Ingredients
For the beef
- 1 lb ground beef
- 1 small onion (diced)
- 1 red bell pepper (diced)
- 1 splash olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
For the pasta
- 1/2 cup pasta sauce
- 1 box elbow pasta
- 2 cups beef bone broth
- 1.5 cups water
To finish
- 1/2 cup blended cottage cheese (or milk or cream)
- 2 cups shredded cheddar cheese
Instructions
- Dice the onion and red bell pepper.
- In a deep skillet over medium-high heat, add a splash of oil, the diced onion, and the ground beef.
- Cook, breaking the beef apart, until no longer pink, about 8 minutes.
- Add the garlic powder, paprika, salt, pepper, pasta sauce, dry pasta, beef broth, and water. Stir well.
- Cover and simmer on medium-low heat for 12 minutes, until the pasta is tender.
- Remove the lid and stir in the blended cottage cheese and shredded cheddar cheese.
- Cook for another 3 to 5 minutes until creamy, then remove from heat. Leave a little liquid, since the pasta will keep absorbing it.
- Serve immediately.
Notes
- Blended cottage cheese adds a boost of protein and creaminess (swap for milk or cream if you prefer) but also it works fine without blending it!
- Use elbow or any short pasta.
- Leftovers thicken as they sit, so add a splash of broth when reheating.
Nutrition
Serving: 1gCalories: 560kcalCarbohydrates: 52gProtein: 35gFat: 24g