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Key takeaways
- Use one 28 ounce can of whole peeled tomatoes plus 3/4 cup water for 8 ounces of pasta, and keep a little extra water on hand for the last few minutes.
- Stir often while the pasta cooks. The starch thickens the sauce, and stirring keeps it from sticking.
- Take the pan off the heat before the cheese goes in, and let it stand 3 minutes so the sauce tightens.
In this post4 sections
Why this version works
We read five versions of one-pan tomato and beef pasta. They agree on browned beef, onion, garlic and tomato paste, then pasta cooked in the same pan with about 4 cups of total liquid for 8 ounces of pasta, in 9 to 12 minutes. Where cooks ran into trouble was sauce that went too thick from the pasta starch, and tomatoes that did not break down. Canned whole tomatoes smashed in the pan solve the second problem in November, when fresh tomatoes are pale, and the measured water solves the first. There is no added sugar.
Watch the reel by @kimberlyehitt on Instagram
Tested recipe
One-Pan Cheesy Tomato Smash Pasta
Ground beef, tomatoes smashed in the pan and short pasta cooked right in the sauce, finished with mozzarella, cheddar and parsley. One skillet, about 35 minutes.
Ingredients
In the pan
- 1 Tbsp olive oil
- 1 medium yellow onion, diced
- 1 lb ground beef, 85% lean
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 tsp paprika
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 can whole peeled tomatoes, 28 oz, with their juice
- 3/4 cup water, plus up to 1/2 cup more as needed
- 8 oz short pasta, penne, rotini or shells (about 2 1/2 cups dry)
To finish
- 3/4 cup shredded mozzarella
- 3/4 cup shredded sharp cheddar
- 1/4 cup chopped fresh parsley
Steps
Heat the oil in a deep 12 inch skillet or a 3 to 4 quart sauté pan over medium-high heat. Cook the onion 3 minutes until it starts to soften.
Add the ground beef, salt and pepper. Cook 6 to 7 minutes, breaking the beef into small pieces, until no pink remains. Spoon off all but about 1 Tbsp of the fat.
Stir in the garlic, tomato paste, paprika, oregano and thyme. Cook 1 minute, stirring, until the paste darkens slightly.
Pour in the canned tomatoes with their juice and smash them with a wooden spoon or potato masher into chunky pieces. Add the 3/4 cup water and bring to a boil.
Stir in the pasta. Turn the heat to medium so the sauce bubbles gently and cook uncovered 10 to 12 minutes, stirring every minute or two, until the pasta is just tender and the sauce clings. If the pan looks dry before the pasta is done, add water 2 Tbsp at a time, up to 1/2 cup.
Take the pan off the heat. Stir in the mozzarella and cheddar a handful at a time until melted, then stir in the parsley. Let it stand 3 minutes to thicken. The beef should read 160°F; the sauce will look looser than you expect and tightens as it stands.
Notes
- Spoon off the extra beef fat before the tomatoes go in, or the sauce can turn greasy.
- Stay close to the pan during the last 5 minutes. Stir often and add water 2 Tbsp at a time if the sauce gets too thick.
- Shred the cheese from a block if you can. Bagged cheese has a coating that can make the sauce grainy.
Swaps
- Use ground turkey in place of the beef, and add 1 Tbsp more olive oil.
- Use 6 ripe fresh tomatoes, cored and quartered, in place of the canned tomatoes in summer, and add the water as written.
- Use 12 oz of cooked, drained white beans in place of the beef for a meatless version, added with the pasta.
Storage and reheating
Storage: Cool, then refrigerate in a covered container up to 3 days. Refrigerate within 2 hours of cooking. We do not recommend freezing, because the cheese sauce can separate.
Reheating: Warm in a skillet over low heat with a splash of water, stirring, until steaming hot all the way through (165°F). The microwave also works, covered, in 1 minute bursts.
Where this recipe comes from
- Inspired by One-Pan Creamy Tomato Pasta from The Chef Out West and One Pot Cheeseburger Pasta from Meg's Everyday Indulgence.
- The idea came from this reel by @kimberlyehitt.
What to serve with one-pan tomato pasta
A green salad with a sharp dressing or a pile of steamed broccoli goes well with it. Warm garlic bread is the usual choice, and leftovers keep well for lunch.
Frequently asked questions
Can I use fresh tomatoes?
Yes. Use 6 ripe tomatoes, cored and quartered, in place of the canned tomatoes, and cook the sauce a few minutes longer so they break down.
Why is my sauce too thick?
Pasta starch thickens the sauce as it cooks. Stir in water 2 Tbsp at a time until the sauce is loose and glossy, then take the pan off the heat.
Can I make it without beef?
Yes. Swap in ground turkey, or add 12 ounces of cooked white beans with the pasta for a meatless version.
