Recipe With Ground Beef
This Recipe With Ground Beef is the ultimate one-pot comfort meal that marries Italian flavor with cheesy pasta in a simple, family-friendly skillet dinner.
I first whipped this up on a blustery November evening when I was craving something hearty but not fussy. As a 50-year-old mom turned grandma, I treasure dishes that come together fast, fill hungry bellies, and leave just one pan to scrub. Ground beef, canned tomatoes, elbow macaroni and a sprinkle of mozzarella transform into a cozy casserole-style skillet that’s equally at home on a busy weeknight or a laid-back Sunday supper. You know what? It even reheats beautifully for lunch the next day—no gourmet talent required.
Why You’ll Love This Recipe
* One-pan cleanup—no dozens of pots stacking up
* Ready in under 40 minutes, perfect for a last-minute weeknight meal
* Classic Italian flavor meets everyday pantry staples
* Comfort food that’s family-friendly (kids and grandkids always ask for seconds)
* Customizable—tweak the spices or veggies to suit your taste
* Budget-smart—lean ground beef stretches into six generous servings
* Balanced plate—protein, pasta, and hidden veggies in every bite
* Crowd-pleaser for potlucks, casual dinners, or unexpected guests
Ingredients
* 1½ pounds lean ground beef (85/15 is ideal for flavor without too much grease)
* 1 tablespoon extra-virgin olive oil (or your favorite cooking oil)
* 1 medium yellow onion, finely chopped (white onion works too)
* 3 garlic cloves, minced (feel free to use a garlic press)
* 1 (14.5-ounce) can diced tomatoes, undrained (Hunt’s or Muir Glen)
* 2 tablespoons tomato paste (adds depth—don’t skip it!)
* 1 teaspoon dried Italian seasoning (or a blend of oregano, basil, and thyme)
* ½ teaspoon crushed red pepper flakes (optional, for a gentle kick)
* 2 cups beef broth (low-sodium if you’re watching salt)
* 8 ounces elbow macaroni (Barilla or store brand)
* 1 cup frozen peas or chopped spinach (tucked in for extra veggies)
* 1½ cups shredded mozzarella cheese (whole-milk for creaminess)
* ¼ cup grated Parmesan cheese (freshly grated if you can)
* Salt and freshly ground black pepper, to taste
* Fresh basil or parsley, chopped (for garnish)
Directions
1. Heat the oil: Warm a large, deep skillet over medium heat. Add the olive oil—it should shimmer lightly.
2. Sauté aromatics: Toss in the chopped onion and a pinch of salt. Cook 3–4 minutes until soft, stirring so it doesn’t stick.
3. Brown the beef: Crumble in the ground beef and cook, stirring and breaking it apart, until no pink remains (about 5 minutes). Drain excess fat if needed—leave a tablespoon for flavor.
4. Build the sauce: Stir in garlic and tomato paste; let them turn fragrant for 30 seconds. Add diced tomatoes, beef broth, Italian seasoning and red pepper flakes. Give it a good stir.
5. Simmer with pasta: Increase heat to medium-high, bring to a gentle boil, then stir in the elbow macaroni. Cover, reduce heat to medium-low, and simmer 12–14 minutes—stir once halfway through so pasta doesn’t clump.
6. Add veggies and cheese: Remove the lid, stir in frozen peas (or spinach), then sprinkle mozzarella and Parmesan over the top. Cover again until cheese melts (2–3 minutes).
7. Rest and garnish: Turn off heat, let the casserole sit covered for 5 minutes. That brief rest thickens the sauce nicely. Before serving, scatter chopped basil or parsley across the top.
Servings & Timing
Makes 6 generous servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Variations
* Swap half the beef for Italian sausage for a spicier, deeper flavor.
* Use ground turkey or chicken to lighten the dish and sneak in leaner protein.
* Stir in a handful of sliced mushrooms or diced bell peppers with the onions for extra texture.
