Ingredients
Scale
- 1 pound lean ground beef
- 1 medium yellow onion, finely diced
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 2 cups beef broth
- 8 ounces elbow macaroni or rotini pasta
- 1 cup shredded cheddar cheese
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Heat the olive oil in a large skillet or pan over medium-high heat. Add the ground beef and cook until it is fully browned. Drain any excess fat from the pan.
- Add the diced onion and chopped bell pepper to the skillet. Sauté for about 5 minutes until the vegetables are soft and translucent.
- Stir in the minced garlic and cook for 1 minute until you can smell its rich aroma.
- Pour in the tomato sauce and beef broth. Add the Italian seasoning, salt, and black pepper. Stir well to combine all the flavors.
- Bring the liquid to a gentle boil. Add the dry pasta and stir to make sure it is submerged in the liquid.
- Reduce the heat to medium-low. Cover the skillet with a lid and simmer for 10 to 12 minutes, or until the pasta is tender and has absorbed most of the sauce.
- Remove the lid and sprinkle the shredded cheddar cheese evenly over the top.
- Cover the skillet again for 2 minutes to let the cheese melt into a gooey, delicious layer.
- Remove from heat and let it sit for a few minutes before serving.
- Cook Time: thirty minutes