This beef penne uses just one pan and goes from stove to table in 30 minutes.
One Pan Beef Penne
Because it’s Monday and maybe we’re all feeling a little busy with life these days – Halloween is, of course, the kick-off to the holiday season – it’s good timing to share a dinner idea that is easy, fast, hearty, and comforting. Plus, you only need one pan (!) and 30-minutes during which there is exactly just one thing that needs chopping and, you know what? You could probably skip the fresh parsley. I won’t tell.
This comforting one-pan beef penne is brought to us thanks to fast cooking pasta – have you seen it in the stores? I’ve been checking out the no-boil no-drain penne for who know’s how long and it wasn’t until last week that I finally tossed a box in my cart. I’m old school when it comes to boiling pasta (big pot? check. Lots of water? check) and I was slow-to-warm up to these new-fangled pastas.
And now I know I am a fool. You see, this penne is like magic and you really can just dump it in a pot to cook right along whatever you’re making rendering your big old stock pot useless. There is a little bit of science to it, of course, and attention must be paid to the amount of pasta versus the amount of liquid.
I’ve done a few one-pot wonders using regular pasta and it works, but this special stuff cooks in about half the time. This meaty, tomato-y penne took about 12 minutes after the pasta was added to the pot making it entirely possible to get dinner on the table in about 30 minutes without having to wait for a giant pot of water to boil. Yay.
About the Ingredients
- I used ground beef, but feel free to substitute ground turkey or chicken or even Italian sausage would work well.
- Sometimes we need a break from chopping so some onion powder, garlic powder, and dried Italian seasoning adds all sorts of flavor.
- But, in case you want to chop something, there’s some parsley stirred into the sauce to add a pop of freshness.
- The no-boil no-drain penne cooks in a sauce of diced canned tomatoes and jarred marinara sauce.
- A sprinkling of grated parmesan cheese and thin slices of fresh mozzarella finish it off.
And as excited as I am about this low maintenance pasta I’m pretty sure I won’t be breaking up with my traditional pasta anytime soon. I’m loyal like that but it’s nice to have options, right?
More Easy Pasta Recipes
5 minPrep Time
25 minCook Time
30 minTotal Time
- 1 tablespoon olive oil
- 1 pound ground beef
- ½ tablespoon garlic powder
- ½ tablespoon onion powder
- 1 teaspoon dried Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 (14.5 ounce) can diced tomatoes, drained
- 1 cup jarred marinara sauce
- ½ tablespoon chopped parsley
- 12 ounces no boil penne
- 2 cups vegetable stock
- 1/4 cup finely grated parmesan cheese
- 4 ounces thinly sliced fresh mozzarella cheese
- Heat the olive oil over medium heat. Add the ground beef, garlic powder, onion powder, and Italian seasoning. Cook the beef, breaking it up with a spatula, until browned and cooked through.
- Add the Worcestershire sauce, diced tomatoes, marinara sauce, and parsley and stir to combine. Add the penne and the vegetable stock. Increase the heat to high and bring to a simmer. Lower the heat to medium, cover, and cook for 10-15 minutes or until the penne is tender, stirring frequently. While the pasta is cooking, preheat the oven to broil.
- Uncover the pan and sprinkle the parmesan over the top. Place the mozzarella slices on top. Transfer the pan to the oven and broil until the cheese is melted.