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ground beef and pasta dinners besides spaghetti?

I am a good cook but want some thoughts for dinner tonight involving pasta and ground chuck. Several different pastas in the pantry. Spaghetti, farfalle, jumbo shells, corkscrews, lasagne, ziti etc... thanks in advance.

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  1. Google baked mostaccioli with meat sauce...

    4 Replies
    1. re: Becca Porter

      We first dined on pasta with Boscaiola sauce in Tuscany and it was made with boar. If we can't find ground boar, we've used pork or beef. Somewhat of a different flavour but always delicious. Here's a version of the recipe that's very similar to the one we use. Of your choices above, I'd use the ziti. We add 1 lb of ground meat after rendering the bacon:


      1. re: Breadcrumbs

        Can I say yum yum?. I have lasagne noodles I can hook up to mimic papparadelli but am missing the mushrooms. I think it is not good to leave out a main component in a recipe, especially one that sounds sooooo good.

        1. re: suzigirl

          I think you're right suzigirl, the mushrooms are really the star of this dish. We keep dry porcini on hand for just such emergencies! Sometimes Costco has large jars of dried mixed mushrooms too...perfect to have on hand in case you're in a pinch.

          I hope you get a chance to try this some time...it really is outstanding.

      2. re: Becca Porter

        Though I like a few recipes I found, I was looking for something out out of the tomato sauce area. I wasn't specific enough. Any help? I grew tomatoes this year and have a stash but am kind of over it for the moment. Please help

      3. Cook your pasta in water or broth. Saute the ground beef along with some onions and garlic.
        Stir in the drained cooked pasta and some soy or teriyaki sauce. Continue sauteeing till the pasta begins to brown a little and the soy is almost all absorbed. You can also add cooked vegetables - mushrooms, carrots, cabbage, green beans, etc. to make a one-dish meal.

          1. re: LUV_TO_EAT

            this was my original thought.

            i also like lasagna rolls: make a thick meat sauce, blanch the lasagna, spread some ricotta along the noodle, then some sauce, roll, repeat. place the rolls in a baking dish and cover with more meat sauce and cheese, then bake until the cheese it bubbly and melty.

            could also make a beef broth based soup, small meatballs, poach meatballs in the soup, add pasta of your choice (farfalle might be good from your list?)

            i also like to make ground beef-based sauces that you dont traditionally pair with pastas and use them on pasta: taco seasoned beef, chili-style beef, sloppy joe sauce and pasta... etc

            1. re: mattstolz

              You may have swayed my dinner thoughts. Homemade sloppy Joe's sound good. I have Martins sesame rolls. Though I still want some non tomato based ideas. I have minastrone in the freezer because of the tomatoes. So the mini meatbal, beef broth soup has been done. I am not trying to be a crab. I am just desperate

              1. re: suzigirl

                well, technically if you were desperate, anything would go.

                how about swedish meatballs? or a white-sausage gravy style sauce, but with ground beef? ooooooooorrrr a homemade hamburger-helper style (aka with ground beef) beef stroganoff?

                1. re: mattstolz

                  Yummm! Swedish meatballs sounds great. Haven't had them in ages. I usually think of them as "party food" but why not? They're delish!!

          2. Maybe a little late for tonight but this "Hamburger Buddy" is good, though a silly name. It doesn't even need the sour cream. And you don't have to use whole wheat noodles.


            And, on occasion, I will even make it with ground turkey breast.

            1. http://www.yummly.com/recipe/German-L...


              Try browning some ground beef and adding chopped onion, garlic during last five minutes of cooking. Meanwhile, prepare some wide noodle pasta and melt a medium sharp cheese with some Monterrey Jack. Blend the cheeses with fresh cream and a few finely chopped peppers. Drain the pasta, stir in the cheese sauce, plate and top with ground beef. some chopped tomato and parsley.

              1. goulash with or with out tomatoes
                mac and cheese with beef

                1. Do let us know what you ended up doing suzigirl. The only other dish I came up w was a pasta (again that I learned of in Italy). You start by rendering bacon then adding chopped carrots, onion & celery 'til tender. Then add the ground beef 'til no longer pink. Add 1/2 c. wine (any colour) and 1 c. of broth (I prefer chx). Simmer for the time it takes to boil your pasta. Reserve approx 1 cup of pasta water jic your "sauce" isn't as loose as you'd like it. Toss in any of your favourite herbs and sometimes I add baby spinach or arugula and drained, cooked beans to heat through before tossing in the drained, al dente pasta and a few hand-fulls of parmesan. Though it sounds simple, the dish tastes surprisingly rich. Though I realize you've likely eaten now...maybe another time!

                  Buon Appetito!

                  1. How about afghan lasagna? This is a staple of my mom's, and based on some afghan dish, but she simplified it.
                    Saute ground beef with onions, some coriander and cumin and sliced leeks. Add a little tomato paste and a can of chickpeas. Should be thick, like a pasta meat sauce.
                    Break some lasagna noodles into irregular pieces (egg lasagna is best, but my mom uses regular), and mix some thick (greek style) yogurt with minced garlic and salt.
                    Then just layer: noodles, beef, then yogurt. Top all with some chopped cilantro and fresh or dried mint if you have it.
                    A nice change from italian.

                    2 Replies
                    1. re: missmasala

                      Also, if you have farfalle (or small bowties) and ground beef, you can make kasha varnishkes with meat. But you need a box of buckwheat groats. This is a staple of my SO's family. Plain but good.

                      1. re: missmasala

                        Just a quick note that this recipe is now being discussed over here: http://chowhound.chow.com/topics/920038

                      2. Good old fast ground beef Stroganoff style, over noodles!
                        Shredded cabbage and noodles are great mixed with browned ground beef, onion and garlic, and baked. Works super w/ cheese sauce, too.

                        1. It may be time to review casserole basics. The guide below is out there somewhere on the web. I have seen it on TV. Even Alton Brown has a version of it. Whenever you are trying to figure something new to cook out of your pantry, it is a good one to go to.

                          By the way, I try to always have mushrooms in the fridge. Make a list of the things you use a lot of and keep it handy in your pantry, fridge and/or freezer.

                          "Make-Your-Own" Casserole
                          Makes 6 servings

                          General Directions:
                          Select food(s) from each category or use your own favorites. Combine in a buttered 2- to 2 1/2- quart casserole dish. Cover and bake at 350 F for about 50 minutes to 1 hour or microwave using 50% power for about 15 to 30 minutes, rotating or stirring as necessary. Heat until steaming hot (165 F) throughout.
                          Starch - select ONE:
                          • 2 cups uncooked pasta (macaroni, penne, spiral, bow tie), COOKED
                          • 1 cup uncooked long-grain white or brown rice, COOKED
                          • 4 cups uncooked noodles, COOKED
                          Protein - select ONE:
                          • 2 cups cooked ground beef
                          • 2 cups cooked and diced chicken, turkey, ham, beef, or pork
                          • 2 cups chopped hard-cooked egg
                          • 2 (6 to 8-oz.) cans fish or seafood, flaked
                          • 2 cups cooked or canned dry beans (kidney, etc.)
                          Vegetable - select ONE:
                          • 1 (10-oz.) pkg. thawed and drained frozen spinach, broccoli, green beans, green peas
                          • 1 (16-oz.) can green beans, peas, carrots, corn, drained
                          • 2 cups sliced fresh zucchini
                          Sauce - select ONE:
                          • 2 cups white sauce or 1 can sauce-type soup (mushroom, celery, cheese, tomato, etc.) mixed with milk to make 2 cups
                          • 1 (16-oz.) can diced tomatoes with juice
                          Flavor - select ONE or MORE:
                          • 1/2 cup chopped celery, 1/4 cup chopped onion, 1/4 cup sliced black olives
                          • 1 - 2 teaspoons mixed dried leaf herbs (basil, thyme, marjoram, tarragon)
                          • Salt and pepper to taste
                          Topping- select ONE or MORE:
                          If desired after heating, place on top:
                          • 2 tablespoons grated Parmesan cheese
                          • 1/4 cup shredded Swiss, Cheddar, or Monterey Jack cheese
                          • 1/4 cup buttered bread crumbs
                          • 1/4 to 1/2 cup canned fried onion rings
                          Return casserole with topping(s), uncovered, to oven for about 10 minutes or to microwave for about 2 minutes.

