Ingredients
Scale
- 1 lb lean ground beef
- 12 oz short pasta (penne or fusilli)
- 14.5 oz canned fire-roasted diced tomatoes
- 8 oz cream cheese (full-fat)
- 3 cloves garlic (minced)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 3 cups water or beef broth
- Olive oil for cooking
Instructions
- In a large pot over medium heat, drizzle olive oil and brown the ground beef for about 5-7 minutes. Drain excess fat if needed.
- Add minced garlic to the pot and sauté for one minute until fragrant.
- Stir in the diced tomatoes (with juices), dried herbs, uncooked pasta, and enough water or broth to cover by one inch.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes until pasta is al dente.
- Remove from heat and stir in cream cheese until melted and fully incorporated.
- Serve hot, garnished with fresh herbs if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One Pot Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 490
- Sugar: 4g
- Sodium: 820mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg