This Sloppy Joe Pasta Skillet is savory, comforting, and oh so tasty! Homemade sloppy joe sauce mixed with pasta, and topped with cheddar cheese; sure to satisfy any kid!
I’ve been making my own homemade sloppy joe’s for years. I watched Rachael Ray make them once, about a dozen years ago, and they are the only sloppy joe’s my kids have ever tasted. I’ve never actually eaten the canned stuff myself, my momma knew that I probably wouldn’t eat it. I feel she just saved herself from the dinner hassle, and didn’t even think about it. (I was one of the pickiest kids growing up!)
I’ve made those sloppy joe’s almost every other month, for years now. It’s still one of those most requested meals, that I’ll be honest, I was quite sick of eating. I had gotten to where I had to be in the mood to even eat them, because we had eaten them so much.
That all changed several months ago when sloppy joe’s were requested to be added to the weekly menu. I knew that I had to change the recipe up, or do something, because I was not about to eat another sloppy joe!
A couple of years ago I made sloppy joe tater tot casserole, and it was a hit! I’ve made it a few times instead, but this time I didn’t have any tater tots. I did however have pasta. I always have pasta!
I threw the idea of a sloppy joe pasta dish out to my family, and they all turned their noses up. I was like, whatever, you’re gonna like it! The night rolled around for sloppy joe’s and I made this Sloppy Joe Pasta Skillet, and the rest is history! My family said that it was amazing! And what a great way to enjoy the flavors of sloppy joe’s without actually eating a sloppy joe. Your welcome family! 🙂
So here is our version of the Sloppy Joe Pasta Skillet that will make you and your kids happy!
- 8 ounces rotini pasta, cooked according the directions on the box, and drained
- 1 tablespoon canola oil
- 1 pound ground beef
- 2 teaspoons steak seasoning
- 1 small onion, chopped
- 1 tablespoon Worcestershire sauce
- 15 ounce can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup brown sugar
- 3/4 teaspoon vinegar use any you have - I've used regular, rice, apple cider, etc.
- 1 cup shredded extra sharp cheddar cheese
- Heat a large pan over medium to high heat. Pour in the canola oil.
- Add the ground beef, onion, steak seasoning, and brown sugar. Cook until the ground beef is no longer pink.
- Stir in the tomato paste, tomato sauce, Worcestershire sauce, and vinegar. Turn the heat down to low and simmer for 5 to 10 minutes. Pour in the cooked and drained pasta. Stir to coat the pasta, and mix everything together.
- Turn the heat off, top with the cheese, and place a lid on it for 5 minutes. This will allow the cheese to melt. Serve hot!
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 700 Total Fat: 35g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 15g Cholesterol: 126mg Sodium: 1048mg Carbohydrates: 56g Net Carbohydrates: 0g Fiber: 3g Sugar: 28g Sugar Alcohols: 0g Protein: 41g