Ingredients:
– 12 ounces rotini pasta
– 1 pound ground beef
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 cup tomato sauce
– 2 tablespoons tomato paste
– 1 teaspoon paprika
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 1 1/2 cups shredded cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/2 cup reserved pasta water
Directions:
Let’s get cooking! First, bring a large pot of salted water to a boil. Toss in the rotini pasta and cook until it’s just right—al dente, according to the package. Don’t forget to reserve about 1/2 cup of that pasta water before you drain the rest. Set the pasta aside for now.
In your favorite large skillet, warm up a bit of olive oil over medium heat. Now, add the ground beef. Break it apart with a spatula as it browns beautifully. Got a little extra grease? No worries, just drain it.
Time to add some flavor! Toss in the diced onion and garlic with the beef, giving it all a good 2-3 minutes to sauté until the aroma fills the kitchen. Next, stir in the tomato sauce, tomato paste, a dash of paprika, and Italian seasoning. Add salt and pepper to your taste, and let it all simmer together for a good five minutes.
Lower the heat and gently add your cooked pasta to the skillet. Mix everything so the sauce hugs those pasta spirals just right. If things seem a bit dry, slowly stir in the reserved pasta water until you reach that perfect saucy consistency.
The grand finale: sprinkle in the shredded cheddar and Parmesan cheese. Mix it all up until the cheese melts into creamy goodness. Serve it warm, maybe with a little extra Parmesan sprinkled on top if you like. Enjoy your delicious cheesy masterpiece!
