Beef and Parmesan Pasta

Beef and Parmesan Pasta

193 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“This is a great main dish or a very good side dish!!”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  1. In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
  2. Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
  3. Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
  4. Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.

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Reviews (193)

Rate This Recipe
APRILMILLER
31

APRILMILLER

A good "base" recipe that can easily be elaborated on for taste or what you happen to have in your pantry. I had rotini pasta, which worked well but cooked faster than the 15 minutes alloted. I also only had plain diced tomatoes, but that was remedied by adding onion, garlic, salt and pepper to the beef, then italian spices to the tomatoes. Great one dish meal!

melissa
31

melissa

This was really good! Quick, easy, and flavorful. I sauteed some garlic and onions, and then added some fresh basil and a sprinkle of crushed red pepper. I also substituted Fontinella for the parmesan....perfect!

JESSCARTEN
18

JESSCARTEN

The recipe is the best! Makes a ton of food and has all four food groups! I substituted broccoli for zucchini and it was yummers.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 341 cal
  • 17%
  • Fat
  • 17.9 g
  • 27%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 29.6 g
  • 59%
  • Cholesterol
  • 85 mg
  • 28%
  • Sodium
  • 681 mg
  • 27%

Based on a 2,000 calorie diet

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