                          4 Replies
                          1. re: Hank Hanover

                            Excellent guideline to pull out a go to family pleaser . Thank you for the future full tummies in my house. Can't wait to mix it up with a few combos from the list. My head is spinning with combos

                            1. re: suzigirl

                              So, whatcha have? I was thinking meat loaf & mac&cheese! I haven't had that in a long long time. Years even. Too bad I didn't see this thread last night. I made chili.... I could have made the meatloaf.

                              1. re: LaPerlaMia

                                Mmmm..... meatloaf. Swallowing hard. I also haven't made it in forever. I discovered a good trick to meatloaf. Two slices of white bread in the bottom of the loaf pan to soak up the fat so it isn't boiling in it's own juices but properly roasting. You can use bread to sponge up fat when you brown ground beef also. I use the ends that we don't like to eat.

                                1. re: suzigirl

                                  suzi, you can also bake your meatloaf free form on a metal rack wrapped in foil, with holes pierced in the foil, set over a cookie sheet. or if you have a broiler pan with holes in it, that would work, too.

                                  Similar to this: http://1.bp.blogspot.com/-RSvJQZbKAFw...

                          2. My standard ground meat and pasta dinner is made by preparing a sauce of strained yogurt, pureed garlic and chopped dill. In a separate hot pan, I will brown ground beef and season it with a combination of cumin, coriander, allspice, cinnamon and nutmeg. To serve, I simply drape the yogurt dill sauce over some rotini, add the ground beef and finish with a generous drizzle of brown butter and Aleppo pepper to taste. Cincinnati chili 5-ways would be another great use for ground meat and spaghetti as is my recipe for Sriracha macaroni.

                            8 Replies
                            1. re: JungMann

                              Try this! It works with any meat/veggie combo you have on han and I've used ground beef many a time.(I'm not a tmato fan)
                              Mee Goreng Bandung
                              1 lb noodles (try spaghetti or something else long and thin)
                              8 oz meat
                              8 oz shrimp (optional)
                              1 sm bok choy or other green veggie
                              3 eggs beaten
                              2 tsp chili paste
                              3 Tbsp oyster sauce
                              1 Tbsp soy sauce
                              bean sprouts
                              chopped coriander if desired
                              Cook noodles and toss with a bit of oil. Reserve. Stir fry meat and green veggie 1 minute. Add eggs and stir fry 1 minute. Add noodles and sauce and cook 3 more minutes. Add sprouts and coriander if using.
                              Honestly, just play with it. The sauce is the key thing. I've used carrots or snowpeas or cabbage or broccoli, anything really. Highly adaptable. Great leftover cleanup dish. The sauce just makes everything sing.

                              1. re: dianne0712

                                That is right up my alley. Sub bean sports for something else crunchy as I am not a big
                                fan(texture freaks me out). What kind of chili paste? Would sambal oleck work?

                              2. re: JungMann

                                Jungmann, that sounds a lot like something my family makes that we call Afghan lasagna. My mom makes it with lasagna noodles but any kind of pasta will do. Sometimes we add leeks and/or chickpeas. But the combo of ground beef and yogurt over pasta is always tasty.

                                1. re: missmasala

                                  I just saw that upthread. The yogurt doesn't curdle in the oven? Chickpeas sound like a good addition either way.

                                  1. re: JungMann

                                    Even though my mom calls it lasagna, it's not baked in the oven. the lasagna noodles are cooked and then layered in a serving bowl with the meat sauce, the yogurt and chopped mint or cilantro. Ours is sort of like a fateh but with pasta instead of bread.

