Make this simple, one-pan ground beef and pasta dish for a quick weeknight dinner. It cooks entirely in a skillet and finishes with melted mozzarella cheese.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
1 (15 ounce) can tomato sauce
2 cups beef broth
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups uncooked elbow macaroni or small pasta shape
1 cup shredded mozzarella cheese
Instructions
Heat the olive oil in a large, deep skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
Add the chopped onion to the skillet and cook until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
Pour in the diced tomatoes (with juice), tomato sauce, and beef broth. Stir in the Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
Add the uncooked pasta to the skillet. Stir well to submerge the pasta in the liquid.
Cover the skillet and reduce the heat to low. Cook for 12 to 15 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the skillet from the heat. Sprinkle the shredded mozzarella cheese evenly over the top of the pasta mixture.
Cover the skillet again for 3 to 5 minutes, allowing the cheese to melt completely. Serve directly from the skillet.
Notes
For richer flavor, substitute half of the beef broth with dry red wine and let it cook down before adding the tomatoes.
You can add 1/2 cup of frozen peas during the last 5 minutes of cooking for extra vegetables.
Use whole milk mozzarella for the best melt and stretch.