This dish is quite easy to make, and you can have it ready and on your table in 30 minutes. The long pole in the tent, time-wise, is going to be however long it takes you to chop your veggies (See Quick Tip for how to save on prep time). After that, you will only need to wait 8-12 minutes for the pasta to cook, depending on how well-done you like it cooked.

Although you could use any type of pasta that you prefer when making this dish, the shells are ideal. They manage to capture and hold the sauce perfectly.

 

INGREDIENTS

1½ pounds fresh extra lean ground beef

1 tablespoon olive oil

½ cup yellow or white onion chopped

2 tablespoons garlic chopped

1 teaspoon sea salt

½ teaspoon ground black pepper

2 cups tomato sauce or crushed tomatoes

2 cups water

2 cups medium shells uncooked (about 1/2 of a 1 pound box)

2 tablespoons Italian seasoning mix

1 cup heavy cream or half and half

½ cup shredded Parmesan cheese optional

 

INSTRUCTIONS

 

In a large pot or skillet, sauté the onions in olive oil until soft.

Add ground beef, and cook until browned.

Add the garlic, salt and pepper.

Stir in the tomato sauce, pasta and water.

Cover and cook on high for about 10 minutes or until pasta is al dente (mostly cooked).

Add the Italian seasoning, reduce heat to medium low, and stir in the cream.

Cook on low heat until sauce begins to thicken.

Add the Parmesan cheese, and serve.

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Quick Tip:  If you use extra lean beef for one pot meals, you will not have to take extra time to drain the excess fat out of the pan. If you do use beef with a higher fat content, be prepared to add time for that step.

Recipe and image courtesy of Dee at Meatloaf and Melodrama