Ground Beef Skillet Pasta with Pesto and Ricotta
A quick and comforting one-pot dish featuring savory ground beef, creamy ricotta, and vibrant pesto, perfect for family gatherings.
Ingredients
Main Ingredients
- 1 pound ground beef use grass-fed for a healthier option
- 8 ounces pasta any small shape like penne or fusilli works
- 1 cup ricotta cheese for creaminess; cottage cheese can be used as a substitute
- 1/2 cup pesto homemade or store-bought; fresh basil pesto adds a lovely depth
- 1 medium onion, diced sweet onions offer a milder flavor
- 2 cloves garlic, minced fresh for depth and aroma
- 1 cup cherry tomatoes, halved adds color and a fresh burst
- Salt and pepper to taste
- Grated Parmesan cheese for serving optional, but recommended for that extra indulgent touch
Instructions
Cooking Instructions
- In a large skillet over medium-high heat, add the ground beef. Season with salt and pepper. Cook until browned, breaking it apart with a wooden spoon, about 5-7 minutes.
- Add the diced onion and cook for another 3 minutes until the onion becomes translucent. Then, stir in the minced garlic, and let it cook for an additional minute until fragrant.
- Stir in the pasta and cover with water (about 4 cups). Bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for about 10-12 minutes, stirring occasionally.
- Once the pasta is al dente, reduce the heat to low and mix in the pesto and ricotta. Stir gently until everything is well combined and creamy.
- Add the halved cherry tomatoes and cook for an additional 2-3 minutes until they’re warmed through. Season with more salt and pepper if desired.
- Remove from heat and transfer to serving bowls. Garnish with grated Parmesan cheese if desired.
Notes
Consider using whole wheat pasta for added fiber or swap in zucchini noodles for a low-carb option. Using high-quality pesto will elevate the dish, and don't forget to reserve some pasta water to adjust the sauce consistency if needed.