A wooden spoon stirs the thickening sauce while garlic sizzles at the bottom of the pan. The heat turns from medium to high in just a few seconds when you add the pasta water. You need to watch the liquid level carefully so it does not dry out before the noodles soften.
This method saves time by cooking the pasta directly in the sauce instead of boiling it separately. It cuts down on dishes and keeps the starch in the pot where it helps thicken the mixture naturally.
Why You'll Love This Recipe
About the Ingredients
1 pound (450g) penne pasta
Penne holds sauce well and cooks evenly in one pot. Use any short shape like fusilli if you do not have penne on hand.
1 pound (450g) lean ground beef
Brown the meat until no pink remains. Drain excess fat to keep the dish from being greasy.
3 cups (720ml) chicken broth
Low sodium broth gives better control over salt levels. Water mixed with a bouillon cube works if you run out.
1 jar (24 oz) marinara sauce
Choose a brand with no added sugar for a cleaner taste. Crushed tomatoes work as a substitute if you prefer chunkier texture.
1 cup (100g) shredded mozzarella cheese
Freshly grated melts more smoothly than pre-shredded bags. Low-moisture mozzarella prevents the sauce from becoming watery.
Step-by-Step Instructions
1. Brown the meat
Cook the ground beef in a large skillet over medium-high heat for about 5 minutes. Break it into small pieces with a wooden spoon until fully cooked.
2. Add sauce and broth
Pour in the marinara sauce and chicken broth then bring the mixture to a boil. Lower the heat slightly once bubbles appear around the edges.
3. Stir in pasta
Dump the dry penne into the hot liquid and stir gently to coat each piece. Make sure the noodles are submerged below the surface of the sauce.
4. Simmer covered
Cover the skillet and let it simmer for 12 minutes while checking every few minutes. Add extra broth if the liquid drops below the pasta level.
5. Taste and check
Remove the lid and test a noodle for doneness after 12 minutes total. The pasta should be tender but still firm to the bite.
6. Melt the cheese
Sprinkle the shredded mozzarella over the top and cover again for 2 minutes. The cheese will melt completely when the residual heat hits it.
7. Season and serve
Taste the sauce and add black pepper or red pepper flakes if needed. Serve immediately while the cheese is still gooey.
How to Store Quick and Easy Recipes
Refrigerator
Store leftovers in an airtight container for up to 3 days
Freezer
Freeze portions in sealed bags for up to 2 months without cheese topping
Reheating
Reheat on the stove with a splash of water to loosen the sauce
Tips & Tricks
- Do not stir too early or the sauce will stick to the bottom before the pasta softens. Wait until the liquid boils then give it a gentle mix every two minutes.
- Check the pasta after 10 minutes since different brands cook at different speeds. Taste a noodle to see if it is tender before removing it from heat.
- Add salt only after tasting the finished dish because the broth and sauce both contain sodium. Over-salting happens fast when combining multiple salty items.
Frequently Asked Questions
Q: Can I use whole wheat pasta?
Whole wheat pasta absorbs more liquid than white pasta so you may need extra broth. Increase cooking time by 2 to 3 minutes and taste frequently to avoid mushiness.
Q: What if my sauce gets too thick?
Add a little chicken broth or water one tablespoon at a time while stirring. Keep the mixture moving until it reaches your preferred consistency.
Q: How do I know when the pasta is done?
The noodles should be soft but not falling apart when pressed against the side of the pan. If they feel hard in the center cook for another minute.
Q: Can I make this ahead of time?
Assemble the ingredients and store them separately in containers until ready to cook. Combine everything in the pan just before serving for best texture.
Q: Why did my pasta stick to the pan?
Stirring too infrequently allows the starch to settle and burn on the bottom. Mix every two minutes to keep the noodles moving freely in the sauce.
Delicious Variations
- Swap ground beef for Italian sausage for a spicier version with fennel seeds
- Mix in chopped spinach during the last minute of cooking for extra greens
- Use zucchini noodles instead of pasta for a low-carb option that cooks faster
Try this method for your next weeknight dinner and save time on cleanup while feeding everyone a hot meal quickly.
Quick and Easy Recipes
Quick and Easy Recipes deliver a creamy one-pan pasta dish ready in 20 minutes using simple ingredients and minimal cleanup for busy weeknights.
🧂 Ingredients
- 1 pound (450g) penne pasta
- 1 pound (450g) lean ground beef
- 3 cups (720ml) chicken broth
- 1 jar (24 oz) marinara sauce
- 1 cup (100g) shredded mozzarella cheese
📋 Instructions
- 1Brown the meat — Cook the ground beef in a large skillet over medium-high heat for about 5 minutes. Break it into small pieces with a wooden spoon until fully cooked.
- 2Add sauce and broth — Pour in the marinara sauce and chicken broth then bring the mixture to a boil. Lower the heat slightly once bubbles appear around the edges.
- 3Stir in pasta — Dump the dry penne into the hot liquid and stir gently to coat each piece. Make sure the noodles are submerged below the surface of the sauce.
- 4Simmer covered — Cover the skillet and let it simmer for 12 minutes while checking every few minutes. Add extra broth if the liquid drops below the pasta level.
- 5Taste and check — Remove the lid and test a noodle for doneness after 12 minutes total. The pasta should be tender but still firm to the bite.
- 6Melt the cheese — Sprinkle the shredded mozzarella over the top and cover again for 2 minutes. The cheese will melt completely when the residual heat hits it.
- 7Season and serve — Taste the sauce and add black pepper or red pepper flakes if needed. Serve immediately while the cheese is still gooey.
