Satisfy your burger cravings with this jalapeño cheeseburger pasta. It’s a one-pan pasta recipe that includes jalapeños, ground beef, onion, garlic, and cheese.
This pasta has a very creamy texture and includes two different types of cheese, mozzarella and cheddar. It tastes just like a cheeseburger — minus the buns, which are replaced by fusilli pasta. It’s like having your two favorite carb-heavy meals, burgers and pasta, and combining the two without feeling guilty about it. One of my favorite burgers is a fried jalapeño cheeseburger at my local KKatie’s Burger Bar so it was only fitting to add plenty of diced jalapeños to this pasta.
A really convenient aspect of this recipe is that everything is cooked in a single pan. You don’t need to boil the pasta in a separate pot; instead, the pasta cooks as it simmers in the tomato sauce along with all of the other ingredients. This makes for a much faster and streamlined cooking process, not to mention less cleanup as a result. I love meals where I can throw everything in a single pan and call it a dinner.
This recipe reminds me of my no-boil pasta casserole with chicken, which as you can tell from its name, is also a pasta dish where you don’t need to cook the pasta ahead of time. You can just use raw pasta and everything is cooked in the same dish.
Jalapeño cheeseburger pasta
This is a one-pan pasta recipe that includes jalapeños, ground beef, onion, garlic, and cheese.
- 8 ounces fusilli pasta
- 8 ounces 96% lean ground beef
- 15 ounce can diced tomatoes
- 1 yellow onion chopped
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup heavy whipping cream
- 2 jalapeños seeded and diced
- 5 garlic cloves minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 2 tablespoons olive oil
- fresh parsley leaves for garnish
Heat olive oil in a 3 quart saute pan over medium heat.
Add beef, onion, jalapeños, garlic, salt, pepper, and paprika to the pan. Break apart the ground beef. Cook until the beef is done and the onions are translucent, about 5 to 10 minutes, stirring frequently.
Add the can of tomatoes (including the liquid) and pasta to the pan, and stir. Add water until it barely covers everything in the pan, about 2 cups. Let it simmer over medium heat until the pasta is cooked, about 15 minutes, stirring occasionally.
Turn the heat down to low. Add heavy whipping cream to the pan and mix well.
In a separate bowl, mix the two types of cheese together. Sprinkle them over the pan, distributing them evenly. Cover the pan with a lid and wait until the cheese melts, about 2 minutes.
Turn off the heat and uncover the pan. Garnish with parsley.