One-Pan Rotini With Tomato Cream Sauce

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups beef stock
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
• 2 cups uncooked spiral pasta
• 1 cup frozen peas
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese

1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 5-10 minutes; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes.
2. Gradually stir in cream and cheese; heat through (do not allow to boil).

ground beef, onion, garlic, italian seasoning, pepper, salt, beef stock, tomatoes, pasta, frozen peas, heavy whipping cream, parmesan cheese

Taken from www.tasteofhome.com/recipes/one-pan-rotini-with-tomato-cream-sauce/ (may not work)