Skillet Beef Pasta Caprese with Fire Roasted Tomatoes

This caprese-style ground beef skillet dinner is quick, easy and tasty!

Here’s a meal for those nights that you don’t want to bother but don’t want to compromise on taste!

It’s based off a caprese salad–mainly because I still had tons of fresh basil growing in pots from last summer. I try to overwinter my herbs, but alas most of them die. But I did want a chance to use as much as I could before they gave out.

One-pan dinner

Canned tomatoes were on my grocery list this particular week, and I noticed something I never had before–there’s a fire-roasted variety. I never tried them, so I bought them to see if they are better.

Of course fresh is always better, but in my northeast climate, they’ve long stopped growing in my garden! However, a good tasty tomato on the vine or Kumato brand would be very good in this too.

The canned fire-roasted were delicious though, and having them on the shelf of your pantry means you can make this dish on the spur of the moment.

It cooks all in one skillet, so there’s hardly any washing up to do afterwards–always an added benefit!

Skillet Beef Pasta Caprese with Fire Roasted Tomatoes

1 lb ground beef
1 tbs dehydrated onion
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1/4 tsp oregano
1 cup penne pasta
1 cup water
1 can (15 oz) fire-roasted diced tomatoes
1/4 cup parmesan cheese
1/2 cup shredded mozzarella
4-6 fresh basil leaves, torn

Heat 10-inch skillet over medium-high heat. Add the ground beef and brown well; drain and wipe out pan with a paper towel. Return pan to heat.

Add browned meat back to the pan. Add the onion, salt, pepper, garlic powder and oregano, combining well. add the pasta and water. Bring to a boil, cover and reduce heat to low. Cook for about 15-20 minutes or until the water has been absorbed by the pasta.

Add the can of fire-roasted tomatoes (the entire can, do not drain) and heat through.

Top with parmesan, mozzarella and torn basil leaves.

Serves 4