Hearty one-skillet pasta with ground beef, zucchini, mushrooms, and fire-roasted tomatoes in a savory tomato sauce. Topped with melted mozzarella and Parmesan, this easy dinner comes together quickly and is perfect for busy weeknights or family meals.

Ingredients

2 tablespoons olive oil
1 cup diced white or yellow onion
1 cup diced zucchini
1 teaspoon minced garlic
1 pound 90–93% lean ground beef
2 teaspoons Italian seasoning
½ teaspoon salt
Freshly ground black pepper, to taste
1 (15-ounce) can fire-roasted diced tomatoes
1 (8-ounce) can tomato sauce
1 cup low-sodium beef broth
1 cup chopped mushrooms
2½ cups dry pasta, such as fusilli or penne (about 8 ounces)
¼ cup chopped fresh basil
1 cup shredded mozzarella cheese
⅓ cup shredded Parmesan cheese

Instructions

Heat olive oil in a 12-inch skillet over medium heat. Add onion, zucchini, and garlic. Sauté for 2–3 minutes, until the onion is slightly softened and zucchini is fork-tender.
Add ground beef and cook, breaking it up with a spoon, until fully browned. Drain excess grease from the skillet.
Season the beef with Italian seasoning, salt, and black pepper. Stir in diced tomatoes, tomato sauce, beef broth, mushrooms, and dry pasta. Mix well and bring to a boil.
Cover the skillet, reduce heat to low, and simmer for 15 minutes or until pasta is al dente, stirring occasionally.
Remove from heat and stir in chopped basil. Sprinkle mozzarella and Parmesan evenly over the top. Cover and cook just until the cheese melts.
Optional: Preheat the oven to BROIL and place the skillet under the broiler for 1–2 minutes to melt and lightly brown the cheese.

Why You’ll Love This Recipe

Quick and easy one-skillet meal with minimal cleanup.
Packed with hearty flavors from beef, vegetables, and Italian seasonings.
Comforting, cheesy, and perfect for family dinners.

Tips

Sauté vegetables just until tender to keep their texture.
Use lean beef to reduce excess grease and keep the dish lighter.
Stir occasionally while simmering to prevent the pasta from sticking.

Variations and Substitutions

Swap zucchini for bell peppers, spinach, or broccoli.
Use ground turkey or chicken instead of beef for a leaner version.
Try different pasta shapes like rotini, penne, or rigatoni.
Swap mozzarella with provolone or cheddar for a different cheese flavor.

FAQs

Can I make this ahead of time?
Yes, prepare the skillet, allow it to cool, and store in the refrigerator for up to 3 days. Reheat on the stovetop or microwave.

Can I freeze it?
Yes, store the cooked pasta and beef mixture without cheese for up to 2 months. Thaw in the fridge and reheat, then add fresh cheese.

Do I need to use fire-roasted tomatoes?
Fire-roasted tomatoes add depth of flavor, but regular diced tomatoes can be used as a substitute.

Serving Suggestions

Serve with a side salad or garlic bread for a complete meal.
Add a sprinkle of extra Parmesan or red pepper flakes for more flavor.
Pair with roasted vegetables for added nutrition.