Description
This Cheesy Ground Beef Pasta Skillet is a delicious one-pot meal that is quick and easy to make. Tender pasta, seasoned ground beef, and a blend of melted cheddar and mozzarella cheeses come together for a comforting and satisfying dish.
Ingredients
Scale
Ground Beef Mixture:
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and pepper to taste
Other Ingredients:
- 2 cups beef broth
- 1 (14.5-ounce) can diced tomatoes
- 1/2 cup tomato sauce
- 8 ounces uncooked pasta (penne or rotini)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (optional for garnish)
Instructions
- Sauté Onions and Beef: In a large skillet over medium heat, heat the olive oil and add the diced onion. Sauté for 2–3 minutes until softened. Add the ground beef and cook until browned, breaking it up as it cooks. Drain any excess fat.
- Season and Simmer: Stir in the garlic, Italian seasoning, paprika, salt, and pepper, and cook for another minute. Add the beef broth, diced tomatoes, tomato sauce, and uncooked pasta. Stir to combine and bring to a boil. Reduce heat to a simmer, cover the skillet, and cook for 12–15 minutes or until the pasta is tender, stirring occasionally.
- Add Cheeses and Garnish: Remove from heat and stir in the shredded cheddar and mozzarella cheeses until melted and creamy. Garnish with fresh parsley and serve hot.
Notes
- You can swap cheddar for Monterey Jack or use a blend of cheeses for extra flavor.
- For added vegetables, stir in chopped spinach, bell peppers, or mushrooms with the onions.
- This dish reheats well and makes great leftovers.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 580
- Sugar: 6g
- Sodium: 940mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
