Just the name of this dish brings comfort. The noodles are tender, the beef is savory and scented with onion, garlic, and basil, the sauce is sweet/tangy tomato, and the cheese is a blend of sharp cheddar and buttery mozzarella. I just named the entire ingredient list. And this gratifying meal is ready in less than 30 minutes. 

This dish reminds me of childhood. I recall my mom making lots of dishes with ground beef and pasta. Sometimes she used tomato soup for the sauce (the condensed kind), but mostly she used tomatoes from her garden that she picked/simmered/canned for the pantry. I wish I could say I picked the tomatoes for this sauce! But there's no need, store-bought tomato sauce works just fine. Sorry mom! 

Elbow noodles bring comfort too. I used large elbow macaroni; there's something about them that makes me want to head to the playground and race down the slide. The shape brings out the kid in all of us, in my opinion. But, there's no need to head to the store for nostalgic pasta; any shape works here. Even gluten-free. 

Can you make this dish with ground chicken or ground turkey? Certainly! To be honest, there's something about the textural combination of tender noodles and ground meat (whether it's beef or poultry) that makes this meal insanely comforting. Feel free to swap in your favorite protein (bison included). 

Serves 4

INGREDIENTS

12 ounce elbow macaroni or small-shaped pasta of choice 

1 pound lean ground beef

1/2 cup chopped onion

2 cloves garlic, minced 

1 teaspoon dried basil

Salt and freshly ground black pepper

28-ounce can tomato sauce

1/2 cup beef broth or water

3/4 cup shredded mozzarella cheese, divided

3/4 cup shredded cheddar cheese, divided 

Chopped fresh basil or parsley for serving

INSTRUCTIONS

Cook the pasta according to the package directions. Drain and cover with foil to keep warm. 

Meanwhile, brown the beef in a large skillet or shallow saucepan over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat. 

Add the onion and garlic and cook for 3 minutes, until soft. Add the basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and stir to coat. Cook for 1 minute, until the basil is fragrant. 

Add the tomato sauce and broth (or water) and bring to a simmer. Reduce the heat to low and simmer for 5 minutes. 

Fold in the pasta and 1/2 cup each of the mozzarella and cheddar cheeses and stir until the cheese melts. Top everything with the remaining 1/2 cup of cheese (1/4 cup each of mozzarella and cheddar), cover with foil or a lid and remove the pan from the heat. Let stand for a few minutes to melt the cheese. 

Top with basil or parsley and serve.