Name: Italian Spaghetti and Ground Beef Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz (225 g) spaghetti; 1 lb (450 g) ground beef; 1 medium onion, diced; 2 cloves garlic, minced; 1 can (14 oz/400 g) crushed tomatoes; 1 cup (240 ml) beef broth; 1 teaspoon dried Italian seasoning; ½ teaspoon salt; ¼ teaspoon black pepper; ½ cup (50 g) grated Parmesan cheese; 2 tablespoon chopped fresh parsley (optional)

Why I Keep Coming Back to This Skillet Dinner

So you know those days when you stare into the fridge, wondering what’ll magically turn into dinner? Yeah, that’s when I reach for this Italian Spaghetti and Ground Beef Skillet. I started making it back in college when I had about four pans to my name (and half of them were from a charity shop). It’s one of those dishes that feels like a hug in a bowl, especially after a long day when you’d rather be watching re-runs than washing up. Plus, the leftovers (if you have any) taste even better the next day—though my family usually nabs them first! And, okay, sometimes I just want something that won’t have me standing over the stove for hours. If you’ve ever felt the same, you’ll get why this is always in my regular dinner rotation.

Why You'll Love This (Even If You're Not a Spaghetti Superfan)

I make this when I need dinner on the table, like now. My family goes crazy for it because it’s hearty, rich, and—let’s be honest—it’s basically comfort-food disguised as a real meal. I used to get tripped up by having to juggle separate pots for pasta and sauce (ugh, dishes!), but this skillet version saves me every time. It’s all in one pan. Less mess, more flavor. And if you’ve ever forgotten to buy fancy ingredients? It’s forgiving. I’ve thrown in whatever was lurking in the fridge and it’s still come out more-ish. (One time, I even used ramen noodles. I don’t recommend that, by the way, but hey, we live and learn!)

The Ingredients You’ll Need (and What You Can Sub In)

1 pound (about 500g) ground beef (sometimes I’ll use ground turkey if I’m feeling virtuous, or whatever’s on sale. My neighbor swears by ground pork, but I’ve never tried it.)

1 small onion, chopped (Red or yellow both work. My grandmother always insisted on yellow, but I honestly can’t taste the difference.)
2–3 garlic cloves, minced (Confession: I use the jar kind when I’m feeling lazy. It’s fine.)
1 can (14 oz) diced tomatoes (No salt added, fire-roasted, or just the cheap store brand—use what you’ve got.)
1 can (6 oz) tomato paste (You can use tomato sauce in a pinch, just skip adding water later.)
2 cups beef broth (Or chicken broth, or plain water if you’re out, but it’s better with broth.)

8 oz (about 225g) dry spaghetti, broken in half (I’ve even used linguine or penne—so don’t stress if you’re out of spaghetti.)
1 teaspoon dried Italian herbs (Basil, oregano, thyme—mix and match. I just shake in whatever’s closest on the spice rack.)
½ teaspoon salt (or more to taste)
¼ teaspoon black pepper
Big handful of shredded mozzarella or Parmesan (Optional, but my kids say it’s “not right” without cheese.)

Alright, Here’s How I Actually Make It

So, first things first: grab a big skillet (something deep, ideally). Brown the ground beef over medium heat. Break it up as it cooks. When it’s mostly browned, toss in the chopped onion. (It’ll look a bit greasy at this point—don’t panic, that’s kind of the point.)
Stir in the garlic and cook for about a minute. This is where the kitchen starts to smell like you actually know what you’re doing.
Drain off excess fat if you want (I usually just tilt the pan and scoop it out with a spoon. Paper towels work in a pinch. Actually, come to think of it, sometimes I skip this step if I’m in a hurry.)
Dump in the diced tomatoes, tomato paste, and Italian seasoning. Give it a stir, then pour in the broth. Taste and add a bit of salt and pepper now, but you can always tweak it later.

