Description
This Cheesy Ground Beef Pasta Skillet is a quick, hearty, and flavorful one-pot meal featuring tender pasta cooked right in the skillet with savory ground beef, tomatoes, and a melty cheddar cheese topping. Perfect for weeknight dinners, it combines simple ingredients into a comforting, satisfying dish with minimal cleanup.
Ingredients
Scale
Meat and Oil
- 1 lb ground beef (lean beef or ground turkey)
- 1 tablespoon olive oil (for sautéing)
Vegetables and Aromatics
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
Liquids and Pasta
- 1 1/2 cups beef broth (or chicken broth for a lighter flavor)
- 8 oz uncooked pasta (penne, rigatoni, or elbow macaroni)
Seasonings and Cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup shredded cheddar cheese (or mozzarella, Monterey Jack)
- Chopped parsley or basil for garnish
- Extra shredded cheese for topping
Instructions
- Brown the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked through, about 5-7 minutes. Drain any excess fat to keep the dish lighter.
- Sauté Aromatics: Add the chopped onion to the skillet with the browned beef. Cook for 2-3 minutes until the onion softens and becomes translucent. Stir in minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn the garlic.
- Add Tomatoes and Seasonings: Stir in the drained diced tomatoes, beef broth, dried Italian seasoning, salt, and black pepper. Bring this mixture to a gentle simmer to blend the flavors.
- Cook the Pasta: Add the uncooked pasta to the skillet, stirring to ensure it is submerged in the liquid. Cover the skillet and cook on medium-low heat for 12-15 minutes, stirring occasionally, until the pasta becomes tender. Add additional broth if the liquid reduces too quickly during cooking.
- Melt the Cheese: Once the pasta is cooked and the liquid is mostly absorbed, sprinkle the shredded cheddar cheese evenly over the top. Cover and let it sit for 2-3 minutes off the heat to allow the cheese to melt thoroughly. Stir gently to combine the cheese throughout the pasta mixture.
- Garnish and Serve: Serve the pasta skillet warm, garnished with chopped parsley or basil and a sprinkle of extra shredded cheese for added flavor and presentation.
Notes
- You can substitute ground turkey or chicken for the beef to reduce fat content.
- Use your favorite pasta shape, but smaller shapes like penne or elbow macaroni work best for even cooking.
- To make it spicier, add red pepper flakes when sautéing the onions.
- If the pasta isn’t fully cooked after 15 minutes, add a splash more broth and continue cooking until tender.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in a skillet or microwave.
