18 Delicious Ground Beef Pasta Recipes Easy to Make

Just when you thought ground beef couldn’t get any more versatile, we’ve rounded up 18 delicious pasta recipes that prove otherwise! Whether you’re craving a quick weeknight dinner, a hearty comfort meal, or something new to spice up your routine, these easy-to-make dishes are sure to satisfy. Dive into our list and discover your next favorite pasta creation that’ll have everyone asking for seconds!

Classic Spaghetti Bolognese

Perfect for a cozy dinner, this Classic Spaghetti Bolognese has been my go-to comfort food for years. It’s a dish that reminds me of family gatherings and the simple joy of a well-cooked meal.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (80/20 blend for best flavor)
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 carrot, finely diced (about 1/2 cup)
• 1 celery stalk, finely diced (about 1/2 cup)
• 28 oz canned crushed tomatoes (San Marzano preferred)
• 1/2 cup dry red wine (optional, but adds depth)
• 1/2 cup whole milk (helps tenderize the meat)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 lb spaghetti
• Parmesan cheese, grated (for serving)
• Fresh basil leaves (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add onion, garlic, carrot, and celery. Cook, stirring occasionally, until vegetables are softened, about 5 minutes.
4. Pour in red wine, scraping up any browned bits from the bottom of the pan, and cook until mostly evaporated, about 2 minutes.
5. Stir in crushed tomatoes, milk, salt, and pepper. Reduce heat to low and simmer, uncovered, for 45 minutes, stirring occasionally.
6. Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions until al dente.
7. Drain spaghetti and return to the pot. Toss with a ladle of the Bolognese sauce to coat.
8. Serve spaghetti topped with additional Bolognese sauce, grated Parmesan, and fresh basil leaves if desired.

The sauce should be thick and rich, clinging perfectly to the spaghetti. For an extra touch, serve with a side of garlic bread to soak up any remaining sauce.

Beef and Mushroom Pasta Bake

Dinner time at our house means comfort food, and nothing says comfort like a hearty Beef and Mushroom Pasta Bake. It’s the kind of dish that fills the kitchen with an irresistible aroma, promising a cozy meal ahead. I love how the flavors meld together in the oven, creating something truly special.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 8 oz mushrooms, sliced (cremini add a nice depth)
• 2 cups uncooked penne pasta (or any short pasta you have)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup marinara sauce (homemade or store-bought)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder (adjust to taste)
• 1 tsp dried basil (fresh is great if you have it)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add the sliced mushrooms to the skillet with the beef and cook until they’re soft and have released their moisture, about 5 more minutes.
5. Stir in the marinara sauce, garlic powder, dried basil, salt, and pepper. Let the mixture simmer for 2-3 minutes to blend the flavors.
6. Combine the cooked pasta with the beef and mushroom mixture in the skillet, then transfer everything to a greased baking dish.
7. Sprinkle the top with mozzarella and Parmesan cheeses, covering evenly.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
9. Let the bake sit for 5 minutes before serving to allow it to set slightly.

Behold the beauty of this dish as it comes out of the oven—the cheese perfectly melted, the edges slightly crispy. The beef and mushrooms offer a savory depth that pairs wonderfully with the creamy cheese and al dente pasta. Try serving it with a simple green salad to round out the meal.

Cheesy Ground Beef Pasta Skillet

Sometimes, all you need is a comforting, cheesy dish that comes together in no time, especially on those busy weeknights when cooking feels like a chore. That’s exactly why this Cheesy Ground Beef Pasta Skillet has become a staple in my kitchen—it’s hearty, flavorful, and oh-so-satisfying.

Ingredients

• 1 lb ground beef (I prefer 80/20 for more flavor)
• 8 oz elbow pasta (or any short pasta you have on hand)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup beef broth
• 1 tsp Italian seasoning
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 cups shredded cheddar cheese (for that gooey goodness)
• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes, breaking it apart with a spoon as it cooks.
2. Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes, until the onion is translucent and the garlic is fragrant.
3. Stir in the diced tomatoes (with their juice), beef broth, Italian seasoning, salt, and pepper. Bring the mixture to a simmer.
4. Add the elbow pasta to the skillet, ensuring it’s submerged in the liquid. Cover and simmer for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
5. Once the pasta is cooked, remove the skillet from heat. Sprinkle the shredded cheddar cheese evenly over the top. Cover and let it sit for 2-3 minutes, or until the cheese is melted.
6. Garnish with fresh parsley before serving, if desired.

