- 2 1/2 cups elbow macaroni
- 3/4 pound ground beef
- 1 cup frozen pearl onions
- 1 cup canned corn kernels, drained
- 1 1/2 teaspoons Italian seasoning, or more to taste
- 1 (26 ounce) jar chunky spaghetti sauce (such as Del Monte®)
- salt to taste
- 1/3 cup shredded Cheddar-Monterey Jack cheese blend
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Return drained macaroni to the pot.
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until partially browned, 3 to 5 minutes; add pearl onions, corn, and Italian seasoning. Continue to cook and stir until the beef is no longer pink, about 2 minutes. Place a cover on the skillet and cook until the onions are heated through, 3 to 5 minutes. Drain and discard excess fat. Add beef mixture to macaroni.
- Pour spaghetti sauce over the beef and pasta; stir to coat. Heat over medium-low heat, stirring occasionally, until hot, about 5 minutes.
- Season pasta mixture with salt and more Italian seasoning, as needed; top with Cheddar-Monterey Jack cheese blend to serve.
04/01/2018
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