A delicious and easy recipe for weeknights. This is a version of the beloved classic, with simple ingredients.
Total Time:35 minutes
1 lb ground beef
14.5 oz canned fire-roasted tomatoes (or tomato sauce)
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 cup almond milk
1 1/2 cups water (more as needed)
2 1/2 cups elbow pasta noodles
Shredded cheese for serving
In a large saucepan, add the ground beef with a little olive oil and season well with salt and pepper. Brown well, and add a splash of Worcestershire sauce.
Remove the beef and allow to drain on a plate lined with paper towels.
In the saucepan, add the milk, water, tomatoes, and seasonings. Season well with salt and pepper and bring up to a boil.
Reduce the heat to a simmer, add the noodles and beef, and cover.
Cook according to package directions for the pasta, but keep in mind that it may take a little bit longer. You might need to add a little more water if the sauce gets too thick. Our noodles said they’d take 15 minutes but it took closer to 20 minutes.
Stir in 1/2 – 1 cup shredded cheese (we used Mexican blend) and top with extra cheese to serve.
Feel free to switch it up with ground turkey and add extra veggies.