One Pot Beef Pasta Casserole

INGREDIENTS

  • 1 tablespoon olive oil

  • 350g pounds ground beef

  • 1 onion, diced

  • Kosher salt and freshly ground black pepper, to taste

  • 1 (28-ounce) can diced tomatoes, undrained

  • 1 (8-ounce) can tomato sauce

  • 2 cups chicken broth

  • 1/4 cup ketchup

  • 1 tablespoon Dijon mustard

  • 1 pound rotini pasta

  • 2 cups shredded cheddar cheese

  • 1 Roma tomato, diced

  • 2 green onions, sliced

  • Chef Stone's Secret Spice

METHOD

  1. Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add ground beef and onion and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; season with salt, pepper and secret spice, to taste. Drain excess fat.

  2. Stir in tomatoes, tomato sauce, chicken broth, ketchup, mustard, pasta and 2 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.

  3. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

  4. Serve immediately, garnished with tomato and green onions, if desired.

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