Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion , diced small
• 3 cloves garlic , minced
• 1 pound lean ground beef
• 2 cups low-sodium chicken broth
• 2 cups Ragu® Old World Style® Traditional Pasta Sauce
• 1 , 10 ounce
• 1 , 16 ounce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• salt and ground black pepper to taste
• 1.5 cups uncooked elbow macaroni
• 0.75 cups shredded Cheddar cheese
• 0.25 cups chopped fresh parsley

Instructions

1. 1 Heat olive oil in a large Dutch oven or pot over medium-high heat. Add onion, garlic, and beef. Stirring frequently, cook until meat is browned and crumbly, about 3 minutes. Drain excess fat.
2. 2 Stir in chicken broth, Ragu® sauce, diced tomatoes with mild green chilies, beans, chili powder, and cumin. Season with salt and pepper, to taste. Bring to a boil and stir in pasta; cover, reduce heat to a simmer and cook until pasta is al dente, about 14 minutes.
3. 3 Remove from heat. Stir in the cheese and parsley. Serve immediately, garnished with additional cheese and parsley, if desired.

Nutrition per serving