• Yield: 4 servings

INGREDIENTS

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb ground beef
• 2 cloves garlic, minced
• 15 ounce can crushed tomatoes
• 15 ounce can fire roasted diced tomatoes
• 1 cup water
• 1 cup dry elbow macaroni
• 1 cup shredded Cheddar cheese

INSTRUCTIONS

1. Preheat oven to 400F.
2. In a large, oven proof skillet, heat oil over medium-high heat. Add the onions, sauté until soft, about 2 to 3 minutes. Add the paprika, Italian seasoning, salt, and black pepper, sauté for an additional minute.
3. Add the ground beef, breaking up the meat with a wooden spoon or spatula, as it cooks. Cook for 7 minutes.
4. Stir in the garlic, crushed tomatoes, diced tomatoes (including the liquid), and water. Bring to a simmer.
5. Add the pasta to the goulash. Cover and transfer the skillet to the preheated oven. Bake for 22 to 25 minutes or until the pasta is tender and sauce thickened. Top with cheese and return to the oven, uncovered, until the cheese is melted.