Cheesy Skillet Pasta with Meat Sauce

Who wants to dive into this massive skillet of pasta with meat sauce and cheese??? I know I do - 'cause I made it. That gorgeous pan is loaded with tender pasta, perfectly seasoned beef and the most amazing sauce ever (I have a few tricks up my sleeve). Then, there's that canopy of melted cheese. You might need two hands to lift the skillet. Bicep curls never tasted so good. 

So what are my tricks for the perfect sauce? It's really quite simple. I'm a big fan of dried herbs for sauces like this. As long as they have a chance to "bloom" and release their flavor into the dish. Oregano and basil perfume the sauce perfectly in just 10 to 15 minutes. I also use dried garlic and onion powders. Yep, didn't use fresh here. I wanted the sauce to be more smooth; the only chunks are seasoned ground beef. Again, the dried versions season the sauce flawlessly in under 15 minutes.

One more trick - Worcestershire sauce - an American pantry staple (even though it hails from the UK). Worcestershire sauce adds complexity you can't get from anything else. I mean, have you read the ingredient list? Vinegar, molasses, anchovies, onions, garlic, tamarind, cloves, chili pepper extract, and other proprietary seasonings set this sauce apart from all others. In one spoonful, you get salty, sweet, briny, nutty, and sour. Talk about adding depth to meat sauce! 

Cheesy Skillet Pasta with Meat Sauce

1 pound pasta of choice, such as ziti, rotini, penne, or rigatoni
1 pound lean ground beef
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
2 teaspoons Worcestershire sauce
2 cups tomato sauce (from a carton or can)
1 cup shredded mozzarella cheese
Chopped fresh parsley or basil for serving, optional
Freshly grated parmesan cheese for serving

Cook the pasta according to the package directions. Drain and cover with foil to keep warm.
Meanwhile, brown the beef in a large, high-sided skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the pan. Add the oregano, basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to coat. Cook for 1 minute, until the herbs are fragrant. Add the Worcestershire sauce and stir to coat. Add the tomato sauce and bring to a simmer.
Reduce the heat heat to low, partially cover and simmer for 10 minutes. Fold in the pasta and cook for 1 minute to heat through.
Top with the mozzarella cheese and remove the pan from the heat. Let stand for a few minutes, until the cheese melts.
Top with parsley or basil (if using) and serve with parmesan cheese on the side.

Serves 4