Name: Cheesy One Pan Mince Pasta Recipe
Ingredients: 500g Beef Mince (Ground Beef): The heart of our dish, beef mince provides a rich, savory flavour and hearty protein. Opt for mince with a lower fat content (around 5-10%) to avoid excess grease in your final pasta. If you prefer, you can substitute with lamb mince, pork mince, or even a mix for a different flavour profile. For a vegetarian option, consider using a plant-based mince alternative.; 1 Large Onion: Onion forms the aromatic base of our sauce, adding depth and sweetness. Brown or yellow onions are ideal for their balanced flavour that becomes sweeter as they cook. Dice the onion finely to ensure it cooks evenly and melds seamlessly into the sauce.; 2-3 Cloves Garlic: Garlic is essential for that pungent, savory kick that complements the beef and cheese beautifully. Fresh garlic is always preferred for the best flavour, but in a pinch, you can use pre-minced garlic from a jar. Adjust the amount to your preference – if you’re a garlic lover, feel free to add an extra clove or two!; 400g Chopped Tomatoes (Tinned): Tinned chopped tomatoes form the liquid and tomato base of our sauce. Choose good quality tinned tomatoes for the best flavour. Diced tomatoes, crushed tomatoes, or even whole peeled tomatoes (which you can crush yourself) will work. For a richer tomato flavour, consider using fire-roasted diced tomatoes.; 500ml Beef Broth (Stock): Beef broth adds another layer of savory depth and provides the liquid needed to cook the pasta directly in the sauce. Low-sodium broth is recommended to control the overall saltiness of the dish. Vegetable broth can be substituted if you prefer a lighter flavour or are using a plant-based mince.; 300g Dried Pasta (Short Shape): Short pasta shapes like penne, fusilli, rigatoni, or macaroni are ideal for this one-pan pasta. They cook evenly in the sauce and hold onto the cheesy sauce beautifully. Avoid long pasta shapes like spaghetti or linguine as they can be more difficult to cook evenly in a one-pan method.; 150g Cheddar Cheese (Grated): Cheddar cheese provides that classic, sharp cheesy flavour we all crave. Mature or strong cheddar will give a more pronounced cheesy taste. You can use pre-grated cheese for convenience, or grate your own for potentially better melting and flavour.; 100g Mozzarella Cheese (Grated): Mozzarella adds that lovely stringy, melted cheese texture that makes this pasta so irresistible. Full-fat mozzarella melts beautifully and creates that gooey cheese pull. Low-moisture mozzarella is also a good option.; 2 Tablespoons Tomato Paste: Tomato paste is a flavour booster, adding concentrated tomato richness and depth to the sauce. It helps to thicken the sauce and enhance the overall tomato flavour.; 1 Tablespoon Dried Italian Herbs: A blend of dried Italian herbs like oregano, basil, rosemary, and thyme adds aromatic complexity to the pasta. You can use a pre-mixed Italian herb blend or create your own using individual dried herbs. Fresh herbs can also be used; add them towards the end of cooking for the best flavour.; 1 Teaspoon Sugar: A pinch of sugar balances the acidity of the tomatoes and enhances the overall flavour of the sauce. Don’t worry, it won’t make the pasta sweet; it simply rounds out the taste.; Salt and Black Pepper: Essential seasonings to enhance all the flavours in the dish. Season generously to taste throughout the cooking process.; 2 Tablespoons Olive Oil: Olive oil is used for sautéing the onion and garlic at the start. It adds flavour and helps to prevent sticking. You can substitute with other cooking oils like vegetable oil or canola oil if needed.; Optional Garnishes: Fresh parsley, basil leaves, grated Parmesan cheese, a drizzle of olive oil – these are all optional garnishes to elevate the presentation and add a final touch of flavour.

Ingredients

Scale

500g Beef Mince (Ground Beef): The heart of our dish, beef mince provides a rich, savory flavour and hearty protein. Opt for mince with a lower fat content (around 5-10%) to avoid excess grease in your final pasta. If you prefer, you can substitute with lamb mince, pork mince, or even a mix for a different flavour profile. For a vegetarian option, consider using a plant-based mince alternative.

1 Large Onion: Onion forms the aromatic base of our sauce, adding depth and sweetness. Brown or yellow onions are ideal for their balanced flavour that becomes sweeter as they cook. Dice the onion finely to ensure it cooks evenly and melds seamlessly into the sauce.

2–3 Cloves Garlic: Garlic is essential for that pungent, savory kick that complements the beef and cheese beautifully. Fresh garlic is always preferred for the best flavour, but in a pinch, you can use pre-minced garlic from a jar. Adjust the amount to your preference – if you’re a garlic lover, feel free to add an extra clove or two!

400g Chopped Tomatoes (Tinned): Tinned chopped tomatoes form the liquid and tomato base of our sauce. Choose good quality tinned tomatoes for the best flavour. Diced tomatoes, crushed tomatoes, or even whole peeled tomatoes (which you can crush yourself) will work. For a richer tomato flavour, consider using fire-roasted diced tomatoes.

