Serves 4
50 min
Ground Beef & Pasta Skillet
Recipe GLPR99ea9b4870d9b2
A hearty one-pan Italian-style dish combining seasoned ground beef, tender pasta, and mushrooms in a savory tomato sauce. This comforting skillet meal is ready in under an hour and finished with melted Cheddar cheese and fresh basil.
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Ingredients
1 tablespoon extra-virgin olive oil
1 pound 90% lean ground beef
8 ounces mushrooms, finely chopped or pulsed in a food processor
½ cup diced onion
1 15-ounce can no-salt-added tomato sauce
1 cup water
1 tablespoon Worcestershire sauce
1 teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon garlic powder
8 ounces whole-wheat rotini or fusilli pasta
½ cup shredded extra-sharp Cheddar cheese
¼ cup chopped fresh basil for garnish
Directions
Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the ground beef and cook, breaking it apart with a spoon, until no pink remains and the beef reaches an internal temperature of 160°F, about 5-7 minutes. Drain excess fat if needed.
Add the chopped mushrooms and diced onion to the skillet with the cooked beef. Sauté over medium heat until the mushrooms release their moisture and the onion becomes translucent, about 4-5 minutes.
Stir in the tomato sauce, water, Worcestershire sauce, Italian seasoning, salt, and garlic powder. Bring the mixture to a gentle simmer.
Add the dry pasta directly to the skillet, stirring to distribute the pasta evenly throughout the sauce. Increase heat to medium and bring to a boil, then reduce to a simmer.
Continue simmering uncovered, stirring occasionally, until the pasta is tender and most of the liquid is absorbed, about 12-15 minutes. If the mixture becomes too dry before the pasta is cooked, add a splash of water.
Remove the skillet from heat. Sprinkle the shredded Cheddar cheese over the top and stir gently until melted and combined.
Divide the pasta into bowls and garnish with fresh chopped basil before serving.
