5-Ingredient Ground Beef Pasta Recipe – Ready in 20 Mins!
Busy weeknight? Craving something hearty but don’t want to spend an hour cooking? This 5-ingredient ground beef pasta is your new best friend.
It’s stupidly simple, outrageously delicious, and faster than ordering takeout. No fancy skills required—just a pan, some basic ingredients, and the willingness to inhale an entire bowl in one sitting.
Who needs complicated recipes when you can make magic with five things?
Let’s get cooking.
Why This Recipe Slaps
This isn’t just another pasta dish. It’s the ultimate weeknight cheat code. The ground beef brings rich, savory flavor, while the pasta soaks up all the goodness.
It’s cheap, filling, and customizable—like the Swiss Army knife of dinners. Plus, it’s nearly impossible to mess up. Even if you burn the first attempt (how?), it’ll still taste better than your sad desk lunch.
Ingredients (Yes, Only 5)
- 1 lb ground beef (80/20 for maximum flavor)
- 12 oz pasta (penne, rotini, or whatever’s lurking in your pantry)
- 24 oz jar of marinara sauce (store-bought is fine, no judgment)
- 1 cup shredded mozzarella (or melt whatever cheese you’ve got)
- 2 cloves garlic, minced (or 1 tsp garlic powder if you’re lazy)
Step-by-Step Instructions
- Cook the pasta. Boil it in salted water until al dente.
Drain and set aside—don’t rinse it unless you want sad, flavorless noodles.
- Brown the beef. In a large skillet, cook the ground beef over medium heat until no pink remains. Drain excess grease if you’re health-conscious (or leave it if you’re living your best life).
- Add garlic. Toss in the minced garlic and cook for 30 seconds until fragrant. Pro tip: Don’t burn it, or you’ll regret everything.
- Mix in sauce. Pour in the marinara, stir, and let it simmer for 3–5 minutes.
Taste and add salt/pepper if needed (but the sauce probably has enough salt already).
- Combine everything. Add the cooked pasta to the skillet and toss until coated. Sprinkle cheese on top, cover for a minute to melt, then devour.
How to Store It (If You Have Leftovers)
Let the pasta cool, then stash it in an airtight container in the fridge for up to 3 days. Reheat in the microwave or on the stove with a splash of water to revive the sauce.
Freezing? It’ll last 2 months, but the texture might get a little mushy. Still edible, though—no one’s throwing away food in this economy.
Why This Recipe Wins
It’s fast, cheap, and universally loved.
Kids, picky eaters, hungover roommates—everyone goes back for seconds. You’re getting protein, carbs, and minimal cleanup. Plus, it’s a blank canvas for upgrades (see the alternatives section if you’re feeling fancy).
Nutrition Stats (Per Serving)
Servings: 4 | Calories: ~550 | Protein: 30g | Carbs: 55g | Fat: 22g.
Not health food, but not a crime against nutrition either. Balance it with a salad if you’re feeling virtuous.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy noodles = sadness. Taste-test early.
- Skimping on seasoning. Beef needs salt.
Sauce might need pepper. Adjust accordingly.
- Adding cheese too early. Sprinkle it at the end, or it’ll disappear into the abyss.
Swaps and Upgrades
No ground beef? Use Italian sausage, turkey, or lentils for a vegetarian twist.
Swap marinara for pesto or Alfredo if you’re feeling wild. Add veggies like spinach, mushrooms, or bell peppers if you want to pretend this is a “well-rounded meal.”
FAQs
Can I use fresh tomatoes instead of marinara?
Sure, if you have time to simmer them down into a sauce. But let’s be real—this recipe is about speed.
Jarred sauce wins.
What if I don’t have mozzarella?
Any melty cheese works. Cheddar, provolone, even American (we won’t tell).
Is this freezer-friendly?
Yep, though the pasta texture softens. Reheat with extra sauce or a drizzle of olive oil to revive it.
Final Thoughts
This 5-ingredient ground beef pasta is the hero of lazy dinners.
It’s proof that great food doesn’t need a laundry list of ingredients or chef-level skills. Make it once, and it’ll become your go-to. Now go eat.
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