                                    1. re: missmasala

                                      And, hilariously, I just saw that I had replied with the afghan lasagna recipe thing a year ago. I forgot and am now repeating myself. So sad!

                                      1. re: missmasala

                                        Hey, if you've got a winner of a recipe, it's no surprise if it comes up again and again! Pasta with fatteh toppings sounds great. I'll definitely try it with chickpeas and tahini yogurt.

                                        1. re: missmasala

                                          A year ago - forget it. I do it in the same day.

                                2. Coming in very late, but we love tacos in pasta shells. Boil shells, brown ground beef, drain excess fat. To ground beef add 1 tub of Piladelphia chive & onion cream cheese, 3 Tb chili powder and mix. Stuff shells with mixture, place in a greased casserole dish, cover each shell with a Tb taco sauce. Bake covered 30 minutes at 350. Remove from oven, cover with crushed tortilla chips and shredded Mexican blend cheese. Return to oven until cheese melts. Garnish with chopped green onion and serve with sour cream.

                                  3 Replies
                                  1. re: Pollywantsacracker

                                    I'm usually not one that draws a complete blank when it comes to cooking but, I wanted something totally new and thinking out of the box so to speak. Polly, I tried your, for lack of a better, pasta tacos. (Pacos or tacosta as the kids were calling them) . Instead of adding chili powder, I just used Taco seasoning. What a nice change of pace. I got smaller shells and stuffed them like appetizers. Made 32 with 2lbs of beef. Came out great. I'll make them again sometime. Maybe used chicken next time. Thanks

                                    1. re: Pollywantsacracker

                                      Now that is exactly what I was talking about. I am all over that for dinner tomorrow. On my way to the freezer to get out the beef. Yummy sounding.

                                      1. re: Pollywantsacracker

                                        I tried the "pacos" ( cute name kitchenskills) last night. Loved them. I also tewwked them a bit adding green peppers and onions in the ground beef. So glad you posted and that we both are willing to step out of the box and try something different. Thanks for a new recipe.

                                      2. First five recipe thoughts I make most often when have ground beef and noodles of all kinds in the pantry, besides spaghetti, follow in my descending food rotation order where most favored recipes are listed first:

                                        a) Stroganoff. Usually over brown rice here. When not flat noodles, bow ties, small shells, most any noodle, bread, toast, and even steamed potato riced / mashed / chunks all will work. (I often make sauce with several cups of chopped onion cooked down until sweet ahead of time with the ground beef, and fresh garlic. When veggies with meat are done then add to the same pan to heat: a can of cream of chicken soup, a can of cream of mushroom soup, water chestnuts for crunch, and a container of sour cream <check ingredients to get something like Daisy-brand because is made only with cultured cream>).

                                        b) Broth soup with vegetables & beef chunks. Maybe Asian ramen with noodles and egg dropped in broth for example search online or check out Brettley's ideas for ramen at: http://chowhound.chow.com/topics/15602. Or maybe instead more of a country-style vegetable beef barley soup. If use barley a little will do it. Barley sucks up twice as much moisture as rice. Barley can drink all the broth making your soup too thick. Tip: to cook barley in separate pan and let it drink up as much lightly salted water as it wants before adding seasoned pre-cooked barley to your tasty soup broth. One part barley drinks more than four parts of water but will take a few hours of slow simmer.

                                        c) Meatballs with a sauce. Pick a sauce you crave like: Swedish, sweet-n-sour, BBQ, porcupine, teriyaki, steak sauce, or ... plate over a noodle kind you crave. (Often make meatballs with added: egg, breadcrumbs, and seasonings).

                                        d) Baked ziti (so many ways to make it when search online there are kinds made with fancy cheese, others with egg in the sauce, good olives add to the mix, and some of the best IMHO use sour cream as an ingredient in the sauce).

                                        e) Lasagna is always a favorite (mix it up with different ingredients based on what's on hand. I like olives. And layers of some kind even if just sauce / cheese / noodle going on. At lest one ricotta layer is yummy to me. If have around add protein with extra meat or mix various meats in like: sausage, salami, pepperoni, ...).

