This cheesy goodness comes together so easily in one skillet. Even the pasta gets cooked right in the pan!
4.8 stars (17 ratings)
Ingredients
1tablespoonolive oil
1 ½poundsground beef
1onion, diced
Kosher salt and freshly ground black pepper, to taste
128-ounce can diced tomatoes, undrained
18-ounce can tomato sauce
2cupschicken broth
¼cupketchup
1tablespoonDijon mustard
1poundrotini pasta
2cupsshredded cheddar cheese
1Roma tomato, diced
2green onions, sliced
Instructions
Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt and pepper, to taste. Drain excess fat.
Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with tomato and green onions, if desired.