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.
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.
Serve with garlic bread and prepare to fall in love.
To Make This Skillet Beefaroni You Will Need:
- yellow onion
- 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
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.
Secure the lid and pulse until finely minced.
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.
Cook 5 to 6 minutes, stirring occasionally or until the vegetables soften.
Add in 1 pound (96%) lean ground beef.
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.
To the meat mixture, measure and add in 2 generous tablespoons tomato paste.
Continue to stir and cook 1 to 2 minutes.
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.
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.
Sprinkle the top of your skillet beefaroni with 1/3 grated parmesan cheese and 1 cup shredded mozzarella.
Slip the skillet under the broiler for a minute or two or until the cheese has melted and is golden brown in spots.
Serve in bowls, sprinkled with minced fresh parley. And garlic bread.
Deliciously saucy and cheesy and EASY!
- 1 small yellow onion, quartered
- 1 medium carrot, roughly chopped
- 1 short celery stalk, roughly chopped
- 6 cloves garlic, peeled
- 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 tablespoons (rounded) tomato paste
- 3 cups low-sodium chicken broth
- 1 (28 ounce) can crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 pound dried elbow macaroni
- 1/3 cup grated parmesan cheese
- 1 cup shredded mozzarella
- 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.
- 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.
- 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.
- Next, add in oregano, marjoram, basil and red pepper flakes. Stir to combine.
- Then measure and add in tomato paste. Stir and cook 1 to 2 minutes.
- Add in crushed tomatoes, low-sodium chicken broth, dried macaroni noodles and 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 position in your oven before preheating your broiler on high.
- 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.
- Serve topped with minced fresh parsley.
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