Description
A creamy and delicious stovetop pasta dish made with ground beef, perfect for easy weeknight dinners.
Ingredients
Scale
- 1 pound ground beef
- 8 ounces elbow macaroni
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 2 cups beef broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Drain excess fat if necessary.
- Stir in the diced tomatoes (with juice), beef broth, and elbow macaroni. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 10-12 minutes, or until the pasta is tender.
- Once the pasta is cooked, stir in the heavy cream and Italian seasoning. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until heated through.
- Remove from heat and stir in the shredded cheddar cheese until melted and creamy. Garnish with chopped parsley before serving.
Notes
- For a healthier version, substitute ground turkey or chicken for the beef and use whole wheat pasta.
- Add vegetables like spinach, bell peppers, or mushrooms for extra flavor and nutrition. Sauté them with the onions for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg