A QUICK NOTE
This one-skillet pasta combines ground beef, chickpea pasta, pesto, and creamy ricotta for a comforting, protein-packed family dinner. Keep the pasta fully submerged while it simmers. Chickpea pasta can absorb liquid quickly, so stir once or twice and add a splash of water if the skillet looks dry before the pasta is tender.
INGREDIENTS
1 lb lean ground beef
1 medium yellow onion, diced
½ tsp kosher salt
4 garlic cloves, minced
1 (28 oz) can whole tomatoes, puréed
8 oz tomato sauce
8 oz water
10 oz short chickpea pasta, such as cavatelli or shells
4 oz (½ cup) pesto, divided
8 oz part-skim ricotta cheese
2 oz shredded Parmesan cheese
DIRECTIONS
1. Add the ground beef, onion, and salt to a large nonstick skillet over medium heat. Cook for about 5 minutes, until the onion softens and the beef is mostly browned.
2. Add the garlic and sauté for 2 minutes.
3. Stir together the puréed tomatoes, tomato sauce, and water. Spread the pasta evenly through the skillet, then pour the tomato mixture over it. Press the pasta down so it is submerged.
4. Bring to a boil, cover, reduce the heat to low, and simmer for about 20 minutes. Stir once or twice while cooking.
5. Check the pasta for doneness. If needed, cover and simmer for another 2–3 minutes, adding a small splash of water if the sauce becomes too thick.
6. Stir in 2 tablespoons pesto. Dollop the ricotta evenly over the pasta.
7. Cover the skillet, remove it from the heat, and let it rest for a few minutes.
8. Serve with the remaining pesto and shredded Parmesan.
