Hearty Ground Beef Pasta (One-Skillet Recipe!)

    Ground Beef Pasta

    A large black skillet filled with ground beef pasta, topped with grated cheese and chopped parsley. A wooden spoon rests in the pasta, and a striped towel sits nearby.

    Hearty, creamy, and cheesy Ground Beef Pasta is the kind of weeknight meal everyone can agree on! There will be no dinnertime battles when this easy one-skillet pasta recipe is on the menu.

    A large black skillet filled with ground beef pasta, topped with grated cheese and chopped parsley. A wooden spoon rests in the pasta, and a striped towel sits nearby.

    One-pan pasta for the win!

    cookbook author erin clarke of well plated

    I always love when I can make pasta for dinner and not have to cook the pasta, protein and veggies, and sauce separately. 

    Like my Homemade Hamburger Helper and Taco Pasta, this ground beef pasta comes together in a single skillet, because we have more important things to do than wash a bunch of pots after dinner. (Or your Netflix queue is calling your name. Also valid!)

    But this recipe is more than just speed and ease:

    • The ground beef makes this recipe hearty and satisfying, with spaghetti and meatball vibes but much more meat in every bite.
    • I add carrots to the sauce, which adds a layer of flavor (with the onion, we’ve got two-thirds of a mirepoix here!), a touch of sweetness, and some veggie goodness. 
    • Whole wheat pasta works in some extra whole grain magic and I love their earthier flavor with the sauce for this recipe. 
    • And then there’s a touch of cream cheese, which makes this ground beef pasta creamy and rich without being heavy.

    Put it all together and this is the kind of recipe that will find a permanent spot in your weeknight rotation!

    A plate of ground beef pasta with diced vegetables and grated cheese, served with a side of green salad and shredded parmesan, on a striped cloth napkin.

    My Tips for Perfect Ground Beef Pasta

    • Don’t Use Fat-Free Cream Cheese. Reduced-fat cream cheese isn’t all that different from full-fat, so it’s a swap I often make to lighten up a recipe. But fat-free cream cheese is a different beast entirely, with a flavor and texture that pales in comparison to the original. Stick with reduced-fat or full-fat here!
    • Soften the Cream Cheese. On the topic of cream cheese! You’ll want to let it come to room temperature so it melts quickly and smoothly when you add it to the sauce. I take it out just before starting the recipe. Cut it into pieces while it’s still cold, then let it soften.
    • Let the Tomato Paste Darken. A simple trick when cooking with tomato paste is to cook it until it gets dark and browned; this caramelizes the sugars from the tomatoes, reduces the acidity, and adds an umami element to the sauce. Don’t rush this step!
    • Add More Water if Needed. The idea behind one-pan pasta is that you add extra liquid to the sauce and the pasta absorbs it and becomes tender. But sometimes the pasta will absorb all that liquid and it’s not fully tender yet—when that happens, add more water. Don’t add more broth, or your ground beef pasta will end up overly salty.

    How to Make Ground Beef Pasta

    Chopped onions, carrots, and ground beef are being sautéed in a pan with a wooden slotted spoon, showing a mix of cooked and uncooked meat and vegetables.
    Ground beef, diced onions, and carrots are being cooked in a pan. A wooden spoon is mixing the ingredients, and a dollop of tomato paste sits on top of the mixture.
    Ground beef, diced carrots, and onions simmering in a rich tomato sauce in a skillet, with a wooden spoon stirring the mixture.
    A wooden spoon rests on a skillet filled with cooked elbow macaroni, ground meat, red bell pepper pieces, and sauce, as the ingredients are being mixed together.
    A skillet filled with cooked macaroni, ground beef, diced tomatoes, and onions, being stirred with a wooden spoon. There are dollops of cream cheese on top of the mixture.
    Elbow macaroni pasta with ground beef, carrots, tomato sauce, grated Parmesan cheese, and chopped parsley in a skillet. A wooden spoon rests in the mixture, ready for stirring.

    Cook the Veggies. Brown them in a Dutch oven with the oil to build a base of flavor for the sauce. Stir in the garlic and Italian seasoning and cook until fragrant.

    Add the Beef. Break it up as it cooks, letting it brown completely.

    Build the Sauce. Stir in the tomato paste and cook until it darkens, then pour in the broth and deglaze the pan. Stir in the tomato sauce and water.

    Add the Pasta. Bring the liquid to a boil, then stir in the pasta. Cook until it reaches al dente.

    Finish. Stir in the cream cheese, then once that’s incorporated, add the Parmesan and parsley. Season to taste and ENJOY!

    A skillet filled with ground beef pasta, topped with grated cheese. A wooden spoon is stirring the hearty pasta dish.

