Cheeseburger Pasta
Servings: 5
Calories: 810kcal
Quick and easy Cheeseburger Pasta is the ultimate stress-free, comforting weeknight dinner! All made in one pan with minimal prep, you’ll have a delicious dinner on the table within 30 minutes that everyone in your family will love!
Ingredients
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 tsp freshly minced garlic
- 2 carrots, finely diced
- 1 celery stalk, finely diced
- 1 tsp sea salt flakes, plus more to taste
- 500 g minced (ground) beef
- ½ tsp freshly cracked black pepper, plus more to taste
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp sugar
- 60 g tomato paste
- 1 litre beef stock
- 400 g can crushed tomatoes
- 350 g dried macaroni (uncooked, can be substituted with penne or rigatoni, see note 1)
- 125 ml full-cream (whole) milk
- 250 g freshly grated colby or cheddar
- 75 g freshly grated mozzarella
- 1 tbsp finely chopped flat-leaf parsley, to serve
Instructions
- Cook the veggies – Heat the olive oil in a large, heavy-based frying pan over medium heat. Add the onion, garlic, carrots, celery and salt (the salt will help the vegetables sweat and not caramelise – we want softened, fragrant vegetables here). Cook for 3 minutes or until tender.
- Add the beef – Add the beef mince and cook for a further 3 minutes, breaking up the beef as you go, until it is browned.
- Finish the sauce – Stir through the pepper, onion powder, oregano and sugar. Stir the tomato paste through and cook for 1 minute.
- Add the beef stock and crushed tomatoes. Bring to a simmer.
- Add the macaroni – Add the pasta and simmer with the lid on for 15 minutes or until the pasta is cooked through and most of the liquid has been absorbed, stirring occasionally. (Not enough liquid in the pan and the pasta is sticking? See note 2.)
- Add the cheese – Add the milk and the cheese. Stir until the cheese has melted. Season to taste. (If there is too much liquid or not enough liquid, see note 3.)
- Add the mozzarella on top, replace the lid and leave to sit for 30 seconds until the cheese has melted.
- Serve – Sprinkle with parsley and serve!
Notes
Source – Originally inspired by a recipe I came across on the Tasty website. You can view the full original recipe here, mine is significantly different to really amp up the flavour.
Note 1 – You can actually use up to 500 g (1 lb) of pasta in this recipe. If using more than 400 g (14 oz) of pasta, simply add an additional 1 cup (250 ml) of water at the same time as the beef stock. Use pasta that takes 12 minutes or less to cook according to the packet.
Note 2 – If the pasta is beginning to stick to the base of the pan and the sauce isn’t looking very saucy, add ½ cup (125 ml) of water at a time to help loosen the sauce and continue cooking.
Note 3 – If there is too much liquid, it means the pot may not have been hot enough during the cooking process. As the pasta sits, some of the liquid will be absorbed. To remove excess liquid, remove the lid, turn the heat to the highest setting and cook for 3–5 minutes until the excess liquid has evaporated. If there is too little liquid and the pasta is fully cooked, add 1–2 tbsp of boiling water at a time from the kettle directly to the pan and stir to help loosen the sauce.
Make Ahead
This is such a fantastic recipe to meal prep and make ahead. Prepare the meal as per the recipe and refrigerate it in an airtight container for up to 3 days. Freeze for up to 2 months. Thaw completely in the fridge overnight prior to reheating for best results and to avoid the pasta getting soft.Leftovers
Follow the Make Ahead instructions above for leftovers!Nutrition Facts
Cheeseburger Pasta
Amount per Serving
Calories
810
% Daily Value*
Fat
34
g
52
%
Saturated Fat
16
g
100
%
Trans Fat
0.3
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
124
mg
41
%
Sodium
1575
mg
68
%
Potassium
1499
mg
43
%
Carbohydrates
72
g
24
%
Fiber
6
g
25
%
Sugar
13
g
14
%
Protein
53
g
106
%
Vitamin A
5207
IU
104
%
Vitamin C
15
mg
18
%
Calcium
550
mg
55
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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