• 1 pound lean ground beef 

• 2 large cloves garlic, minced

• 2 tsp paprika

• 1 tsp Italian seasoning

• 1 tsp salt

• 1/4 tsp ground pepper

• 1 can (14 ounces) no-salt-added diced tomatoes, undrained

• 1 can (8 ounces) no-salt-added tomato sauce

• 1 C low-sodium beef or chicken broth

• 1 1/4 C whole-wheat elbow macaroni

• 2 Tbsp grated Parmesan cheese

Directions: Heat oil in a large saucepan over medium-high heat. Brown the ground beef and add onion. Add garlic, paprika, Italian seasoning, salt and pepper; cook, stirring, for 1 minute. Stir in undrained tomatoes, 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. Top with Parmesan. 

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