Let me tell you about my favorite kind of kitchen magic. It’s the kind that happens in one pan, with ingredients you probably already have, and results in a meal that feels like a warm hug. That’s exactly what this Easy Ground Beef Pasta Skillet is.

It’s not just a recipe, it’s my go-to solution for busy weeknights, picky eaters, and those days when you just need something deeply satisfying without the fuss.

I’ve been making versions of this for years, tweaking and tasting until it felt just right. The beauty is in its simplicity. We’re talking tender pasta, savory ground beef, and a rich, tomatoey sauce, all coming together in a single skillet.

No draining multiple pots, no complicated steps. Just straightforward, delicious cooking that leaves you with more time at the table, and less time scrubbing dishes.

So, grab your favorite skillet, and let’s make something wonderfully simple together.

Ingredients Needed for the Recipe

Here’s everything you’ll need. I love how this list is mostly pantry staples, which means less last-minute store runs. Each ingredient plays a specific role in building that perfect flavor and texture.

• 1 tablespoon olive oil: This is our cooking base. It helps brown the beef beautifully and prevents sticking from the very first step.
• 1 pound lean ground beef: I prefer 90/10 lean beef. It gives us plenty of flavor without too much excess grease to drain off, keeping it truly a one-pan meal.
• 1 medium yellow onion, diced: The sweet, aromatic foundation of our sauce. It melts right into the beef and adds a subtle complexity.
• 3-4 cloves garlic, minced: Non-negotiable for me! Garlic is the flavor booster, adding that punch that makes the whole kitchen smell incredible.
• 1 (24-ounce) jar of your favorite pasta sauce: This is our secret weapon for instant depth. Choose a robust marinara or a garlic-and-herb variety you genuinely enjoy.
• 2 cups beef broth or water: The liquid that cooks our pasta right in the sauce. Beef broth adds an extra layer of savory richness, but water works perfectly in a pinch.
• 8 ounces short pasta: Penne, rotini, or bow-ties are ideal. Their shapes catch all that amazing sauce. No need to pre-cook!
• 1 teaspoon dried Italian seasoning: A little herb blend that whispers of oregano, basil, and thyme. It ties all the flavors together.
• 1 cup shredded mozzarella cheese: For that glorious, melty, cheesy topping. It creates the most satisfying texture contrast.
• ½ cup freshly grated Parmesan cheese, plus more for serving: Parmesan adds a salty, nutty bite that melts into the sauce, making it irresistibly creamy.
• Salt and black pepper to taste: Your personal flavor finishers. Always taste before you serve!

How to make Easy Ground Beef Pasta Skillet?

The process is as rewarding as it is simple. We’re building layers of flavor, all in one trusted pan. Follow these steps, and you’ll have dinner ready before you know it.

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Step 1: Brown the Beef and Aromatics

Start by placing your large, deep skillet over medium-high heat. Add that glug of olive oil. Once it shimmers, crumble in the ground beef and your diced onion.

Let them cook together, breaking up the beef with your spoon, until the meat is no longer pink and the onions are turning soft and translucent.

This is where the first wave of amazing smell hits you. Now, stir in the minced garlic and cook for just one more minute. You want it fragrant, not burnt. If there’s a little more fat than you’d like, you can carefully spoon a bit out.

Step 2: Build the Sauce and Add the Pasta

Next, pour in the entire jar of pasta sauce. Use your spoon to scrape up any tasty browned bits stuck to the bottom of the pan—that’s pure flavor right there.

Then, add the beef broth (or water) and the dried Italian seasoning. Give it a good stir and let it come to a gentle bubble.

Now, for the fun part: stir in your uncooked pasta. Make sure every piece is submerged in the liquid. This is key! The pasta will cook and absorb all that saucy goodness, becoming incredibly flavorful from the inside out.

Step 3: Simmer to Perfection

Reduce the heat to a steady medium-low. Cover the skillet with a lid and let it simmer for about 12-15 minutes. Give it a gentle stir halfway through to prevent any sticking and to ensure even cooking.

You’ll know it’s ready when the pasta is al dente—tender but with a slight bite—and most of the liquid has been absorbed, leaving behind a thick, luscious sauce. If it looks a bit dry too early, add a splash more broth or water.

Step 4: The Cheesy Finish

Turn off the heat. This is crucial for the cheese. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top. Now, put the lid back on for just 2-3 minutes. The residual heat will melt the cheese into a dreamy, gooey blanket without overcooking it or making it stringy.

Finally, season with salt and fresh black pepper to your liking. Let it sit, lid on, for a couple of minutes before serving. This little rest allows everything to settle and the flavors to marry perfectly.

Tips

• Pan Size Matters: Use a 12-inch skillet with deep sides. You need the surface area for browning and the depth to hold all the ingredients comfortably.
• Broth is Best: I highly recommend using low-sodium beef broth over water. It gives the entire dish a richer, more “slow-cooked” taste that’s hard to beat.
• Don’t Peek Too Often: When the pasta is simmering, keep the lid on as much as possible. Every peek lets steam escape, which can affect the cooking time and texture.
• Customize Your Sauce: Feel free to doctor up your jarred sauce! A pinch of red pepper flakes, a splash of Worcestershire, or a tablespoon of tomato paste can add wonderful personal touches.
• Let it Rest: Those few minutes after adding the cheese aren’t just for melting. Letting the skillet sit helps the sauce thicken up just right, so it clings to the pasta beautifully on your plate.

