This simple Ground Beef Pasta is a family-friendly skillet meal that comes together in under 30 minutes. Creamy, cheesy, and bright with spinach and tomatoes, it’s seasoned with Italian herbs for a comforting weeknight dinner everyone will ask for seconds of.
This recipe was first published May 2019 and updated to make the sauce thicker and creamier March 2023.
Ground Beef Pasta–it’s what’s for dinner! This skillet is simple enough for busy nights and satisfying enough to please picky eaters.
I prefer quick dinners that don’t take more than 30 minutes. This ground beef pasta fits that rule: while the pasta cooks, brown the beef and sauté the vegetables, then combine everything with cheese and a touch of cream for a saucy, comforting finish.
If you need more family-friendly beef dinners, other favorites include Ground Beef Stuffed Shells, Ground Beef Teriyaki, and Slow Cooker Shredded Beef. This skillet pairs well with a simple salad or crusty bread for a complete meal.
Why You Will Love This Simple Ground Beef Pasta
- Easy to prep. There’s minimal chopping and straightforward steps: cook pasta, brown beef and onions, add tomatoes and spinach, finish with cream and Parmesan.
- Tastes great as leftovers. The flavors meld overnight, making the dish even better the next day.
- Ready in 30 minutes. A hearty, family-friendly dinner that’s fast enough for weeknights.
- Uses pantry staples. Most ingredients are likely already in your kitchen: pasta, ground beef, canned tomatoes, broth, and cheese.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ Amy says “I’ve made this recipe many times and our family loves it! I’m thinking of bringing it to a family who just had a baby.”
⭐️⭐️⭐️⭐️⭐️ Alex says, “This has become a favourite @ my house. my 7 year old step-daughter lists it as her favourite meal. it’s quick and delicious. we’ve made it once a month for at least 3 years now.”
Ingredients Notes
- Ground beef: A lean option like sirloin keeps the dish from getting too greasy, but ground chuck or other blends work fine.
- Tomato paste: Adds depth and helps thicken the sauce.
- Broth: Low-sodium beef broth is preferred; chicken broth can be used in a pinch.
- Spinach: Fresh baby spinach is best, though frozen can be substituted if needed.
- Italian seasoning: If your blend contains garlic, reduce the added garlic or garlic powder to taste.
- Pasta: Medium salad shells or any short pasta are ideal for scooping up the sauce.
- Pasta water: Reserve about 1 cup of the starchy cooking water before draining. It helps the sauce cling to the pasta.
- Heavy cream: Adds creaminess. You can use half-and-half or milk, but heavy cream gives the richest result.
Recipe Variations
- Add vegetables such as mushrooms or bell peppers with the onions.
- Top with fresh herbs like basil, parsley, or extra oregano for brightness.
- For a saucier result, increase the cream or stir in some marinara.
Step-By-Step Instructions:
Start by cooking the pasta according to package directions for al dente. Reserve about 1 cup of pasta water before draining.
Step 1: Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent. Push the onion to the side, add the ground beef, break it up, and cook until no pink remains. Drain excess fat if necessary.
Step 2: Add the spinach, canned diced tomatoes (including juices), beef broth, tomato paste, garlic, Italian seasoning, crushed red pepper, salt and cracked pepper. Stir to combine.
Step 3: Cook until the spinach wilts and the mixture is well combined.
Step 4: Reduce heat to medium-low and stir in 1/2 cup reserved pasta water, the heavy cream, and grated Parmesan. Combine and let the sauce simmer gently.
Step 5: Simmer 3–5 minutes until the sauce thickens slightly and the Parmesan has melted. Add more reserved pasta water if you prefer a thinner sauce.
Step 6: Add the cooked pasta to the skillet and toss to coat evenly with the sauce.
Step 7: Simmer another minute or two so the sauce clings to the pasta and thickens slightly. It will continue to set as it cools.
Step 8: Finish with chopped basil and extra Parmesan before serving.
Recipe Tips
- Cook pasta al dente. Pasta that is overcooked can become mushy when mixed with the sauce and simmered briefly at the end.
- Make it saucier: Add up to 1/2 cup more cream or stir in 1/2 cup marinara for extra sauce.
- Reserved pasta water: The starchy water helps bind sauce and pasta for a silky finish.
Storage Instructions
Let leftovers cool, then store in an airtight container in the refrigerator for 3–4 days. The flavors deepen overnight. You can freeze the beef-and-sauce mixture for up to 3 months; freezing with pasta will change the texture.
Do you have to use ground beef in this recipe?
No — you can substitute ground turkey, ground chicken, or Italian sausage to suit preferences. Each option will change the flavor slightly but keeps the same method and quick prep.
Other simple dinners
- Parmesan Crusted Steak and Potatoes Sheet Pan Dinner
- Instant Pot Carnitas
- Ground Pork Teriyaki
- Baked Cashew Chicken
- Creamy One Pot Pasta
- Simple Chicken and Biscuit Skillet Dinner
- One Pot Chili Mac and Cheese
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Simple Beef Pasta Skillet
Ingredients
- 12 oz medium pasta shells (or short pasta)
- 1 lb ground beef
- 2 Tbsp olive oil
- 1/2 onion, diced
- 2–3 cups baby spinach
- 2 (14.5 oz) cans diced tomatoes, juices included
- 3 Tbsp tomato paste
- 1 cup beef broth
- 2 tsp Italian seasoning
- 3–4 garlic cloves, minced (or 1 tsp garlic powder)
- 1/4–1/2 tsp crushed red pepper
- 1/2 tsp cracked pepper
- 1/2 tsp salt, to taste
- 1 cup reserved pasta water (you may not need it all)
- 3/4 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
Instructions
- Cook pasta to al dente, reserving about 1 cup of pasta water. Toss pasta with 1 tablespoon olive oil if you won’t combine it immediately.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook onion 1–2 minutes, then add ground beef and brown (about 7–9 minutes). Drain any excess fat.
- Add spinach, tomatoes with juices, broth, tomato paste, garlic, Italian seasoning, crushed red pepper, salt and cracked pepper. Cook until the spinach wilts and flavors combine.
- Reduce heat to medium-low and stir in 1/2 cup reserved pasta water, heavy cream, and Parmesan. Simmer several minutes so the Parmesan melts and the sauce thickens; add more pasta water if needed to adjust consistency.
- Add pasta and toss to combine. Simmer a couple more minutes so the sauce coats the pasta and sets slightly.
- Serve topped with extra Parmesan, chopped basil, or parsley.
Notes
Cook pasta al dente. Overcooked pasta can become mushy after tossing with sauce and simmering.
To make it saucier: add extra cream (up to 1/2 cup) or 1/2 cup tomato sauce.
Meal prep tip: Cook pasta ahead of time and stir it in when ready to serve for an even faster weeknight meal.
Reserved pasta water: This starchy water helps bind the sauce and pasta for a silky finish.
Nutrition
, Carbohydrates: 48 g
, Protein: 28 g
, Fat: 24 g
Nutrition information is automatically calculated and should be used as an approximation.
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