17 Ground Beef Italian Recipe Ideas for Easy Dinners
Ground beef transforms into amazing Italian dinners that bring comfort to any weeknight table. These recipes combine classic flavors with simple cooking methods.
From hearty lasagnas to quick skillet meals, each dish delivers authentic Italian taste without complicated techniques or hard-to-find ingredients.
01. No-Noodle Zucchini Lasagna
Tender zucchini slices replace traditional pasta in this lighter lasagna. Perfect for using up garden zucchini while cutting carbs and adding vegetables.
Ingredients: 3 large zucchini, 1 pound ground beef, 2 cups marinara sauce, 1 cup ricotta cheese, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 2 cloves garlic (minced), 1 onion (diced), salt and pepper to taste.
How To Make No-Noodle Zucchini Lasagna
1. Slice zucchini lengthwise into ¼-inch thick strips using a mandoline or sharp knife. Lay slices on paper towels, sprinkle with salt, and let sit 15 minutes to draw out moisture. Pat completely dry before using.
2. Brown ground beef with diced onion and minced garlic in a large skillet over medium-high heat until meat is fully cooked and vegetables are softened, about 8 minutes. Drain excess fat and stir in marinara sauce.
3. Layer half the zucchini slices in a greased 9×13 baking dish. Spread ricotta cheese over zucchini, then add meat sauce and half the mozzarella. Repeat layers and top with Parmesan cheese.
4. Cover with foil and bake at 375°F for 35 minutes. Remove foil and bake 15 more minutes until cheese is golden and bubbly. Let rest 10 minutes before serving for easier slicing.
02. Hearty Spaghetti Lover’s Soup
All your favorite spaghetti flavors come together in this comforting soup. The slow cooker does most of the work for you.
Ingredients: 1 pound ground beef, 1 onion (diced), 3 cloves garlic (minced), 1 can diced tomatoes (14.5 oz), 4 cups beef broth, 2 cups marinara sauce, 8 oz spaghetti (broken into pieces), 1 cup mozzarella cheese (shredded), Italian seasoning, salt and pepper.
How To Make Hearty Spaghetti Lover’s Soup
1. Brown ground beef in a large skillet over medium-high heat, breaking it up as it cooks. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook 1 more minute until fragrant.
2. Transfer beef mixture to your slow cooker and add diced tomatoes, beef broth, marinara sauce, and 2 teaspoons Italian seasoning. Season with salt and pepper to taste.
3. Cover and cook on low for 6 hours or high for 3 hours. During the last 30 minutes of cooking, stir in broken spaghetti pieces and cook until pasta is tender.
4. Taste and adjust seasoning as needed. Ladle into bowls and top each serving with shredded mozzarella cheese. The cheese will melt beautifully into the hot soup.
5. Serve immediately with crusty bread or garlic breadsticks for dipping. This soup tastes even better the next day as flavors continue to develop.
03. Loaded Marinara Meat Sauce Baked Potato
Break free from pasta night with this satisfying baked potato topped with rich meat sauce. A complete dinner for one that’s ready in minutes.
Ingredients: 1 large russet potato, ½ pound ground beef, 1 cup marinara sauce, ¼ cup onion (diced), 2 cloves garlic (minced), ¼ cup mozzarella cheese (shredded), 2 tablespoons Parmesan cheese (grated), olive oil, Italian seasoning, salt and pepper.
How To Make Loaded Marinara Meat Sauce Baked Potato
1. Pierce potato all over with a fork and rub skin with olive oil and salt. Microwave on high for 8-10 minutes, turning halfway through, until tender when squeezed gently.
2. While potato cooks, brown ground beef in a medium skillet over medium-high heat. Add diced onion and cook until softened, about 4 minutes. Stir in garlic and cook 1 minute more.
3. Add marinara sauce and ½ teaspoon Italian seasoning to the beef mixture. Simmer for 5 minutes until sauce thickens slightly and flavors blend together beautifully.
4. Cut open the baked potato and fluff flesh with a fork. Top generously with meat sauce, then sprinkle with mozzarella and Parmesan cheeses.
5. Return to microwave for 30 seconds to melt cheese, or place under broiler for 2 minutes until cheese is golden and bubbly on top.
