I made this after a long day when takeout was calling my name but did not sound as cozy as home cooking. Now, my kids keep asking for pizza pasta night and the leftovers are just as delicious.
- Ground beef: brings savory depth and keeps the dish filling Choose high quality beef for best flavor
- Chopped onion: adds sweet aroma and a gentle bite Pick fresh firm onions for ideal taste
- Salt and pepper: balance flavors and season the base
- Paprika and Italian seasoning: lend warmth and a familiar pizza taste Fresh spices make all the difference
- Red pepper flakes: introduce a mild heat and wake up the whole dish
- Chopped pepperoni: infuses the meal with pizza spirit Opt for good quality slices and chop fresh
- Minced garlic: perks up every bite Freshly minced is best
- Beef broth: adds rich background flavor Use low sodium for more control
- Marinara: keeps things saucy and delivers tomato zing Go for one with simple clean ingredients
- Milk: makes everything creamy and helps bind the cheese
- Pasta like penne: holds up well to the bold flavors Use high quality for best texture
- Shredded mozzarella: melts perfectly and creates those cheesy strings
- Dried parsley: gives a fresh finish Choose brightly colored leaves for garnish
Step-by-Step Instructions
- Brown the Beef and Onion:
- Cook the ground beef and chopped onion over medium heat until the meat is mostly browned and the onion is soft and fragrant about five to seven minutes This is where the base flavor starts
- Season the Meat:
- Sprinkle in salt pepper paprika Italian seasoning and red pepper flakes Stir well so that the seasoning can coat the beef evenly Let this cook for another two minutes so the spices have time to release their aroma
- Add the Pepperoni:
- Chop the pepperoni and add to the center of the skillet Let it sizzle for two to three minutes until it starts to crisp a little This creates a concentrated punch of pizza flavor
- Drain the Fat:
- Carefully drain excess grease from the skillet to keep the meal from getting too heavy but leave just a little for flavor
- Build the Sauce:
- Stir in minced garlic and let cook for one minute to mellow the sharpness Pour in beef broth marinara and milk Make sure to scrape up any browned bits at the bottom of the skillet
- Add the Pasta:
- Add the pasta and make sure it is mostly submerged in the liquid This helps it cook evenly and soak up all the flavors
- Simmer:
- Bring the mixture to a simmer Cover with a lid and keep the heat at medium low Stir a couple of times as it cooks for about fifteen minutes until the pasta is cooked but still slightly firm
- Cheese It Up:
- Stir in one cup of mozzarella cheese until it has melted and the sauce is creamy Smooth the top then scatter the remaining cup of cheese on top
- Melt the Cheese:
- Let the cheese melt gently on the stove or slip the pan under the broiler for bubbly golden edges Watch closely so it does not burn
- Finish and Serve:
- Sprinkle dried parsley over the top for a fresh finish Spoon into bowls and enjoy while hot and cheesy