This is a one-skillet wonder of saucy, meaty, cheesy heaven. Its a cozy comfort food that’s great as a crowd (and kid) pleaser. Feel free to toss in another veggie or two…maybe some spinach or kale!
Ingredients
Olive Oil, a glug
1 med onion, diced
1 or 2 cloves garlic, minced
1 lb. ground beef, lean
1 red bell pepper, diced
1 1/2 cups beef broth
1/2 Box Cavatappi Pasta
1 Jar Due Cellucci Tomato Basil Sauce
1 tbsp tomato paste (can leave out if you don’t have it on hand)
1 1/2 cups mozzarella cheese, shredded
Parmigiano, grated (optional for finishing)
handful of Basil, chopped (optional for finishing)
Preparation
1. Heat oil over medium heat and cook onion and garlic until browned and nice and soft. Add beef and cook until no longer pink.
2. Add beef broth and pasta and stir to incorporate. Pour in tomato sauce and tomato paste. You may want to leave a bit of the tomato sauce aside to add toward the end if you need more liquid. Stir to combine then let mixture come to a boil. Reduce heat to a simmer. Cover and cook until pasta is al dente (about 12-15 minutes). We added the red peppers about halfway so they become soft but not too mushy.
3. Add half of the mozzarella cheese, stir and then top with remaining mozzarella and a sprinkle of Parmigiano (optional). Cover again to let cheese melt.
4. Once melted, top with basil, serve and enjoy!
