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Simple Beef Pasta Skillet Recipe

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4.3 from 10 reviews

This Simple Beef Pasta Skillet is a quick and delicious one-pan meal combining hearty ground beef, tender pasta shells, and a creamy tomato-spinach sauce. Perfect for weeknight dinners, it features flavorful Italian seasoning, garlic, and Parmesan cheese, delivering comforting flavors in just 30 minutes.

Ingredients

Pasta

  • 12 oz medium pasta shells (or short pasta)
  • 1 cup reserved pasta water (may not need all)
  • 1 Tbsp olive oil (for tossing cooked pasta)

Meat and Vegetables

  • 1 lb ground beef
  • ½ onion, diced
  • 2-3 cups baby spinach
  • 3-4 garlic cloves, minced (or about 1 tsp garlic powder)

Tomato Sauce

  • 2 (14.5 oz) cans diced tomatoes (juices included, do not drain)
  • 3 Tbsp tomato paste
  • 1 cup beef broth
  • 2 tsp Italian seasoning
  • ¼ - ½ tsp crushed red pepper
  • ½ tsp cracked black pepper
  • ½ tsp salt, more or less to taste

Dairy

  • ¾ cup freshly grated Parmesan cheese
  • ½ cup heavy cream

Finishing

  • Additional fresh Parmesan cheese (for topping)
  • Chopped fresh basil and/or chopped parsley (for garnish)

Instructions

  1. Cook pasta: Prepare the pasta shells according to package directions until al dente. Drain, reserving about 1 cup of the pasta cooking water. Toss the hot pasta with 1 tablespoon olive oil to prevent sticking if cooking ahead, then set aside.
  2. Cook aromatics and beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add diced onion and cook for 1-2 minutes until slightly softened. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink, about 7-9 minutes. Drain any excess fat from the pan.
  3. Add spinach and tomatoes: To the cooked beef, add baby spinach, diced tomatoes with juices, beef broth, tomato paste, minced garlic, Italian seasoning, crushed red pepper, salt, and black pepper. Stir to combine and cook until the spinach wilts and all ingredients are well incorporated.
  4. Make the creamy sauce: Reduce heat to medium-low. Stir in ½ cup of reserved pasta water, heavy cream, and ¾ cup Parmesan cheese. Simmer gently for several minutes, stirring occasionally, to thicken the sauce and melt the Parmesan fully. Add additional reserved pasta water as needed to achieve your desired sauce consistency.
  5. Combine pasta with sauce: Add the cooked pasta to the skillet and toss thoroughly to coat the pasta in the sauce. Simmer together for 2-3 more minutes to allow the sauce to thicken a little more and fully cling to the pasta. The sauce will continue to thicken slightly as it cools.
  6. Serve: Garnish with extra freshly grated Parmesan cheese and chopped fresh basil or parsley before serving warm.

Notes

  • Reserve pasta water carefully; its starch helps thicken and bind the sauce.
  • This dish can be adjusted for spice by modifying crushed red pepper quantity.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • Use fresh garlic cloves for best flavor, but garlic powder works as a substitute.
  • Fresh herbs like basil or parsley brighten the final presentation and flavor.
  • Make sure not to overcook the pasta; slightly firm (al dente) texture works best to hold sauce.

Find it online: https://simpleplatter.com/simple-beef-pasta-skillet-recipe/