Great for a cozy night in, this skillet dish boasts a perfect balance of tender pasta, savory beef, and melted cheese that pulls apart with every bite. Try serving it straight from the skillet for a fun, family-style meal that’s sure to impress.

One-Pot Ground Beef Pasta

Many weeknights, I find myself staring into the fridge, hoping for a quick dinner idea to magically appear. That’s how this One-Pot Ground Beef Pasta became a staple in my house—it’s hearty, easy, and requires minimal cleanup.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb ground beef (I prefer 80/20 for flavor)
• 1 small onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes (optional for heat)
• 2 cups beef broth
• 1 cup water
• 1 (14.5 oz) can diced tomatoes, undrained
• 8 oz elbow pasta (or any short pasta)
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in onion and garlic, cooking until softened, about 3 minutes.
4. Season with salt, pepper, oregano, and red pepper flakes, stirring to combine.
5. Pour in beef broth, water, and diced tomatoes, bringing the mixture to a boil.
6. Add pasta, stirring occasionally, and cook according to package instructions minus 1 minute for al dente, about 8 minutes.
7. Remove from heat and stir in cheddar cheese until melted and creamy.
8. Garnish with fresh parsley before serving.

Always a crowd-pleaser, this pasta is wonderfully creamy with a slight kick from the red pepper flakes. Try serving it with a side of garlic bread to soak up the delicious sauce.

Ground Beef Stroganoff Pasta

Craving something hearty and comforting for dinner? I recently whipped up this Ground Beef Stroganoff Pasta on a chilly evening, and it was the perfect blend of creamy, savory, and utterly satisfying. It’s a twist on the classic stroganoff that’s quicker to make but just as delicious.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 8 oz egg noodles (wide ones hold the sauce better)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 8 oz mushrooms, sliced (cremini add a nice depth)
• 1 cup beef broth (low sodium preferred)
• 1 tbsp Worcestershire sauce (adds a nice tang)
• 1/2 cup sour cream (full fat for creaminess)
• 1 tbsp Dijon mustard (for a slight kick)
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t stir too often to get a nice sear.
3. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent, about 3 minutes.
4. Stir in the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Tip: Mushrooms will shrink significantly.
5. Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Simmer for 5 minutes to reduce slightly.
6. Meanwhile, cook the egg noodles according to package instructions until al dente, about 8 minutes. Drain and set aside.
7. Reduce the heat to low and stir in the sour cream and Dijon mustard until well combined. Tip: Adding sour cream off the heat prevents curdling.
8. Season the sauce with salt and pepper to taste, then toss with the cooked egg noodles until evenly coated.

Rich and creamy, this Ground Beef Stroganoff Pasta is a comforting dish that’s perfect for weeknight dinners. The tender noodles coated in a savory sauce with bits of beef and mushrooms make every bite a delight. Serve it with a sprinkle of fresh parsley for a pop of color and freshness.

Mexican Ground Beef Pasta

Every now and then, I stumble upon a dish that perfectly marries the heartiness of American comfort food with the vibrant flavors of Mexican cuisine. That’s exactly what happened when I first tried making Mexican Ground Beef Pasta. It’s become a staple in my kitchen, especially on those busy weeknights when I crave something both easy and exciting.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 2 cups elbow macaroni (or any short pasta you have on hand)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp taco seasoning (homemade or store-bought)
• 1 cup salsa (choose your favorite heat level)
• 1 cup shredded cheddar cheese (plus more for garnish)
• 1/4 cup chopped cilantro (for garnish, optional)
• Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion to the skillet and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Add ground beef to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Drain excess fat if necessary for a lighter dish.
5. Sprinkle taco seasoning over the beef and stir to combine, cooking for another minute to let the flavors meld.
6. Meanwhile, cook the elbow macaroni according to package instructions until al dente, then drain.
7. Add the cooked pasta and salsa to the skillet with the beef, stirring until everything is well coated and heated through, about 2 minutes.
8. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
9. Garnish with chopped cilantro and additional cheese if desired before serving.

What I love most about this dish is how the creamy cheese and bold salsa come together with the savory beef and tender pasta. It’s a crowd-pleaser that’s as fun to serve at a casual dinner party as it is to enjoy as a cozy night in. Try topping it with a dollop of sour cream or sliced avocado for an extra touch of richness.

Ground Beef and Tomato Pasta

Sometimes, all you need is a comforting bowl of pasta to turn a mundane Monday into something special. That’s exactly what this Ground Beef and Tomato Pasta does for me—it’s my go-to dish when I crave something hearty yet simple to whip up after a long day.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 2 cups uncooked pasta (penne or fusilli works great)
• 1 tbsp olive oil (or any neutral oil)
• 1 can (14.5 oz) diced tomatoes (undrained for saucier pasta)
• 2 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/2 tsp dried oregano (or 1 tbsp fresh)
• 1/4 cup grated Parmesan cheese (plus extra for serving)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground beef to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat if preferred, but a little adds flavor.
3. Stir in the minced garlic, salt, pepper, and oregano. Cook for 1 minute until fragrant.
4. Add the diced tomatoes with their juice to the skillet. Simmer uncovered for 10 minutes, stirring occasionally. Tip: The sauce should thicken slightly.
5. Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside. Tip: Reserve 1/2 cup pasta water to adjust sauce consistency if needed.
6. Combine the cooked pasta with the tomato-beef sauce in the skillet. Toss well to coat, adding pasta water a little at a time if the mixture seems dry.
7. Sprinkle with Parmesan cheese and toss once more before serving.

Velvety tomato sauce clings to each pasta strand, with the ground beef adding a satisfying richness. Serve it with a side of garlic bread to soak up any extra sauce, or top with fresh basil for a pop of color and freshness.

Creamy Garlic Ground Beef Pasta

How many times have you stared into your fridge, wondering what to make with that pack of ground beef? I’ve been there more times than I can count, and that’s how this Creamy Garlic Ground Beef Pasta was born—a quick, comforting dish that’s become a weeknight hero in my kitchen.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 8 oz pasta (any short shape works, but penne is my go-to)
• 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 cup heavy cream (for a lighter version, half-and-half can substitute)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground adds a nice kick)
• 1/4 tsp red pepper flakes (optional, for a bit of heat)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the minced garlic to the skillet with the beef and cook for 1 minute, stirring constantly to prevent burning. Tip: Garlic burns quickly, so keep an eye on it!
4. Pour in the heavy cream, stirring to combine with the beef and garlic. Let the mixture simmer for 2 minutes to thicken slightly.
5. Stir in the cooked pasta, Parmesan cheese, salt, black pepper, and red pepper flakes. If the sauce is too thick, add the reserved pasta water a little at a time until desired consistency is reached. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Serve hot, garnished with extra Parmesan cheese if desired.

Lusciously creamy with a punch of garlic, this pasta is a crowd-pleaser that’s ready in under 30 minutes. I love serving it with a crisp green salad to balance the richness, but it’s also fantastic on its own for those nights when you need comfort in a bowl.

Ground Beef Pasta Alfredo

Yesterday, I found myself craving something creamy, hearty, and utterly comforting after a long day. That’s when I decided to whip up this Ground Beef Pasta Alfredo, a dish that’s as satisfying to make as it is to eat. It’s the perfect blend of rich Alfredo sauce and savory ground beef, tossed with your favorite pasta for a meal that feels like a hug in a bowl.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 8 oz fettuccine pasta (or any pasta you love)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (fresh is best!)
• 1 cup heavy cream (for that luxurious texture)
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/4 tsp nutmeg (a secret ingredient for depth)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Drain excess fat if needed for a lighter dish.
3. Add the minced garlic to the skillet with the beef and sauté for 1 minute until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the heavy cream, stirring to combine with the beef and garlic. Bring to a simmer and let it thicken slightly, about 3 minutes.
5. Stir in the Parmesan cheese, salt, pepper, and nutmeg until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
6. Add the drained pasta to the skillet, tossing to coat evenly in the sauce. Serve immediately with extra Parmesan on top.

Velvety smooth and rich, this Ground Beef Pasta Alfredo is a decadent twist on a classic. The nutmeg adds a subtle warmth that complements the beef beautifully, making it a dish you’ll want to make again and again. Try serving it with a crisp green salad to cut through the richness for a perfect meal.

Spicy Ground Beef Pasta

Over the years, I’ve found that the key to a stress-free weeknight dinner is having a handful of quick, flavorful recipes up my sleeve. This Spicy Ground Beef Pasta is one of those go-to dishes that never fails to satisfy, blending hearty ground beef with a kick of heat and al dente pasta. It’s the kind of meal that feels indulgent but comes together in about the time it takes to boil water.

Ingredients

• 1 lb ground beef (85% lean for best flavor)
• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tsp red pepper flakes (adjust to taste)
• 1 can (14.5 oz) diced tomatoes (undrained)
• 1 tsp salt (plus more for pasta water)
• 1/2 tsp black pepper
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Add the minced garlic and red pepper flakes to the skillet, stirring constantly for about 1 minute until fragrant.
4. Stir in the diced tomatoes, salt, and black pepper. Simmer the mixture for 5 minutes, allowing the flavors to meld.
5. Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated and the sauce has thickened slightly, about 2 minutes.
6. Remove from heat and stir in the Parmesan cheese. Taste and adjust seasoning if necessary.
7. Garnish with fresh basil leaves and additional Parmesan cheese before serving.

Kick back and enjoy the perfect balance of spicy, savory, and cheesy in every bite. The pasta should be perfectly coated in a rich, slightly chunky sauce, with the ground beef adding a satisfying texture. For an extra touch, serve with a side of garlic bread to soak up any remaining sauce.

Ground Beef and Spinach Pasta

Dinner time at my house means comfort food that’s both easy to whip up and packed with flavor, and this Ground Beef and Spinach Pasta checks all the boxes. I remember the first time I made this dish; it was a chilly evening, and I wanted something hearty yet not too heavy—this pasta was the perfect answer.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 8 oz pasta (penne or fusilli works great)
• 2 cups fresh spinach (packed, or more if you love greens)
• 1 tbsp olive oil (or any neutral oil)
• 2 cloves garlic, minced (adjust to taste)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly ground if possible)
• 1/4 tsp red pepper flakes (optional for a little heat)
• 1/2 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water flavors the pasta from the inside out.
2. Add the pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure the beef browns nicely.
4. Add the minced garlic, salt, black pepper, and red pepper flakes to the beef. Cook for another minute until fragrant.
5. Drain the pasta, reserving 1/2 cup of the pasta water. Tip: The starchy pasta water helps create a silky sauce.
6. Add the drained pasta and fresh spinach to the skillet with the beef. Toss everything together until the spinach wilts, about 2 minutes. If the mixture seems dry, add a splash of the reserved pasta water.
7. Remove from heat and stir in the Parmesan cheese until melted and evenly distributed.

Zesty and satisfying, this pasta dish brings together the richness of ground beef with the freshness of spinach, all coated in a light, cheesy sauce. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to soak up any remaining sauce.

Ground Beef Mac and Cheese

Very few dishes can compete with the comfort and satisfaction that a hearty bowl of Ground Beef Mac and Cheese brings to the table. It’s the kind of meal that reminds me of my college days, where budget-friendly ingredients were transformed into something magical with a little creativity and a lot of cheese.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 8 oz elbow macaroni (or any small pasta you have on hand)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1 cup milk (whole milk makes it creamier)
• 2 tbsp butter (unsalted to control the saltiness)
• 1 tbsp all-purpose flour (for thickening the cheese sauce)
• 1/2 tsp garlic powder (adjust to taste)
• Salt and pepper (to taste, but don’t be shy)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the elbow macaroni and cook according to package instructions until al dente, about 8 minutes. Drain and set aside.
2. While the pasta cooks, heat a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Drain excess fat.
3. In the same skillet, melt the butter over medium heat. Stir in the flour and cook for 1 minute to make a roux.
4. Gradually whisk in the milk, ensuring no lumps form. Cook until the mixture thickens slightly, about 3-4 minutes.
5. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Add the garlic powder, salt, and pepper.
6. Add the cooked macaroni and ground beef to the cheese sauce, stirring until everything is well coated and heated through.

Perfectly creamy with a satisfying chew from the pasta and a rich, beefy flavor, this Ground Beef Mac and Cheese is a crowd-pleaser. Try topping it with crispy breadcrumbs or serving it alongside a crisp green salad for a complete meal.

Ground Beef Pasta with Peppers and Onions

Just last week, I found myself staring into the fridge, wondering what to whip up with the ground beef I had thawed. That’s when this hearty Ground Beef Pasta with Peppers and Onions came to life—a dish that’s as comforting as it is colorful.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 8 oz pasta (penne or fusilli works great)
• 1 large onion, sliced (yellow or white for sweetness)
• 2 bell peppers, sliced (mix colors for vibrancy)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (more if you love garlic)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/2 tsp red pepper flakes (optional for heat)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced onions and bell peppers, sautéing until they start to soften, about 5 minutes.
3. Push the vegetables to one side of the skillet. Add the ground beef to the other side, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Season the beef with salt, black pepper, and red pepper flakes as it cooks.
4. Add the minced garlic to the skillet, stirring everything together for about 1 minute until fragrant.
5. Drain the pasta and add it to the skillet with the beef and vegetables. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
6. Serve hot, sprinkled with grated Parmesan cheese. Tip: Let the dish sit for a couple of minutes before serving to allow the flavors to meld.

Rich in flavors and textures, this dish is a delightful mix of tender pasta, savory beef, and sweet, crisp peppers. Try serving it with a side of garlic bread to soak up any extra sauce—it’s a game-changer.

Ground Beef and Zucchini Pasta

Last week, I found myself staring into the fridge, pondering what to whip up for dinner that was both comforting and somewhat healthy. That’s when I spotted a lone zucchini and some ground beef, and the idea for this Ground Beef and Zucchini Pasta was born. It’s a dish that’s as forgiving as it is delicious, perfect for those nights when you want something hearty without too much fuss.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 2 cups zucchini, diced (about 1 medium zucchini)
• 8 oz pasta (any shape you like, but I love fusilli for this)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/4 cup grated Parmesan cheese (plus more for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. This is your pasta water, and salting it now is key to flavorful pasta.
2. While the water heats, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon. Cook until no pink remains, about 5-7 minutes.
3. Add the diced zucchini to the skillet with the beef. Cook, stirring occasionally, until the zucchini is tender but still has a bit of bite, about 4-5 minutes. Tip: Don’t overcook the zucchini; it’s nice to have some texture.
4. Stir in the garlic powder, salt, and black pepper. Cook for another minute to let the flavors meld.
5. By now, your water should be boiling. Add the pasta and cook according to package instructions until al dente. Tip: Reserve 1/2 cup of pasta water before draining; you might need it to adjust the sauce consistency.
6. Drain the pasta and add it to the skillet with the beef and zucchini. Toss everything together, adding a splash of reserved pasta water if the mixture seems dry.
7. Remove from heat and stir in the Parmesan cheese. Tip: The heat from the pasta will melt the cheese into a creamy sauce.

Dishing this up, you’ll love how the pasta is perfectly coated with the savory beef and tender zucchini, with little pops of flavor from the Parmesan. Serve it with extra cheese on top and a side of crusty bread to soak up any remaining sauce.

Ground Beef Pasta Casserole

Every now and then, I stumble upon a recipe that feels like a warm hug, and this Ground Beef Pasta Casserole is exactly that. It’s the kind of dish that brings back memories of family dinners and lazy Sunday afternoons, simple yet satisfying.

Ingredients

• 1 lb ground beef (I prefer 80/20 for flavor)
• 8 oz elbow macaroni (or any short pasta you have on hand)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 cup sour cream (light or full-fat, depending on your preference)
• 1/4 cup milk (whole milk makes it creamier)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (plus more for pasta water)
• 1/4 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish lightly with olive oil.
2. Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
3. In a large skillet over medium heat, cook the ground beef until no longer pink, breaking it up into small pieces as it cooks, about 5-7 minutes. Drain any excess fat.
4. Return the drained pasta to the pot and stir in the cooked ground beef, sour cream, milk, garlic powder, salt, and black pepper until well combined.
5. Transfer the mixture to the prepared baking dish and sprinkle evenly with shredded cheddar cheese.
6. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
7. Let the casserole sit for 5 minutes before serving to allow it to set slightly.

Out of the oven, this casserole is a glorious mess of creamy, cheesy goodness with just the right amount of beefy heartiness. Serve it with a crisp green salad or some garlic bread to round out the meal.

Ground Beef and Eggplant Pasta

Now, let me tell you about a dish that’s been a game-changer in my weeknight dinner rotation—Ground Beef and Eggplant Pasta. It’s hearty, flavorful, and brings together the best of both worlds with its meaty and veggie components. I stumbled upon this combo during a fridge clean-out, and it’s been a staple ever since.

Ingredients

• 1 lb ground beef (I prefer 85% lean for more flavor)
• 1 medium eggplant, diced into 1/2-inch cubes (no need to peel)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1/2 tsp red pepper flakes (optional for a bit of heat)
• 1 can (28 oz) crushed tomatoes
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 lb pasta (penne or rigatoni works great)
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Push the beef to one side of the skillet and add the diced eggplant. Cook until the eggplant starts to soften, about 5 minutes, stirring occasionally.
4. Add the minced garlic and red pepper flakes, stirring everything together, and cook for 1 minute until fragrant.
5. Pour in the crushed tomatoes, salt, and black pepper. Stir to combine, then simmer on low heat for 15 minutes, allowing the flavors to meld.
6. Meanwhile, cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
7. Add the drained pasta to the skillet with the sauce, tossing to combine. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
8. Stir in the grated Parmesan cheese until melted and evenly distributed.
9. Garnish with fresh basil leaves and serve with extra Parmesan on the side.

Kind of magical how the eggplant melts into the sauce, adding a subtle sweetness that balances the savory beef. Serve it with a crisp green salad and a glass of red wine for a complete meal that feels both indulgent and wholesome.

Ground Beef Pasta with Olives and Capers

How many times have I found myself staring into the fridge, wondering what to make with that pack of ground beef? Too many to count. That’s how this Ground Beef Pasta with Olives and Capers came to be—a dish born out of necessity but loved for its bold flavors and simplicity.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 cup pitted olives, sliced (Kalamata or green, your choice)
• 2 tbsp capers, drained
• 3 garlic cloves, minced (adjust to taste)
• 1/2 tsp red pepper flakes (optional for heat)
• Salt (start with 1/2 tsp, adjust as needed)
• 1/4 cup parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t stir too often to get a nice sear on the beef.
3. Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant. Stir in the olives and capers, cooking for another 2 minutes to meld the flavors.
4. Drain the pasta and add it to the skillet with the beef mixture. Toss everything together, adding reserved pasta water as needed to loosen the sauce. Tip: The starchy pasta water helps the sauce cling to the noodles.
5. Season with salt to taste and garnish with chopped parsley before serving.

The salty punch from the olives and capers against the savory beef creates a dish that’s anything but boring. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last bit of sauce.

Ground Beef and Ricotta Pasta

Whenever I’m in need of a comforting meal that doesn’t skimp on flavor, I turn to this Ground Beef and Ricotta Pasta. It’s a dish that reminds me of family dinners where the table was always full, and the plates were always empty.

Ingredients

• 1 lb ground beef (80/20 blend for best flavor)
• 1 cup ricotta cheese (whole milk for creaminess)
• 8 oz pasta (penne or rigatoni works great)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced (adjust to taste)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp red pepper flakes (optional for a bit of heat)
• 1/2 cup pasta water (reserved from cooking pasta)
• 1/4 cup grated Parmesan cheese (plus more for serving)
• Fresh basil leaves for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure the beef browns nicely.
3. Add the minced garlic, salt, black pepper, and red pepper flakes to the skillet. Cook for another minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
4. Reduce the heat to low and stir in the ricotta cheese and reserved pasta water until the mixture is creamy and well combined. Tip: The pasta water helps create a silky sauce that clings to the pasta.
5. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Sprinkle with Parmesan cheese and give it one final toss.
6. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese if desired.

The creamy ricotta melds beautifully with the savory ground beef, creating a dish that’s rich yet balanced. For an extra touch of elegance, serve it in warmed bowls with a drizzle of olive oil on top.

Conclusion

Unleash your culinary creativity with these 18 delicious ground beef pasta recipes that promise ease and flavor in every bite! Perfect for busy weeknights or cozy weekends, there’s something for everyone to love. We’d be thrilled to hear which recipes became your favorites—drop us a comment below. Loved what you saw? Don’t forget to share the yum on Pinterest and spread the joy of cooking!

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