Cheesy One Pan Mince Pasta Recipe

Growing up, weeknight dinners were always a bit of a juggling act. My mom, bless her heart, worked tirelessly and still managed to put a meal on the table every evening. But sometimes, we all craved something simple, comforting, and, let’s be honest, with minimal washing up! That’s where recipes like this Cheesy One Pan Mince Pasta become absolute heroes. I remember the first time I tried a similar dish; it was a revelation. Everything cooked together in one pan? Less mess, more flavour, and dinner ready in a flash? It was a weeknight win! Fast forward to today, and this recipe has become a firm favourite in my own household. Even my notoriously picky eaters gobble it down without a fuss, and the cheesy, saucy goodness is just pure comfort food at its best. If you’re looking for a family-friendly, flavour-packed, and ridiculously easy meal, then look no further. This Cheesy One Pan Mince Pasta is about to become your new weeknight staple.

Ingredients

To create this flavourful and satisfying Cheesy One Pan Mince Pasta, you will need the following ingredients. We’ve broken down each component to ensure you have everything you need for a seamless cooking experience. Using quality ingredients will elevate the final dish, but feel free to adapt based on what you have readily available and your personal preferences.

• Mince (500g): The heart of this dish is the mince. Beef mince is the classic choice, providing a rich, savoury flavour that pairs perfectly with the tomato-based sauce and cheese. You can opt for lean mince to reduce fat content, or use regular mince for a richer taste. Alternatively, for a slightly different flavour profile, consider using pork mince, lamb mince, or even a mixture of beef and pork. For a vegetarian or vegan option, you can substitute with plant-based mince alternatives, ensuring they are suitable for one-pan cooking and hold their texture well.
• Pasta (300g – 350g): Short pasta shapes work best in this one-pan recipe as they cook evenly and absorb the sauce beautifully. Penne, fusilli, rigatoni, or macaroni are all excellent choices. The amount of pasta can be adjusted slightly depending on your preference for sauce-to-pasta ratio. Ensure you use dried pasta, not fresh, as fresh pasta is not suitable for one-pan cooking and will likely become mushy. For a gluten-free option, use gluten-free pasta, keeping in mind that cooking times might vary slightly.
• Onion (1 large or 2 medium): Onion forms the aromatic base of the sauce. A large brown onion, finely chopped, will provide a sweet and savoury depth of flavour. You can also use white or red onions, although brown onions are generally preferred for their milder flavour when cooked. Make sure to chop the onion evenly so it cooks through at the same rate as the mince.
• Garlic (2-3 cloves): Garlic is essential for adding a pungent and flavourful kick to the pasta. Fresh garlic cloves, minced or finely chopped, are highly recommended. If you don’t have fresh garlic, you can use garlic paste or pre-minced garlic from a jar, but fresh garlic will always provide a more vibrant flavour. Adjust the amount of garlic to your preference – some may prefer a more garlicky flavour, while others might prefer it more subtle.
• Canned Chopped Tomatoes (400g tin): Canned chopped tomatoes are the foundation of the rich and tangy sauce. Use good quality canned tomatoes for the best flavour. You can also use diced tomatoes or crushed tomatoes, depending on your preferred sauce texture. For a richer tomato flavour, consider using San Marzano tomatoes if available.
• Tomato Paste (2 tablespoons): Tomato paste adds concentrated tomato flavour and richness to the sauce. It also helps to deepen the colour and thicken the sauce. A couple of tablespoons of tomato paste will significantly enhance the overall taste of the dish. If you don’t have tomato paste, you can omit it, but the sauce will be less intense in flavour.
• Beef or Vegetable Stock (700ml – 800ml): Stock is the cooking liquid that will cook the pasta and create the sauce. Beef stock enhances the savoury flavour of the mince, while vegetable stock offers a lighter and more versatile option. The amount of stock may need to be adjusted slightly depending on the type of pasta and its absorption rate. Start with 700ml and add more if the pasta is not fully cooked and the sauce is too thick. Low-sodium stock is recommended to control the salt content of the dish.
• Dried Herbs (1 tablespoon mixed): Dried herbs add aromatic complexity to the pasta. A mix of Italian herbs, such as oregano, basil, and thyme, works wonderfully in this recipe. You can also use a single herb like oregano or basil if you prefer. Fresh herbs can also be used, but dried herbs are more convenient and their flavour intensifies during the cooking process. If using fresh herbs, add them towards the end of cooking to preserve their flavour.
• Cheese (200g – 250g): Cheese is what makes this pasta dish truly cheesy and comforting. Grated cheddar cheese is a classic choice for its flavour and melting properties. Mozzarella cheese adds a lovely stringy texture and mild flavour. You can use a combination of cheddar and mozzarella, or experiment with other melting cheeses like Monterey Jack, Gruyere, or even Parmesan for a more intense flavour. For an extra cheesy experience, you can use a mature cheddar or a blend of cheeses.
• Olive Oil (2 tablespoons): Olive oil is used for sautéing the onion and garlic and browning the mince. It adds flavour and helps to prevent sticking. You can use extra virgin olive oil for a richer flavour, or regular olive oil for a more neutral taste. Vegetable oil or other cooking oils can also be used as alternatives.
• Salt and Black Pepper: Salt and black pepper are essential for seasoning the dish and enhancing the flavours of all the ingredients. Season generously to taste, adjusting as needed throughout the cooking process. Freshly ground black pepper is recommended for its superior flavour.
• Optional Ingredients: For extra flavour and customization, consider adding:
  • Vegetables: Chopped bell peppers, mushrooms, courgette (zucchini), carrots, or spinach can be added to increase the vegetable content and flavour. Add heartier vegetables like carrots and peppers at the beginning with the onions, and leafy greens like spinach towards the end of cooking.
  • Chilli Flakes: A pinch of chilli flakes adds a subtle warmth and spice to the dish. Adjust the amount to your spice preference.
  • Worcestershire Sauce: A dash of Worcestershire sauce adds depth and umami flavour to the sauce.
  • Red Wine: A splash of red wine can be added after browning the mince for a richer and more complex sauce. Allow the wine to reduce slightly before adding other ingredients.
  • Fresh Parsley or Basil: Freshly chopped parsley or basil can be sprinkled over the finished dish for a burst of freshness and colour.

