2bell peppersdiced (any color works; I used green and red)
1 ½cupsbeef or chicken brothplus more as needed
1(15-oz) can tomato sauce
1(15-oz) can petite diced tomatoes
salt and ground pepperto taste
1(8-oz) package dried macaroni pasta, uncooked
¼cupcream cheeseor more to taste
1cupshredded cheeseMonterey Jack or Cheddar work very well here; but feel free to use anything you like that melts well
Brown meat and onion: Heat oil in large skillet (around 12 inches) over medium-high heat. Add meat and brown, drain if desired. Stir in onion and garlic and sauté for a few more minutes.
Add seasoning and vegetables: Stir ground paprika, dried parsley, tomato pasta and Worcestershire sauce into skillet. Stir in celery and diced pepper and stir-fry for a couple of minutes.
Add remaining ingredients and cook: Add broth, tomato sauce and diced tomatoes. Stir well, then bring to a boil. Season with salt and pepper to taste, then stir in uncooked (!) macaroni. Reduce heat to medium, cover with a lid and simmer for around 15 minutes, or until macaroni are done. Stir a few times during the cooking time, adding a few splashes of extra broth as needed.
Finish: Take skillet off the heat and stir in cream cheese. Sprinkle with shredded cheese, cover with a lid and let sit for 2 minutes, until cheese has melted. Serve immediately.
Recipe created with ♡ for you by savorynothings.com