Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground beef
  • 1 teaspoon kosher salt
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes (to taste)
  • 1/2 teaspoon black pepper
  • 15 ounce can tomato sauce
  • 14.5 ounce can fire roasted diced tomatoes
  • 1 cup beef stock
  • 8 ounces uncooked cellentani (cavatappi pasta)
  • 2 cups shredded mozzarella cheese

Instruction

  • In a large skillet over medium-high heat, sprinkle ground beef with salt and cook until mostly cooked through.
  • Stirring to help break up the meat. Drain if necessary. I usually only have a little bit of drippings in the pan, so I do not drain it.
  • Sprinkle Italian seasoning, garlic powder, onion powder, red pepper flakes and black pepper over the ground beef and stir to combine. Add sauce, tomatoes, beef stock, and pasta. Stir until combined.
  • Cover and bring to a boil. Reduce to simmer for 10-15 minutes, until pasta is cooked through.
  • Top with cheese and replace the lid. Let sit about 5 minutes or until melted. Serve and enjoy!