Description
A quick and flavorful one-pan pasta skillet loaded with seasoned ground beef, fresh veggies, and a blend of mozzarella and Parmesan cheeses. This cheesy ground beef pasta skillet combines fire-roasted tomatoes and Italian herbs for a hearty, comforting meal that’s perfect for busy weeknights.
Ingredients
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2 tablespoons olive oil
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1 cup diced white or yellow onion
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1 cup diced zucchini
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1 teaspoon minced garlic
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1 pound 90% to 93% lean ground beef
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2 teaspoons Italian seasoning
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½ teaspoon salt
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Freshly ground black pepper, to taste
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15-ounce can fire-roasted diced tomatoes
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8-ounce can tomato sauce
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1 cup low-sodium beef broth
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1 cup chopped mushrooms
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2½ cups dry pasta (fusilli, penne, or similar; about 8 ounces)
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¼ cup chopped fresh basil
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1 cup shredded mozzarella cheese
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⅓ cup shredded Parmesan cheese
Instructions
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Heat olive oil in a large skillet over medium heat. Add diced onion, zucchini, and garlic; sauté until softened, about 3–4 minutes.
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Add ground beef, Italian seasoning, salt, and pepper. Cook until beef is browned and cooked through, breaking it up as it cooks. Drain excess fat if needed.
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Stir in fire-roasted diced tomatoes, tomato sauce, beef broth, chopped mushrooms, and dry pasta. Mix well to combine.
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Bring mixture to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
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Remove from heat and stir in fresh basil, mozzarella, and Parmesan cheeses until melted and creamy.
- Serve immediately, garnished with additional fresh basil if desired.
Notes
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Use gluten-free pasta if needed for dietary restrictions.
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Add red pepper flakes for a spicy kick.
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Substitute ground turkey or chicken for a leaner version.
- Leftovers can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian-American