This pasta with minced meat, tomatoes, and mushrooms is exactly what you need to treat yourself or your loved ones during the week, when you don't have much time to work miracles. The sauce is a real delight!
The complete list of ingredients and quantities required for this recipe can be found in the recipe card at the end of this post.
Pasta : We use jumbo pasta shells to retain as much sauce as possible.
Onion: Lightly browned at the beginning of the recipe to add flavor to the dish.
Minced meat: Any type of minced meat will do.
Mushrooms: Button mushrooms are a safe bet.
Cherry tomatoes: Add color to the preparation. A generous handful should suffice.
Cream and milk: Depending on the texture you want, you can adjust the cream/milk ratio.
Spices: Paprika, basil, salt, and pepper.
Mozzarella: Mozzarella works well, but feel free to use other cheeses.
The full recipe with detailed steps and measurements can be found in the recipe card at the end of this post.
- Brown the meat.
- Add the onions and tomato paste.
- Add the mushrooms.
- Add the cherry tomatoes. Sauté briefly until the tomatoes start to break down and the mushrooms soften.
- Add the cream/milk mixture. Let is simmer.
- Add pasta and top with cheese.
- Fresh herbs: Optionally, you can garnish the dish with fresh basil leaves.
- Cheese choice: While Mozzarella cheese is a classic choice, you can experiment with other types of cheese as well such as parmesan cheese or sharp cheddar.
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This pasta with minced meat, tomatoes, and mushrooms is exactly what you need to treat yourself or your loved ones during the week when you don't have much time to work miracles. The sauce is a real delight!
- ⅔ pound pasta of your choice
- 1 onion, chopped
- ½ pound minced meat
- 1 tablespoon tomato paste
- 6-7 pieces mushrooms
- 10-12 cherry tomatoes
- 1 cup cream
- 1 cup milk
- 1 teaspoon paprika
- 1 teaspoon basil
- salt & pepper to taste
- 2 ounces Mozzarella cheese
- Cook the pasta: Boil the pasta according to the package instructions until it's al dente. Drain and set it aside.
- Brown the meat: In a separate pan, cook the minced meat until it's browned, breaking it into small pieces as it cooks.
- Add the onions and tomato paste: Add the diced onions and tomato paste to the browned meat. Sauté the mixture until the onions are translucent and the tomato paste is well incorporated.
- Add the mushrooms and tomatoes: Include the sliced mushrooms and diced cherry tomatoes in the pan. Sauté briefly until the tomatoes start to break down and the mushrooms soften.
- Add the cream/milk mixture: Pour in the cream and milk. Let it simmer for about 5 minutes to thicken.
- Season to taste: Add paprika, basil, salt and pepper. Adjust the seasonings based on your preferences.
- Add pasta and cheese: Combine the cooked pasta with the creamy sauce in the pan. Then add the cheese and stir off the heat. It's ready, serve it hot and enjoy!
Storage: Once prepared, store this dish in an airtight container in the refrigerator for 3 to 4 days. To reheat the leftovers, use a preheated oven at a moderate temperature or gently warm them in a saucepan over low heat. If you want to freeze it, place it in a freezer-safe container and it can be stored for about 2 to 3 months.
- Prep Time: 10 Minutes
- Cook Time: 10 Minutes
- Category: Dinner
- Method: Pan
- Cuisine: American
Keywords: minced meat pasta, pasta with tomatoes and meat, tomato pasta