* Finish with a swirl of whole-milk Greek yogurt instead of cheese for a tangy twist.
* Top with panko breadcrumbs mixed with melted butter and broil briefly for a crunchy crust.
* Make it vegetarian by using plant-based crumbles and veggie broth—family-friendly indeed.
Storage & Reheating
* Fridge: Transfer leftovers to an airtight container; keep refrigerated up to 4 days.
* Freezer: For longer storage, portion into freezer-safe bags or containers; freeze up to 3 months.
* Reheat: Warm in the microwave or on the stovetop over low heat, adding a splash of broth if it seems dry.
* Make-ahead: You can assemble through step 5, cover, and refrigerate overnight; cook pasta and melt cheese just before serving.
Notes
• Lean ground beef worked best in my tests—I found fattier blends made the sauce a bit runny, so I always choose 85/15 or 90/10.
• Stirring midway through simmering is crucial; pasta loves to stick. A wooden spoon does wonders.
• If the sauce seems too thin at the end, crank up the heat for a minute (uncovered) to reduce it further.
• Leftovers taste even better the next day as the flavors mingle—don’t skip the make-ahead tip!
FAQs
Q: Can I use a different pasta shape?
A: Absolutely—rotini, shells, or penne all cook at a similar rate; just keep an eye on the simmer time.
Q: My sauce is too watery—what went wrong?
A: You may need to simmer a bit longer or remove the lid to let excess liquid evaporate; resting covered also thickens it.
Q: How can I make this dairy-free?
A: Swap out cheeses for a dairy-free melting cheese and skip the Parmesan, or top with nutritional yeast for nuttiness.
Q: Is this recipe freezer-friendly?
A: Yes, it freezes brilliantly—just thaw overnight in the fridge before reheating slowly with a splash of broth.
Q: Can I prep this recipe in advance for a crowd?
A: You can brown the beef and sauté onions ahead, then finish steps right before guests arrive for a fresh dinner.
Q: How spicy is this casserole?
A: It’s mild by default; add extra red pepper flakes or diced chiles if you like more heat.
Q: What side dishes go well with this?
A: A simple green salad, garlic bread, or steamed broccoli complements the rich, cheesy skillet.
Q: Can I make this gluten-free?
A: Yes—use gluten-free pasta and ensure your tomato products are labeled gluten-free.
Conclusion
This Recipe With Ground Beef one-pot skillet casserole proves that comfort food can be quick, budget-friendly, and crowd-pleasing. With its rich Italian flavor, gooey cheese, and hidden veggies, it checks every box for a winning weeknight meal. Give it a try, then pop back in the comments to let me know how your family enjoyed it—or explore more easy dinners like my Skillet Chicken Alfredo and 20-Minute Taco Soup for your next cozy dinner adventure!
Recipe With Ground Beef
Ingredients
- 1.5 pounds lean ground beef (85/15)
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes undrained
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon crushed red pepper flakes optional
- 2 cups beef broth low-sodium
- 8 ounces elbow macaroni
- 1 cup frozen peas or chopped spinach
- 1.5 cups shredded mozzarella cheese
- 0.25 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley, chopped for garnish
Instructions
- Warm a large, deep skillet over medium heat. Add the olive oil—it should shimmer lightly.
- Toss in the chopped onion and a pinch of salt. Cook 3–4 minutes until soft, stirring so it doesn’t stick.
- Crumble in the ground beef and cook until no pink remains (about 5 minutes). Drain excess fat if needed—leave a tablespoon for flavor.
- Stir in garlic and tomato paste; then add diced tomatoes, beef broth, Italian seasoning, and red pepper flakes. Give it a good stir.
- Bring to a boil, then stir in the elbow macaroni. Cover, reduce heat, and simmer 12–14 minutes—stir once halfway through.
- Stir in frozen peas (or spinach), then sprinkle mozzarella and Parmesan. Cover until cheese melts.
- Let the casserole sit covered for 5 minutes. Scatter chopped basil or parsley across the top before serving.
