1 pound ground beef
1 small onion, diced
2 cloves garlic, minced (or 1 tsp. garlic powder)
2 (14 oz.) can beef broth
1 (14.5 oz.) can Italian diced tomatoes
1/4 tsp. Italian seasoning
2 cups Mafalda or rotini pasta, uncooked
1/2 cup shredded mozzarella cheese (more if desired)
grated Parmesan cheese, for garnish (optional)
Brown and crumble ground beef (along with diced onions and garlic) over medium heat.
Drain excess grease.
Stir in broth, undrained tomatoes and Italian seasoning.
Bring to a boil.
Stir in uncooked pasta and simmer for 12-14 minutes until pasta is tender.
The longer you simmer the mixture, the more liquid the pasta will absorb.
So if you want a thicker mixture, just let it simmer longer.
Stir in mozzarella cheese (I used more than the recipe called for – about a cup).
Serve and top with shredded Parmesan cheese.
Note: You can use any type of pasta you enjoy. Use What you have