Ingredients
Scale
- 1 lb ground beef or ground turkey (whichever is on sale)
- 1 box (16 oz) elbow macaroni or penne pasta
- 1 medium yellow onion, diced
- 2 cloves garlic, minced (or 1 tsp garlic powder)
- 1 jar (24 oz) marinara sauce or 2 cans of tomato sauce with Italian seasoning
- 2 cups water or beef broth
- 1/2 cup shredded cheddar cheese or mozzarella
- 1 tsp salt and 1/2 tsp black pepper
- 1 tsp dried oregano or Italian seasoning
- Optional: A splash of milk or heavy cream for extra creaminess
Instructions
- Start by gathering all your ingredients on the counter. Dice the onion finely and mince the garlic. If you are using frozen ground meat, ensure it is fully thawed before starting. Measure out your pasta and spices so everything is ready to go once the pot is hot. This preparation prevents burning and ensures a smooth cooking process.
- Place a large pot or deep skillet over medium-high heat. Add the ground meat and diced onions. Cook until the meat is browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Drain any excess fat if necessary. Stir in the garlic and seasonings, cooking for one minute until fragrant. Pour in the tomato sauce and the water or broth. Add the dry pasta directly into the pot. Stir well to ensure the pasta is mostly submerged. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking to the bottom. Once the pasta is tender and most of the liquid is absorbed, stir in the cheese and the optional splash of milk until melted and creamy.
- Remove the pot from the heat. Give the pasta a final stir to distribute the melted cheese evenly. Ladle generous portions into deep bowls. If you have any leftover herbs or a bit of extra cheese, sprinkle them on top for a professional look. Serve immediately while hot and creamy.
- Cook Time: 30 minutes