Dump-and-Bake Creamy Beef & Broccoli Pasta
A creamy beef and broccoli pasta that bakes in one dish with cheddar and parmesan. No boiling, no separate pot, just dump, stir, and bake.
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SERVINGS: 6 servings
Ingredients
For the seasoned beef:
- 1 lb ground beef
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp coconut aminos
- 2 cloves garlic minced
For the pasta:
- 12 oz uncooked short pasta like rotini or penne
- 3 cups broccoli cut into small florets
- 2 1/2 cups beef bone broth
- 1 cup whole milk
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1 cup freshly shredded sharp cheddar
- 1/2 cup freshly grated Parmesan
- 1/2 cup additional cheddar for the top optional
Instructions
Enable step-by-step mode- Preheat oven to 400°F.
- Brown the ground beef in a skillet. Once almost cooked through, add garlic powder, onion powder, Italian seasoning, smoked paprika, salt, pepper, coconut aminos, and fresh garlic. Cook another 1 to 2 minutes.
- Add uncooked pasta, seasoned beef, raw broccoli, bone broth, milk, and remaining seasonings directly to a greased 9x13-inch baking dish.
- Stir really well, making sure the pasta is mostly submerged in the liquid.
- Cover tightly with foil and bake for 30 minutes.
- Remove the foil and stir. Check the pasta for doneness. If it's still too firm and most of the liquid has been absorbed, add about 1/4 cup broth, re-cover, and bake another 5 to 10 minutes.
- Once the pasta is tender, stir in the cheddar and Parmesan.
- Taste and adjust salt and pepper.
- If you want, sprinkle another 1/2 cup cheddar over the top and broil for 2 to 3 minutes.
- Let it sit for about 5 minutes before serving so the sauce thickens.