Ingredients
Scale
- 1 lb Ground Beef (Look for sales or 80/20 blends for the best price)
- 16 oz Box of Pasta (Rotini, Penne, or Elbow Macaroni work best)
- 24 oz Jar of Marinara Sauce (Generic or store brands save the most money)
- 1 Small Yellow Onion, finely diced
- 1 cup Shredded Cheddar or Mozzarella Cheese
- 2 teaspoons Garlic Powder
- 1 teaspoon Dried Oregano
- Salt and Black Pepper to taste
- Water for boiling
Instructions
- Step 1: Boil the Pasta
Fill a large pot with water and add a generous pinch of salt. Bring the water to a rolling boil over high heat. Add your pasta and cook according to the package instructions, but aim for “al dente” (about 1 minute less than the box suggests). Drain the pasta, reserving about half a cup of the starchy pasta water for later, and set it aside. - Step 2: Brown the Beef and Aromatics
While the pasta boils, place a large skillet or Dutch oven over medium-high heat. Add the ground beef and the diced onion. Cook the beef until it is completely browned and no pink remains. Use a wooden spoon to break the meat into small crumbles. If there is excess fat in the pan, drain it carefully into a jar or bowl to discard later. - Step 3: Season and Simmer the Sauce
Lower the heat to medium-low. Stir in the garlic powder, dried oregano, salt, and pepper. Pour the entire jar of marinara sauce over the beef and onion mixture. If the sauce looks too thick, add a splash of the reserved pasta water. Let the sauce simmer gently for about 5 minutes to allow the flavors to meld together. - Step 4: Combine and Melt
Add the cooked pasta into the skillet with the meat sauce. Toss everything together until the pasta is thoroughly coated. Sprinkle the shredded cheese evenly over the top. Cover the skillet with a lid for 2 minutes or until the cheese is gooey and melted. Serve immediately while hot.
- Cook Time: 30 minutes