One Pan Greek Beef Pasta

Author: Sarah Bates | The Chef Next Door

Serves 4

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1 pound lean ground beef

1/2 cup finely diced red onion

2 teaspoons dried oregano

1/2 teaspoon black pepper

14 1/2 ounce can low sodium beef broth

14 1/2 ounce can Red Gold Roasted Garlic & Onion Diced Tomatoes, undrained

3 Tablespoons tomato paste

1 1/2 cups uncooked ditalini pasta

1 cup fresh green beans, halved

1 cup crumbled feta cheese, divided

Cook the ground beef and diced onion in a large skillet over medium-high heat until the beef is browned. Drain off any fat, if needed. Add the oregano and pepper and mix well. Add the tomato paste and stir it around to coat the meat. Stir in the broth and diced tomatoes and bring to a boil. Stir in the pasta, then reduce the heat to low and cook for 10 minutes, covered, until the pasta is almost tender.  Stir in the beans and half cup of the feta cheese. Cover and cook an additional 10 minutes until the pasta is tender and the beans are warmed through. Sprinkle with the remaining feta cheese, then serve.

Bon Appétit!