Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 ½ cups chopped onion 
• 1 pound lean ground beef
• 2 large cloves garlic, minced
• 2 teaspoons paprika
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• ¼ teaspoon ground pepper
• 1 (14 ounce) can no-salt-added diced tomatoes, undrained
• 1 (8 ounce) can no-salt-added tomato sauce
• 1 cup low-sodium beef or chicken broth
• 1 1/4 cups whole-wheat elbow macaroni
• 2 tablespoons grated Parmesan cheese

Directions

1. Heat oil in a large pot over medium-high heat. Add onion and beef; cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in tomatoes and their juices, tomato sauce and broth. Bring to a boil. Reduce heat to medium-low, cover and cook for 5 minutes. Add macaroni and cook, uncovered, stirring occasionally, until tender, 6 to 9 minutes. Remove from heat and let stand for 5 minutes before serving. Sprinkle with Parmesan, if desired.