Skillet Beef and Sweet Pepper Rigatoni

Name: Skillet Beef and Sweet Pepper Rigatoni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (lean); 1 yellow onion (medium, finely diced); 1 yellow bell pepper (large, finely chopped); 3 clove garlic (minced); 1 teaspoon Italian seasoning; 1 teaspoon salt; 0.5 teaspoon black pepper; 1 jar marinara sauce (24 oz jar); 2.5 cup beef broth (low-sodium); 12 ounce rigatoni pasta; 1 cup mozzarella cheese (shredded); 2 tablespoon fresh basil (chopped)

Hearty rigatoni and browned ground beef simmered together with sweet bell peppers and garlic in rich marinara sauce, finished with melted mozzarella.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 5
Cuisine: Italian
Difficulty: Easy
Cost: $4.10/serving

Dietary

Nut-Free
Egg-Free
High-Protein

Ingredients

1 tablespoon olive oil
1 pound ground beef (lean)
1 yellow onion (medium, finely diced)
1 yellow bell pepper (large, finely chopped)
3 clove garlic (minced)
1 teaspoon Italian seasoning
1 teaspoon salt
0.5 teaspoon black pepper
1 jar marinara sauce (24 oz jar)
2.5 cup beef broth (low-sodium)
12 ounce rigatoni pasta
1 cup mozzarella cheese (shredded)
2 tablespoon fresh basil (chopped)

Instructions

Heat 1 tablespoon olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 lb ground beef, 1 diced yellow onion, and 1 chopped yellow bell pepper. Cook for 6 to 8 minutes, breaking up the meat with a wooden spoon, until the beef is fully browned and reaches an internal temperature of 160 degrees F and the vegetables are completely softened and tender.
Stir in 3 minced cloves garlic, 1 teaspoon Italian seasoning, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 1 minute until fragrant.
Pour in 1 (24-ounce) jar marinara sauce and 2 1/2 cups beef broth, stirring to scrape up any browned bits from the bottom of the skillet. Stir in 12 ounces dry rigatoni pasta, ensuring the noodles are mostly submerged in the liquid.
Bring the liquid to a lively boil, then cover with a tight-fitting lid, reduce heat to medium-low, and simmer for 12 to 14 minutes, stirring halfway through, until the pasta is tender and the sauce has thickened nicely.
Remove the lid and sprinkle 1 cup shredded mozzarella cheese over the top. Cover for 2 minutes to let the cheese melt completely. Garnish with 2 tablespoons chopped fresh basil if desired, and serve warm.

Notes

Reheats wonderfully for weekday lunches or dinners. If the pasta absorbs extra liquid during storage, add a splash of water or broth before microwaving.

Nutrition (per serving)

Calories: 600
Protein: 36.7 g
Carbohydrates: 67.4 g
Fat: 20.3 g
Fiber: 5.7 g
Sodium: 1642 mg
Saturated Fat: 7.6 g
Sugar: 11.3 g
Cholesterol: 78 mg