Ground Beef Pasta

Ground Beef Pasta is a cozy one-pot meal that effortlessly combines savory flavors with comforting textures. With ground beef as the star of the show, this dish features tender pasta enveloped in a rich, tomato-based sauce, making it a mouthwatering option for any family dinner or casual gathering. The beauty of this recipe lies in its simplicity and the delightful ease with which it comes together—perfect for those busy weeknights when you want something satisfying without too much fuss.

I still remember the first time I cooked this dish for my family; the way the aroma of sautéed garlic and onions wafted through the house was nothing short of magical. Each bite brought comfort, warmth, and a satisfying taste that rivals your favorite Italian restaurant’s pasta. Ground Beef Pasta isn’t just delicious; it’s a fantastic quick meal you can whip up in about 30 minutes, making it a reliable go-to when cravings strike. I’m excited for you to try this recipe—trust me, it won’t disappoint!

How to Make Ground Beef Pasta

1. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large, heavy skillet over medium heat. Add 1 cup of diced yellow onion and cook until it starts to soften, about 2-3 minutes. Then, stir in 4 cloves of minced garlic and cook until fragrant, about 30 seconds, stirring constantly to avoid burning.

2. Brown the Beef: Add 1 pound of lean ground beef to the skillet, increasing the heat to medium-high. Cook the meat, crumbling it with a spatula until browned. Drain off any excess grease to keep the dish lighter.

3. Build the Sauce: Stir in the 28 ounce can of crushed tomatoes, 14.5 ounce can of petite diced tomatoes, 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ¼ teaspoon of black pepper. Mix well, allowing the flavors to meld.

4. Add Pasta and Simmer: Next, stir in 12 ounces of dry elbow macaroni pasta and 2 ½ cups of water. Bring the mixture to a simmer. Cover and cook over medium heat for about 13-15 minutes, stirring occasionally to prevent sticking, until the pasta is just tender.

5. Melt the Cheese: Remove the pan from the heat and stir in 1 cup of the shredded cheddar cheese until melted and mixed throughout. Sprinkle the remaining ½ cup of cheese on top; cover the skillet for a few minutes to let the cheese melt. Serve and enjoy!

Storing & Reheating

Leftover Ground Beef Pasta can be stored at room temperature for up to 2 hours and refrigerated for 3 to 5 days in an airtight container. For longer storage, consider freezing it in a freezer-safe container for up to 3 months. When reheating, simply warm it in a skillet over medium heat or in the microwave until heated through; add a splash of water to refresh the texture as it warms.

Ground Beef Pasta is not just a simple meal; it’s a dish that brings joy to the table. Each scoop offers a medley of flavors and textures that make dinner feel special, even on the busiest of days. Feel free to get creative with the ingredients—add vegetables like spinach, bell peppers, or even some olives for a twist! It’s always a good idea to make this recipe your own; it’s a canvas just waiting for your personal touch.

Recipe FAQs

Ground Beef Pasta

Recipe Author: Margaret

Ground Beef Pasta offers a delightful blend of flavors with tender elbow macaroni, juicy ground beef, and creamy cheddar cheese, all cooked in one pot. Perfect for a quick meal that satisfies any appetite!

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• Prep Time 15 minutes
• Cook Time 30 minutes
• Yield 8 servings 1x

Ingredients

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• 1 tablespoon olive oil
• 1 cup diced yellow onion
• 4 cloves garlic, minced
• 1 pound lean ground beef
• 28 ounce can crushed tomatoes
• 14.5 ounce can petite diced tomatoes
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 12 ounces elbow macaroni pasta, uncooked
• 2 ½ cups water
• 1 ½ cups (6 ounces) shredded cheddar cheese

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Instructions

1. Heat olive oil in a large heavy skillet over medium heat.
2. Add the diced onion and cook for 2-3 minutes until it starts to soften.
3. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Increase the heat to medium-high and add the ground beef, cooking until browned and crumbled.
5. Drain off excess grease as needed.
6. Incorporate the crushed tomatoes, diced tomatoes, Italian seasoning, garlic powder, salt, and black pepper.
7. Add the uncooked elbow macaroni and water, bringing the mixture to a simmer.
8. Cover and cook for 13-15 minutes, stirring occasionally until the pasta is just tender.
9. Remove from heat and stir in 1 cup of shredded cheddar cheese.
10. Sprinkle the remaining cheddar cheese on top, cover, and let it melt before serving.

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Notes

Feel free to add your favorite vegetables or spices to enhance the flavor.
For a spicier version, consider adding red pepper flakes or chopped jalapeños.
This dish can be easily doubled if you’re feeding a larger crowd.

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Nutrition

• Serving Size: 1 cup
• Calories: 400
• Sugar: 5g
• Sodium: 800mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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