Description
This One Pot Cheesy Penne Pasta recipe features ground beef, penne pasta, a rich tomato sauce loaded with vegetables, and a melted three-cheese topping. The pasta cooks directly in the sauce for maximum flavor absorption, and everything is finished under the broiler for a golden, bubbly top. Ready in under 30 minutes with just one pan to clean!
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 pound lean ground beef (may use ½ sausage)
- Salt and pepper
- ½ teaspoon red pepper flakes
- 1 yellow onion, diced
- 2 medium carrots, peeled and thinly sliced
- 1 red bell pepper, chopped
- 6-8 garlic cloves, minced
- 1 (28 oz) can crushed tomatoes in puree
- 1 (15 oz) can fire roasted tomatoes with seasonings, drained
- 1 tablespoon tomato paste
- 1½ teaspoons each: chicken bouillon, sugar, dried basil
- ½ teaspoon each: dried oregano, dried parsley
- 3 cups water
- 12 ounces uncooked penne (about 3½ cups)
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ½ cup freshly grated sharp cheddar cheese
- 1 cup freshly grated mozzarella cheese
Instructions
Heat your olive oil in that big oven-proof skillet over medium-high. Toss in the beef with salt, pepper, and red pepper flakes, then throw the onions and carrots right in there too. Break up the meat while it browns. Takes about 5-7 minutes and your kitchen starts smelling good immediately.
Add the bell pepper and garlic. Stir it around for one minute. Don’t burn the garlic or you’ll be sad.
Stir in both kinds of tomatoes, tomato paste, chicken bouillon, sugar, and all the dried herbs. Just dump the bouillon right in, don’t bother dissolving it. Let everything simmer uncovered for 10 minutes while you stir it once in a while. This is when everything gets friendly.
After 10 minutes, stir in water and dry penne. Put the lid on, crank the heat up to medium-high, and let it simmer hard. You’ll need to stir it every few minutes so nothing sticks and burns. Takes 12-16 minutes until the pasta is al dente.
Start tasting around 12 minutes because nobody wants mushy pasta. Different brands cook differently and you’re looking for tender with a little bite left.
Stir in the cream, Parmesan, and cheddar until everything melts together. Sprinkle the mozzarella on top but don’t stir it in. We want it sitting pretty on top for the broiler.
Stick the whole skillet on your oven’s middle rack and turn the broiler on. Watch it melt and get golden for 2-3 minutes. Broilers are fast so don’t walk away.
Let it sit for 5 minutes before you serve it. I know waiting is hard but the sauce needs a minute to thicken up properly.
Notes
Save your tomato paste! Got leftover tomato paste? Freeze it by the tablespoon wrapped in plastic wrap. Just pop out what you need for future recipes!
Adjust the heat level by increasing or decreasing the red pepper flakes. Start with less if you’re feeding kiddos, or kick it up with an extra ½ teaspoon if you like it spicy!
For extra rich flavor, swap half the ground beef for Italian sausage. The additional seasonings in the sausage add wonderful depth.
Don’t skip the sugar! That 1½ teaspoons might seem odd, but it’s essential for balancing the acidity of the tomatoes. Depending on your tomatoes’ acidity and your taste preferences, you might want to adjust this slightly.
The vegetables aren’t just filler – the carrots and bell peppers add natural sweetness that makes this sauce incredibly balanced. If you skip them, be prepared to add extra sugar.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop and Broiling
- Cuisine: Italian-American