Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
1 pound ground round beef (85% lean)
1/2 cup chopped onion
1/2 teaspoon garlic salt
1 can (15 oz each) Hunt's® Tomato Sauce
2 cups dry medium pasta shells, uncooked
1-1/4 cups water
1/4 cup Hunt's® Tomato Ketchup
1 cup shredded Cheddar and Monterey Jack cheese blend
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 157 mg | 16% |
| Carbohydrate | 36 g | 12% |
| Cholesterol | 64 mg | 21% |
| Total Fat | 15 g | 23% |
| Iron | 3 mg | 15% |
| Calories | 379 kcal | 19% |
| Sodium | 907 mg | 38% |
| Protein | 24 g | 48% |
| Saturated Fat | 7 g | 33% |
| Sugars | 7 g | 1% |
| Vitamin C | 5 mg | 9% |
Heat large skillet over medium-high heat. Add beef, onion and garlic salt; cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Drain.
Add tomato sauce, pasta and water; stir to combine. Bring to a boil. Cover; reduce heat and cook 12 minutes or until pasta is tender.
Stir in ketchup. Top with cheese and let stand until cheese melts.
Cheeseburger Pasta Skillet
