Description
A comforting and hearty Beefaroni recipe featuring tender ziti pasta simmered in a flavorful tomato and beef sauce, enriched with cream cheese and topped with shredded cheddar. Perfect for a family-friendly meal ready in just 40 minutes.
Ingredients
Scale
Beef and Sauce
- 1 pound lean ground beef
- 1 (28 ounce) can crushed tomatoes
- 2 cups beef broth (or more if needed, up to 3 cups)
- 2 ounces cream cheese
- 3 tablespoons tomato paste
- 2 teaspoons granulated sugar
- 1½ teaspoons onion powder
- ½ teaspoon garlic powder
Pasta and Cheese
- 8 ounces ziti (or large elbow macaroni)
- ¼ cup shredded cheddar cheese
Instructions
- Cook the Ground Beef: In a 12-inch saucepan over medium-high heat, cook the lean ground beef until no pink remains. Drain excess grease to ensure a lean sauce base.
- Add Sauce Ingredients and Pasta: To the browned beef, add crushed tomatoes, 2 cups of beef broth, ziti or elbow macaroni, cream cheese, tomato paste, granulated sugar, onion powder, and garlic powder.
- Simmer the Dish: Bring the mixture to a boil, then reduce heat to medium-low. Cover and let it simmer for 14-20 minutes, stirring occasionally. Add more broth if needed to maintain a saucy consistency and to cook pasta thoroughly.
- Finish with Cheese and Rest: Once the pasta is tender, remove from heat and stir in shredded cheddar cheese. Cover and let it rest for 5 to 7 minutes to allow the cheese to melt and flavors to meld. Season with salt and pepper to taste before serving.
Notes
- If the sauce thickens too quickly, add additional beef broth or water to maintain juiciness.
- Use full-fat cream cheese for a richer texture, or substitute with reduced-fat for a lighter version.
- Adjust seasoning at the end, especially salt, as broth and cheeses can vary in saltiness.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
