One-Pan Cheesy Beef and Tomato Pasta

Heat olive oil in a large skillet over medium-high heat. Add the whole tomatoes, cover, and cook for a few minutes until the skins start to blister.

Add the diced onion to the pan and continue to cook.

Add the ground beef to the skillet. Use a spoon to break it apart and cook until browned.

Using a fork, carefully peel the skins off the softened tomatoes and discard them.

Crush the tomatoes directly in the pan with the back of a fork to create a chunky sauce. Stir to combine with the beef and onions.

Stir in the minced garlic, tomato paste, chopped parsley, salt, pepper, dried oregano, and paprika.

Add the shredded cheddar and mozzarella cheese to the skillet. Stir until the cheese is melted and the sauce is creamy.

Add the cooked farfalle pasta to the skillet and stir until the pasta is fully coated in the cheesy meat sauce.

Serve immediately, garnished with additional fresh parsley and grated Parmesan cheese if desired.