One-Pot Cheesy Ground Beef Pasta Skillet
Make this hearty, cheesy ground beef and pasta dinner entirely in one skillet for quick preparation and easy cleanup.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 4 cups beef broth
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces elbow macaroni or small pasta shape
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
Instructions
- Brown the ground beef in a large deep skillet over medium heat. Drain off any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the diced tomatoes (with juice), tomato sauce, beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
- Add the dry pasta to the skillet, stirring to submerge it in the liquid.
- Reduce the heat to medium-low, cover the skillet, and simmer 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. Stir in the cheddar cheese and Monterey Jack cheese until fully melted and creamy.
- Serve immediately directly from the skillet.
Notes
- You can substitute the cheddar and Monterey Jack with mozzarella or Colby cheese for a different flavor profile.
- If the sauce seems too thick before the pasta is done, add a splash more beef broth or water.
- For a little heat, add 1/4 teaspoon of red pepper flakes with the seasonings.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8
- Sodium: 750
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 3
- Protein: 32
- Cholesterol: 95