g
Sodium: 820mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 5g
Protein: 29g
Cholesterol: 65mg