Beef Pasta Skillet

This recipe is perfect for anyone that wants a hearty pasta dish while avoiding heaps of dishes to clean. The frozen spinach, peas, and carrots add a vegetable boost without the extra fuss.


  • 1 lb extra lean ground beef
  • 1/2 onion, diced
  • 10 ounces frozen chopped spinach, thawed
  • 1 cup of frozen peas & carrots
  • 1 jar pasta sauce
  • 2 cloves garlic, minced
  • 3 cups of water
  • 8 ounces of whole wheat penne
  • 1/2 cup of grated parmesan cheese
  • Optional: 1/2 cup ricotta cheese


  1. Cook ground beef and onion in a large pot over medium heat, stirring continuously for about 10 minutes or until no longer pink
  2. Add spinach, peas & carrots, pasta sauce, garlic, and water to the skillet. Stir. Bring to a boil
  3. Add penne. Stir until the penne is covered by liquid. Cover with a lid. Turn heat to low and cook for about 18-20 minutes or until the noodles are tender. Stir regularly to prevent it from sticking to the bottom of the pot 4. Add 1/4 cup of parmesan cheese and stir into the sauce. Sprinkle the remaining cheese on top and ricotta (if using).

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