Ingredients
Scale
- 12 oz gemelli or rotini pasta
- 1 lb lean ground beef
- 1 cup diced onion
- 1 cup diced tomatoes
- 2 cups Alfredo sauce
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet over medium heat, brown the ground beef, breaking it apart. Drain excess grease if necessary.
- Add diced onion and sauté for 3–4 minutes until soft.
- Stir in the diced tomatoes and season with salt and pepper. Cook for 2–3 minutes until slightly softened.
- Pour in the Alfredo sauce, stir to combine, and let simmer for a few minutes.
- Add the cooked pasta to the skillet and mix thoroughly. Stir in half the cheddar and mozzarella until melted.
- Transfer mixture to a baking dish. Top with remaining cheese and broil on high for 2–3 minutes until bubbly and golden.
- Garnish with chopped parsley and serve hot.
Notes
- For extra flavor, try adding crumbled cooked bacon before broiling.
- Store leftovers in an airtight container for up to 3 days in the fridge.
- If reheating, add a splash of milk or Alfredo sauce to bring back creaminess.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Broiler
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 620
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 34 g
- Saturated Fat: 16 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg