Ground Beef Pasta–it’s what’s for dinner! And this is one the entire family will love–even the picky eaters!
If a dinner recipe can’t be ready in 30 minutes or less, then I want no part in it whatsoever. I always love a good pasta dinner and aside from this recipe, we have this Spicy Sausage Pasta or this One Pot Lemon Ricotta Pasta dish on repeat!
Who’s got time, or the energy for that–unless of course it’s something in the slow cooker. I want my dinners quick and I want them easy. And I don’t want the same three or four recipes on repeat. Is that too much to ask?
Other favorite beef dinner recipes we love include this Ground Beef Stuffed Shells, Ground Beef Teriyaki, Slow Cooker Shredded Beef Chili, Slow Cooker Chili Recipe (No Beans)or this simple Crock Pot Shredded Beef.
Why You Will Love This Simple Ground Beef Pasta Dinner:
- It is so simple to prep. There is really not a lot to prepping this beefy pasta skillet. Cook your pasta and while it cooks, brown the meat and then add in veggies. Toss everything together with cheese in the end and dinner is served.
- Leftovers are the best! I love this easy ground beef recipe even better the second day. When the flavors and spices really have time to soak in and meld together, it’s so so amazing.
- Ready in 30 minutes. Who can be bothered with anything more? Not us! We want a hearty meal as quick as possible. 30 minute dinner recipes are a dream on busy weeknights for sure.
- Uses kitchen and pantry staples. Nothing crazy or out of the ordinary in this recipe. Everything in this dinner is in the kitchen for us at all times. Its a great recipe when I pull out some beef to thaw and need an idea of what to whip up because I know a grocery run won’t be necessary.
Ground Beef Pasta Ingredeints:
- ground beef: I use a lean ground beef typically, sirloin in this recipe. Less grease to deal with and still really flavorful. Any will work, ground beef, ground chuck, etc.
- onion: sweet yellow onion, red onion or even a shallot is great in this recipe
- diced tomatoes: in the can, juices included
- tomato paste: a touch will help thicken up the sauce
- broth: beef broth is preferred, low sodium, but chicken broth can work as well.
- spinach: fresh baby spinach is what we always use but frozen could be added.
- Italian seasoning: I use an Italian seasoning that does NOT include garlic. If your seasoning does have garlic, lessen the amount of garlic powder you add to the recipe and then adjust to taste. You can toss in some fresh Italian herbs before serving as well if desired.
- red pepper: a touch of red pepper flakes to give a subtle kick to the recipe, but you can lessen it or even omit if it’s not your thing.
- pasta: The type of pasta I typically use what are called “salad shells,” and they are perfect bite sized shells. If you use a smaller sized pasta shape, you will not want to use the entire 16 oz. box as it may be too much. You can start by adding 2/3 of the pasta and then adding more as desired.
- pasta water: This ingredient is very important although I forget it more often than I like to admit. The starchy water is key to helping seal the deal on this ground beef pasta. It helps the sauce stick to the pasta better.
- parmesan: parmesan cheese is always on hand in our house so that is what we default to but you could easily use other kinds of cheese. Romano, pecorino, asiago, any mixture of your favorites as well!
- heavy cream: this was not in the original recipe although I kept adding it every time I made this ground beef pasta dinner so adding it as an ingredient and you can decide if you want a creamier sauce. I suggest heavy cream versus whole milk or even half and half, but you could possibly use half and half and be ok.
Step-By-Step Instructions:
- Prepare pasta according to package instructions. Don’t forget to reserve about 1/2 cup of the pasta water before draining the shells.
- Heat olive oil in a large skillet. When it is glistening, add in onion. Cook until the onions start to become translucent. (steps 1 and 2)
- Scoot the onions to the side and add in ground beef. Break it up into chunks and cook until browned (there will be no red in meat at this point), stirring regularly. Drain the excess oil if desired. The onions should be almost clear at this time. (steps 3 and 4)
- Add in spinach, diced tomatoes, broth, tomato paste and spices. Stir to combine and allow the spinach to wilt. (steps 5 and 6)
- Turn heat to medium low and add in the parmesan and 1/2 cup of reserved pasta water. Add the heavy cream as well at this time if using. Stir to combine. Allow to simmer for 3-5 minutes until the sauce slightly thickens and the parmesan is completely melted. (steps 7 and 8)
- Add pasta into the ground beef mixture and toss to combine. Add more reserved pasta water if desired. If your skillet is small, you can opt to add the beef mixture into the pasta pan instead for easier mixing. Top with more cheese and some fresh parsley and serve! (steps 9 and 10)
- Serve with freshly baked garlic bread, a salad and enjoy this easy dinner!
