Description

This hearty One Pot Caprese Pasta combines cooked lean ground beef with aromatic spices, beans, tomatoes, and mini farfalle pasta simmered together in a flavorful broth. Topped with a blend of sharp white and sharp cheddar cheeses melted into a creamy sauce, this all-in-one meal is perfect for a quick, satisfying weeknight dinner with minimal cleanup.

Ingredients

Scale

Meat

8 ounces cooked lean ground beef

Vegetables & Beans

1 small chopped yellow onion
3 cloves minced garlic
1/2 cup canned red kidney beans, rinsed and drained
1/2 cup canned black beans, rinsed and drained
1 (14 ounce) can diced tomatoes with chilis, do not drain

Spices & Seasonings

1 teaspoon salt, to taste
1 teaspoon black pepper, to taste
1 teaspoon dried oregano
2 teaspoons chili powder
1 1/2 teaspoons paprika
2 teaspoons cumin

Pasta & Broth

16 ounces mini farfalle or elbow pasta
4 cups low sodium beef or vegetable broth

Cheese

3/4 cup freshly grated sharp white cheddar cheese
3/4 cup freshly grated sharp cheddar cheese

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Instructions

Cook the ground beef: In a dutch oven or deep pot, cook the lean ground beef thoroughly over medium heat until browned. Drain any excess liquid to avoid greasiness.
Sauté aromatics and spices: Add the chopped yellow onion and minced garlic to the cooked beef. Season with salt, black pepper, dried oregano, chili powder, paprika, and cumin. Stir and sauté over medium heat until fragrant and the onions become translucent, about 3-5 minutes.
Add beans, tomatoes, and pasta: Stir in the rinsed red kidney beans, black beans, diced tomatoes with chilis (including the juices), and the mini farfalle pasta.
Pour in broth and boil: Pour the low sodium beef or vegetable broth into the pot. Increase heat to bring the mixture to a boil, then cover the pot with a lid.
Simmer until pasta is al dente: Reduce heat to maintain a simmer and cook for approximately 10-12 minutes, or until the pasta is cooked to al dente texture and most of the liquid is absorbed.
Incorporate cheese: Remove the lid and sprinkle both types of shredded sharp white cheddar and sharp cheddar cheeses over the pasta. Stir continuously over low heat until the cheese melts completely, forming a creamy, gooey sauce.
Serve: Once the cheese has melted and combined beautifully, the dish is ready to be served hot.

Notes

Use low sodium broth to control the saltiness of the dish.
You can substitute mini farfalle with any small pasta shape like elbow macaroni or penne.
For a vegetarian version, omit ground beef and use vegetable broth.
Make sure to stir the cheese in slowly to avoid clumping.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of broth or water.