Description
This one-pan Cheeseburger Pasta Skillet combines ground beef, tender pasta, tangy tomatoes, and loads of melty cheddar cheese for the ultimate comfort food dinner. Ready in 30 minutes with minimal cleanup, it’s a family-favorite meal that tastes just like a cheeseburger and mac and cheese combined. Top with pickles for authentic burger vibes!
Ingredients
Skillet Base
- 1 pound (≈450 g) ground beef (or ground turkey for a lighter option)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon paprika (adds a subtle smoky sweetness)
- ½ teaspoon dried oregano or Italian seasoning
Pasta & Sauce
- 12–16 ounces (340–450 g) pasta (elbows, shells, or rotini work beautifully)
- 1½ cups water or beef broth (broth adds incredible depth)
- 1 (14–15 oz) can diced tomatoes, undrained
- 1 tablespoon tomato paste (this is your secret weapon for rich flavor)
- ½ cup milk (whole or 2% for creaminess)
- 1½–2 cups shredded cheddar cheese or cheese blend (don’t be shy—use the full 2 cups if you love it extra cheesy)
Optional Toppings
- Sliced pickles (a must for true cheeseburger vibes)
- Chopped fresh parsley
- Diced fresh tomato
- Extra shredded cheese
Instructions
Heat your large skillet over medium-high heat and add the ground beef along with the chopped onion. Use your wooden spoon to break up the meat into smaller crumbles as it cooks.
Keep stirring occasionally until the beef is nicely browned and the onion has turned soft and translucent, which should take about 6 to 8 minutes. If there’s a lot of excess grease pooling in the pan, carefully drain it off—but a little bit of fat adds flavor, so don’t worry about getting every last drop.
Toss in your minced garlic along with the salt, pepper, paprika, and oregano. Stir everything together and let it cook for just 30 seconds or so, until your kitchen starts to smell absolutely amazing.
This quick step wakes up the spices and gets the garlic fragrant without letting it burn.
Now it’s time to add your pasta directly to the skillet—yes, uncooked pasta! Pour in the water or beef broth, then add the entire can of diced tomatoes with all their juices, plus that tablespoon of tomato paste.
Give everything a good stir to make sure the pasta is evenly distributed throughout the liquid and nothing’s clumped together. The pasta needs to be submerged to cook properly, so spread it out as best you can.
Bring the whole mixture up to a gentle simmer, then reduce your heat to medium-low and pop the lid on your skillet. Let it cook for 10 to 12 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom.
You’ll know it’s ready when the pasta is tender and most of the liquid has been absorbed. If your pasta seems a little too firm and the liquid is gone, add a splash more water and cook another minute or two.
Once your pasta is perfectly tender, stir in the milk first—this helps create a creamier base for your cheese. Then sprinkle that beautiful shredded cheddar all over the top.
Stir gently and watch as the cheese melts into every nook and cranny, creating the most gorgeous, gooey sauce. If you’re a cheese lover like me, go ahead and add that extra half cup. You won’t regret it.
Spoon generous portions into bowls or onto plates while it’s still piping hot. Now’s the time to get creative with toppings—scatter some sliced pickles on top for that classic burger tanginess, sprinkle fresh parsley for a pop of color, or add diced tomatoes for freshness.
Notes
- Mix your cheeses – Combine sharp cheddar with a bit of mozzarella for amazing stretch and flavor, or throw in some Monterey Jack for creaminess
- Don’t drain those tomatoes – The juice is liquid gold that helps cook your pasta and adds tons of flavor
- Taste and adjust – Before serving, take a little taste and add more salt, pepper, or a pinch of sugar if the tomatoes are too acidic
- Avoid mushy pasta – Check your pasta a minute or two before the timer goes off; it should be just tender, not falling apart
- Let it rest – Give the skillet 2–3 minutes off the heat before serving so the sauce can thicken up slightly
- Brown the beef well – Really let that meat get some color; it adds depth to the whole dish
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet/Stovetop
- Cuisine: American