Ingredients:
- 1 pound ground round beef (85% lean)
- 1/2 cup chopped onion
- 1/2 teaspoon garlic salt
- 1 can (15 oz each) Tomato Sauce
- 2 cups dry medium pasta shells, uncooked
- 1-1/4 cups water
- 1/4 cup Ketchup
- 1 cup shredded Cheddar and Monterey Jack cheese blend
Preparation:
- Heat large skillet over medium-high heat.
- Add beef, onion and garlic salt; cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally.
- Drain.
- Add tomato sauce, pasta and water; stir to combine.
- Bring to a boil.
- Cover; reduce heat and cook 12 minutes or until pasta is tender.
- Stir in ketchup.
- Top with cheese and let stand until cheese melts.