One Pot Beefy Rotini

Alright...so this was one of the ones that didn't turn out good. I've seen this written several times in magazines on the side column as a Ragu ad. El-Yucko. Don't waste your time. If you want to try it for its simplicity, use the chicken broth instead of the water. It tasted exactly like what it is: watered down tomato sauce pasta. It has potential though. It reminds me of a simpler version of One Pot Spaghetti and Meatballs. My opinion, just go for the meatball recipe. WAY more flavor and only a few additional ingredients.

Here's the recipe anyway, in case you want to try to improve it:

2 lb. ground beef
1 jar Ragu (the BIG one- 2 lb. 13 oz- I used 1-1/2 regular jars)
4 cups water (use chicken broth for more flavor)
1 lb. uncooked rotini pasta
2 cups shredded mozzarella cheese

Brown ground beef in 6-quart saucepot; drain. Stir in sauce and water. Bring to a boil. Stir in uncooked rotini; return to a boil. Reduce heat and cook, covered, stirring occasionally, 14 minutes or until rotini is tender. Remove from heat; sprinkle with cheese. Let stand covered until cheese is melted.



(adapted from All You Magazine)