Description
This One-Pan Ground Beef and Spinach Pasta is a quick and hearty weeknight meal combining savory ground beef, tender pasta, and fresh spinach all cooked together in a single skillet for easy cleanup. The dish features a flavorful tomato-based sauce infused with Italian seasoning, garlic, and onion, topped with grated Parmesan cheese and fresh herbs for a deliciously balanced and satisfying dinner in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 12 oz pasta (such as penne or rotini)
- 2 cups fresh spinach, roughly chopped
- 1 can (14.5 oz) diced tomatoes
- 1/2 cup beef broth
- 1/4 cup grated Parmesan cheese
For Sautéing and Seasoning
- 2 tbsp olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1 tsp dried Italian seasoning
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish (optional)
Instructions
- Sauté Aromatics: In a large skillet or pan, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, then sauté for 3-4 minutes until softened and fragrant.
- Cook Ground Beef: Add the ground beef to the pan. Break it up with a spoon and cook for 5-7 minutes until browned and fully cooked through.
- Add Tomatoes and Broth: Stir in the diced tomatoes with their juices, beef broth, dried Italian seasoning, salt, and pepper. Bring the mixture to a gentle simmer.
- Cook Pasta: Add the pasta to the skillet and stir well to combine with the sauce. Cover the pan and cook for 10-12 minutes, stirring occasionally. Add more beef broth if necessary to keep the pasta from sticking, until the pasta is tender.
- Incorporate Spinach: Once pasta is cooked, stir in the roughly chopped fresh spinach. Cook for 1-2 minutes until the spinach wilts.
- Finish With Cheese: Sprinkle grated Parmesan cheese over the pasta and toss to combine evenly. Taste and adjust salt and pepper as needed.
- Serve: Serve hot, garnished with fresh basil or parsley if desired.
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use gluten-free pasta to make this dish gluten-free.
- If fresh spinach is unavailable, frozen spinach (thawed and drained) can be used.
- Adding a splash of cream or milk at the end can create a creamier sauce.
- For extra heat, sprinkle red pepper flakes while sautéing the garlic and onion.
- Leftovers keep well in the refrigerator for up to 3 days.
