Step by step

Method

4 steps

1. 1

   Cook 12 oz elbows or rotini in salted water until just al dente (1 minute under the package time if you'll melt cheese into it). Drain and set aside — don't rinse.

2. 2

   Heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium-high. Brown 1 lb ground beef with 1 diced onion, breaking into small crumbles, 6–8 minutes until no pink remains. Drain excess fat. Add 3 minced garlic cloves for 30 seconds until fragrant.

3. 3

   Stir in 1 jar (24 oz) marinara or crushed tomatoes, 1 teaspoon Italian seasoning, salt, and pepper. Simmer 10 minutes until the sauce thickens slightly and tastes rounded, not raw-tomato sharp.

4. 4

   Toss the pasta into the sauce with half of 1½ cups shredded mozzarella until the cheese melts into the sauce. Top with the remaining mozzarella, cover 1–2 minutes until gooey, and serve. You want saucy pasta with savory beef and stretchy cheese in every bite — not dry noodles or a watery tomato puddle.