Substitutions and Variations

The true friendliness of this recipe is how easily it adapts. Think of this as your template, and feel free to get creative based on what’s in your fridge or your dietary needs.

For the Protein: Ground turkey or Italian sausage (mild or hot) are fantastic swaps. For a plant-based version, use a crumbled plant-based ground “meat” or even a can of rinsed lentils.

For the Pasta: Any short pasta works. Whole wheat, gluten-free, or even legume-based pasta can be used. Just check the cooking time on the package, as you may need to adjust the simmering duration or add a touch more liquid.

For the Veggies: This is a great veggie booster. Add a diced bell pepper with the onion, or throw in a handful of spinach or chopped kale right before you add the cheese. Sliced mushrooms are another wonderful addition—cook them with the beef.

For the Cheese: Don’t have mozzarella? Try provolone, Monterey Jack, or a pre-shredded Italian blend. For a dairy-free version, your favorite melting vegan cheese will do the trick.

Serving Ideas and Pairings

This skillet is a hearty, complete meal all on its own, truly. But I love rounding out the table with a couple of simple, fresh sides to create a beautiful balance.

Start with a crisp, green salad. A simple mix of romaine lettuce with a bright, lemony vinaigrette or a classic Caesar salad cuts through the richness of the pasta beautifully. It’s that perfect fresh crunch alongside the cozy main.

Garlic bread is its best friend, of course. A few slices of toasted baguette, brushed with garlic butter, are perfect for sopping up any extra sauce left on your plate. For a lighter touch, a side of roasted green beans or broccoli florets is absolutely delicious.

When it comes to drinks, keep it simple. A glass of cold iced tea, sparkling water with lemon, or a medium-bodied red wine like a Chianti would all be wonderful companions to this hearty, comforting dish.

Storing Your Leftovers (If You Have Any!)

This skillet meal stores and reheats like a dream, making it fantastic for planned leftovers. Let it cool completely, then transfer it to an airtight container. It will keep in the refrigerator for up to 4 days.

To reheat, I prefer the stovetop method. Add a splash of water or broth to a saucepan or skillet with the leftovers, and warm over medium-low heat, stirring gently, until heated through. This helps revive the sauce without drying it out. You can also use the microwave, covered, in 60-second bursts.

And yes, it freezes well! Portion it into freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating. It’s like a gift from your past self on a future busy day.

So there you have it. My beloved, no-fuss, one-pan wonder. It’s the recipe I turn to when life gets hectic, when I need comfort, or when I just want to get a delicious dinner on the table with a smile. I hope it becomes a trusted friend in your kitchen, too. Happy cooking!

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Easy Ground Beef Pasta Skillet Recipe

Author: Elly Cooking Method: Sautéing, Simmering Cuisine: American, Italian Courses: Main Course

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 12 Calories: 520

Best Season: Spring, Fall, Winter

Description

This ground beef pasta recipe can be made in under 30 minutes with any pasta you have and tastes like it’s been simmered all day long on the stove. A true weeknight dinner superstar!

ingredients

Servings

• 8 ounces uncooked pasta (shape of choice (e.g., penne, rigatoni, elbows))
• 1 tablespoon extra virgin olive oil
• ¹⁄₂ large yellow onion (chopped)
• 1 pound ground beef (85/15 blend recommended)
• 3 cloves garlic (minced)
• 1 tablespoon tomato paste
• 1 cup tomato sauce
• 1 tablespoon dijon mustard (optional flavor booster)
• 15 ounce can diced tomatoes
• ¹⁄₄ cup broth (chicken, beef or vegetable)
• ¹⁄₂ teaspoon Italian seasoning
• salt & pepper (to taste)
• 1 splash milk (any kind (dairy or plant-based))
• 1 cup grated pecorino romano (or parmesan)
• ¹⁄₄ cup chopped fresh parsley (for garnish)

Instructions

1. Bring a large pot of salted water to a boil for the pasta.
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2. Meanwhile, pour the olive oil into a large skillet over medium-high heat. Once hot, add the onions and sauté for a couple of minutes until starting to soften.
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3. Add the ground beef and garlic to the pan and cook until the beef is browned, breaking apart with a spatula.
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4. At this point, add the pasta to the pot with the boiling water and cook according to package directions.
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5. Add the tomato paste, tomato sauce, dijon mustard, diced tomatoes, broth, Italian seasoning, salt, and pepper to the skillet. Stir to combine and bring to a simmer.
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6. Simmer for 5–7 minutes while the pasta cooks, then add the milk and grated cheese. Stir to combine.
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7. Drain the pasta, then add it to the skillet with the ground beef. Toss together until well mixed, then top with parsley to serve.
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Nutrition Facts

Servings 4

Serving Size 1 serving

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Amount Per Serving

Calories 520kcal

% Daily Value *

Total Fat 25gg39%

Saturated Fat 10gg50%

Trans Fat 1gg

Cholesterol 75mgmg25%

Sodium 680mgmg29%

Potassium 820mgmg24%

Total Carbohydrate 42gg15%

Dietary Fiber 4gg16%

Sugars 8gg

Protein 32gg64%

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Calcium 25 mg

Iron 20 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Meal prep tip: Freeze the meat sauce without pasta. Cook fresh pasta when reheating.
• Vegetable boost: Add spinach, zucchini, mushrooms, or kale during simmering.
• Meat swap: Works great with ground turkey, chicken, pork, or lamb.
• Dairy-free option: Use plant-based milk and cheese alternatives.

Keywords: ground beef pasta, easy pasta skillet, quick weeknight dinner, one-pan pasta, beef ragu