Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 tbsp olive oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 8 oz short pasta (Rotini, Penne, or Ziti)
  • 2 cups low-sodium beef broth
  • 1 can (400g) crushed tomatoes
  • 1 tbsp tomato paste
  • 1/2 cup skim milk
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded low-moisture mozzarella
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil in a 12-inch deep-sided skillet over medium-high heat.
  2. Add the ground beef, breaking it into small crumbles, and cook until mahogany-brown and no pink remains.
  3. Stir in the diced onion and cook for 3–4 minutes until translucent.
  4. Add minced garlic, smoked paprika, and oregano; stir for 60 seconds.
  5. Stir in the tomato paste and cook for 1 minute to caramelize.
  6. Pour in the crushed tomatoes and beef broth, scraping the bottom of the pan to deglaze.
  7. Add the dry pasta, bring to a gentle boil, then reduce heat to medium-low and simmer until pasta is al dente.
  8. Stir in the skim milk, sharp cheddar, and mozzarella cheese until melted and creamy.
  9. Garnish with chopped fresh parsley and season with salt and black pepper to taste.