Creamy Italian Pasta Skillet
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Steps
Cook the pasta according to the package instructions. Once cooked, drain the pasta using a colander and set it aside.
Place a large, deep skillet over medium - high heat. Pour the olive oil into the skillet. Once the oil is hot, add the ground beef and onion. Cook the ground beef, breaking it up with a spatula, until it's browned and cooked through. Then, drain the excess grease from the skillet.
Return the cooked meat to the skillet and set the heat to medium. Add the garlic to the skillet and cook until it becomes fragrant, which should take about 1 minute.
Add the Italian seasoning and beef stock to the skillet. Stir the ingredients together, making sure to scrape the brown bits off the bottom of the pan.
Pour the marinara into the skillet. Bring the mixture to a boil over medium - high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 10 minutes, or until the mixture has thickened.
Stir the heavy cream and the cheese into the skillet. Keep stirring until the cream and cheese are well - combined with the sauce.
Add salt and pepper to the skillet according to your taste preferences.
Add the reserved pasta to the skillet and stir it into the sauce until the pasta is coated.
Serve the creamy Italian pasta skillet immediately.
Nutrition
Per serving (2 servings)
550
Calories
30g
Protein
55g
Carbs
20g
Fat
800mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How long does it take to make Creamy Italian Pasta Skillet?
The total time is about 45 minutes, with 10 minutes of prep time and 35 minutes of cook time.
What can I substitute for rotini pasta?
You can use other short pasta in place of rotini.
Is Creamy Italian Pasta Skillet difficult to make?
No, it has an easy difficulty level with high confidence.
What are the allergens in this recipe?
The recipe contains dairy and wheat/gluten.
Can I prep this recipe ahead of time?
The data doesn't mention prep - ahead options, but you could cook the pasta and brown the beef in advance.
How long does the garlic need to cook?
Cook the garlic until it becomes fragrant, which takes about 1 minute.
How long should the marinara mixture simmer?
Simmer the marinara mixture uncovered for about 10 minutes until it thickens.
Substitutions
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Substitutions
rotini pasta
penne, fusilli, macaroni
These short pasta varieties have similar cooking times and will hold the sauce well, so they can be used interchangeably without significant changes to the recipe.
olive oil
canola oil, vegetable oil
Canola and vegetable oils have a neutral flavor compared to the fruity flavor of olive oil. They also have a higher smoke point, which can be beneficial when cooking at high temperatures.
lean ground beef
ground turkey, ground chicken
Ground turkey and chicken are leaner and have a milder flavor than beef. They cook faster, so reduce the cooking time slightly to avoid overcooking.
onion
shallots, leeks
Shallots have a milder and sweeter flavor than onions, while leeks have a more delicate and slightly sweet taste. Adjust the quantity according to personal preference as their flavors are not as strong as onions.
garlic
garlic powder
Use about 1/2 teaspoon of garlic powder for every clove of fresh garlic. Garlic powder has a more concentrated flavor, so start with a smaller amount and adjust to taste.
beef broth
chicken broth, vegetable broth
Chicken broth has a similar flavor profile to beef broth, while vegetable broth is a good option for vegetarians. The flavor of the final dish will be slightly different depending on the broth used.
heavy cream
half - and - half, evaporated milk
Half - and - half has a lower fat content than heavy cream, resulting in a lighter sauce. Evaporated milk can also be used, but it may make the sauce slightly thinner. You may need to simmer the sauce a bit longer to thicken it.
shredded Italian cheese blend
mozzarella, Parmesan
Mozzarella is stretchy and melts well, while Parmesan has a sharp and nutty flavor. You can use a single cheese or a combination of both, depending on your taste preference.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store leftovers in an airtight container in the fridge for 3 - 4 days.
Freezer
Freeze leftovers in a freezer - safe container for up to 3 months.
Storage Tips
- • Let the pasta cool completely before storing to prevent condensation and spoilage.
Reheating Tips
- • Reheat in the microwave in short intervals, stirring between each, to avoid overcooking and drying out.
- • On the stovetop, heat the pasta over low - medium heat, adding a little extra broth or cream to keep it moist.
Safety Notes
- • Always ensure the pasta is heated to an internal temperature that kills harmful bacteria before consuming.
Troubleshooting
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Troubleshooting
Pasta is overcooked and mushy
Likely cause: Cooking the pasta for longer than the package instructions or leaving it in hot water after draining
Next time, set a timer according to the package instructions. If the pasta is slightly overcooked, quickly rinse it under cold water to stop the cooking process and drain well before adding it to the sauce.
Ground beef is not fully cooked or has pink spots
Likely cause: Not cooking the ground beef long enough or not breaking it up evenly, so some parts remain raw
Continue cooking the ground beef, breaking it up more thoroughly with a spatula until it is uniformly browned and no pink remains. You can also increase the heat slightly if necessary, but be careful not to burn it.
Garlic burns while cooking
Likely cause: Cooking the garlic on too high heat or for too long
Lower the heat immediately if you see the garlic starting to turn brown. Remove the burnt garlic from the skillet and add fresh, minced garlic. Cook it at a lower temperature, stirring constantly until fragrant.
The sauce doesn't thicken after simmering for 10 minutes
Likely cause: The heat was too low during simmering or there was too much liquid in the mixture
Increase the heat slightly to a gentle simmer and let the sauce cook for a few more minutes, stirring occasionally. If the sauce is still too thin, you can mix a small amount of cornstarch with water to make a slurry and stir it into the sauce. Let it cook for another minute or two until it thickens.
The cheese doesn't melt properly and clumps together
Likely cause: Adding the cheese too quickly or not stirring continuously while adding it
Reduce the heat to low. Add the cheese in small batches, stirring constantly until each batch is fully melted before adding more. If the cheese has already clumped, you can try gently whisking the mixture to break up the clumps.
The dish tastes bland
Likely cause: Not adding enough Italian seasoning, salt, or pepper
Taste the dish and gradually add more Italian seasoning, salt, and pepper according to your preference. Stir well and taste again until the desired flavor is achieved.