One Pan Creamy Beef Pasta — The Easiest Dinner Ever (15 minutes)

Ingredients

• 250 g Penne Pasta (any short pasta shape works)
• 300 g Ground Beef (80% lean, preferably not overly fatty)
• 1 medium Onion (peeled and diced)
• 1 medium Bell Pepper (red or any colour, diced)
• 3 cloves Garlic (minced)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 1 tbsp Butter (unsalted, cut into cubes)
• 1 tbsp Balsamic Vinegar (or 60 ml white wine)
• 200 g Canned Blended Tomatoes (half a standard 400 g tin, blended)
• 2 tbsp Tomato Paste (or tomato puree)
• 240 ml Beef Broth (made with broth granules dissolved in water)
• 100 ml Heavy Cream (full‑fat for richness)
• 100 g Mozzarella Cheese (shredded)
• 2 tbsp Parmesan Cheese (freshly grated)
• 0.5 tsp Chili Flakes
• 1 tsp Italian Seasoning
• 1 tsp Dried Oregano
• 0.5 tsp Sweet Paprika
• to taste Salt
• to taste Black Pepper (freshly ground)
• 1 tbsp Fresh Parsley (chopped for garnish)

Instructions

1. Boil Pasta

   Bring a large pot of salted water to a boil, add the penne and cook for one minute less than the package directions so it stays al dente.

   Time: PT8M

   Temperature: boiling

2. Drain Pasta

   Drain the pasta in a colander, set aside, and keep the reserved pasta water for later.

   Time: PT2M

3. Prepare Vegetables

   Dice the onion and bell pepper into bite‑size cubes and mince the garlic.

   Time: PT5M

4. Brown the Beef

   Heat 1 tbsp olive oil in the skillet over medium‑high heat. Add the ground beef, season with a pinch of salt and black pepper, and break it up with a spatula. Cook until browned, about 5 minutes.

   Time: PT5M

   Temperature: medium-high

5. Add Butter and Veggies

   Stir in 1 tbsp butter, then add the diced onion and bell pepper. Sauté until softened, about 3‑4 minutes.

   Time: PT4M

   Temperature: medium

6. Add Garlic and Acid

   Add the minced garlic and cook for 30 seconds. Then splash in 1 tbsp balsamic vinegar (or 60 ml white wine) and let it reduce for 1 minute.

   Time: PT2M

   Temperature: medium

7. Incorporate Tomatoes and Paste

   Stir in the blended tomatoes and tomato paste. Cook for 2 minutes, allowing the mixture to thicken slightly.

   Time: PT2M

   Temperature: medium

8. Season the Sauce

   Add chili flakes, Italian seasoning, dried oregano, sweet paprika, and adjust salt and pepper. Mix well.

   Time: PT1M

9. Add Broth and Cream

   Pour in the beef broth and heavy cream, stirring to combine. Simmer for 3‑4 minutes until the sauce begins to thicken.

   Time: PT4M

   Temperature: medium

10. Combine Pasta

    Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Cook together for 1 minute.

    Time: PT1M

    Temperature: medium

11. Melt the Cheese

    Sprinkle shredded mozzarella over the top, then cover the skillet with a lid for 1 minute to melt the cheese. Finish with grated Parmesan and a sprinkle of fresh parsley.

    Time: PT2M

12. Serve

    Remove from heat, give a final stir, and serve hot.

    Time: PT1M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

55 g

Fat

20 g

Fiber

4 g