Add the broken spaghetti. Push it down so it’s mostly submerged. If it’s not, add a splash more broth or water. Cover, bring to a simmer, and cook for about 10–12 minutes. Stir occasionally so nothing sticks (and this is when I usually sneak a taste just to check if the pasta’s done).
Once the spaghetti is tender, take off the lid and let it cook another 2–3 minutes if there’s too much liquid left. (Don’t worry if it looks a bit weird at this stage—it always does! It’ll come together, promise.)
Scatter the cheese on top and cook another minute or two until melty. Or just turn off the heat and let it melt with the residual warmth. If you’re like me, you’ll probably add more cheese than the recipe says.

Some Notes From My Kitchen (Because Nothing’s Ever Perfect)

This is honestly best eaten right out of the skillet (less washing up!).

If the pasta looks a little clumpy, just stir in a splash of broth or water. It’ll loosen right up.
I’ve found that using pre-shredded cheese sometimes makes the top a little oily. Not a dealbreaker, but just something I’ve noticed over time.

How I’ve Swapped Things Up (And What Totally Flopped)

One time I tossed in a handful of spinach at the end—tasted great, plus it made me feel like I was eating healthy.
I tried throwing in canned mushrooms. Meh, I’m not a mushroom fan, but my husband liked it.

Do not try to use angel hair pasta for this. It turns into one big clump. Trust me, stick to regular spaghetti or something a bit sturdier.

What You Actually Need (And What You Can Improvise)

Large, deep skillet (If you don’t have one, a big saucepan or Dutch oven works. I once used a wok, and honestly? It sort of worked.)
Wooden spoon (Or whatever’s clean, really.)
Knife and chopping board (In a pinch, I’ve chopped onions directly over the pan, but don’t tell my old chef instructor.)

Italian Spaghetti and Ground Beef Skillet

How To Store Leftovers (If You Have Any… Rare Event In My House)

Stick leftovers in an airtight container in the fridge—they’ll keep for up to 3 days. But really, mine disappear by breakfast the next day. I think it honestly tastes even better after a night in the fridge; maybe the flavors just have time to mingle? Anyway, you can reheat it in the microwave or toss it back in a skillet with a splash of broth.

Serving This Up (And My Family’s Odd Traditions)

I usually dish this up with a side of garlic bread (store-bought, let’s be real). Sometimes a green salad if I’m feeling fancy. My cousin always puts hot sauce on his—I think that’s a crime, but to each their own. For some reason, my sister always asks for a fried egg on top. Go figure.

Pro Tips (Learned the Hard Way)

Don’t rush the simmering—if you try to speed things up, the pasta cooks unevenly and you end up with crunchy bits. Been there, regretted that.
If you dump all the cheese in at once, it gets a bit stringy. Sprinkle, wait, then add more if you want.
Actually, I find it works better if you break the pasta before adding—it’s less messy to serve.

Questions I Actually Get Asked (And My Real Answers)

Can you make this ahead? Yeah, but the pasta absorbs the sauce so maybe keep a little extra broth handy for reheating. Or just eat it cold, I won’t judge!

Can I use gluten-free pasta? Probably, but it gets mushy faster. Stir gently and check early. My neighbor swears by Barilla’s gluten-free ones—she’s got more patience than me.
Is there a vegetarian version? Sure—skip the beef, double up on mushrooms or use lentils. I’ve done it with lentils once, it was…fine. Not my favorite, but it works.
Can I freeze it? You can, but the pasta can get a bit weird. Still edible, just not as nice.

Brief Digression: Why Is It Called "Skillet" Anyway?

You know, I never really thought about it, but "skillet" just sounds more impressive than "big pan." Maybe it’s an American thing? Either way, makes me feel a bit more like I know what I’m doing.

By the way, if you want to up your spaghetti game, I sometimes check Serious Eats for sauce ideas, and The Kitchn for shortcuts (they have some clever one-pot tricks).

Italian Spaghetti and Ground Beef Skillet