Description
A hearty and flavorful one-pot Cajun beef pasta packed with shredded vegetables and a rich tomato-based sauce, finished with melted cheese for a comforting and wholesome meal.
Ingredients
Scale
Vegetables & Aromatics
- 2 garlic cloves, finely minced
- 1 onion, chopped
- 1 medium carrot, shredded (keep skin on)
- 1 medium zucchini, shredded
- 1 red capsicum (bell pepper), chopped
- 1 green onion stem, finely sliced (optional garnish)
Meat
- 500g / 1 lb beef mince (ground beef)
Dairy
- 1 1/2 cups (tightly packed) colby cheese, freshly shredded
Pantry & Spices
- 1 tbsp olive oil
- 2 tbsp tomato paste
- 800g / 28 oz canned crushed tomato
- 400g / 14 oz kidney beans, drained (or other beans of choice, optional)
- 2 cups chicken stock/broth, low sodium (can substitute beef stock)
- 2 cups water (regular tap water)
- 350g / 12 oz elbow pasta (macaroni, spirals, penne, ziti, small shells, rigatoni, or similar size), uncooked
- 1 1/2 tsp dried thyme
- 1 1/2 tbsp paprika (sweet/regular, not smoked or spicy)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1/2 tsp cayenne pepper (optional for mild heat)
- 1/4 tsp black pepper
- 1 1/4 tsp cooking salt / kosher salt
Instructions
- Heat the oil: In a large heavy-based pot with a lid, heat 1 tablespoon of olive oil over high heat until shimmering.
- Cook vegetables and beef: Add finely minced garlic and chopped onion to the pot. Cook for 2 minutes until softened and fragrant. Add the beef mince, breaking it up with a spoon, and cook until no longer pink. Stir in the shredded carrot and zucchini, cooking for 2 minutes to let their moisture mostly evaporate. Finally, add the chopped red capsicum and cook for another 2 minutes.
- Add spices and tomato paste: Stir in 2 tablespoons of tomato paste and the Cajun spice mix (dried thyme, paprika, garlic powder, onion powder, cayenne pepper, black pepper, and salt). Cook for 1 minute to deepen the flavors.
- Make the sauce: Pour in the canned crushed tomato, 2 cups of water (including rinsing the tomato cans to capture all tomato flavor), 2 cups chicken stock, and drained kidney beans. Stir well and bring the mixture to a gentle simmer.
- Add pasta: Stir in the uncooked elbow pasta. Allow the mixture to come back up to a simmer, then cover with the lid and reduce the heat to medium to maintain a gentle simmer.
- Cook pasta: Let cook uncovered, stirring every few minutes, for about 15 minutes. The pasta should be slightly firm in the center and the sauce somewhat soupy; this is expected as the pasta will finish cooking and absorb liquid in the next step.
- Melt cheese: Stir gently to smooth the surface of the pasta, then sprinkle the freshly shredded colby cheese evenly over the top. Cover with the lid and turn off the heat. Leave the pot on the stove for 3 minutes to allow residual heat to melt the cheese and finish cooking the pasta.
- Serve: Remove the pot from the stove, sprinkle with finely sliced green onion if desired, and serve immediately while the dish is saucy and the cheese is deliciously gooey.
Notes
- Note 1: Beef mince can be substituted with ground turkey or chicken for a lighter option.
- Note 2: Feel free to vary the vegetables based on seasonality or preference; shredded vegetables help integrate their flavor and texture smoothly into the dish.
- Note 3: You can use any short pasta shape of similar size such as spirals, penne, ziti, small shells, or rigatoni.
- This recipe uses a stovetop cooking method in a single pot, minimizing cleanup and maximizing flavor development.
- Adjust cayenne pepper to control the level of spiciness or omit for a milder dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Creole/Cajun
Keywords: Cajun beef pasta, one pot pasta, ground beef recipe, Cajun spices, easy weeknight dinner, pasta with vegetables, creamy cheese pasta
