Cheesy Beefaroni

Prep: 10 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

Ithink my first chef crush was on Chef Boyardee. No joke. How could one man get such deliciousness into a tiny, convenient can? And it was tasty every single time I popped that metal lid. Naturally, when I was thinking about meals to make for lunches, I had to do my own Beefaroni. While Chef B’s will always have a special place in my heart, I think this version is a definite improvement on a good thing.

Ingredients

12 ounces pasta shells, medium
1/2 medium onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
1 pound ground beef (sirloin)
1 teaspoon dried oregano
1 teaspoon thyme (dried, or a few sprigs tied in a bundle)
1/4 teaspoon each salt and pepper
1 (6-ounce) can tomato paste
1/2 cup beef or chicken broth
1 (15-ounce) can tomato sauce, or 2 (8-ounce) cans if that's what you have
2 cups sharp cheddar cheese, shredded
1/2 cup Parmesan, grated

Instructions

Heat olive oil in a deep oven-proof skillet or 4- to 6-quart Dutch oven over medium-high heat. Add the onion and sauté onion until translucent.
Add ground beef and brown. Season with oregano, thyme, salt, and pepper. Mix in the tomato paste until combined.
Add the broth, scraping up any brown bits on the bottom of the pan. Stir in tomato sauce. Reduce heat to medium-low and simmer. Season to taste with salt and pepper.
Meanwhile, cook the pasta until just before al dente. Drain and add back to pot. Add pasta to meat sauce and gently stir to combine. Sprinkle with cheese. Broil about 1 to 3 minutes or until cheese starts to bubble and lightly brown.