Oh, the joys of a busy weekday evening—when the clock ticks away faster than you can say “what’s for dinner?”—can sometimes feel overwhelming, yet a quick, cheesy, and downright indulgent pasta dish waits to save the day! Remember those carefree summer afternoons when mom would whip up something similar, the comforting scent of bubbling cheese wafting through the house? This ground beef pasta isn’t just a meal; it’s a warm hug in a bowl, perfect for those times when you just want something easy and oh-so-satisfying.
Steps
- Begin by shredding the cheese and setting it aside with the half and half, ensuring they are not cold when added later. Cook the ground beef over medium heat, crumbling it while it cooks. Halfway through, add the diced onions and cook until they soften.
- Drain any excess grease from the pan and add the minced garlic, cooking for about a minute. Mix in the salt, Worcestershire sauce, and flour, stirring continuously for 3 minutes to eliminate the raw flour taste.
- Pour in the chicken broth and use a spatula to scrape any bits from the bottom of the pan. Add the tomato sauce and Italian seasoning, bring the mixture to a boil, then reduce the heat to let it simmer for 15 minutes.
- Meanwhile, boil water in a separate pot for the pasta. Once boiling, add the pasta and cook according to the package instructions, usually around 7 minutes.
- Gradually incorporate the half and half into the simmering sauce while stirring. Lower the heat to a gentle simmer and slowly add the shredded cheese, ensuring it melts smoothly into the sauce.
- Drain the cooked pasta and combine it with the sauce, stirring to coat the pasta evenly. Serve the dish with a side of garlic bread topped with cheese for a complete meal.
Ingredients
- 1.5 pounds ground beef, 85% lean
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 3 tablespoons flour (optional, for thickening)
- 1 tablespoon Worcestershire sauce
- 16 ounces tomato sauce
- 1 cup chicken broth
- 0.5 cup half and half (a mix of cream and milk)
- 1 cup shredded cheddar cheese
- 0.5 pound Rotini pasta
Nutritional Values
Calories: 3340 kcal | Carbohydrates: 300 g | Protein: 275 g | Fat: 115 g | Saturated Fat: 60 g | Cholesterol: 730 mg | Sodium: 8690 mg | Potassium: 6515 mg | Fiber: 25 g | Sugar: 40 g | Vitamin A: 4510 IU | Vitamin C: 80 mg | Calcium: 1580 mg | Iron: 35 mg
FAQ
- Can I use a different type of pasta for this recipe?
- Yes, you can use various types of pasta such as Penne, Rigatoni, Ziti, Bowtie, or Cavatappi, as they all complement this dish well.
- What should I do if I don’t have half and half?
- If you don’t have half and half, you can substitute it with whole milk. However, the sauce may not be as thick and creamy. Alternatively, heavy cream can be used for a richer texture.
- How should I store leftovers?
- Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the dish for up to 3 months.
- Can I add any extra ingredients to the recipe?
- Absolutely! You can enhance the dish by adding ingredients like drained diced tomatoes, frozen peas, carrots, or corn.
- What’s the best way to melt cheese for the sauce?
- It’s recommended to shred cheese from a block rather than using pre-packaged shredded cheese, as it melts better and provides a superior taste.
Tips
- For the best texture and taste, shred cheese from a block rather than using pre-packaged shredded cheese. It melts more smoothly and enhances the flavor of the dish.
- Experiment with different pasta shapes like Penne, Rigatoni, Ziti, Bowtie, or Cavatappi to find your favorite pairing with this creamy sauce.
- If you’re out of half and half, you can substitute with whole milk, but remember to reduce the heat to avoid curdling. Alternatively, for a richer sauce, heavy cream can be used.
- Enhance the dish by adding optional ingredients such as drained diced tomatoes, frozen peas, carrots, or corn for extra flavor and nutrition.
Equipment
- Silicone Spatula – Useful for stirring and scraping the bottom of the pan without damaging it.
- Cheese Grater – If you’re shredding cheese from a block, a good quality cheese grater would be necessary.
- Airtight Containers – For storing leftovers, especially if you plan to refrigerate or freeze the dish.
