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Italian-Style Ground Beef Skillet

By: Judy Hannemann for RecipeLion
Italian-Style Ground Beef Skillet
Italian-Style Ground Beef Skillet
This image courtesy of Judy Hannemann for RecipeLion

Ground beef recipes like this Italian-Style Ground Beef Skillet make awesome dinners. In this particular skillet recipe, ground beef, pasta, and classic caprese ingredients (mozzarella cheese, tomatoes, and basil) are thrown together to create one Italian-inspired dinner. Everything is made in one skillet, so there's not a lot of clean up to do. That means you can spend more time enjoying dinner and less time worrying about washing pots and pans. Enjoy this one pot meal any time an Italian craving kicks in.

Serves: 4

Cooking Vessel Size: 10-inch skillet

  • 1 pound ground beef
  • 1 tablespoon dehydrated onion
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1 cup uncooked penne pasta
  • 1 cup water
  • 1 (15-ounce) can fire-roasted diced tomatoes
  • 1/4 cup Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 4-6 fresh basil leaves, torn
  1. Heat 10-inch Calphalon skillet over medium-high heat. Add the ground beef and brown well; drain and wipe out pan with a paper towel. Return pan to heat.
  2. Add browned meat back to the pan. Add the onion, salt, pepper, garlic powder and oregano, combining well. Add the pasta and water. Bring to a boil, cover and reduce heat to low. Cook for about 15 to 20 minutes or until the water has been absorbed by the pasta.
  3. Add the can of fire-roasted tomatoes (the entire can, do not drain) and heat through.
  4. Top with Parmesan, mozzarella, and torn basil leaves.

This recipe was developed using a Calphalon pan. Read our review of the Calphalon Contemporary Nonstick 8-piece Cookware Set.

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My wife and I both love Italian food, and this sounds like a great, quick, and tasty one-dish meal. I'd like to try doing the same recipe with either some Italian sausage in place of the ground beef, or using a half and half mix of sausage and beef. I really like the idea of the torn basil leaves as a garnish.


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