Simple Weeknight One-Pot Ground Beef Pasta Skillet
You’re tired. Hungry. The fridge stares back at you like a bad Tinder match.
Takeout sounds tempting, but your wallet (and your waistline) disagree. Enter the One-Pot Ground Beef Pasta Skillet—your savior. It’s fast.
It’s stupidly easy. And it tastes like you actually tried. No fancy skills, no mountain of dishes, just cheesy, beefy, carb-loaded glory.
Ready in 30 minutes? Sold.
Why This Recipe Slaps
This isn’t just another pasta dish. It’s a flavor bomb with minimal effort.
The beef gets crispy, the pasta soaks up all the saucy goodness, and the cheese? Well, cheese makes everything better. Plus, one pot means you’re basically cheating at adulthood.
Win-win.
Simple Weeknight One-Pot Ground Beef Pasta Skillet
Course: Beef, Dinner, Low-Carb, Pasta4
servings5
minutes25
minutes450
kcalIngredients
1 lb ground beef (80/20 for maximum flavor)
8 oz pasta (penne, rotini, or whatever’s lurking in your pantry)
1 small onion, diced
3 cloves garlic, minced (or 1 tbsp pre-mined, no judgment)
2 cups beef broth (water + bouillon works in a pinch)
1 can (15 oz) tomato sauce
1 tsp Italian seasoning
1 cup shredded cheese (mozzarella, cheddar, or the “whatever’s on sale” blend)
Salt and pepper to taste
Step-by-Step Instructions
- Brown the beef: Heat a large skillet over medium-high. Add the beef, break it up, and cook until it’s no longer pink. Drain excess grease if you’re feeling health-conscious (or don’t—we’re not your mom).
- Sauté the aromatics: Toss in the onion and garlic. Cook until the onion softens (about 2–3 minutes). Your kitchen should smell amazing by now.
- Add the liquids: Pour in the beef broth, tomato sauce, and Italian seasoning. Stir like you mean it.
- Pasta party: Add the uncooked pasta, submerge it in the sauce, and bring to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until the pasta’s al dente (or softer, if you’re into that).
- Cheese meltdown: Sprinkle cheese on top, cover for 1–2 minutes to let it melt, or broil for 1 minute if you’re extra.
Storage Instructions
Got leftovers? Cool. Store them in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or skillet (add a splash of water to revive the sauce). Freezing works, but the pasta might get mushy—fair warning.
Why You’ll Love This Recipe
It’s fast, flexible, and foolproof. Kids love it.
Adults love it. Your future self (staring into the fridge at midnight) will love it. Plus, it’s cheaper and healthier than takeout.
Mic drop.
Nutrition Facts (Per Serving)
- Calories: 450
- Protein: 25g
- Carbs: 45g
- Fat: 18g
- Fiber: 3g
Common Mistakes to Avoid
- Overcrowding the pan. If your skillet’s too small, the pasta won’t cook evenly. Upgrade or suffer.
- Underseasoning. Taste the sauce before adding pasta. Bland food is a crime.
- Overcooking the pasta. Nobody wants mush.
Check at the 12-minute mark.
Alternatives
Swap ground beef for turkey, chicken, or plant-based crumbles. Use veggie broth and skip the meat for a vegetarian version. Gluten-free pasta works, but adjust cooking time.
FYI, you’re the boss here.
FAQs
Can I use a different type of pasta?
Absolutely. Short shapes like penne or shells work best, but even spaghetti (broken in half) will do. Just adjust liquid if needed.
What if I don’t have beef broth?
Chicken broth, veggie broth, or even water + bouillon will save the day.
Improvise like a pro.
Can I add veggies?
Throw in spinach, bell peppers, or mushrooms when sautéing the onions. Sneaky nutrition wins.
Final Thoughts
This one-pot wonder is the culinary equivalent of a Netflix binge—minimal effort, maximum satisfaction. Make it.
Eat it. Thank us later. Now go conquer your kitchen (and maybe do the dishes afterward).
