INGREDIENTS

  • 1 1/2 lbs 85% lean ground beef
  • 1 large onion , chopped fine
  • 1 red bell pepper , chopped fine
  • 6 garlic cloves
  • 2 cups elbow macaroni
  • 1 (29ounce)can tomato sauce
  • 2 cups low sodium chicken broth
  • 1 1/2 teaspoons dried oregano
  • salt and pepper
  • 1 cup shredded cheddar cheese

DIRECTIONS

  1. Cook beef in large nonstick skillet over medium-high heat until no longer pink, about 7 minutes.
  2. Drain beef, leaving 2 tablespoons fat in skillet, and reserve.
  3. Add onion, red pepper, and garlic to fat in skillet and cook, covered, until softened, about 3 minutes.
  4. Add macaroni, tomato sauce, broth, oregano, and reserved beef to skillet and bring to boil.
  5. Cover, reduce heat to low, and simmer, stirring occasionally, until pasta is tender, 8 to 10 minutes.
  6. Season with salt and pepper. Sprinkle with cheese. Serve.