One-Pot Beef and Macaroni Skillet
5min
20min
3
603
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Chef's Note
This is a fantastic, comforting weekday dinner that requires minimal cleanup. Standard durum wheat macaroni is naturally egg-free, making it a safe and delicious option for the whole family!
Tags
Ingredients
12 oz raw ground beef (85% lean)
1.5 cups uncooked durum wheat elbow macaroni
15 oz canned crushed tomatoes
1 tsp garlic powder
1 tsp dried basil
2 cups fresh baby spinach, washed and stems removed
1 cup shredded mozzarella cheese
1 tbsp olive oil
1.5 cups water
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Heat 1 tbsp olive oil in a large deep skillet or pot over medium-high heat.
- 2
Add 12 oz raw ground beef to the skillet. Cook, breaking the meat apart with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Drain any excess grease from the pan.
- 3
Season the beef with 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp garlic powder, and 1 tsp dried basil. Stir well to coat the meat in the seasonings.
- 4
Pour in 15 oz canned crushed tomatoes and 1.5 cups water. Stir the mixture and bring it to a boil.
- 5
Stir in 1.5 cups uncooked durum wheat elbow macaroni. Reduce the heat to medium-low, cover the skillet with a lid, and simmer for 10 to 12 minutes, stirring occasionally, until the macaroni is tender and has absorbed most of the liquid.
- 6
Remove the lid and stir in 2 cups fresh baby spinach. Fold the spinach into the hot pasta for about 1 minute until it is completely wilted.
- 7
Sprinkle 1 cup shredded mozzarella cheese evenly over the top. Cover the skillet with the lid for 1 more minute to melt the cheese, then remove from the heat and serve immediately.
Nutrition Information (per serving)
603
38g
53g
26g
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