Ingredients
- Olive Oil: 1 tablespoon (for sautéing)
- Lean Ground Beef: 1.5 lbs (85/15 or 90/10 recommended to minimize excess grease)
- Yellow Onion: 1 medium, finely chopped (about 1 cup)
- Garlic: 3-4 cloves, minced (about 1 tablespoon)
- Italian Seasoning: 1 tablespoon (dried blend typically containing oregano, basil, thyme, rosemary)
- Salt: 1 teaspoon (adjust to taste, considering broth and cheese saltiness)
- Black Pepper: 1/2 teaspoon, freshly ground (adjust to taste)
- Red Pepper Flakes: 1/4 – 1/2 teaspoon (optional, for a touch of heat)
- Crushed Tomatoes: 1 can (28 ounces) – Good quality tomatoes make a difference!
- Beef Broth: 3 cups (low sodium preferred, allows better control over saltiness)
- Uncooked Pasta: 12 ounces of a sturdy shape like rotini, penne, medium shells, or cavatappi (avoid delicate shapes like angel hair)
- Shredded Cheese: 3 cups, divided (A mix works beautifully! Try 1.5 cups sharp cheddar and 1.5 cups mozzarella. Monterey Jack or Colby are also great options.)
- Fresh Parsley: 2 tablespoons, chopped (optional, for garnish)
Instructions
- Brown the Beef: Place your large pot or Dutch oven over medium-high heat. Add the olive oil and let it heat for a moment. Add the ground beef and break it apart with a spoon. Cook, stirring occasionally, until the beef is fully browned (about 5-7 minutes).
- Drain (If Necessary) and Sauté Aromatics: If using ground beef with higher fat content, carefully tilt the pot and spoon out most of the excess grease, leaving about a tablespoon behind for flavor. Add the chopped yellow onion to the pot with the beef. Sauté for 3-4 minutes, stirring frequently, until the onion begins to soften and become translucent.
- Add Flavor Base: Stir in the minced garlic, Italian seasoning, salt, black pepper, and optional red pepper flakes. Cook for about 1 minute more, stirring constantly, until the garlic is fragrant. Be careful not to burn the garlic.
- Incorporate Liquids and Tomatoes: Pour in the beef broth, scraping the bottom of the pot with your spoon to loosen any browned bits (this adds great flavor!). Stir in the can of crushed tomatoes. Bring the mixture to a gentle simmer.
- Add Pasta and Simmer: Add the uncooked pasta directly into the simmering liquid. Stir well to ensure the pasta is mostly submerged. If needed, gently press the pasta down.
- Cook Until Tender: Bring the mixture back to a simmer. Once simmering, reduce the heat to medium-low, cover the pot tightly with the lid, and let it cook. Stir occasionally (every 4-5 minutes) to prevent sticking and ensure even cooking. Cook for the time indicated on your pasta package for al dente, typically around 12-18 minutes depending on the shape. Check a piece of pasta for doneness towards the end of the cooking time. If the mixture seems too dry during cooking, add an extra splash (1/4 cup) of beef broth or water. You want a saucy consistency, not dry, but not soupy either.
- Get Cheesy: Once the pasta is tender, turn off the heat. Remove the lid. Add 2 cups of the shredded cheese to the pot. Stir gently until the cheese is melted and well incorporated, creating a gooey, cheesy sauce throughout the pasta and beef mixture.
- Final Melt & Rest: Sprinkle the remaining 1 cup of shredded cheese evenly over the top of the pasta. Place the lid back on the pot (off the heat) for about 3-5 minutes, or until the top layer of cheese is fully melted and delicious-looking. Alternatively, if your pot is oven-safe, you can place it under the broiler for 1-2 minutes for a bubbly, golden-brown top (watch closely to prevent burning!).
- Garnish and Serve: Remove the lid. Sprinkle with fresh chopped parsley, if desired, for a pop of color and freshness. Let the casserole rest for a few minutes before serving; this allows the sauce to thicken slightly.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750