Expert Tips:
- For best results, cook the pasta al dente. If you cook the pasta too long, this ground beef pasta will turn a bit mushy and the pasta may start to break apart. You simmer it a bit in the end once tossing the pasta in so it may still soften slightly.
- For a saucier pasta: you can add extra cream, up to another 1/2 cup. You can also lessen the amount of pasta by a fourth. One other option is to add 1/2 cup of marinara sauce, or more based on desired amount. Lots of ways to make this easy ground beef pasta recipe to your liking!
- Reserved pasta water–this is the secret behind so many pasta recipes. That starchy water does its magic on this pasta recipe and is a great ingredient to use when making pasta dishes.
Storage Instructions:
To store leftover pasta, allow to cool slightly and then refrigerate in an airtight container for about 3-4 days. I think this dish is even better the next day!
You can freeze just the beef/sauce mixture for up to 3 months. It is ok to freeze the recipe with the pasta as well, but the pasta texture is definitely not the same after freezing.
Do you have to use ground beef in this recipe?
Technically no. But I guess if you use turkey, you will want to call it a Turkey and Shells Skillet dinner, right?
You can honestly use ground turkey or even ground chicken to replace the beef in this grouch beef pasta. Italian sausage would also be great! There are a lot of options for ways to modify this delicious dinner to meet anyone’s needs or taste.
Ingredients
- 16 oz box of pasta shells*
- 1 lb ground beef
- 2 T olive oil
- ½ onion, diced
- 2-3 c baby spinach
- 2 14.5 oz. can diced tomatoes, juices included, don’t drain
- 3 T tomato paste
- 1 c beef broth
- 2 tsp Italian seasoning
- 3 garlic cloves, minced (or about 1 tsp garlic powder)
- ¼ – ½ tsp crushed red pepper
- ¾ c grated Parmesan cheese
- ½ tsp cracked pepper
- ½ tsp salt, more or less to taste
- ¾ c reserved pasta water
- ½ c heavy cream, optional
Instructions
- Cook pasta according to pasta directions for al dente. When draining, reserve about 3/4 cup of the past water for later. Toss pasta with about 1 tablespoon olive oil and set aside.
- While pasta is cooking, in a large skillet, heat one tablespoon olive oil over medium-high heat. When glistening, add onion and cook 1-2 minutes. Add in ground beef and brown, stirring regularly. (about 7-9 minutes) Drain any excess oil.
- When beef is cooked, add in spinach, tomatoes, broth, tomato paste, garlic, seasonings, salt and pepper. Cook until spinach is wilted and ingredients are combined. Turn heat to medium low and add in 1/2 cup reserved pasta water, heavy cream and parmesan. Stir to combine and simmer for several minutes to allow to thicken and for parmesan to completely melt into the sauce.
- Add in pasta and toss to combine.
- Top with fresh parmesan, chopped basil and/or chopped parsley and serve.
Notes
- For best results, cook the pasta al dente. If you cook the pasta too long, this ground beef pasta will turn a bit mushy and the pasta may start to break apart. You simmer it a bit in the end once tossing the pasta in so it may still soften slightly.
- For a saucier pasta: you can add extra cream, up to another 1/2 cup. You can also lessen the amount of pasta by a fourth. One other option is to add 1/2 cup of tomato sauce, or more based on desired amount.
- Meal prepping tip: make your pasta ahead of time over the weekend. All you will have to do is stir it in when the rest has cooked up. That is one less thing you will need to worry about when making dinner.
- Reserved pasta water–this is the secret behind so many pasta recipes. That starchy water does its magic on this pasta recipe and is a great ingredient to use when making pasta dishes.
Nutrition
Calories: 593kcal, Carbohydrates: 62g, Protein: 31g, Fat: 24g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.5g, Cholesterol: 82mg, Sodium: 501mg, Potassium: 638mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1497IU, Vitamin C: 5mg, Calcium: 178mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