Instructions

Follow these simple step-by-step instructions to create your delicious Cheesy One Pan Mince Pasta. The beauty of this recipe lies in its simplicity, with minimal steps and maximum flavour.

1. Prepare the Ingredients: Start by prepping all your ingredients. Finely chop the onion and mince or crush the garlic. Grate the cheese and have all your canned goods, pasta, stock, and herbs measured out and ready to go. Having everything prepared beforehand will make the cooking process smooth and efficient.
2. Brown the Mince: Heat the olive oil in a large, deep pan or pot over medium-high heat. Add the mince and cook, breaking it up with a spoon, until it is browned all over. Browning the mince is crucial for developing flavour; it creates Maillard reaction, which adds depth and richness to the dish. If using lean mince, you may not need to drain off any excess fat. If using regular mince, drain off any excess fat after browning to prevent the dish from becoming greasy.
3. Sauté Onion and Garlic: Once the mince is browned, add the chopped onion to the pan and cook for about 5-7 minutes, or until softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. Cooking the onion and garlic at this stage releases their aromatic oils and builds flavour into the base of the sauce.
4. Add Tomato Paste and Herbs: Stir in the tomato paste and dried herbs. Cook for about 1 minute, stirring constantly, to toast the tomato paste and herbs. This step intensifies their flavours and adds depth to the sauce. Toasting the tomato paste removes any raw or acidic taste and brings out its sweetness and umami notes.
5. Pour in Tomatoes and Stock: Add the canned chopped tomatoes and beef or vegetable stock to the pan. Stir well to combine all the ingredients and scrape up any browned bits from the bottom of the pan. These browned bits, known as fond, are packed with flavour and will enhance the overall taste of the sauce.
6. Add Pasta and Seasoning: Add the dried pasta to the pan, ensuring it is submerged in the liquid. Season generously with salt and black pepper. Stir everything together well to ensure the pasta is evenly distributed and coated in the sauce. At this stage, taste the sauce and adjust the seasoning as needed, adding more salt and pepper to your preference.
7. Simmer and Cook: Bring the mixture to a simmer, then reduce the heat to low, cover the pan, and cook for about 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking. The cooking time may vary slightly depending on the type of pasta used, so check for doneness after 15 minutes. The pasta should be tender but still have a slight bite (al dente).
8. Stir in Cheese: Once the pasta is cooked and the sauce has thickened to your liking, remove the pan from the heat and stir in the grated cheese. Stir until the cheese is melted and evenly distributed throughout the pasta, creating a creamy and cheesy sauce. The residual heat from the pasta and sauce will melt the cheese perfectly.
9. Serve Immediately: Serve the Cheesy One Pan Mince Pasta immediately while it is hot and cheesy. Garnish with fresh parsley or basil, if desired. This dish is best enjoyed fresh, but leftovers can be stored in the refrigerator and reheated.

Nutrition Facts

(Please note: Nutritional values are approximate and can vary based on specific ingredients used and portion sizes.)

Servings: Approximately 4-6 servings

Per Serving (estimated, based on 5 servings):

• Calories: 550-650 kcal
• Protein: 30-35g
• Fat: 25-30g
  • Saturated Fat: 10-15g
• Carbohydrates: 50-60g
  • Sugars: 10-15g
• Fibre: 5-7g
• Sodium: 600-800mg (depending on stock and cheese used)

These values are estimates and can change depending on the specific ingredients you use, particularly the type of mince (lean vs. regular), cheese (fat content), and stock (sodium content). For more accurate nutritional information, use a nutrition calculator app or website and input the specific brands and quantities of ingredients you use.

