Beef and Mushroom Pasta Skillet
This Beef and Mushroom Pasta Skillet combines savory ground beef, earthy mushrooms, and al dente penne in a rich tomato cream sauce for a complete one-pan meal. Ready in just 30 minutes, this satisfying dish features the classic Italian flavor combination of beef and mushrooms, enhanced with Parmesan cheese and fresh herbs for a weeknight dinner that tastes like it simmered all day.
Ingredients
- 1 pound ground beef 85% lean works best
- 2 tablespoons olive oil divided
- 1 medium onion diced
- 8 oz mushrooms sliced (cremini/baby bella give the best flavor)
- 3 cloves garlic minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon red pepper flakes optional
- Salt and freshly ground black pepper to taste
- 2 tablespoons tomato paste
- 1/4 cup red wine or beef broth
- 1 can 14.5 oz diced tomatoes
- 2 cups beef broth
- 8 oz penne pasta about 2.5 cups dry
- 1/2 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese plus more for serving
- 2 tablespoons fresh parsley chopped
- Optional add-ins: 2 cups baby spinach 1 diced bell pepper, or 1 cup frozen peas
Instructions
- Brown the beef. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes. Season with salt and pepper. Transfer to a plate lined with paper towels to drain excess fat.
- Sauté the vegetables. In the same skillet, add the remaining tablespoon of olive oil. Add the onions and cook until softened, about 3 minutes. Add the mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes. (Don't rush this step—those browned mushrooms are flavor bombs!)
- Build the flavor base. Add the garlic, Italian seasoning, and red pepper flakes (if using). Cook for 30 seconds until fragrant. Stir in the tomato paste and cook for another minute to caramelize slightly.
- Deglaze the pan. Pour in the red wine (or broth) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid reduce by half, about 1-2 minutes.
- Add liquids and pasta. Return the cooked beef to the skillet. Add the diced tomatoes with their juice and beef broth. Stir in the dry pasta. Bring to a boil, then reduce heat to medium-low, cover, and simmer for about 10-12 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
- Finish with creaminess. Once the pasta is tender, stir in the cream and Parmesan cheese. If adding spinach or frozen peas, fold them in now and let them heat through for 1-2 minutes.
- Final touches. Remove from heat and let stand for 5 minutes to allow the sauce to thicken slightly. Taste and adjust seasoning if needed. Garnish with chopped parsley and additional Parmesan cheese before serving.
Notes
- Mushroom pro tip: Don't wash mushrooms under running water—they absorb moisture like sponges. Instead, wipe them clean with a damp paper towel or use a mushroom brush.
- For a lighter version, substitute ground turkey for beef and use half-and-half instead of heavy cream.
- The pasta will continue to absorb liquid as it sits. If the dish seems too dry, add a splash of broth or cream before serving.
- Make ahead: This dish reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days.
- For a richer flavor, add a tablespoon of Worcestershire sauce along with the tomato paste.
- Veggie variations: This is a great recipe for using up vegetables. Bell peppers, zucchini, or yellow squash can be added with the onions. Leafy greens or frozen peas should be added just before serving.
- If your sauce is too thin after cooking the pasta, uncover and simmer for a few additional minutes to reduce. If too thick, add a splash of broth or cream.