Description
This Cheesy Ground Beef Pasta Skillet is a comforting and easy one-pan meal perfect for weeknight dinners. Ground beef is cooked with aromatic onions and garlic, then simmered with diced tomatoes, tomato sauce, and beef broth alongside uncooked pasta. The dish is finished with a generous blend of melted cheddar and mozzarella cheeses, garnished with fresh parsley for a delicious and creamy pasta skillet that’s ready in just 30 minutes.
Ingredients
Scale
Meat & Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional, for spice)
Liquids & Canned Goods
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 ½ cups beef broth
Pasta & Cheese
- 2 cups uncooked pasta (penne, rotini, or elbow)
- 1 ½ cups shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Heat the skillet: Place a large skillet over medium heat to warm up and prepare for cooking the meat.
- Cook ground beef: Add the ground beef to the skillet and cook until it’s browned, breaking it apart with a spatula as it cooks to ensure even browning.
- Drain grease: If there is excess fat released from the beef, carefully drain it from the skillet to avoid a greasy dish.
- Sauté onions and garlic: Add the diced onion and minced garlic to the skillet with the beef. Cook for about 2-3 minutes, stirring occasionally, until the onions are softened and fragrant.
- Add seasonings: Sprinkle in the salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir well to combine all the flavors.
- Add tomatoes and liquids: Pour in the undrained diced tomatoes, tomato sauce, and beef broth. Stir everything together thoroughly to combine.
- Add pasta: Add the uncooked pasta to the skillet, making sure it’s fully submerged in the liquid mixture for even cooking.
- Cook pasta: Increase the heat to bring the mixture to a boil, then reduce to low heat. Cover the skillet and simmer for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender and cooked through.
- Stir in cheese: Once the pasta is cooked, add 1 cup of shredded cheddar cheese to the skillet and stir until the cheese melts and blends into the pasta.
- Add remaining cheese: Sprinkle the remaining cheddar and mozzarella cheeses evenly on top of the pasta, then cover the skillet again and let sit off the heat for 2-3 minutes to allow the cheese to melt.
- Garnish and serve: Remove the cover, sprinkle with freshly chopped parsley, and serve the cheesy ground beef pasta skillet warm.
Notes
- Use any short pasta variety such as penne, rotini, or elbow macaroni as they hold the sauce well.
- For a spicier kick, increase the red pepper flakes or add a dash of hot sauce.
- Use low-sodium beef broth to reduce the sodium content if desired.
- Make sure to stir the pasta occasionally during simmering to prevent it from sticking to the skillet.
- This recipe can be easily doubled for larger gatherings by using a larger skillet or pot.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
