One-Pan Rotini with Tomato Cream Sauce

Ingredients

½ kilo lean ground beef (90% lean)

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon Italian seasoning

1/2 teaspoon pepper

1/4 teaspoon salt

2 cups beef stock

1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained

2 cups uncooked spiral pasta

1 cup frozen peas

1 cup heavy whipping cream

1/2 cup grated Parmesan cheese

Method of Preparation

In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 5-10 minutes; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes.

Gradually stir in cream and cheese; heat through (do not allow to boil).