This beefy and cheesy skillet dinner is so good, it’s worthy of company!
Quick And Inexpensive
Lots of meals tout being quick and budget friendly. Flavor is often another matter.
This is one of those one-pot wonders that has excellent flavor. It has a deep savory taste that’s sure to please the whole family. I found this so good, I’d even serve it to company!
Leftovers? Don’t Toss It
Do you always make too much pasta? That’s something I’m always guilty of doing.
Sometimes I reheat it and throw some spaghetti sauce on it then call it “dinner,” but sometimes I like to think out of the box with it.
The original recipe calls for you to cook it for the recipe. No problems there but then it wouldn’t be a “one-pot” meal. I also thought that the amount called for in the original was way too much. If it were a meal that was meatless, perhaps. However the amount of meat to pasta was way too much. The meat, and it’s flavor, would be totally lost.
But as I said, I tend to have leftover pasta, so I didn’t bother cooking any for this. The only thing missing would be the bit of pasta water that is called for in the recipe. I used plain water and it worked well.
The recipe calls for a fair amount of garlic. I love the stuff–and so does anyone who eats my leftovers!
If you’re not so keen on it, cut the amount in half. If you feel likewise about onion, then cut that in half as well. I would say to do this if you are feeding this to younger children. It’ll still taste fine, but will appeal to those who prefer a milder taste. But if you have garlic lovin’ kiddos and adults, then go to town!
- 2 cups pasta (cooked) see NOTES
- 1 tbs extra-virgin olive oil
- 1 lb ground beef
- ½ tsp pepper
- 3 garlic cloves, minced
- 1 tsp crushed red chili flakes (optional)
- 1 tbs Worcestershire sauce
- 2 tbs tomato paste
- 1 onion, chopped
- ½ cup chopped parsley, plus more for garnish
- salt to taste
- 2 cups shredded mozzarella
- Cook (if cooking) pasta according to al dente package directions less 1 minute. Reserve ½ cup pasta water. Drain pasta without rinsing.
- Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes. Reduce to medium heat. Season with 1 teaspoon salt and ½ teaspoon black pepper. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and ½ cup pasta (or plain) water. Simmer until meat is tender, about 8 to 10 minutes.
- Toss in pasta and 1 cup mozzarella. Top with remaining cheese and cover with lid. Garish with additional parsley.