Ingredients:

  • 1 lb lean ground beef
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 8 oz short pasta (Rotini, Penne, or Ziti)
  • 2 cups beef broth, low sodium
  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 1/2 cups low-moisture mozzarella, freshly shredded
  • 1/2 cup sharp cheddar cheese, freshly shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a 12-inch deep-sided skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking without stirring too frequently until the beef is browned and onions are translucent.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Lower the heat to medium. Stir in the tomato sauce, beef broth, oregano, and smoked paprika. Add the uncooked pasta to the skillet.
  4. Bring to a gentle simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and the liquid has reduced to a thick, glossy glaze.
  5. Remove the skillet from the heat. Immediately fold in the shredded mozzarella and cheddar, stirring gently until the cheese is completely melted.
  6. Garnish with chopped fresh parsley before serving.