Beef & Tomato Pasta Skillet
Hearty ground beef and pasta are cooked together in a rich tomato sauce with fragrant herbs, creating a delicious and simple one-pot meal.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
- Cost: $3.76/serving
Dietary
- Nut-Free
- Soy-Free
- Egg-Free
- High-Protein
Tags
- quick
- one-pot
- comfort food
- savory
- budget-friendly
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef (80/20 lean)
- 1 yellow onion (chopped)
- 2 clove garlic (minced)
- 28 ounce crushed tomatoes
- 2 cup beef broth
- 1 teaspoon dried Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 ounce rotini pasta (uncooked)
- 0.5 cup grated Parmesan cheese (for serving)
- 1 cup baby spinach
Instructions
- Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the 1 pound ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the 1 each yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in the 2 cloves garlic and 1 teaspoon dried Italian seasoning; cook for 1 minute until fragrant.
- Pour in the 1 (28-ounce) can crushed tomatoes and 2 cups beef broth. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a simmer.
- Add the 8 ounces rotini pasta to the simmering sauce, stirring to submerge. Cover, reduce heat to medium-low, and cook for 12-15 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
- Stir in the 1 cup baby spinach until wilted. Remove from heat and let sit for 5 minutes before serving. Serve hot, topped with 1/2 cup grated Parmesan cheese if desired.
Notes
A simple green salad pairs perfectly with this pasta dish. Any short pasta shape will work well here, such as penne or farfalle.
Nutrition (per serving)
- Calories: 590
- Protein: 37.5 g
- Carbohydrates: 61.2 g
- Fat: 24.1 g
- Fiber: 6.8 g
- Sodium: 980 mg
- Saturated Fat: 9.8 g
- Sugar: 10.5 g
- Cholesterol: 78 mg