Introduction
One-pot pasta dishes are a fantastic way to prepare a hearty meal with minimal cleanup. This one-pot pasta recipe is packed with flavor and nutrition, combining tender beef with a medley of vegetables and a savory sauce. Ideal for busy weeknights, it ensures everyone gathered around the table will leave satisfied.
Detailed Ingredients with measures
olive oil – 1 tbsp
garlic cloves, finely minced – 2
onion, chopped – 1
beef mince (ground beef) – 500g/1 lb (Note 1)
medium carrot, shredded using a box grater – 1
medium zucchini, shredded using a box grater (Note 2) – 1
red capsicum (bell pepper), chopped (Note 2) – 1
tomato paste – 2 tbsp
canned crushed tomato – 800g/28 oz
kidney beans, drained (or other beans of choice, can omit) – 400g/14 oz
low sodium chicken stock/broth (sub beef stock) – 2 cups
water – 2 cups (just regular tap water!)
uncooked elbow pasta (macaroni), spirals, penne, ziti, small shells, rigatoni, or similar size – 350g/12 oz (3 cups) (Note 3)
colby cheese or other melting cheese of choice, preferably freshly shredded – 1 1/2 cups (tightly packed)
green onion stem, finely sliced (optional garnish) – 1
Cajun Spices
dried thyme – 1 1/2 tsp
paprika (sweet/regular, not smoked or spicy) – 1 1/2 tbsp
garlic powder – 2 tsp
onion powder – 2 tsp
cayenne pepper, optional (faintly spicy) – 1/2 tsp
black pepper – 1/4 tsp
cooking salt / kosher salt – 1 1/4 tsp
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
This one-pot pasta dish combines multiple food groups into a single meal, making it not just delicious but also nutritionally balanced. The variety of vegetables adds color and vitamins while the hearty beef and beans provide protein. Enjoy the flexibility of this recipe by substituting your favorite vegetables or proteins while keeping the flavor profile intact. Your family will love the gooey melted cheese on top, making every bowl irresistible!
Detailed Directions and Instructions
Heat the Oil
In a large heavy-based pot with a lid, heat 1 tablespoon of olive oil over high heat.
Cook Vegetables
Add 2 finely minced garlic cloves and 1 chopped onion to the pot. Cook for 2 minutes until the onion is translucent. Add 500g (1 lb) of beef mince and cook, breaking it up until there is no red meat visible. Then, add 1 medium shredded carrot and 1 medium shredded zucchini. Cook for 2 minutes until most of the moisture from the vegetables evaporates. Next, add 1 chopped red capsicum and cook for an additional 2 minutes.
Add Spices
Stir in 2 tablespoons of tomato paste along with the Cajun spices: 1 ½ teaspoons dried thyme, 1 ½ tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, ½ teaspoon cayenne pepper (optional), ¼ teaspoon black pepper, and 1 ¼ teaspoons cooking salt or kosher salt. Cook for 1 minute until fragrant.
Make the Pasta Sauce
Add 800g (28 oz) of canned crushed tomatoes, 2 cups of chicken stock (or beef stock), and 2 cups of water to the pot. Stir to combine and bring to a simmer.
Add the Pasta
Stir in 350g (12 oz or 3 cups) of uncooked elbow pasta (or another small pasta shape). Mix well and allow the mixture to return to a simmer. Cover the pot with the lid, then reduce the heat to medium, so the liquid simmers gently.
Cook the Pasta
Let the pasta cook for 15 minutes, stirring every few minutes to prevent the base from sticking. The pasta should be slightly firmer than desired, and the mixture should still appear a bit soupy.
Melt the Cheese
Give the pasta another stir, smooth the surface, and sprinkle 1 ½ cups of freshly shredded colby cheese (or other melting cheese) evenly over the top. Cover the pot, then turn off the heat but leave the pot on the stove for 3 minutes, allowing the residual heat to melt the cheese and finish cooking the pasta.
Serve
Remove the pot from the stove, and if desired, sprinkle with finely sliced green onion for garnish. Serve immediately while the dish is saucy and the cheese is deliciously gooey!
