One-Pot Campanelle American Chop Suey

One-Pot Campanelle American Chop Suey (with or without cheese) is a hearty, comforting family meal. This pasta in a beefy tomato sauce is a budget-friendly dish that is satisfying and light on your wallet.

Every time I have American Chop Suey, it brings me back to my elementary school cafeteria. There, I had my first taste of the classic New England pasta dish, which was a regular on the lunch menu. My mom cooked mainly Vietnamese food, and although she made spaghetti with meat sauce at home, American Chop Suey was not in her repertoire. Naturally, I associate the dish with school lunches. Whenever I eat it, I’m brought back to sitting in the cafeteria with my classmates, eating off a plastic tray and drinking milk from a cardboard carton. Funny how the smallest things are the ones that stick with you throughout your lifetime.

As you probably know, this pasta dish is traditionally made with elbow macaroni, but I occasionally change it. The fluted shape and the ripple edges of campanelle pasta make it ideal for holding in the meaty, juicy tomato sauce. Then, I add freshly grated mozzarella and Monterey Jack cheese to amp things up. 

Because…why not? 

Is adding hot and gooey cheese to pasta ever a bad thing? Besides, this version is son approved. My son picks American Chop Suey with cheese over one without any day! If you want to stick with the traditional style, leave out the cheese. It is still super yummy!

And if there aren’t already enough reasons to love American Chop Suey, here’s another! I hate to dirty and clean large pots and colanders when cooking pasta. Turning it into a one-pot meal to reduce the mess and workload makes life easier!

Below are a few tips to help ensure this one-pot pasta cooks perfectly every time.

Use Plenty of Liquid:

It is important to add plenty of liquid in one-pot pasta dishes. An inadequate amount of liquid produces uneven cooking and dried-out pasta. On the other hand, this is not a stew—you don’t want too much water, either! Adding the amount specified in the recipe will get it just right.

Stir Pasta During Simmer:

Because there is less water used in comparison to the traditional method of boiling, and because there is less room for the dried pasta to expand and move around, it is more prone to sticking. Stirring the pot several times while the dish simmers eliminates the problem.

Pre-packaged or Freshly Grated Cheese?

Packaged shredded cheese contains anti-caking agents to prevent it from clumping. They do not melt as creamy as freshly grated cheese. Which to use is a personal choice. I like freshly grated. You be the master of your own dish and choose whichever you please! I’m not the bossa you 🙂

As with many comforting family meals, American Chop is hard to beat in terms of affordability. You can really make a pound of pasta, and about 1.25 pounds of ground beef go a long way. This recipe serves 6 to 8. No wonder American Chop Suey is a classic. It’s perfect served as a simple no-fuss meal or with crusty bread and a side of salad. Yum!!

See you next time!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• This 6-quart stainless steel pan with cover is oven and broiler-safe up to 500° F.
• Wooden turner for breaking up the ground beef

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One-Pot Campanelle American Chop Suey

Author: Thao | In Good Flavor Cooking Method:Stovetop Cooked Cuisine:American Courses:Main Dish Recipe Keys: C Carbohydrate High Protein

Difficulty:BeginnerPrep time: 5 minutesCook time: 40 minutesTotal time: 45 minutesServings:6 Servings

Description

One-Pot Campanelle American Chop Suey (with or without cheese) is a hearty, comforting family meal. This pasta in a beefy tomato sauce is a budget-friendly dish that is satisfying and light on your wallet.

Ingredients

• 1 (16 ounces) package campanelle pasta
• 2 tablespoons olive oil
• 2 cups chopped green bell pepper
• 2 1/2 cups chopped onion
• 1 heaping tablespoon chopped garlic
• 1 1/4 to 1 1/2 pound beef (85% or more lean)
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 tablespoons dried oregano (or 3 tablespoons fresh)
• 1 teaspoon granulated sugar
• 1 (14-ounce) can beef broth
• 2 (14.5 ounce) cans petite diced tomatoes
• 1 (28-ounce) can crushed tomatoes
• 4 ounces shredded mozzarella cheese (optional)
• 4 ounces shredded Monterey Jack cheese (optional)  

Instructions

1. Preheat a 6-qt. skillet or pan on medium heat. Add olive oil and bell pepper. Cook for 2 minutes, stirring frequently. Add onion. Cook for 2 minutes, stirring frequently.
2. Increase heat to medium-high. Add ground beef and garlic. Break up the beef into large chunks using a wooden spatula. Add spices and sugar. Brown beef for 8 minutes, breaking it up finely and stirring frequently.
3. Pour in beef broth, all the canned tomatoes, and pasta. Stir well, submerging all of the pasta under the liquid. 
4. Cover and reduce heat to medium-medium low once the sauce comes to a boil. Simmer, covered for 25-30 minutes or until the liquid is absorbed and the pasta is tender. Stir and submerge the pasta back into the liquid every 8 to 10 minutes during this period. 
5. If adding cheese, place cheese on top and cover to melt the last 2-3 minutes of the cooking time. Serve hot.
6. Makes 6 to 8 servings.

Keywords:One-Pot, American Chop Suey, Family Meal, Pasta

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