- 8 ounces
- 8 ounces 96% lean ground beef
15 ounce can diced tomatoes
- 1 yellow onion chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup heavy whipping cream
- 2 jalapeños seeded and diced
- 5 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon
- 2 tablespoons
- fresh parsley leaves for garnish
Heat olive oil in a 3 quart saute pan over medium heat.
- Add beef, onion, jalapeños, garlic, salt, pepper, and paprika to the pan. Break apart the ground beef. Cook until the beef is done and the onions are translucent, about 5 to 10 minutes, stirring frequently.
- Add the can of tomatoes (including the liquid) and pasta to the pan, and stir. Add water until it barely covers everything in the pan, about 2 cups. Let it simmer over medium heat until the pasta is cooked, about 15 minutes, stirring occasionally.
- Turn the heat down to low. Add heavy whipping cream to the pan and mix well.
- In a separate bowl, mix the two types of cheese together. Sprinkle them over the pan, distributing them evenly. Cover the pan with a lid and wait until the cheese melts, about 2 minutes.
- Turn off the heat and uncover the pan. Garnish with parsley.
NOTES & TIPS
A really convenient aspect of this recipe is that everything is cooked in a single pan. You don’t need to boil the pasta in a separate pot; instead, the pasta cooks as it simmers in the tomato sauce along with all of the other ingredients. This makes for a much faster and streamlined cooking process, not to mention less cleanup as a result.