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Ground Beef & Pasta Skillet

  • 35 m
  • 50 m
Carolyn Casner
“Sneak extra vegetables into your child's day (and yours too!) with this easy one-skillet pasta recipe. Finely chop mushrooms to resemble the texture of ground beef and stir them into a classic meat sauce for an extra-healthy twist on a dinnertime favorite.”


    • 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
    • ½ cup shredded extra-sharp Cheddar cheese
    • Chopped fresh basil for garnish (optional)


  • 1 Heat oil in a large skillet over medium heat. Add beef, mushrooms and onion and cook, stirring, until the beef is no longer pink and the mushroom liquid is mostly evaporated, 8 to 10 minutes.
  • 2 Stir in tomato sauce, water, Worcestershire, Italian seasoning, salt and garlic powder. Add pasta. Bring to a boil. Cover, reduce heat and cook, stirring once or twice, until the pasta is tender and most of the liquid is absorbed, 16 to 18 minutes.
  • 3 Sprinkle the pasta with cheese, cover and cook until the cheese is melted, 2 to 3 minutes more. Garnish with basil, if desired.
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