Step 1

Add ground beef, chopped onion, minced garlic, crushed red pepper, and salt & pepper to a skillet with high sides. Cook on medium heat until the meat is almost cooked through and the onions and translucent.

Step 2

In the meantime, boil the large elbows according to the directions on the back of the box to achieve al dente pasta.

Step 3

Add the jar of Rao's Marinara sauce to the ground beef once it's browned all the way

Step 4

Bring the contents of the pan to a boil; then lower to a medium low heat and simmer for 5 minutes

Step 5

Add 1 block of cream cheese to the sauce and let it slowly disintegrate into the sauce for a few minutes. Then use a wooden spoon to break it up and stir it in for a couple minutes while simmering at a low heat.

Step 6

Add the elbows and a ladle full of pasta water (about 1/4 cup) to the sauce and let the sauce simmer until creamy. (about 3-5 minutes)

Step 7

Once you achieve the desired consistency add fresh basil and Pecorino Romano to the sauce and mix and simmer another couple minutes.

Step 8

Serve it all up and enjoy!