Ingredients
Scale
- 1 lb ground beef
- 4 strips bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups uncooked pasta (such as penne or rotini)
- 1 can (15 oz) diced tomatoes
- 1 cup beef broth
- 1 cup milk
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- Chopped fresh parsley (for garnish, optional)
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Bacon:
- In a large oven-safe skillet, heat the olive oil over medium heat.
- Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving a small amount of bacon fat in the pan.
- Cook the Beef and Vegetables:
- In the same skillet, add the diced onion and cook until softened, about 3 minutes.
- Stir in the minced garlic and cook for an additional 1 minute.
- Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks. Drain any excess fat.
- Prepare the Sauce:
- Stir in the tomato paste and cook for 1-2 minutes.
- Add the diced tomatoes (with their juice), beef broth, milk, dried oregano, and dried basil. Season with salt and pepper.
- Bring the mixture to a simmer.
- Add the Pasta:
- Stir in the uncooked pasta, ensuring it is submerged in the liquid.
- Bring to a simmer and cook for 10-12 minutes, or until the pasta is tender and the sauce has thickened, stirring occasionally.
- Add Cheese and Bacon:
- Stir in the shredded cheddar and mozzarella cheeses until melted and well combined.
- Sprinkle the cooked bacon evenly over the top.
- Bake:
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the top is bubbly and slightly golden.
- Serve:
- Garnish with chopped fresh parsley if desired and serve immediately. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 550 kcal
- Fat: 25g
- Carbohydrates: 50g
- Protein: 28g