Description
Cheesy, beefy, and secretly veggie-packed — this quick and comforting skillet pasta is a dinner win for any night of the week. All cooked in one pot with minimal fuss, it’s creamy, flavorful, and super satisfying.
Ingredients
4 tbsp extra virgin olive oil
2 lbs lean ground beef
2 medium yellow onions, chopped
Kosher salt and black pepper, to taste
2 tsp chili powder
2 tsp paprika
2 tsp garlic powder
2 lbs short cut pasta (like penne, shells, or rotini)
2 zucchini, grated (about 2 cups)
4 cups low sodium beef broth
3 cups milk (any kind)
3–4 cups shredded cheddar cheese
2 tbsp ketchup
Fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil over medium heat. Add ground beef and onions. Season with salt, pepper, chili powder, paprika, and garlic powder. Cook until beef is browned.
Stir in dry pasta, grated zucchini, beef broth, milk, and ketchup. Bring to a gentle boil.
Reduce heat to a simmer, cover partially, and cook 10–12 minutes, stirring occasionally, until pasta is tender and liquid mostly absorbed.
Stir in cheese until melted and creamy. Adjust salt and pepper to taste.
Serve hot, topped with fresh parsley and extra cheese if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 520 / Serving
- Fat: 28g / Serving
- Carbohydrates: 42g / Serving
- Fiber: 3g / Serving
- Protein: 32g / Serving