                                        1. "chili mac"

                                          Onion, garlic, canned tomatoes, ground beef, cumin, oregano, pinto beans cooked together and mixed with macaroni at the end. Great comfort food and my kids love it for lunch.

                                          The beans make it healthier plus extend the meat. It freezes well prior to the addition of pasta. I usually use small whole wheat elbows for the kids.

                                          1. Last week I made a very simpleGreek inspired dish with pasta and ground beef for my family that reminded me of being in Pireaus with our extended family!

                                            Pasta of your choice, boiled and drained
                                            1 Pound lean ground beef
                                            1 Large onion, diced
                                            3 Tablespoons olive oil
                                            1 Teaspoon powdered garlic
                                            1 Teaspoon powdered cinnamon
                                            1/4 Teaspoon black pepper
                                            1 Teaspoon salt (or to taste)
                                            1/2 Teaspoon dried oregano
                                            2 Teaspoons dried parsley
                                            1 28 ounce can of diced tomatoes
                                            1 Cup grated parmesan cheese

                                            Saute the onion in olive oil until tender, add the meat and cook until all pink is gone. Add all other ingredients except the parmesan and the cooked pasta. Cover and continue cooking over low flame for 15 minutes, then combine with the pasta and sprinkle with parmesan.

                                            1. I know what you mean: the spaghetti/meat sauce trap is easy to get into. So delicious; everybody loves it. For awhile. :)
                                              So: stretch the idea of pasta. The regular spaghetti and the farfalle can be used in any Asian-flavored dish. What about sauteeing that ground beef w/ ginger, garlic, onion, and celery, and adding spinach, bean sprouts, s&p and soy sauce to taste, and then tossing it with the hot noodles? Delicious.
                                              Love that stroganoff idea. Going to make it for dinner to home one night this coming week when time is of the essence. I'll prolly make fettucine to serve it over.
                                              Back to your dilemma: you can make sweet/sour meatballs and serve it over the farfalle or w/ the corkscrews. Spaghetti is too thin for this one.
                                              What about: an Indian-spiced curry/ground beef sauce, layered w/ paneer and peas, as a lasagna? Or you could do a Mexican lasagna in much the same way. That's what I've got for now. Have fun experimenting, that's the fun of cooking!!

                                              1. I know this is an older thread, but since it came to the top again, I have a couple of suggestions.

                                                Good old fashioned Salisbury Steak with mushroom gravy and a side of pasta with browned butter. http://www.thibeaultstable.com/2009/0...

                                                Mexican (taco flavored) stuffed Jumbo Pasta Shells http://www.food.com/recipe/mexican-st...

                                                Enchilada stuffed Jumbo Pasta Shells http://www.tasteofhome.com/recipes/en...

                                                Stuffed Peppers with hamburger, pasta and some veggies (instead of the typical rice) http://www.itsalldelicious.com/journa...

                                                1. I I love Szechuan noodles with spicy beef. It is my go to comfort food when I don't feel like cooking and want to overdose on carbs. It is addictive.

                                                  1. Greek mousaka, or give your ground beef and pasta a Greek flavor by adding a teaspoon of cinnamon to the tomato sauce.
                                                    Thank you YiaYia!

                                                    1. Surprised to see that no one mentioned shepherd's pie. My mother used to make it with Knorr Vegetable Soup mix and diced veggies topped with mashed potatoes. Delicious and easy.

                                                      Personally, when I buy ground chuck, it's almost always for sloppy joes.

                                                      1 Reply
                                                      1. re: chocolatetartguy

                                                        Are your sloppys more sweet/sour or just savory, chocolatetartguy? I made some not long ago using an old recipe from, (of all places to find it!) Gourmet!! Called for red wine, and it wasn't remotely classic but by cracky, it was delicious!!

                                                      2. One staple growing up was egg noodles, ground beef and cream of mushroom soup. One could of course make it more complicated for grownup tastes.

                                                        1. The faralle or jumbo shells could work with the ground beef and a generous amount of pesto & shaved parmigiano reggiano.