Preparation Time

• Prep Time: 15 minutes (chopping vegetables, grating cheese, measuring ingredients)
• Cook Time: 25 minutes (browning mince, simmering pasta)
• Total Time: Approximately 40 minutes

This Cheesy One Pan Mince Pasta is a relatively quick and easy meal to prepare, making it ideal for busy weeknights. The majority of the time is hands-off cooking time while the pasta simmers in the sauce.

How to Serve

This Cheesy One Pan Mince Pasta is a complete meal in itself, but you can enhance your dining experience by serving it with complementary sides and garnishes.

• Garlic Bread: Classic garlic bread or crusty bread rolls are perfect for soaking up the delicious cheesy sauce. The buttery garlic flavour complements the savoury pasta beautifully.
• Green Salad: A fresh green salad with a light vinaigrette dressing provides a refreshing contrast to the rich pasta. The crispness of the salad balances the warmth and heartiness of the dish.
• Steamed Vegetables: Steamed green vegetables like broccoli, green beans, or asparagus add a healthy and colourful side. They provide extra nutrients and a different texture to the meal.
• Parmesan Cheese: Offer extra grated Parmesan cheese at the table for those who like an even cheesier experience. Freshly grated Parmesan adds a salty and umami flavour boost.
• Fresh Herbs Garnish: Sprinkle freshly chopped parsley, basil, or oregano over the pasta just before serving for a burst of freshness and visual appeal.
• Chilli Flakes (Optional): For those who enjoy a little heat, offer chilli flakes on the side to sprinkle over their portion.
• Wine Pairing (Optional, for adults): A medium-bodied red wine like Chianti or Merlot pairs well with tomato-based pasta dishes. A crisp white wine like Pinot Grigio can also be a refreshing accompaniment.

Additional Tips

Here are five helpful tips to ensure your Cheesy One Pan Mince Pasta is a resounding success every time:

1. Don’t Overcrowd the Pan: Use a large enough pan or pot to ensure the pasta cooks evenly. Overcrowding can lead to uneven cooking and the pasta sticking together. If you are doubling the recipe, consider using two pans or a very large stockpot.
2. Adjust Liquid as Needed: Pasta varieties can absorb liquid differently. If your pasta is absorbing the liquid too quickly and the sauce is becoming too thick before the pasta is cooked, add a little more stock or water, a quarter cup at a time. Conversely, if the sauce is too thin at the end, cook uncovered for a few minutes to allow some of the liquid to evaporate and the sauce to thicken.
3. Stir Regularly: Stir the pasta mixture every few minutes during cooking to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking. Gentle stirring helps to distribute the heat and sauce evenly.
4. Taste and Season: Always taste the sauce before adding the cheese and adjust the seasoning as needed. Salt and pepper are crucial for bringing out the flavours of all the ingredients. You may also want to add a pinch of sugar to balance the acidity of the tomatoes, especially if using very acidic canned tomatoes.
5. Customize with Vegetables: Feel free to add extra vegetables to boost the nutritional value and flavour of the dish. Bell peppers, mushrooms, courgette (zucchini), carrots, or spinach all work well. Add heartier vegetables at the beginning with the onions, and leafy greens towards the end of cooking.

FAQ Section

Q1: Can I use different types of pasta?
A: Yes, you can use various short pasta shapes like penne, fusilli, rigatoni, macaroni, or even conchiglie. Avoid long pasta shapes like spaghetti or linguine, as they are not as well-suited for one-pan cooking. Gluten-free pasta can also be used, but cooking times may vary.

Q2: Can I make this recipe vegetarian or vegan?
A: Yes, for a vegetarian version, simply use vegetable stock. For a vegan version, substitute the mince with plant-based mince, use vegetable stock, and use a vegan cheese alternative. Ensure the plant-based mince is suitable for one-pan cooking and holds its texture well.

Q3: Can I prepare this dish in advance?
A: While this dish is best served immediately, you can prepare it a few hours in advance and keep it warm in a low oven or on a very low simmer on the stovetop, adding a splash of stock or water if it becomes too dry. Alternatively, you can cook the pasta and sauce separately and combine them just before serving. Leftovers can be stored in the refrigerator for up to 2-3 days and reheated in the microwave or on the stovetop, adding a little water or stock if needed.

Q4: Can I add meat other than mince?
A: Yes, you can adapt this recipe to use other meats. Diced chicken or sausage (removed from casings and crumbled) can be used instead of mince. Adjust cooking times accordingly to ensure the meat is cooked through. For chicken, brown it first before adding onions and garlic. For sausage, you can cook it similarly to mince.

Q5: Can I freeze Cheesy One Pan Mince Pasta?
A: Yes, you can freeze leftover Cheesy One Pan Mince Pasta, although the pasta texture may change slightly upon thawing and reheating. Allow the pasta to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat thoroughly on the stovetop or in the microwave, adding a little water or stock if needed to loosen the sauce.

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