Instructions
step 1 Cook the penne pasta according to package instructions, then drain and set aside./n
step 2 Heat olive oil in a large skillet over medium heat and cook the ground beef until browned, breaking it apart as it cooks./n
step 3 Add diced onion and sauté until softened, then stir in minced garlic and cook for about 30 seconds./n
step 4 Season with salt, pepper, Italian seasoning, and paprika./n
step 5 Add diced tomatoes, tomato sauce, and beef broth, then stir to combine./n
step 6 Bring the mixture to a simmer and cook for 5–7 minutes./n
step 7 Stir in Velveeta cheese and mozzarella until fully melted and smooth./n
step 8 Add the cooked penne pasta and toss until fully coated in the sauce./n
step 9 Sprinkle with Parmesan cheese and fresh parsley.
step 10 Serve warm and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, adding a splash of milk or broth to keep the sauce creamy. This dish can also be frozen for up to 2 months.
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