Boo-ursin Ghost Pasta
It’s fall season in my book which equals comfort food and cheesy season. This one pan dish is warm, creamy, boo-licious and perfect for a busy weeknight! The whole thing comes together in less than 30 minutes 🍂🥘
Ingridients
- 1 tbsp olive oil
- 1 lb ground beef
- 1 lb pasta, I used these zuccchette
- 4 cups beef or chicken broth
- 2 cups pasta sauce (marinara or your favorite)
- 1 and 1/2 cups shredded cheese (Mexican blend or mozzarella/cheddar)
- 1 round Boursin cheese
- Optional: basil leaves
Instructions
1. Heat olive oil in a large, deep oven-safe skillet or sauté pan over medium-high heat. Add ground beef, breaking it apart, and cook until browned and fully cooked. Transfer beef to a bowl and set aside.
2. Add the pasta and broth to the same pan. Bring to a simmer and cook for about 10 minutes, stirring often to prevent sticking, until most of the liquid is absorbed and pasta is al dente.
3. Stir in the pasta sauce, 1/2 cup of shredded cheese, and the cooked beef until evenly mixed.
4. Place the Boursin cheese in the center of the pasta mixture. Sprinkle the remaining shredded cheese evenly over the top.
5. Transfer the pan to a preheated oven at 350°F and bake for 10–12 minutes, until the cheese is melted and bubbly.
6. Remove from oven, garnish Boursin cheese with some basil if you’d like! Then serve as is or stir through the creamy Boursin.
