Ingredients
Scale
- 1 lb Ground Beef (or ground turkey for a leaner option)
- 1 Medium Onion, finely diced
- 2 cloves Garlic, minced
- 1 box (16 oz) Elbow Macaroni or Penne pasta
- 1 jar (24 oz) Marinara Sauce (store brand works great)
- 3 cups Beef Broth (or water with a bouillon cube)
- 1 cup Shredded Cheddar Cheese
- 1 tsp Italian Seasoning
- Salt and Pepper to taste
Instructions
- Place a large pot or deep skillet over medium-high heat. Add the ground beef and diced onion to the pot. Cook until the beef is fully browned and the onions are translucent, breaking the meat into small crumbles with a wooden spoon. Drain any excess grease from the pan to keep the dish light. Stir in the minced garlic and Italian seasoning, cooking for just one minute until the aroma fills your kitchen.
- Pour the dry pasta directly into the pot with the meat. Add the entire jar of marinara sauce and the beef broth. Stir everything together to ensure the pasta is submerged in the liquid. Bring the mixture to a boil, then immediately reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 12 to 15 minutes. Stir occasionally to prevent the pasta from sticking to the bottom.
- Once the pasta is tender and has absorbed most of the liquid, turn off the heat. Stir in the shredded cheddar cheese until it melts into a creamy, velvety sauce that coats every noodle. Taste the dish and add a pinch of salt or pepper if needed. Serve immediately in large bowls, perhaps with a side of toasted bread or a simple side salad to complete the meal.
- Cook Time: 30 minutes