Notes
Protein
This recipe is optimally made with beef; chicken or turkey may dry out, although you can use them with an increase in spices. While lamb may seem unusual with cajun spices in pasta, it’s worth a try! A reader successfully used kangaroo meat and enjoyed the results.
Vegetables
Feel free to substitute the carrot, zucchini, and capsicum with other vegetables, ensuring they are chopped suitably. Adding a handful of baby spinach before topping with cheese is a great option. Shredding the carrot and zucchini helps them blend into the dish seamlessly.
Pasta
The 350g/12 oz for 3 cups is specific to elbow pasta/macaroni; adjustments may be needed for other shapes.
Leftovers
This dish keeps well due to its saucy consistency, preventing it from becoming dry or stodgy. Store in the fridge for up to 4 days or in the freezer for up to 3 months. For make-ahead preparations, stop after step 6, let it cool (you can transfer to an ovenproof dish at this point), sprinkle with cheese, and then refrigerate or freeze.
Cook techniques
Heating Oil
Heat olive oil in a large heavy-based pot over high heat to ensure even cooking and prevent sticking.
Sautéing Aromatics
Cook onion and garlic for 2 minutes until fragrant, enhancing the flavor base of the dish.
Cooking Ground Beef
Add beef mince to the pot, breaking it up as it cooks until no red meat is visible. This ensures that the meat is fully browned and contributes to the overall flavor.
Adding Vegetables
Incorporate shredded carrot and zucchini, cooking for an additional 2 minutes to release moisture, followed by capsicum for another 2 minutes.
Incorporating Tomato Paste and Spices
Add tomato paste and Cajun spices, cooking for 1 minute to toast the spices and deepen their flavors.
Combining Ingredients for Sauce
Add canned tomatoes, water, chicken stock, and beans, then mix thoroughly and bring to a simmer to meld flavors.
Cooking Pasta
Stir in uncooked pasta, allow it to come back to a simmer, and cover the pot. Adjust heat to maintain a gentle simmer, cooking for 15 minutes and stirring occasionally.
Melt Cheese
After cooking, stir the pasta, spread it out evenly, and sprinkle with cheese. Cover the pot and let residual heat melt the cheese for 3 minutes.
Serving
Garnish with green onion if desired and serve immediately to enjoy the gooey cheese and saucy pasta.
FAQ
Can I use different types of meat?
Yes, other meats like chicken or turkey can be used, but they may result in drier texture.
What if I want to use different vegetables?
Feel free to substitute with other vegetables, just ensure they are chopped appropriately for cooking.
Can I store leftovers? How long do they last?
Yes, leftovers can be stored in the fridge for up to 4 days or freeze for up to 3 months.
How do I adjust the recipe for different pasta shapes?
Note that the cup measure for 350g/12 oz is specific to elbow pasta; other pasta shapes may vary in quantity.
Can I prepare this dish ahead of time?
Yes, you can prepare it up to Step 6, let it cool, and then store in the fridge or freezer before adding cheese and finishing.
Conclusion
This one-pot pasta dish is a hearty and flavorful meal that’s easy to prepare, making it perfect for busy weeknights. The combination of ground beef, vegetables, and melting cheese creates a satisfying and delicious experience. Leftovers are delicious and can be stored for several days in the refrigerator or frozen for future enjoyment.
More recipes suggestions and combination
Vegetarian Option
Substitute beef with lentils or chickpeas and use a mix of diced vegetables like mushrooms, spinach, and eggplant for a hearty vegetarian version.
Spicy Italian Twist
Replace Cajun spices with Italian herbs such as oregano and basil, and include Italian sausage instead of beef for a zesty flavor profile.
Mexican Style
Use ground turkey or chicken and add corn, black beans, and taco seasoning to create a Mexican-inspired pasta dish. Top with avocado and fresh cilantro.
Cheesy Broccoli Delight
Incorporate steamed broccoli florets and a mix of cheddar and mozzarella cheese for a cheesy and nutritious addition to the one-pot pasta.
Seafood Variation
Swap beef for shrimp or scallops and add a splash of lemon juice and fresh herbs for a light and flavorful seafood pasta.
Low-Carb Alternative
Use spiralized zucchini or cauliflower rice instead of pasta for a low-carb meal while still enjoying the rich flavors of the sauce and cheese.