    What to Serve With This Recipe

    This ground beef pasta works as a one-dish dinner since it has pasta, veggies, and protein, but if you want to stretch it out a little further or you’re feeding big appetites, here are some ideas for accompaniments.

    • Simple Veggie Sides. Make something effortless like Roasted Broccoli or Air Fryer Cauliflower, easy peasy.
    • Bread. You can’t go wrong with Homemade Garlic Bread!
    • Salad. A crisp, light salad like my Mediterranean Salad would be fab.
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    A large black skillet filled with ground beef pasta, topped with grated cheese and chopped parsley. A wooden spoon rests in the pasta, and a striped towel sits nearby.
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    Ground Beef Pasta

    Hearty, creamy, and cheesy, this easy one-pan ground beef pasta recipe is a delicious weeknight dinner everyone can agree on!
    Course Main Course
    Cuisine American
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 servings
    Calories 713kcal
    Author Erin Clarke / Well Plated

    Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 1 large yellow onion cut into 1/2-inch dice
    • 2 medium carrots scrubbed and cut into 1/4-inch dice
    • 1 ½ teaspoons kosher salt
    • ½ teaspoon ground black pepper
    • 6 garlic cloves minced (about 2 tablespoons)
    • 1 tablespoon Italian seasoning
    • ¼ teaspoon red pepper flakes
    • 1 pound lean ground beef (I used 93% lean)
    • 2 tablespoons tomato paste
    • 1 (14-ounce) can reduced sodium beef broth
    • 1 (14-ounce) can tomato sauce
    • 8 ounces whole wheat elbow mini shells, or similar short pasta
    • 2 ounces reduced-fat cream cheese Neufchatel, at room temperature, cut into a few pieces
    • ¼ cup freshly grated Parmesan
    • 3 tablespoons chopped fresh parsley

    Instructions

    • Heat a Dutch oven or similar large, sturdy pot over medium-low heat. Add the oil onion, carrot, salt, and pepper. Let cook until the onion turns brown and soft, about 10 minutes (don’t shortcut this step; it builds a lot of flavor).
      Chopped carrots and onions being sautéed in a pan with a wooden slotted spoon resting among the vegetables.
    • Add the garlic and Italian seasoning. Let cook just until fragrant, about 30 seconds.
    • Increase heat to medium-high and add the ground beef. With a wooden spoon, sturdy spatula, or better yet a meat chopper, break the meat into small pieces. Continue to brown, stirring periodically, until the meat is browned and cooked through, about 6 minutes.
      Chopped onions, carrots, and ground beef are being sautéed in a pan with a wooden slotted spoon, showing a mix of cooked and uncooked meat and vegetables.
    • Add the tomato paste. Cook, stirring constantly, for 2 minutes.
      Ground beef, diced onions, and carrots are being cooked in a pan. A wooden spoon is mixing the ingredients, and a dollop of tomato paste sits on top of the mixture.
    • Pour in the beef broth. Scrape up any browned bits stuck to the pan.
      Ground beef, diced carrots, and onions simmering in a rich tomato sauce in a skillet, with a wooden spoon stirring the mixture.
    • Add the tomato sauce. Fill up the empty sauce can halfway with water then pour it into the pot. Stir to combine. Increase the heat to high and bring to a boil.
    • Once the liquid is at a strong boil (not just simmering at the edges), stir in the pasta. Cook until al dente according to package instructions (I find I need to add a few more minutes for the right texture in this recipe), stirring often and scraping a spoon along the bottom of the pan to keep it from sticking. If at any point the pasta becomes too dry, add more water as needed.
      A wooden spoon rests on a skillet filled with cooked elbow macaroni, ground meat, red bell pepper pieces, and sauce, as the ingredients are being mixed together.
    • Remove the pan from the heat. Add the cream cheese. Stir until it’s melted and smoothly combined. Stir in the parmesan and half the parsley. Taste and adjust seasoning as desired. Enjoy hot, with additional parsley and Parmesan on top.
      A skillet filled with cooked macaroni, ground beef, diced tomatoes, and onions, being stirred with a wooden spoon. There are dollops of cream cheese on top of the mixture.

    Notes

    • TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
    • TO REHEAT: Warm up leftovers on the stovetop over medium-low heat or in the microwave. 
    • TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

    Nutrition

    Serving: 1(of 4) | Calories: 713kcal | Carbohydrates: 128g | Protein: 22g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 128mg | Potassium: 1043mg | Fiber: 5g | Sugar: 50g | Vitamin A: 6262IU | Vitamin C: 18mg | Calcium: 265mg | Iron: 7mg

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