Prepare a satisfying, one-pan dinner featuring seasoned ground beef, pasta, and plenty of melted mozzarella cheese. This recipe minimizes cleanup for a quick weeknight meal.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop Skillet
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (15 ounce) can tomato sauce
2 cups beef broth
1 cup uncooked elbow macaroni or small pasta shape
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large, deep skillet over medium-high heat.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the skillet and cook until softened, about 4 minutes.
Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
Pour in the tomato sauce and beef broth. Bring the mixture to a simmer.
Add the uncooked pasta to the skillet. Stir well to combine.
Reduce the heat to medium-low, cover the skillet, and 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 mozzarella cheese and Parmesan 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
Use a 12-inch deep skillet with a tight-fitting lid for best results.
If the pasta seems too dry before it is fully cooked, add a splash more broth or water.
For extra flavor, substitute half the beef broth with dry red wine.