One-Skillet Italian Pasta

Ingredients

• 1 pound lean ground beef 
• 1 medium yellow onion, diced
• 2 garlic cloves, minced 
• ½ teaspoon dried oregano
• ½ teaspoon dried basil 
• ½ teaspoon dried parsley 
• ½ teaspoon black pepper 
• 1/8 teaspoon crushed red pepper 
• 1 can (14 ½ oz.) beef broth
• 1 can (14 ½ oz.) fire-roasted diced tomatoes, undrained
• 2 cups whole grain penne
• 2 cups frozen chopped broccoli 
• 1 cup half and half 
• ½ cup grated parmesan cheese

Directions

1. Brown ground beef with diced onion in large skillet until no longer pink. Drain excess grease from skillet. Add garlic and seasonings; cook 1 minute longer.
2. Add beef broth and tomatoes to ground beef and bring to a boil.
3. Add pasta and reduce heat. Cover and simmer for 5 minutes.
4. After 5 minutes, stir pasta and add frozen broccoli. Cover and simmer for an additional 5-7 minutes or until pasta is tender.
5. Slowly stir in cream and Parmesan cheese. Heat through but do not allow to boil. Serve warm with a crusty French baguette and fresh fruit.

This recipe was provided courtesy of Eat Wheat and Kansas Wheat. Read the original recipe here.

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One-Pot Lasagna