A cheeseburger made with pasta in one skillet in less than 30 minutes – the pasta is cooked in the pan itself!
Today was a cloudy, rainy day. I decided to unplug and take a day off.
Jason and I went for a walk to Berkeley. We had an amazing breakfast and window-shopped in the small boutiques. It’s refreshing to take a little break, especially if you are buried in work all day. You know the perks of working for yourself, right?
Now that my lazy days are over, I need to share the pasta skillet. After I made the one-pot andouille sausage skillet, I became addicted to one-pot meals. It’s true; I would do anything to have fewer dirty dishes in the kitchen sink.
If you love cheeseburgers like I do, then you will enjoy this pasta skillet. This pasta skillet has all the flavors of cheeseburgers, including crumbled beef, melted cheese, and tomatoes. The sky is the limit when it comes to topping these with your favorite burger ingredients like crumbled bacon or pickled jalapenos.
- Olive oil one tablespoon
- Ground beef, 1 1/2 lbs.
- One onion, diced
- To taste, add Kosher Salt and freshly ground Black Pepper
- Undrained 28-ounce diced tomato can
- One 8-ounce can of tomato sauce
- 2 cups chicken broth
- 1/4 cup ketchup
- One tablespoon of Dijon mustard
- 1 pound rotini pasta
- 2 cups shredded cheddar cheese
- 1 Roma tomato, diced
- Green onions, two slices
- Over medium heat, heat olive oil in a large Dutch oven or stockpot. Add the ground beef and onion, and cook for 3-5 minutes until the meat is browned. Crumble it as you cook. Season with salt and pepper to taste. Drain the excess fat.
- Stir in tomato sauce, ketchup, and mustard. Add 2 cups of water, the pasta, and chicken broth. Bring to a rolling boil, cover, reduce the heat, and simmer for 13-16 minutes.
- Remove from heat, and add cheese. Cover the pan until the cheese is melted. This should take about 2 minutes.
- Garnish with green onions and tomato, if you wish.