500ml Beef Broth (Stock): Beef broth adds another layer of savory depth and provides the liquid needed to cook the pasta directly in the sauce. Low-sodium broth is recommended to control the overall saltiness of the dish. Vegetable broth can be substituted if you prefer a lighter flavour or are using a plant-based mince.

300g Dried Pasta (Short Shape): Short pasta shapes like penne, fusilli, rigatoni, or macaroni are ideal for this one-pan pasta. They cook evenly in the sauce and hold onto the cheesy sauce beautifully. Avoid long pasta shapes like spaghetti or linguine as they can be more difficult to cook evenly in a one-pan method.

150g Cheddar Cheese (Grated): Cheddar cheese provides that classic, sharp cheesy flavour we all crave. Mature or strong cheddar will give a more pronounced cheesy taste. You can use pre-grated cheese for convenience, or grate your own for potentially better melting and flavour.

100g Mozzarella Cheese (Grated): Mozzarella adds that lovely stringy, melted cheese texture that makes this pasta so irresistible. Full-fat mozzarella melts beautifully and creates that gooey cheese pull. Low-moisture mozzarella is also a good option.

2 Tablespoons Tomato Paste: Tomato paste is a flavour booster, adding concentrated tomato richness and depth to the sauce. It helps to thicken the sauce and enhance the overall tomato flavour.

1 Tablespoon Dried Italian Herbs: A blend of dried Italian herbs like oregano, basil, rosemary, and thyme adds aromatic complexity to the pasta. You can use a pre-mixed Italian herb blend or create your own using individual dried herbs. Fresh herbs can also be used; add them towards the end of cooking for the best flavour.

1 Teaspoon Sugar: A pinch of sugar balances the acidity of the tomatoes and enhances the overall flavour of the sauce. Don’t worry, it won’t make the pasta sweet; it simply rounds out the taste.

Salt and Black Pepper: Essential seasonings to enhance all the flavours in the dish. Season generously to taste throughout the cooking process.

2 Tablespoons Olive Oil: Olive oil is used for sautéing the onion and garlic at the start. It adds flavour and helps to prevent sticking. You can substitute with other cooking oils like vegetable oil or canola oil if needed.

Optional Garnishes: Fresh parsley, basil leaves, grated Parmesan cheese, a drizzle of olive oil – these are all optional garnishes to elevate the presentation and add a final touch of flavour.

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Instructions

Sauté the Aromatics: Heat the olive oil in a large, oven-safe pan or skillet over medium heat. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent. This step is crucial as it releases the onion’s flavour and creates the base for your sauce. Don’t rush this step; softened onions contribute significantly to the overall taste.

Brown the Mince: Add the beef mince to the pan with the softened onions. Increase the heat to medium-high and break up the mince with a wooden spoon. Cook until the mince is browned all over, ensuring there are no pink bits remaining. Browning the mince adds depth of flavour through the Maillard reaction. Drain off any excess grease from the pan if necessary. This prevents the pasta from becoming oily.

Add Garlic and Tomato Paste: Reduce the heat back to medium. Add the minced garlic and tomato paste to the pan. Cook for another minute, stirring constantly, until fragrant. Cooking the garlic briefly releases its aroma without burning it. Tomato paste needs a little cooking time to caramelize and deepen its flavour.

Introduce the Tomato Base and Broth: Pour in the tinned chopped tomatoes and beef broth. Stir in the dried Italian herbs and sugar. Season generously with salt and black pepper. Bring the mixture to a simmer, stirring to combine all the ingredients. Simmering allows the flavours to meld together before adding the pasta. Taste and adjust seasoning as needed at this stage.

Add the Pasta and Cook: Add the dried pasta to the pan, ensuring it is submerged in the liquid. If necessary, add a little extra broth or water to ensure the pasta is covered. Bring the mixture back to a simmer, then reduce the heat to low, cover the pan with a lid, and cook for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking. The cooking time may vary slightly depending on the type of pasta used, so check for doneness. The liquid should be absorbed by the pasta and create a rich sauce.

Preheat the Grill (Broiler): While the pasta is cooking, preheat your grill (broiler) to high heat. Position the oven rack in the upper third of the oven.

Cheese it Up!: Once the pasta is cooked and the sauce has thickened, remove the pan from the heat and remove the lid. Stir through half of the grated cheddar and half of the grated mozzarella cheese until melted and incorporated into the pasta. This creates a creamy, cheesy sauce from within.

Top with Remaining Cheese and Grill: Sprinkle the remaining cheddar and mozzarella cheese evenly over the top of the pasta. Place the pan under the preheated grill (broiler) for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Keep a close eye on it to prevent burning. Grilling adds that delicious melted and slightly browned cheese topping that takes this pasta to the next level.

Rest and Serve: Remove the pan from the grill and let it rest for a few minutes before serving. This allows the cheese to set slightly and the pasta to cool down to a comfortable eating temperature. Garnish with fresh parsley or basil, if desired, and serve hot.

Nutrition

Serving Size: One Normal Portion
Calories: 550-650
Sugar: 8-10g
Sodium: 600-800mg
Fat: 25-30g
Saturated Fat: 12-15g
Carbohydrates: 50-60g
Fiber: 5-7g
Protein: 35-40g