One pan healthy ground beef pasta is the kind of weeknight dinner that makes you feel like you have your life together.
It’s hearty, it’s loaded with veggies, and the best part? Everything cooks in a single pan.
That means dinner on the table in under 30 minutes with barely any cleanup.
If you’ve ever stood in front of the fridge wondering what to make, this recipe is your answer.
Lean ground beef, pasta shells, fresh spinach, and diced tomatoes come together in one beautiful pan of comfort food.
Why You’ll Love This Healthy Ground Beef Pasta
It’s a true one-pan meal. The pasta cooks right in the sauce with the beef and vegetables, soaking up all that incredible flavor.
No boiling a separate pot of water. No extra dishes. Just one pan and you’re done!
The combination of Italian seasoning, garlic, and diced tomatoes creates a sauce that tastes like it simmered for hours.
But it only takes about 25 minutes from start to finish.
Using lean ground beef keeps this dish on the lighter side without sacrificing any of that beefy, savory goodness.
And the fresh spinach? It wilts right into the pasta, adding a pop of color and a boost of nutrients.
Ingredients You’ll Need
Here’s what goes into this easy one-pan dinner:
Olive oil — for sautéing the aromatics and browning the beef.
Onion and garlic — the flavor base that makes everything taste amazing.
Lean ground beef (1 lb) — go for 90/10 or 93/7 to keep it healthy.
Italian seasoning — a quick shortcut to big, bold flavor.
Diced tomatoes (14.5 oz can) — with their juices! They help create the cooking liquid for the pasta.
Medium pasta shells (8 oz) — they’re perfect for catching all that saucy goodness.
Beef broth (2 cups) — this is what cooks the pasta right in the pan.
Fresh baby spinach (3 cups) — stirred in at the end so it wilts but stays vibrant.
Salt, pepper, and red pepper flakes — to taste.
How to Make One Pan Ground Beef Pasta
Brown the beef. Heat olive oil in a large skillet over medium-high heat. Cook the onion until softened, then add the garlic. Add the ground beef and cook until browned, breaking it into crumbles.
Season it up. Stir in the Italian seasoning, salt, pepper, and red pepper flakes. Let those spices bloom for about 30 seconds.
Add the liquids and pasta. Pour in the diced tomatoes with their juices and the beef broth. Bring to a boil, then stir in the pasta shells.
Simmer until tender. Reduce the heat, cover, and let it simmer for about 12-15 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened into a sauce.
Finish with spinach. Toss in the fresh spinach and stir until wilted, about 1-2 minutes. Taste and adjust the seasoning.
Tips for the Best Results
Don’t skip the broth. Water will work in a pinch, but beef broth adds so much more depth of flavor to the pasta.
Make sure to stir occasionally while the pasta simmers. This prevents the shells from sticking to the bottom of the pan.
If the liquid absorbs too quickly before the pasta is done, just add a splash more broth or water. Every stove is a little different!
Top it off with freshly grated parmesan right before serving. It’s technically optional, but honestly, it makes everything better.
Storage and Leftovers
Store leftovers in an airtight container in the fridge for up to 3-4 days.
Reheat on the stove with a splash of broth to loosen the sauce back up. The microwave works too, but the stovetop gives you better results.
This recipe also meal preps beautifully. Divide it into containers and you’ve got lunch sorted for the week!
One Pan Healthy Ground Beef Pasta
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 lb lean ground beef (90/10 or 93/7)
- 1 tablespoon Italian seasoning
- 1 14.5 oz can diced tomatoes (with juices)
- 8 oz medium pasta shells (uncooked)
- 2 cups beef broth
- 3 cups fresh baby spinach
- salt and pepper (to taste)
- 1/4 teaspoon red pepper flakes (optional)
- freshly grated parmesan (for serving)
- Heat olive oil in a large, deep skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook until browned, breaking it into crumbles with a wooden spoon, about 5-6 minutes. Drain any excess fat if needed.
- Stir in the Italian seasoning, salt, pepper, and red pepper flakes. Let the spices bloom for about 30 seconds.
- Pour in the diced tomatoes with their juices and the beef broth. Stir to combine and bring to a boil.
- Add the uncooked pasta shells and stir well. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened.
- Remove from heat and stir in the fresh baby spinach. The residual heat will wilt the spinach in about 1-2 minutes. Season to taste and serve topped with freshly grated parmesan.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop with a splash of broth. You can swap the pasta shells for penne or rotini. For extra veggies, add diced bell peppers or zucchini with the onion.
One Pan Healthy Ground Beef Pasta
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 3 cloves garlic minced
- 1 lb lean ground beef 90/10 or 93/7
- 1 tablespoon Italian seasoning
- 1 14.5 oz can diced tomatoes with juices
- 8 oz medium pasta shells uncooked
- 2 cups beef broth
- 3 cups fresh baby spinach
- salt and pepper to taste
- 1/4 teaspoon red pepper flakes optional
- freshly grated parmesan for serving
Instructions
- Heat olive oil in a large, deep skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook until browned, breaking it into crumbles with a wooden spoon, about 5-6 minutes. Drain any excess fat if needed.
- Stir in the Italian seasoning, salt, pepper, and red pepper flakes. Let the spices bloom for about 30 seconds.
- Pour in the diced tomatoes with their juices and the beef broth. Stir to combine and bring to a boil.
- Add the uncooked pasta shells and stir well. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened.
- Remove from heat and stir in the fresh baby spinach. The residual heat will wilt the spinach in about 1-2 minutes. Season to taste and serve topped with freshly grated parmesan.
Notes
Final Thoughts
This one pan healthy ground beef pasta is everything you want in a weeknight meal.
It’s quick, it’s easy, and it tastes like a million bucks. The whole family will love it!
Give it a try tonight and I promise you’ll be adding it to your regular rotation. It’s that good.