04. Veggie-Packed Ground Beef Pasta Skillet
Sneak extra vegetables into dinner with this one-pan pasta dish. Finely chopped mushrooms blend seamlessly with the ground beef for added nutrition.
Ingredients: 1 pound ground beef, 8 oz penne pasta, 8 oz mushrooms (finely chopped), 1 onion (diced), 3 cloves garlic (minced), 2 cups marinara sauce, 2 cups beef broth, 1 cup mozzarella cheese (shredded), 2 tablespoons olive oil, Italian seasoning.
How To Make Veggie-Packed Ground Beef Pasta Skillet
1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned all over, about 6 minutes.
2. Add diced onion and finely chopped mushrooms to the skillet. Cook for 5 minutes until vegetables are softened and mushrooms have released their moisture. The mushrooms will blend right in with the beef.
3. Stir in minced garlic and 1 teaspoon Italian seasoning, cooking for 1 minute until fragrant. Add uncooked pasta, marinara sauce, and beef broth to the skillet.
4. Bring mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15-18 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
5. Remove from heat and stir in half the mozzarella cheese. Top with remaining cheese and let sit 2 minutes to melt. Serve directly from the skillet for easy cleanup.
05. Classic Easy Beef Lasagna
This traditional lasagna recipe delivers comfort food satisfaction without complicated steps. Ready to enjoy in just over an hour from start to finish.
Ingredients: 12 lasagna noodles, 1 pound ground beef, 3 cups marinara sauce, 15 oz ricotta cheese, 3 cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 1 egg, 2 cloves garlic (minced), 1 onion (diced), Italian seasoning, salt and pepper.
How To Make Classic Easy Beef Lasagna
1. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking while you prepare the other components.
2. Brown ground beef with diced onion in a large skillet over medium-high heat until meat is fully cooked, about 8 minutes. Add minced garlic and cook 1 minute more. Stir in marinara sauce and 1 teaspoon Italian seasoning.
3. Mix ricotta cheese with beaten egg, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl. This mixture will be creamy and smooth when properly combined.
4. Spread 1 cup meat sauce in bottom of a greased 9×13 baking dish. Layer 4 noodles, half the ricotta mixture, 1 cup mozzarella, and half remaining meat sauce. Repeat layers once more.
5. Top with final 4 noodles, remaining meat sauce, mozzarella, and Parmesan cheese. Cover with foil and bake at 375°F for 45 minutes.
6. Remove foil and bake 15 more minutes until cheese is golden and bubbly. Let rest 15 minutes before cutting for clean, perfect slices.
06. Stuffed Zucchini Parmesan
Hollowed zucchini boats filled with savory meat sauce and topped with melted cheese. The scooped zucchini flesh gets mixed right into the filling.
Ingredients: 4 large zucchini, 1 pound ground beef, 1 cup marinara sauce, 1 cup mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, Italian seasoning, salt and pepper.
How To Make Stuffed Zucchini Parmesan
1. Cut zucchini in half lengthwise and scoop out flesh with a spoon, leaving ¼-inch thick walls. Chop the scooped flesh finely and set aside for the filling.
2. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up as it cooks, about 6 minutes.
3. Add diced onion and chopped zucchini flesh to the skillet. Cook for 5 minutes until vegetables are softened. Stir in garlic and 1 teaspoon Italian seasoning, cooking 1 minute more.
4. Mix in marinara sauce and simmer for 3 minutes. Season with salt and pepper to taste. The mixture should be thick and flavorful.
5. Arrange zucchini shells in a baking dish and fill each with meat mixture. Top with mozzarella and Parmesan cheeses.
6. Cover with foil and bake at 400°F for 25 minutes. Remove foil and bake 10 more minutes until zucchini is tender and cheese is golden brown.
07. Slow Cooker Nonna’s Meatballs & Sauce
Traditional Italian meatballs and sauce cook together in the slow cooker for maximum flavor. Serve over spaghetti, polenta, or in submarine sandwiches.
Ingredients: 1 pound ground beef, ½ cup breadcrumbs, 1 egg, ¼ cup Parmesan cheese (grated), 3 cups marinara sauce, 1 onion (diced), 3 cloves garlic (minced), 1 pound spaghetti, 2 tablespoons olive oil, Italian seasoning, salt and pepper.
