Sloppy Joe Pasta Skillet
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You are going to love this recipe! This Sloppy Joe Pasta Skillet is filling, crazy delicious, and easy to make using basic ingredients that you probably have on hand. Even the pickiest of eaters will love this meal, so that’s an added bonus! I have included several options and substitutions, just in case you are missing some ingredients.
What you will need:
- Ground beef, bison, or turkey
- Pasta noodles – rotini, penne, etc
- Crushed tomatoes
- One small onion
- Two cloves of garlic
- Chicken stock/broth
- Brown sugar
- Worcestershire sauce
- Dry mustard
- Chili powder
- Salt and pepper
How to make Sloppy Joe Pasta Skillet
Combine the ground beef, onion and garlic in a large casserole skillet or Dutch oven over medium-high heat.
Cook until the meat is mostly browned and the onions start to soften, about 5 minutes.
Add the tomatoes, brown sugar, mustard, chili, Worcestershire, salt and pepper. Stir until evenly coated.
Pour in the dry pasta
and chicken stock.
Bring to a boil and cook until the pasta is tender, 10 to 12 minutes.
Garnish with chopped parsley, if desired, and serve.
Just look at all this deliciousness!
Recipe Notes
- I used ground bison because that is what I had in the freezer. If you use a higher fat beef, you may need to drain off the liquid.
- These are penne ziti noodles, the only pasta that was available! The sauce sticks better to rotini noodles if you have them.
- If you do not have dry mustard, substitute 2 Tablespoons of regular mustard.
- Crushed tomatoes can be replaced with 12 ounces of tomato sauce and 2 Tablespoons of tomato paste. Add additional liquid if needed.
- For cheesy pasta, stir in 1 1/2 to 2 cups of shredded Colby-Jack or cheddar cheese before serving.
More delicious pasta recipes
- Instant Pot Spaghetti
- Pasta for a Crowd – a family favorite!
- Lemon Asparagus Pasta
- Chicken Enchilada Pasta
- Linguine alla Carbonara – substitute bacon for the pancetta if needed
- Homemade Macaroni and Cheese
Enjoy!!
Sloppy Joe Pasta Skillet
Equipment
- Skillet
Ingredients
- 1 pound ground beef or ground meat of your choice
- 1 cup yellow onion finely chopped - 1 small onion
- 2 cloves garlic minced
- 14 ounces crushed tomatoes 1 3/4 cups
- 1 Tablespoon brown sugar
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 cups chicken stock
- 1 pound pasta rotini, penne, etc
- chopped parsley to garnish
Instructions
- Combine the ground beef, onion and garlic in a large casserole skillet or Dutch oven over medium-high heat.
- Cook until the meat is mostly browned and the onions start to soften, about 5 minutes.
- Add the tomatoes, brown sugar, mustard, chili, Worcestershire, salt and pepper. Stir until evenly coated.
- Pour in the dry pasta and chicken stock. Bring to a boil and cook until the pasta is tender, 10 to 12 minutes.
- Garnish with chopped parsley, if desired, and serve.
Notes
- I used ground bison because that is what I had in the freezer. If you use a higher fat beef, you may need to drain off the liquid.
- These are penne ziti noodles, the only pasta that was available! The sauce sticks better to rotini noodles if you have them.
- If you do not have dry mustard, substitute 2 Tablespoons of regular mustard.
- Crushed tomatoes can be replaced with 12 ounces of tomato sauce and 2 Tablespoons of tomato paste. Add additional liquid if needed.
- For cheesy pasta, stir in 1 1/2 to 2 cups of shredded Colby-Jack or cheddar cheese before serving.
Nutrition
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