You make this hearty, cheesy ground beef pasta right in one pot for fast cleanup. It is a simple, comforting weeknight dinner that tastes indulgent.
Author:zoe-thompson
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, chopped
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
8 ounces penne or rotini pasta
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add the chopped onion to the pot with the beef 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 beef broth and the can of diced tomatoes (do not drain). Bring the mixture to a boil.
Add the dry pasta to the boiling liquid. Stir well to prevent sticking.
Reduce the heat to medium-low, cover the pot, and simmer for 12 to 15 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally during this time.
Remove the pot from the heat. Stir in the heavy cream, mozzarella cheese, and Parmesan cheese until the sauce is smooth and creamy.
Serve immediately. This is a great high protein beef pasta option for your family dinner.
Notes
For a richer flavor, substitute half of the beef broth with red wine and let it cook down before adding the pasta.
If you want a thicker sauce, uncover the pot for the last 5 minutes of simmering time.
You can add 1 cup of frozen peas or spinach during the last 5 minutes of cooking for added vegetables.