Description
A hearty, comforting dish that transforms simple pantry staples into a satisfying meal for the whole family.
Ingredients
Scale
- 1 pound ground beef, pork, or mixture
- 8 ounces elbow macaroni
- 1 cup diced orange carrots
- 1 cup fresh or frozen green peas
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons fresh flat-leaf parsley, chopped
- 1 can diced tomatoes, undrained (14.5 oz / 410g)
- 1 cup beef or vegetable broth
- ½ cup shredded mozzarella, cheddar, or parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and black pepper (to taste)
Instructions
- Boil salted water and cook macaroni until al dente; drain and reserve ½ cup pasta water. Dice carrots, mince garlic, and chop onion and parsley.
- Brown ground meat in a large skillet over medium-high heat, breaking into crumbles until fully cooked and browned. Drain excess fat if necessary.
- Sauté onions in the pan until translucent, add garlic and carrots, and cook for 3-4 minutes. Return meat to the pan.
- Add diced tomatoes, oregano, and broth. Simmer for 10 minutes until carrots are tender. Season with salt and pepper.
- Stir in cooked pasta and peas. Heat for 2-3 minutes. Remove from heat, top with cheese, cover to melt, and garnish with parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze without cheese for up to 3 months. Reheat with a splash of broth or water to restore moisture.