Cheesy Beefaroni
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
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.