Creamy One-Pan Baked Beef Pasta
Prep time : 25 minutes | Cook time : 30 minutes | Makes 3-4 servings
This is one of those throw-it-together, trust-the-process pasta dishes that somehow tastes like you planned it all day. Rich beef, soft veggies, a creamy tomato sauce, and a bubbly golden cheese topping, all made in one pan (because dishes are not the vibe). It’s hearty, cozy, and exactly what I want when I’m craving comfort without complication.
INGREDIENTS
~500 g ground beef
Olive oil
1 large yellow onion, diced
6 garlic cloves, minced
4 medium carrots, finely diced
3 tbsp tomato paste
~½ cup red wine (for deglazing)
1 can Mutti crushed tomatoes
~½ cup heavy cream
Cooked short pasta of choice (I used Dischi Volanti)
½ cup sharp white cheddar, shredded
½ cup mozzarella, shredded
To finish:
Fresh parsley
Salt & pepper
Parmesan, for serving
INSTRUCTIONS
Preheat your oven to 400°F.
Heat a large cast iron or oven-safe pan over medium-high heat with a drizzle of olive oil. Add the ground beef and cook until browned and slightly crispy - don’t rush this part, the browning is everything.
Add the onion, garlic, and carrots. Season with salt and pepper and cook until softened and fragrant.
Stir in the tomato paste and let it cook for about a minute to deepen the flavour.
Pour in the red wine to deglaze the pan, scraping up all the good bits. Let it simmer until slightly reduced. In the meantime, you can boil your salted pasta water and cook your pasta.
Add the crushed tomatoes and a splash of water. Stir and let the sauce thicken slightly.
Lower the heat and stir in the heavy cream until the sauce is rich and creamy. Taste and adjust seasoning.
Fold in the cooked pasta until fully coated along with some of that salted pasta water.
Top with the cheddar and mozzarella, then transfer to the oven.
Bake for 10–15 minutes, or until the cheese is melted, bubbly, and golden.
Finish with fresh parsley, extra pepper, and plenty of parmesan. Serve hot.
