Description
A cozy, cheesy one-pot dinner packed with beef, pasta, and tomato goodness—perfect for busy weeknights and picky eaters alike.
Ingredients
Scale
- 2 Tbsp. extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 lb. ground beef
- Kosher salt & freshly ground black pepper
- 1 Tbsp. tomato paste
- 1 (15-oz.) can diced tomatoes
- 1 (15-oz.) can tomato sauce
- 1¼ cups low-sodium beef broth (plus more as needed)
- 1 tsp. Italian seasoning
- 1 tsp. paprika
- 1½ cups elbow macaroni (uncooked)
- 1 cup shredded cheddar cheese
- Chopped fresh parsley (optional, for serving)
Instructions
- Heat oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 7 minutes. Stir in the garlic and cook 1 more minute.
- Add ground beef, season with salt and pepper, and cook until browned and no longer pink, about 6 minutes. Drain excess fat if needed.
- Stir in tomato paste until beef is coated. Add diced tomatoes, tomato sauce, and beef broth. Sprinkle in Italian seasoning and paprika. Stir in the uncooked macaroni.
- Bring to a simmer and cook, stirring occasionally, until the pasta is tender and sauce thickens, about 10–15 minutes. Add more broth if mixture becomes too dry.
- Turn off heat and stir in shredded cheddar cheese until fully melted. Adjust seasoning if needed.
- Serve hot, topped with chopped parsley if desired.
Notes
To make it gluten-free, use gluten-free pasta and check labels on sauces. For extra veggies, add chopped bell peppers or carrots. This dish is great for meal prep and freezes well.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg