Name: Meaty Skillet Mac with Plant-Based Meat
Total time: 45 min
Ingredients: 1 tablespoon extra-virgin olive oil; 1 onion, chopped fine; 1 red bell pepper , stemmed, seeded, and chopped fine; ½ teaspoon table salt; ¼ teaspoon pepper; 12 ounces plant-based ground meat; 6 garlic cloves , minced; 1½ teaspoons dried oregano; 1 (29-ounce) can tomato sauce; 2 cups vegetable broth; 8 ounces (2 cups) elbow macaroni; 4 ounces plant-based or dairy cheddar cheese , shredded (1 cup) (optional)

Why This Recipe Works

Major bonuses to our plant-based recipe: It takes just one pan and comes together in 45 minutes, no flavor packets required. We start by sautéing onion and bell pepper to build a flavorful backbone for the meaty sauce, adding the plant-based meat and stirring to break up clumps once the aromatics are softened. (This vegetable-first approach works best with plant-based meat since the meat cooks so quickly that it can overcook if added before the aromatics.) Bright store-bought tomato sauce is a big time saver; we loosen its consistency with vegetable broth and then stir in a couple cups of elbow macaroni to cook right in the sauce. Once the sauce thickens and the pasta is perfectly al dente, it's time to grab a fork and sink into the pure, unfussy comfort.

Instructions

Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add onion, bell pepper, salt, and pepper and cook until softened and beginning to brown, 5 to 7 minutes. Stir in ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Stir in garlic and oregano and cook until fragrant, about 30 seconds.

Stir in tomato sauce, broth, and macaroni and bring to boil. Cover, reduce heat to low, and simmer, stirring occasionally, until macaroni is tender, 10 to 12 minutes. Remove from heat and let sit until sauce is thickened, about 5 minutes. Season with salt and pepper to taste. Sprinkle with cheddar, if using. Serve.