Easy Creamy Ground Beef Pasta

Ingredients:

• 12 oz (340g) pasta (penne, rotini, or any preferred type)

• 1 lb (450g) ground beef

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 can (14.5 oz) diced tomatoes (drained)

• 1 cup beef broth

• 1 cup heavy cream (or half-and-half for a lighter version)

• 1 cup shredded cheddar cheese

• ½ teaspoon Italian seasoning

• ½ teaspoon paprika

• ½ teaspoon salt (or to taste)

• ¼ teaspoon black pepper

• ¼ teaspoon red pepper flakes (optional, for spice)

• 1 tablespoon olive oil

• 2 tablespoons tomato paste

• ¼ cup grated Parmesan cheese (for topping)

• Fresh parsley (optional, for garnish)

Instructions:

Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.

Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds.

Cook the Ground Beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain any excess grease if needed.

Add Seasonings and Tomatoes: Stir in the tomato paste, diced tomatoes, Italian seasoning, paprika, salt, black pepper, and red pepper flakes. Cook for 2 minutes.

Make it Creamy: Pour in the beef broth and heavy cream, stirring well to combine. Simmer for about 5 minutes to allow the flavors to meld.

Melt the Cheese: Stir in the shredded cheddar cheese until melted and smooth.

Combine with Pasta: Add the cooked pasta to the skillet and toss to coat in the creamy beef sauce.

Serve: Sprinkle Parmesan cheese on top and garnish with fresh parsley if desired. Serve warm and enjoy!

Serving Suggestions:

• Pair with a side salad or garlic bread for a complete meal.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.