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One-Pan Creamy Beef Pasta

Total Time 35 mins
Servings: 6
Calories: 525
Description

This One-Pan Creamy Pepper Jack Beef Pasta is an easy weeknight dinner made with seasoned ground beef, tender pasta, marinara, and plenty of melty cheese. The uncooked pasta goes straight into the same pan, making this a creamy, cheesy dinner with minimal cleanup.

Ingredients
  • 1 lb ground beef
  • ½ medium onion, diced
  • 2 –3 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp salt, or to taste
  • ½ tsp black pepper
  • 2 cups marinara sauce
  • 1 can cream of chicken soup (10.5 oz)
  • 2 –2½ cups beef or chicken broth, plus more as needed
  • 8 oz short pasta, uncooked
  • 1 –1½ cups shredded pepper Jack cheese
  • Red pepper flakes, optional
  • Grated Parmesan, optional
  • Chopped fresh parsley, optional
Instructions
  1. 1
    Add the ground beef and diced onion to a large skillet or sauté pan over medium heat. Cook until the beef is browned and the onion has softened, breaking the meat apart as it cooks. Drain excess grease if necessary.
  2. 2
    Add the minced garlic, Italian seasoning, salt, and pepper. Cook for about 30 seconds, until fragrant.
  3. 3
    Stir in the marinara sauce, cream of chicken soup, and 2 cups of broth until combined.
  4. 4
    Add the uncooked pasta directly to the pan and stir.
  5. 5
    Bring everything to a gentle simmer. Cover and cook according to the pasta's approximate package cooking time, usually 10–15 minutes, stirring every few minutes to prevent the pasta from sticking.
  6. 6
    If the pasta absorbs the liquid before it's fully cooked, add additional broth a little at a time.
  7. 7
    Once the pasta is al dente, reduce the heat to low.
  8. 8
    Stir in about 1 cup of the pepper Jack cheese until melted and creamy.
  9. 9
    Sprinkle the remaining cheese over the top. Cover for a few minutes until melted, or place under the broiler briefly if your pan is oven-safe.
  10. 10
    Finish with red pepper flakes, Parmesan, or fresh parsley, if desired, and serve warm.
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