★Ingredients
1 pound (450g) ground beef
1 onion, finely chopped
3 cloves garlic, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 can (14.5 oz) diced tomatoes
1 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound (450g) pasta (such as penne or rigatoni)
Salt and pepper to taste
2 cups shredded sharp cheddar cheese
Fresh parsley, chopped (for garnish)
★Instructions
Cook the pasta according to package instructions until al dente. Drain and set aside.
Add the chopped onion, minced garlic, and diced bell peppers to the skillet. Cook until the vegetables are softened, about 5 minutes.
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Add the cooked pasta to the skillet and toss until well combined with the beef and vegetable mixture.
Stir in the diced tomatoes (with their juices), beef broth, dried oregano, dried basil, salt, and pepper. Bring the mixture to a simmer and let it cook for another 5-10 minutes, allowing the flavors to meld together.
Gradually add the shredded cheddar cheese to the skillet, stirring constantly until the cheese is melted and the sauce is creamy
Enjoy!