Rotini Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 pound lean ground beef

2 tablespoons tomato paste

3-4 cloves garlic (minced)

1 teaspoon onion powder

1 teaspoon sugar

1/2 teaspoon dried oregano

1/2 teaspoon Italian seasoning

1/2 teaspoon salt (see note)

1 pinch crushed red pepper flakes (optional)

3 cups beef broth

1 (15 ounce) can crushed tomatoes

3 cups uncooked rotini pasta

1 cup shredded mozzarella

Pepper (optional, to taste)

Freshly grated parmesan cheese and fresh basil (optional, for serving)

Directions

Add the ground beef to a soup pot/Dutch oven over medium-high heat. Cook until just browned, breaking it up with your spoon as it cooks (about 7-8 minutes). Spoon out excess fat if needed.

Stir in the tomato paste and garlic, and cook for about a minute.

Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper.

Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.

Once it's boiling, add in the rotini and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not boiling like crazy.

Turn the burner off (leave the pot on it). Sprinkle the mozzarella on top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs.

Gently toss it so the mozzarella is stirred in, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parmesan if desired.

Nutrition

• Calories: 470 kcal
• Total Fat: 13 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.4 g
• Cholesterol: 92 mg
• Sodium: 1418 mg
• Total Carbohydrate: 46 g
• Dietary Fiber: 4 g
• Total Sugars: 8 g
• Protein: 41 g