There’s nothing better than a warm, hearty bowl of ground beef pasta after a long day. This one-pan meal is packed with flavor, tender pasta, rich tomato sauce, and savory ground beef.
The short answer: brown the beef, add the sauce and stock, then cook the dry pasta right in the pan until it drinks the liquid. One pot, no colander, and the starch from the pasta thickens the sauce as it goes.
It’s a go-to for busy nights, and I’ll show you exactly how to make it with plenty of expert tips along the way!
Why I Like This Ground Beef Pasta
- One-pan meal. Less cleanup and hassle!
- Bold, savory flavors. A rich tomato sauce infused with garlic, Worcestershire sauce, and Italian herbs.
- Foolproof for beginners. Simple steps make this dish easy to master.
- Customizable. Swap the protein, add extra veggies, or make it spicy!
🛒Ingredients
- Ground beef or turkey. I usually go for lean ground beef for rich flavor, but ground turkey works great if you want something lighter.
- Pasta. Any short pasta works! I love using penne or rotini because they hold onto the sauce so well.
- Onion & garlic. These add a deep, savory base. Fresh is best, but in a pinch, onion powder and garlic powder can do the trick.
- Crushed tomatoes & tomato paste. The combo makes a thick, flavorful sauce. I like using fire-roasted tomatoes for extra depth.
- Beef broth. Adds richness and helps cook the pasta right in the sauce. If using turkey, chicken broth works too!
- Italian seasoning. A must for that classic herby flavor. You can also toss in extra basil or oregano if you love a stronger punch.
- Salt & black pepper. Simple but essential. Taste as you go!
- Red pepper flakes (optional). I like a little kick, but you can skip it if you prefer a milder dish.
- Cheese. Parmesan or mozzarella make this extra delicious. I always add a little more on top before serving!
👩🍳 You'll find the complete list of ingredients below the recipe card.
🥘 How To Make Ground Beef Pasta
- Sauté the base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and ground beef. Cook until the beef is browned and vegetables are soft. Drain excess fat.
- Add aromatics: Stir in garlic and tomato paste, cooking until fragrant.
- Combine liquids: Pour in the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine.
- Season: Mix in salt, pepper, Italian seasoning, red pepper flakes, paprika, and bay leaves.
- Simmer: Bring to a boil, then reduce heat and let simmer uncovered for 30 minutes, stirring occasionally.
- Cook pasta: Stir in the uncooked elbow macaroni, cover, and let simmer for 15-25 minutes until the pasta is tender.
- Serve: Remove bay leaves and serve immediately, optionally topping with grated cheese.
For more ideas, check out our 15 Ground Beef Comfort Dinners.
📋Tips
- For a deeper flavor. Let the sauce simmer longer before adding the pasta.
- Use different pasta. Penne or rotini work great too!
- Make it spicy. Add extra red pepper flakes or a dash of hot sauce.
- Add veggies. Mushrooms, zucchini, or spinach are great additions. I like to saute them separately and add in the end.
- Make it creamy. Stir in a splash of cream cheese or some shredded cheese at the end.
🍱Storage Leftovers
- 🍱To Store. Keep pasta leftovers in an airtight container in the fridge for up to 4 days.
- 🥶Freezing. Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- 🔥To Reheat. Warm pasta on the stovetop over low heat, adding a splash of broth if needed.
What to Serve With Ground Beef Pasta
This dish is hearty on its own, but here are some of my favorite pairings:
- Cheesy cabbage bake or cabbage pie (This is our family's absolute favorite with any meal!)
- Buttermilk biscuits or Cheddar bay biscuits.
- Side Salad. Try creamy salad, beet or marinated tomatoes.
- Roasted Vegetables. Try asparagus and roasted carrots.
FAQ
Can I use a different pasta shape?
Yes, any short pasta works well here, penne, rotini, and shells are all great choices.
Can I make this ahead of time?
Yes, it reheats well. Just add a splash of water or broth when reheating since the pasta absorbs sauce as it sits.
Can I use ground turkey instead of beef?
Yes, ground turkey works as a direct swap if you want a lighter version.
Fun Variations to Try
- Cheesy version. Stir in shredded mozzarella at the end and let it melt into the sauce.
- Spicy kick. Add red pepper flakes or a spoonful of arrabbiata sauce.
- Veggie boost. Stir in spinach or diced bell peppers during the last few minutes of cooking.
More Pasta Recipes You'll Like
📖Recipe
Ground Beef Pasta
This ground beef pasta is a hearty, one-pan meal with a rich tomato sauce, tender pasta, and savory beef. A comforting dinner the whole family will love!
Video
Ingredients
- 1 cup yellow onion, diced finely
- 1 pound lean ground beef, or turkey/chicken
- 1 tablespoon olive oil
- 4 teaspoons garlic, minced
- 1 cup bell pepper, diced
- 1 tablespoon tomato paste
- 1 can (14.5 oz) diced tomatoes, I used petite diced tomatoes
- 1 can (15 oz) tomato sauce
- 2 bay leaves
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes
- 1 cup beef broth
- 2 cups elbow macaroni, uncooked
- 2 tablespoons Worcestershire sauce
- 1 teaspoon ground paprika, regular or smoked
- Salt and black pepper to taste
Instructions
- Sauté the base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add onions, bell peppers, and ground beef. Cook until the beef is browned and the vegetables are softened. Drain any excess fat.1 cup yellow onion, 1 pound lean ground beef, 1 cup bell pepper, 1 tablespoon olive oil
- Add aromatics: Stir in the garlic and tomato paste, cooking until fragrant.1 tablespoon tomato paste, 4 teaspoons garlic
- Combine liquids: Pour in the tomato sauce, diced tomatoes, beef broth, and Worcestershire sauce. Stir to combine.1 can (14.5 oz) diced tomatoes, 1 can (15 oz) tomato sauce, 1 cup beef broth, 2 tablespoons Worcestershire sauce
- Season: Mix in salt, pepper, Italian seasoning, red pepper flakes, paprika, and bay leaves.1 teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 1 teaspoon ground paprika, Salt and black pepper to taste, 2 bay leaves
- Simmer: Bring to a boil, then reduce heat and let it simmer uncovered for 30 minutes, stirring occasionally.
- Cook pasta: Stir in the uncooked elbow macaroni, cover, and let it simmer for 15-25 minutes until the pasta is tender.2 cups elbow macaroni
- Serve: Remove bay leaves, serve immediately, and optionally top with grated cheese.
Notes
- To Store. Refrigerate in an airtight container for up to 3 days.
- To Freeze. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- To Make Ahead. Prepare up to the point of adding the pasta, then store. Add pasta and simmer when ready to serve.
- To Reheat. Warm on the stovetop, adding a splash of broth if needed.
Nutrition
Calories: 276kcalCarbohydrates: 38gProtein: 19gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 35mgSodium: 633mgPotassium: 778mgFiber: 4gSugar: 8gVitamin A: 1193IUVitamin C: 38mgCalcium: 61mgIron: 4mg
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