Homemade Hamburger Helper Pasta (Print Version)
# Ingredients:
→ Main
01 -
450 g lean ground beef or ground turkey
02 -
1 large yellow onion, diced
03 -
1 garlic clove, minced
→ Sauce and Seasonings
04 -
2 tablespoons all-purpose flour
05 -
480 ml low-sodium beef broth or chicken broth
06 -
225 g tomato sauce
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon seasoned salt
09 -
0.5 teaspoon smoked paprika
10 -
0.5 teaspoon garlic powder
11 -
Salt and pepper, to taste
→ Pasta and Dairy
12 -
225 g small pasta shells or small elbow pasta
13 -
120 ml heavy cream or half and half
14 -
200 g shredded cheddar cheese
# Instructions:
01 -
Heat a large sauté pan with a lid over medium-high heat. Add the ground beef or turkey and cook until browned, breaking up the meat as it cooks. Remove the cooked meat from the pan, reserving 2 tablespoons of rendered fat in the pan.
02 -
Reduce heat to medium. Add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic for the final 30 seconds, stirring to prevent burning.
03 -
Sprinkle the flour over the onions and garlic, stirring constantly. Cook for 1 minute to eliminate the raw flour taste.
04 -
Gradually pour in the broth while stirring to prevent lumps. Bring the mixture to a boil.
05 -
Add the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, and pasta. Stir well to combine. Bring to a gentle simmer, cover with the lid, and cook for 12 to 15 minutes, stirring occasionally, until pasta is tender. If the liquid reduces too much before pasta is fully cooked, add 60–120 ml additional broth as needed.
06 -
Stir in the heavy cream and shredded cheddar cheese until cheese is fully melted, creating a creamy sauce.
07 -
Return the browned meat to the pan. Stir and cook for an additional 2–3 minutes or until the meat is heated through. Check seasoning, adjust salt and pepper if needed, and serve immediately.
# Notes:
01 -
To avoid overcooked pasta, monitor liquid level during simmering and add extra broth if necessary.