Directions

1. 1
   Add the ground beef to a soup pot/Dutch oven over medium-high heat. Cook until just browned, breaking it up with your spoon as it cooks (about 7-8 minutes). Spoon out excess fat if needed.
2. 2
   Stir in the tomato paste and garlic, and cook for about a minute.
3. 3
   Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper.
4. 4
   Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
5. 5
   Once it's boiling, add in the rotini and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not boiling like crazy.
6. 6
   Turn the burner off (leave the pot on it). Sprinkle the mozzarella on top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs.
7. 7
   Gently toss it so the mozzarella is stirred in, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parmesan if desired.