Description

This Cheesy Ground Beef Pasta Skillet is a hearty and flavorful one-pan meal perfect for busy weeknights. Ground beef is cooked with aromatic onions and garlic, then simmered with tomatoes, beef broth, and pasta until tender. Finished with a generous blend of melted cheddar and mozzarella cheeses and garnished with fresh parsley, this dish is creamy, comforting, and packed with savory Italian-inspired flavors.

Ingredients

Scale

Meat 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 Canned Goods

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

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Instructions

Heat the skillet: Place a large skillet over medium heat to warm up.
Brown the ground beef: Add the ground beef to the skillet and cook until browned, breaking it apart with a spatula as it cooks for even browning.
Drain grease: If there’s excess grease from the beef, carefully drain it to avoid greasy pasta.
Sauté onion and garlic: Add the diced onion and minced garlic to the skillet with the beef. Cook for 2-3 minutes until the onion softens and the garlic becomes fragrant.
Season the mixture: Sprinkle in the salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir well to incorporate the spices evenly.
Add liquids and tomatoes: Pour in the undrained diced tomatoes, tomato sauce, and beef broth. Stir everything together until combined.
Add pasta: Add the uncooked pasta to the skillet, making sure it is fully submerged in the liquid to ensure even cooking.
Cook the pasta: Bring the mixture to a boil over medium heat, then reduce to low. Cover the skillet and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and has absorbed much of the liquid.
Incorporate cheese: Stir in 1 cup of shredded cheddar cheese into the pasta until it melts smoothly.
Top with remaining cheese: Sprinkle the remaining ½ cup cheddar and ½ cup mozzarella cheese over the pasta surface. Cover the skillet again and let it sit for 2-3 minutes to melt the cheese thoroughly.
Garnish and serve: Remove the skillet from the heat. Garnish with chopped fresh parsley and serve warm.

Notes

Use any short pasta like penne, rotini, or elbow macaroni.
Red pepper flakes are optional; omit for milder flavor.
If beef broth is unavailable, substitute with chicken broth or water with a beef bouillon cube.
Stir occasionally during simmering to prevent pasta from sticking.
For extra creaminess, add a splash of cream or half-and-half before adding cheese.
Leftovers reheat well in the microwave or on stovetop with a splash of broth.