This is the one-pan dinner that uses pantry staples most people already have — ground beef, noodles, canned tomatoes — and turns them into something the whole family actually asks for again.
Cooking the noodles directly in the broth means one less pot and a thicker, more flavorful sauce.
Keep an eye on the noodles while they simmer — different brands absorb liquid at different rates, so check for tenderness starting at the 10-minute mark rather than trusting the clock alone.
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Preheat oven to 375°F (190°C). In an oven-safe skillet, brown the ground beef with onion and garlic over medium-high heat, about 7 minutes. Drain excess fat.
Stir in diced tomatoes, beef broth, uncooked egg noodles and Italian seasoning. Bring to a simmer, cover, and cook for 10-12 minutes until noodles are tender.
Season with salt and pepper, top with shredded cheddar, and transfer to the oven for 10 minutes until the cheese is melted and bubbly.
No — they cook directly in the broth and tomato mixture, which is what makes this a one-dish meal. Just make sure there's enough liquid to cover them while they simmer.
Brown the beef in a regular skillet, then transfer everything to a baking dish before adding the cheese and baking.
It reheats well but the noodles soften further — for best texture, assemble through the simmer step and add cheese right before baking if prepping ahead.