Description
A delicious and simple one pot dish that combines ground beef, pasta, and cheese for a comforting meal.
Ingredients
Scale
- 1 pound extra lean ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- ¼ teaspoon salt, or to taste
- ¼ teaspoon pepper, or to taste
- 1 tablespoon Italian seasoning
- 2 cups marinara sauce
- 8 ounce mafalda pasta, uncooked
- 3 cups low sodium chicken broth
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
- In a large skillet cook the ground beef over medium heat until no longer pink and beginning to brown. Drain excess fat if necessary (minimal with extra lean beef).
- Add chopped onion and minced garlic to the skillet. Season with salt, pepper, and Italian seasoning. Cook until onion becomes soft and translucent, about 3 minutes.
- Add marinara sauce, pasta, and chicken broth, stirring to combine. Bring to a boil, then reduce heat to low. Simmer for approximately 15 minutes until pasta is tender and most liquid is absorbed.
- Stir in mozzarella cheese and continue cooking for 30 seconds to 1 minute until completely melted.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- Feel free to customize the recipe by adding vegetables such as spinach or bell peppers.
- This recipe can be made with different types of pasta if mafalda is not available.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg