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One Pan Ground Beef Pasta Skillet - A Cozy, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (80/20 or 85/15) for rich flavor
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 2 cups short pasta (penne, rotini, or shells)
  • 1 can (14–15 oz) crushed tomatoes or tomato sauce
  • 2 tablespoons tomato paste for depth
  • 3 cups low-sodium beef or chicken broth (plus extra as needed)
  • 1 teaspoon Italian seasoning
  • 1 teaspoon smoked paprika (optional but great)
  • 1/2 teaspoon red pepper flakes (optional heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella or cheddar (or a mix)
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil (if needed, depending on beef fat)
  • Fresh basil or parsley for garnish (optional)

Method
 

  1. Warm the skillet. Set a large, deep skillet over medium-high heat. If your beef is very lean, add 1 tablespoon olive oil.
  2. Brown the beef. Add ground beef and break it up with a spatula. Cook until well browned with some crispy bits, about 5–7 minutes. Drain excess fat if there’s a lot, leaving about 1 tablespoon in the pan.
  3. Add aromatics. Stir in the diced onion and cook until softened, about 3 minutes. Add garlic and cook 30–60 seconds, just until fragrant—don’t let it burn.
  4. Season the base. Sprinkle in Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Toast the spices for 30 seconds to wake up the flavors.
  5. Tomato time. Stir in tomato paste and cook for 1 minute to caramelize slightly. Add crushed tomatoes and stir to combine.
  6. Add pasta and broth. Pour in the pasta and 3 cups of broth. Stir so the pasta is submerged. Bring to a strong simmer.
  7. Simmer and stir. Reduce to medium or medium-low to maintain a gentle simmer. Cook 10–13 minutes, stirring every couple of minutes so the pasta doesn’t stick. Add small splashes of broth if the liquid reduces too quickly.
  8. Check doneness. Taste the pasta. It should be al dente and the sauce slightly thick. If the pasta is still firm, add 1/4 cup broth and cook a few minutes longer.
  9. Cheese it up. Turn off the heat. Stir in mozzarella (or cheddar) until melty. Sprinkle Parmesan on top. Adjust salt and pepper to taste.
  10. Finish and serve. Let it rest 2 minutes to thicken. Garnish with chopped basil or parsley. Serve hot straight from the skillet.