👩🍳 Instructions
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1
Heat olive oil in a large, oven-safe skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Drain any excess fat.
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2
Add chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
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3
Pour in crushed tomatoes and beef broth. Stir in Italian seasoning and red pepper flakes (if using). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom.
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4
Stir in the dry short pasta. Ensure pasta is mostly submerged. Bring back to a simmer, then reduce heat to medium-low. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente and most liquid is absorbed.
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5
Remove skillet from heat. Stir in 1/2 cup of shredded mozzarella until melted. Sprinkle remaining 1/2 cup mozzarella over the top. Cover for a few minutes, or broil for 1-2 minutes until cheese is bubbly and golden.
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6
Garnish with grated Parmesan cheese and fresh herbs, if using. Serve hot directly from the skillet.
💡 Notes
For a leaner version, use ground turkey. Add a splash of broth if the sauce becomes too thick during cooking. Leftovers can be stored in the fridge for 3-4 days and reheated. Pair with a simple green salad or garlic bread.
🥗 Nutrition (per serving)
Calories
580 kcal
Protein
38g
Total Fat
25g
Saturated Fat
12g
Carbs
48g
Fiber
6g
Sugar
7g
Sodium
850mg
Cholesterol
100mg
