Description
This Cheesy Ground Beef Pasta Skillet is a comforting one-pan meal that combines savory ground beef, tender pasta, and a cheesy tomato sauce in under 30 minutes. Perfect for busy weeknights, this hearty dish features a blend of cheddar and mozzarella cheeses melted to perfection, enhanced with Italian seasoning and a hint of spice from optional red pepper flakes.
Ingredients
Scale
Beef and 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 and Tomatoes
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 ½ cups beef broth
Pasta and Cheese
- 2 cups uncooked pasta (penne, rotini, or elbow)
- 1 ½ cups shredded cheddar cheese (divided)
- 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 before adding ingredients.
- Cook the ground beef: Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked through.
- Drain grease: Remove excess grease from the skillet to keep the dish from becoming too oily.
- Add aromatics: Stir in diced onion and minced garlic. Cook for 2-3 minutes until they become softened and release their aroma.
- Season the mixture: Sprinkle salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir well to evenly coat the meat and vegetables.
- Add tomatoes and broth: Pour in the undrained diced tomatoes, tomato sauce, and beef broth. Stir thoroughly to combine all the liquids with the meat mixture.
- Add the pasta: Stir in the uncooked pasta, making sure it is fully submerged in the liquid to ensure even cooking.
- Simmer the pasta: Bring the mixture to a boil, then reduce heat to low. Cover the skillet and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and cooked through.
- Incorporate cheese: Remove the lid and stir in 1 cup of shredded cheddar cheese until it melts smoothly into the sauce.
- Top with remaining cheese: Sprinkle the remaining cheddar and mozzarella cheese evenly over the skillet.
- Melt the cheese: Cover the skillet again and let the cheese melt for 2-3 minutes off the heat or at low temperature.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley on top, and serve the cheesy ground beef pasta skillet warm.
Notes
- You can substitute beef broth with chicken or vegetable broth if preferred.
- For a spicier dish, adjust the amount of red pepper flakes to your taste or omit for a milder flavor.
- This recipe works well with various pasta shapes like penne, rotini, or elbow macaroni.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Adding a splash of cream or milk before the cheese step can give an even creamier texture.
