Ingredients:
- 2 cloves garlic, minced,
- 1 lb ground beef,
- 1 tbsp olive oil,
- 1/2 onion, diced,
- 2 cups elbow pasta, uncooked,
- 1 tsp paprika,
- 1/2 tsp Italian seasoning,
- 1 can (14.5 oz) diced tomatoes, undrained,
- 2 cups chicken broth, reduced sodium recommended,
- 1/2 cup heavy cream or milk,
- to taste salt and pepper,
- 1/2 cup shredded cheddar cheese.
Directions:
Step 1
Heat the olive oil in a large pan with a tight fitting lid over medium heat. Once hot, add the onion to the pan and cook, stirring often until they are translucent. Then add the garlic and cook just another minute or so, until fragrant.Step 2
Add the ground beef and cook until it is brown throughout. Drain out any excess fat, if necessary.Step 3
Increase the heat to med-high. Stir in the broth, cream and diced tomatoes. Then Stir in the seasonings and allow it to come to a boil.Step 4
Once it starts to boil, stir in the uncooked elbows, put the lid on and decrease the heat to med-low. Summer for 11-13 minutes, until the pasta is cooked through and the liquid is mostly absorbed.Step 5
Remove the pan from the heat and sprinkle the cheese across the top. Place the lid back on for another 2-3 minutes, until the cheese has melted.Step 6
Serve immediately and refrigerate any leftovers.Step 7
Enjoy!Maybe you like: American Virgin of Peanut Butter Stew Recipe
Source: Cookpad.com
