If you’re looking for a simple yet flavorful dinner, this Skillet Beefaroni is easy and delicious. And BONUS it’s all made in one skillet, topped with cheese and slipped under the broiler. Serves 6 to 8 in under an hour.

Skillet Beefaroni

The weather is cooling and I’m in the mood for comfort food.

Technically it’s still summer, however once it’s September and the temperature dips even a little, I’m ready to cozy up with a bowl of cheesy, saucy pasta. Like this one-pan dream dinner!

I quickly pulse veggies in the food processor before sautéing them with ground beef. Doing this will lend flavor without big pieces of vegetables throughout the sauce. Then just sauté, add ground beef and mix with crushed tomatoes, pasta and broth and let that simmer. The pasta will absorb some of the sauce, but not all of it, so it’s still plenty saucy. Sprinkle with cheese and broil until golden and melty. 

Skillet Beefaroni

Serve with garlic bread and prepare to fall in love.

ingredients for Skillet Beefaroni

To Make This Skillet Beefaroni You Will Need:

  • yellow onion
  • carrot
  • celery
  • garlic
  • lean ground beef
  • oregano (dried)
  • marjoram (dried)
  • basil (dried)
  • red pepper flakes
  • tomato paste
  • low-sodium chicken broth
  • crushed tomatoes
  • Worcestershire sauce
  • dried macaroni noodles
  • kosher salt
  • parmesan cheese
  • mozzarella

carrots, onion and celery in food processor

In the bowl of your food processor fitted with the blade attachment add; 1 small yellow onion, 1 medium carrot, 1 short celery stalk and 6 cloves of garlic.

finely minced carrots, onions and celery

Secure the lid and pulse until finely minced.

veggies in a skillet

Spray a deep skillet with olive oil spray and heat over medium to medium-low, add the minced vegetable mixture and a pinch of kosher salt.

sautéed veggies in a skillet

Cook 5 to 6 minutes, stirring occasionally or until the vegetables soften.

lean ground beef and veggies in skillet

Add in 1 pound (96%) lean ground beef.

browned ground beef and herbs and spices

Use a wooden spatula to break it up and cook until no longer pink. Next, add in 1 teaspoon oregano, 3/4 teaspoon marjoram, 3/4 teaspoon basil and 1/2 teaspoon red pepper flakes. Red pepper flakes are totally optional, so feel free to omit if you would like. Stir to combine.

add tomato paste to meat mixture

To the meat mixture, measure and add in 2 generous tablespoons tomato paste.

cook tomato paste with meat 1 minute

Continue to stir and cook 1 to 2 minutes.

add crushed tomatoes, broth, pasta and worcestershire

Then add in 1 (28 ounce) can crushed tomatoes, 3 cups low-sodium chicken broth, 16 ounces (1 pound) dried macaroni noodles and 1 tablespoon Worcestershire sauce. Stir and bring to a simmer over medium to medium-high heat stirring often as the noodles do like to stick. Once simmering, reduce to low and stir, scraping the bottom often to avoid sticking.

Meanwhile, move your oven rack to the highest spot in your oven and preheat your broiler on high.

simmer until noodles are tender and sauce thickens

After about 12 to 14 minutes, test the noodles should be tender. Remove the skillet from the heat. Season with 1 teaspoon kosher salt or to taste.

preheat broiler, top beefaroni with parm and mozzarella

Sprinkle the top of your skillet beefaroni with 1/3 grated parmesan cheese and 1 cup shredded mozzarella.

broiled beefaroni with minced herbs

Slip the skillet under the broiler for a minute or two or until the cheese has melted and is golden brown in spots.

Skillet Beefaroni

Serve in bowls, sprinkled with minced fresh parley. And garlic bread.

Skillet Beefaroni

Deliciously saucy and cheesy and EASY!

Skillet Beefaroni

Enjoy! And if you give this Skillet Beefaroni recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Skillet Beefaroni

Skillet Beefaroni
Yield: 6 servings

Skillet Beefaroni

If you’re looking for a simple yet flavorful dinner, this Skillet Beefaroni is easy and delicious. And BONUS it’s all made in one skillet, topped with cheese and slipped under the broiler. Serves 6 to 8 in under an hour.

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes

Ingredients

  • 1 small yellow onion, quartered
  • 1 medium carrot, roughly chopped
  • 1 short celery stalk, roughly chopped
  • 6 cloves peeled garlic
  • olive oil spray
  • 1 pound (96%) lean ground beef
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried marjoram
  • 3/4 teaspoon dried basil
  • 1/4 to 1/2 teaspoon red pepper flakes (optional)
  • 2 rounded tablespoons tomato paste
  • 3 cups low-sodium chicken broth
  • 1 (28 ounce) can crushed tomatoes
  • 1 tablespoon Worcestershire sauce
  • 1 pound (16 ounces) dried elbow macaroni
  • 1/3 cup grated parmesan cheese
  • 1 cup shredded mozzarella

Instructions

  1. In the bowl of your food processor fitted with the blade attachment add; onion, carrot, celery and garlic. Secure the lid and pulse until finely minced.
  2. Spray a deep skillet with olive oil spray and heat over medium to medium-low, add the minced vegetable mixture with a small pinch of kosher salt. Stir and cook 5 to 6 minutes or until the vegetables soften.
  3. Add in 1 pound (96%) lean ground beef. Use a wooden spatula to break it up and cook until no longer pink. Drain and discard any fat in the bottom of the skillet.
  4. Next, add in oregano, marjoram, basil and red pepper flakes. Stir to combine.
  5. Then measure and add in tomato paste. Stir and cook 1 to 2 minutes.
  6. Add in crushed tomatoes, low-sodium chicken broth, dried macaroni noodles and Worcestershire sauce.
  7. Stir and bring to a simmer over medium to medium-high heat stirring often as the noodles do like to stick. Once simmering, reduce to low and stir, scraping the bottom often to avoid sticking.
  8. Meanwhile, move your oven rack to the highest position in your oven before preheating your broiler on high.
  9. Once the noodles are tender, about 12 to 14 minutes, remove from the heat and season with 1 teaspoon kosher salt or to taste. Sprinkle with parmesan and then mozzarella. Slip the skillet under the broiler for a minute or two. Keep a close eye on it to avoid burning.
  10. Serve topped with minced fresh parsley.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 18mgSodium: 332mgCarbohydrates: 24gFiber: 4gSugar: 4gProtein: 12g

All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.