Homemade Lasagna Hamburger Helper

1 lb. ground beef

1 medium sweet onion, diced

3 cloves garlic, minced

1/2 tsp. kosher salt

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/2 tsp. crushed red pepper flakes

1 (28-oz.) can crushed tomatoes

8 oz. dry mafalda pasta (small wavy like lasagna pieces)

3 C. chicken broth

1 C. (4 oz.) shredded mozzarella cheese

2 tsp. minced fresh parsley

In a large, deep skillet, brown the ground beef over medium-high heat until it is well browned and no longer pink. Drain off any excess fat, if needed. Add the chopped onion and minced garlic to the skillet and stir. Season with salt, basil, oregano, and crushed red pepper, and cook until the onion gets soft and translucent, about 3 minutes.

Add the crushed tomatoes, pasta, and chicken broth and stir everything together. Bring to a boil then reduce to medium low. Cook for about 15 minutes or until the pasta is cooked through; most of the sauce should be absorbed. Stir in the cheese and cook for another 30 seconds to a minute until the cheese melts. Garnish with parsley and serve immediately.