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30-Minute One-Pot Pasta Bake in a Black Cast Iron Skillet

30-Minute One-Pot Pasta Bake

A quick, healthy skillet pasta bake with ground beef or turkey, onion, garlic, oregano, diced tomatoes, chicken broth and a whole bag of spinach, finished under melted mozzarella and Parmesan. About 30 minutes, adapted from Cooking Light.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings (about 1 1/2 cups each)
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 8 oz penne or elbow pasta
  • 1 onion diced
  • 5 oz fresh spinach 1 bag, stems removed; or romaine, cabbage or bok choy
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1 pound ground beef or turkey
  • 1 teaspoon oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/4 cups low-sodium chicken broth
  • 14.5 oz unsalted diced tomatoes 1 can
  • 1/2 cup shredded mozzarella optional
  • 1/4 cup grated Parmesan optional

Method
 

  1. Cook the pasta according to the package. Drain in a colander, reserving 1 cup of the pasta water.
  2. Meanwhile, dice the onion and de-stem the spinach.
  3. In a cast iron skillet or oven-safe sauté pan, heat the olive oil and cook the onion and garlic about 5 minutes until translucent.
  4. Add the ground meat, breaking it up, and season with the oregano, salt and pepper as it browns.
  5. Add the chicken broth and diced tomatoes, stir and bring to a boil.
  6. Pour the reserved pasta water over the pasta in the colander to loosen it, then add the pasta to the skillet. Stir in the spinach in batches until wilted.
  7. Optional: top with mozzarella and Parmesan and put the skillet in the oven a few minutes until the cheese melts.

Notes

Adapted from Cooking Light. Use turkey and skip the cheese for a lighter bowl; great as leftovers.