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Cheesy Beef and Egg Pasta Skillet: Fast One-Pan Dinner
Quick one-pan Cheesy Beef and Egg Pasta Skillet—protein, carbs, and dairy in 30 minutes.
Why this recipe works
This Cheesy Beef and Egg Pasta Skillet is a quick, one-pan meal that feeds 2–3 people. It combines ground beef, pasta, onions, garlic, and eggs with melted cheese for a hearty, satisfying dinner. Suitable for anyone who wants a fast, comforting dish with simple ingredients.
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Key takeaways
One-skillet beef and egg pasta for busy weeknights
Finish with melty cheese for comfort flavor
Uses simple pantry ingredients and no special equipment
Recipe guide
This Cheesy Beef and Egg Pasta Skillet is a quick, one-pan meal that feeds 2–3 people. It combines ground beef, pasta, onions, garlic, and eggs with melted cheese for a hearty, satisfying dinner. Suitable for anyone who wants a fast, comforting dish with simple ingredients.
Whip up a hearty, one-pan pasta with eggs and cheese in under 30 minutes.
- One-skillet beef and egg pasta for busy weeknights
- Finish with melty cheese for comfort flavor
- Uses simple pantry ingredients and no special equipment
Why this skillet works
A single-pan approach saves cleanup time while delivering protein, carbs, and dairy in one dish. The eggs finish the meal with a creamy, runny yolk texture if desired.
How to customize
Swap in other seasonings (paprika, oregano), add veggies, or adjust cheese quantity. Reserve a splash of pasta water to loosen the mix if needed.
Serving and storage
Serve hot, with a simple green salad if desired. Leftovers refrigerate well for 2–3 days; reheat gently to prevent overcooking the eggs.
Ingredients
- 4 oz (115 g) pasta
- 8 oz (225 g) ground beef
- 2 large eggs
- 1 cup (30 g) shredded cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook pasta until al dente, reserve 1/2 cup pasta water and drain pasta
- Heat olive oil in a large skillet over medium-high heat and add chopped onion; cook until translucent
- Add minced garlic and cook 30 seconds until fragrant
- Add ground beef, break up with a spoon, season with salt and pepper, and cook until browned and cooked through
- Return drained pasta to the skillet with the beef and toss to combine, adding reserved pasta water a splash at a time to loosen
- Reduce heat to low and make two small wells in the pasta mixture
- Crack one egg into each well and cover the skillet; cook until eggs reach desired doneness (runny yolk about 3–4 minutes)
- Sprinkle shredded cheese over the skillet, cover briefly until cheese melts
- Remove from heat, season to taste, and serve immediately
FAQs
Can I use any pasta shape?
Yes. Any short pasta (penne, fusilli, or bowties) works similarly to capture sauce and eggs.
What if I don’t have shredded cheese?
Use grated cheese or a cheese slice placed on top to melt; you can also skip cheese for a lighter version.
How can I adapt for a lighter option?
Use lean ground beef, reduce cheese, and add more vegetables like spinach or zucchini.