Easy Cheesy Ground Beef Pasta
A quick and delicious pasta dish combining ground beef and cheesy goodness, perfect for busy families.
Ingredients
Meat
- 1 pound ground beef Substitutes: ground turkey or chicken for a leaner option.
Pasta
- 8 ounces pasta Choose from penne, rotini, or macaroni.
Cheese
- 1 cup shredded mozzarella cheese Consider using low-fat cheese for a healthier twist.
- 1 cup ricotta cheese Cottage cheese works well if you’re in a pinch.
Sauce
- 1 jar marinara sauce 24 ounces; use homemade for a fresher taste or your favorite store-bought version.
Spices and Other
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil leaves for garnish Optional.
Instructions
Cooking the Pasta
- Boil salted water in a large pot. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Browning the Beef
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, seasoning it with garlic powder, onion powder, salt, and pepper. Cook until browned, about 5-7 minutes, stirring occasionally.
- Tip: Break up the beef as it cooks to ensure even browning and flavor absorption.
Combining Ingredients
- Once the beef is cooked through, reduce the heat to low. Stir in the marinara sauce until the beef is well coated. Mix in the cooked pasta, ensuring everything is evenly distributed.
Adding the Cheese
- Remove the skillet from heat and stir in the ricotta cheese until combined. Top with mozzarella cheese, allowing it to melt slightly from the residual heat.
- Tip: For an extra touch of flavor, feel free to sprinkle in Italian seasoning or red pepper flakes for a bit of heat!
Serving the Dish
- Scoop portions onto plates and garnish with fresh basil if desired. Serve hot and enjoy every cheesy bite!
Notes
For healthier alternatives, consider using whole-wheat pasta, lean ground beef, or veggie add-ins like spinach or bell peppers. Leftovers can be stored in airtight containers in the refrigerator for up to 3 days or frozen for up to 2 months.