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cheesy ground beef pasta Recipe

Cheesy Ground Beef Pasta

This cheesy ground beef pasta is a one-pan comfort dish perfect for a quick family dinner. Tender pasta is simmered with savory ground beef, tomato sauce, and a generous amount of melted cheese for a hearty and satisfying meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 500 grams ground beef
  • 225 grams pasta (penne, rotini, or macaroni) About 8 ounces; 2 ½ cups dry.
  • 1 medium yellow onion About 120 grams, diced.
  • 2 cloves garlic Minced.
  • 400 ml canned tomato sauce About 1 2/3 cups.
  • 500 ml water or beef broth 2 cups.
  • 150 grams shredded cheddar cheese About 1 ½ cups.
  • 100 grams shredded mozzarella cheese About 1 cup.
  • 1 tablespoon olive oil
  • 1 teaspoon salt Adjust to taste.
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried Italian herbs Oregano or Italian seasoning.
  • optional fresh parsley For garnish.

Equipment

  • 1 large skillet or sauté pan with lid
  • 1 wooden spoon or spatula
  • 1 measuring cups and spoons
  • 1 colander
  • 1 cheese grater if grating cheese from a block

Method
 

  1. Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes until softened.
  2. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Add the ground beef to the skillet. Break it apart with a spoon, cooking until browned and no longer pink, about 5 minutes. Drain excess fat if necessary.
  4. Season the beef with salt, black pepper, and dried Italian herbs.
  5. Pour in the tomato sauce and water (or beef broth). Stir to combine.
  6. Add the dry pasta directly to the skillet and stir well to make sure it is evenly distributed and covered by liquid.
  7. Bring to a simmer, then reduce heat to low and cover the pan. Cook for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
  8. Remove the lid and stir in the shredded cheddar and mozzarella cheeses. Mix until the cheese is melted and the sauce is creamy. If the mixture is too thick, add a splash more water or broth.
  9. Taste and adjust seasoning if needed. Garnish with chopped fresh parsley if desired.
  10. Serve hot, straight from the skillet.

Notes

You can substitute the ground beef with ground turkey or chicken for a lighter version. If you prefer it a bit spicy, add a pinch of chili flakes along with the seasonings. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently with a splash of water.