Creamy Cheesy Beef Orecchiette

Ingredients

• 1 lb ground beef (Use lean or extra-lean ground beef.)
• 12 oz orecchiette pasta (Uncooked.)
• 2 cups marinara sauce (Prepared marinara sauce.)
• 1 cup beef broth (Use low-sodium broth if possible.)
• 0.5 cup heavy cream (Estimated from the dish name; the source does not list a cream ingredient.)
• 2 cups shredded mozzarella cheese (Estimated finishing cheese; reserve some for the top.)
• 0.5 cup grated Parmesan cheese (Estimated; used to deepen the cheese flavor and brown the top.)
• 1 tbsp olive oil (For browning the beef if needed.)
• kosher salt (To taste; use less if the broth, marinara, or cheese is salty.)
• black pepper (To taste.)

Steps

1. 1

   Preheat the oven to 400°F (200°C). Lightly grease a 9-by-13-inch baking dish and set it aside.

2. 2

   Bring a large pot of generously salted water to a boil. Add the orecchiette and cook until just shy of al dente, following the package timing and stopping about 1–2 minutes early. Drain well; do not rinse.

3. 3

   While the pasta cooks, heat the olive oil in a large ovenproof skillet or sauté pan over medium-high heat. Add the ground beef and break it into small pieces with a wooden spoon.

4. 4

   Cook the beef for 6–8 minutes, stirring occasionally, until browned throughout and no pink remains. Drain excess fat if necessary, then season with salt and black pepper.

5. 5

   Add the marinara sauce and beef broth to the browned beef. Stir thoroughly, scraping up any browned bits from the bottom of the pan, and bring the sauce to a gentle simmer.

6. 6

   Pour in the heavy cream and stir until the sauce is evenly combined and creamy. Simmer for 2–3 minutes, until slightly thickened.

7. 7

   Add the drained orecchiette to the skillet and toss until every piece is coated with the beef sauce. If the pan is not ovenproof, transfer the mixture to the prepared baking dish.

8. 8

   Stir in about half of the mozzarella and half of the Parmesan so the cheese begins to melt into the pasta.

9. 9

   Spread the pasta into an even layer. Sprinkle the remaining mozzarella and Parmesan over the top.

10. 10

    Bake uncovered for 15–20 minutes, until the casserole is hot and bubbling and the cheese has melted. For a more browned top, broil for 1–2 minutes, watching closely so the cheese does not burn.

11. 11

    Let the baked pasta rest for 5 minutes before serving. The sauce will thicken slightly as it stands, and the dish should remain creamy with a bubbling, melted-cheese topping.

Notes

The description lists only ground beef, orecchiette, marinara sauce, and beef broth. Heavy cream, mozzarella, Parmesan, oil, salt, and pepper are inferred from the title and the transcript's reference to a baked, bubbling cheese topping; verify them against the original video if exact quantities are required. Refrigerate leftovers in a covered container for up to 3 days and reheat with a splash of broth or water.

Nutrition per serving

• main
• baked
• pasta
• beef
• cheesy
• comfort food
• family dinner