Easy Ground Beef Pasta Skillet Recipe
This skillet pasta is my go-to weeknight lifesaver — browned ground beef, tender pasta, a tomatoey, slightly cheesy sauce that clings to every noodle. It’s not fancy, it’s honest, it’s the kind of dinner that warms you from the inside and doesn’t make you regret dinner decisions later. Try it because it’s comforting, fast, and surprisingly flexible when your fridge is looking sad.
My husband calls this “the pan that fixes everything.” Not flattering, but true. On nights when everyone was late or the kid refused to eat literally anything but bread, I’d toss some beef and pasta together and suddenly everyone sat at the table. Once I accidentally used leftover roasted red peppers instead of jarred sauce and it became the new favorite — we still joke that culinary misfires are our best ideas.
Why You’ll Love This Easy Ground Beef Pasta Skillet Recipe
– One-pan magic: brown the beef, add the sauce and pasta, and finish in the skillet — less clean-up, more wine for you.
– Super forgiving: swap proteins, stretch it with veggies, or doctor the sauce to match what’s in your pantry.
– Comfort food that actually comes together on a weeknight, not just in dreams.
– Kid-approved, husband-approved, lazy-chef-approved.
Kitchen Talk
I always underestimate how much pasta will make me feel like a wizard. There was that one time I forgot to salt the water and the whole dish tasted like houseplants — lesson learned: salt early, taste later. I also learned the hard way that if you pile too many toppings on at the end, the skillet turns into a soggy mess. A quick sear on the beef and a little patience while the sauce reduces makes all the difference. Also: I once stirred in a spoonful of peanut butter because we were out of cream — weird but not tragic.
This Easy Ground Beef Pasta Skillet is a total win for busy weeknights. It’s quick to make, with simple ingredients that come together in under 30 minutes, and the cheesy, savory sauce tastes way more homemade than it sounds. My whole family loved it, and cleanup was a breeze!
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Shopping Tips
– Protein: Pick 80/20 ground beef for flavor and a little fat, or leaner if you prefer less grease; turkey or plant-based crumbles are fine swaps.
– Grains/Pasta: Any short pasta works — penne, rigatoni, shells — avoid angel hair since it overcooks in the skillet method.
– Canned Goods: Use low-sodium crushed tomatoes or diced tomatoes so you can control the salt level; plain tomato sauce is fine if you like a smoother texture.
– Cheese: Freshly grated cheese melts better than pre-shredded (the anti-caking stuff can be gummy).
– Fresh Herbs: A handful of basil or parsley at the end brightens everything — buy a small bunch or grow it by the window.
– Spices: Keep Italian seasoning, smoked paprika, and red pepper flakes on hand; they dress up the sauce without extra fuss.
Prep Ahead Ideas
– Brown the beef and store it in an airtight container in the fridge for up to 3 days; when you’re ready, just reheat and finish the skillet.
– Chop onions, garlic, and any veggies the night before and stash them in zip-top bags or small containers.
– Make a double batch of sauce and freeze half in a freezer-safe container or zip bag; thaw in the fridge overnight before using.
– Keep pre-grated cheese in a sealed container to avoid moisture; it saves a minute and prevents a grating tantrum at dinner time.
Time-Saving Tricks
– Use quick-cooking pasta or break long pasta in half so it fits the skillet and cooks faster.
– Frozen mixed veggies are a lifesaver: toss them in straight from the bag during the last few minutes.
– Keep a jar of good tomato sauce on hand for the nights you can’t be bothered to simmer from scratch.
– Don’t rush the sear on the beef — get color, then deglaze the pan with a splash of stock or pasta water to save time while keeping flavor.
Common Mistakes
– Overcrowding the skillet: toss too much at once and you’ll steam instead of brown the beef. I did this once and the meat was pale and sad — fix by draining excess liquid and re-searing in batches.
– Undersalted cooking water: bland pasta drags the whole dish down. Salt like the sea, taste as you go.
– Adding dairy too early: cheese or cream can separate if overheated. Stir them in off the heat for silky results.
– Watery sauce: if it’s thin, simmer longer without a lid or stir in a spoonful of tomato paste to thicken.
What to Serve It With
– Simple green salad with lemon vinaigrette to cut through the richness.
– Garlic bread or a crusty baguette to sop up every last drop.
– Roasted broccoli or a sheet-pan of mixed veggies for an easy green side.
– For comfort-level extra: a scoop of ricotta on top for creaminess.
Tips & Mistakes
– Use a wide skillet so pasta has space and cooks evenly.
– Salt early and taste often; pasta water needs more salt than you think.
– If sauce gets too thick, add a splash of pasta water — it’s liquid gold.
– Burned garlic? Start over with fresh garlic; burnt garlic turns bitter.
Storage Tips
Leftovers keep nicely in the fridge for 3–4 days in a shallow airtight container. Reheat gently in a skillet with a splash of water to loosen the sauce, or zap in the microwave with a paper towel on top. Cold pasta isn’t a crime — eat it straight from the fridge for lunch, or top it with a fried egg for breakfast (no judgment here).
Variations and Substitutions
– Swap ground beef for ground turkey, sausage, or vegan crumbles — adjust seasoning since flavors differ.
– Use spicy sausage or add red pepper flakes for heat.
– Stir in cream or mascarpone at the end for a richer, creamier finish.
– Short on time? Use jarred marinara and add a tablespoon of tomato paste to punch it up.
– Don’t bother with weird swaps like jam for tomato — I tried it so you don’t have to.
Frequently Asked Questions
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Easy Ground Beef Pasta Skillet Recipe
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1.25 tsp kosher salt
- 0.5 tsp freshly ground black pepper
- 1 cup chopped yellow onion
- 1.5 tsp minced garlic
- 2 tbsp tomato paste
- 28 oz crushed tomatoes
- 2.75 cup low-sodium beef broth
- 1.5 tsp Italian seasoning
- 0.5 tsp paprika
- 0.25 tsp red pepper flakes optional
- 12 oz dry short pasta (penne or rotini)
- 1.5 cup shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Instructions
Preparation Steps
- Heat oil in a large deep skillet over medium-high heat.
- Brown the beef, breaking it up as it cooks, 4–5 minutes. Season with salt and pepper; drain excess fat.
- Stir in onion and cook until softened, 3–4 minutes. Add garlic and cook 30 seconds.
- Mix in tomato paste and cook 1 minute to caramelize.
- Pour in crushed tomatoes and broth. Add Italian seasoning, paprika, and red pepper flakes; stir well.
- Stir in the pasta. Bring to a simmer, cover, and cook 12–14 minutes, stirring occasionally, until pasta is al dente.
- Reduce heat to low. Fold in half the mozzarella and all the Parmesan until smooth and melty.
- Scatter remaining mozzarella on top. Cover 2 minutes to melt, then finish with parsley. Rest 3 minutes before serving.
Notes
Featured Comments
“New favorite here — turned out amazing. foolproof was spot on.”
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“Made this last night and it was turned out amazing. Loved how the smoky came together.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Made this last night and it was family favorite. Loved how the tender came together.”
“Impressed! Clear steps and so flavorful results. Perfect for busy nights.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Super easy and family favorite! My family asked for seconds. Saving this one.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“Impressed! Clear steps and absolutely loved results. Perfect for busy nights.”
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