How To Make Slow Cooker Nonna’s Meatballs & Sauce
1. Combine ground beef, breadcrumbs, beaten egg, Parmesan cheese, 1 teaspoon salt, ½ teaspoon pepper, and 1 teaspoon Italian seasoning in a large bowl. Mix gently with your hands until just combined.
2. Roll mixture into 20 golf ball-sized meatballs, keeping them uniform for even cooking. Don’t pack them too tightly or they’ll be dense instead of tender.
3. Heat olive oil in a large skillet over medium-high heat. Brown meatballs in batches, turning carefully to brown all sides, about 6 minutes total per batch.
4. Transfer browned meatballs to your slow cooker. Add marinara sauce, diced onion, and minced garlic. Cover and cook on low for 6 hours or high for 3 hours.
5. During the last 20 minutes of cooking, prepare spaghetti according to package directions. Serve meatballs and sauce over hot pasta with extra Parmesan cheese on the side.
08. Slow Cooker Pasta Puttanesca with Beef
Bold puttanesca flavors meet ground beef in this easy slow cooker dinner. Olives, capers, and tomatoes create an intensely flavorful sauce.
Ingredients: 1 pound ground beef, 12 oz penne pasta, 1 can diced tomatoes (14.5 oz), ½ cup kalamata olives (sliced), 3 tablespoons capers, 4 cloves garlic (minced), 1 onion (diced), 2 cups beef broth, ¼ teaspoon red pepper flakes, olive oil.
How To Make Slow Cooker Pasta Puttanesca with Beef
1. Brown ground beef in a large skillet over medium-high heat until fully cooked, breaking it up as it cooks, about 7 minutes. Drain excess fat.
2. Transfer beef to your slow cooker and add diced tomatoes, sliced olives, capers, minced garlic, diced onion, beef broth, and red pepper flakes. Stir everything together well.
3. Cover and cook on low for 4 hours or high for 2 hours. The flavors will meld together beautifully during this slow cooking process.
4. Cook pasta according to package directions until al dente. Drain and add to the slow cooker, stirring to combine with the sauce.
5. Let pasta sit in the slow cooker for 10 minutes to absorb some of the sauce. Taste and adjust seasoning with salt, pepper, or more red pepper flakes as desired.
09. Quick Weeknight Spaghetti with Meat Sauce
Skip the jarred sauce and make this fresh-tasting meat sauce in just 20 minutes. This recipe makes enough for eight servings or plenty of leftovers.
Ingredients: 1 pound spaghetti, 1 pound ground beef, 1 can crushed tomatoes (28 oz), 1 can tomato sauce (15 oz), 1 onion (diced), 4 cloves garlic (minced), 2 tablespoons tomato paste, 2 teaspoons Italian seasoning, 1 teaspoon sugar, olive oil, salt and pepper.
How To Make Quick Weeknight Spaghetti with Meat Sauce
1. Bring a large pot of salted water to boil for the spaghetti. Cook pasta according to package directions until al dente, then drain and set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned all over, about 6 minutes.
3. Add diced onion to the beef and cook until softened, about 4 minutes. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant and paste darkens slightly.
4. Pour in crushed tomatoes and tomato sauce, then add Italian seasoning, sugar, 1 teaspoon salt, and ½ teaspoon pepper. Bring to a simmer.
5. Reduce heat to medium-low and simmer for 10 minutes, stirring occasionally, until sauce thickens and flavors blend together perfectly.
6. Taste and adjust seasoning as needed. Serve immediately over hot spaghetti with grated Parmesan cheese on the side. Freeze leftover sauce for up to 3 months.
10. One-Pan Skillet Ravioli Lasagna
All the flavors of lasagna without the layering hassle. Fresh ravioli cooks right in the skillet with beef and sauce for ultimate weeknight convenience.
Ingredients: 1 pound ground beef, 1 package fresh cheese ravioli (20 oz), 3 cups marinara sauce, 1 cup beef broth, 1 cup mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 1 onion (diced), 3 cloves garlic (minced), 2 tablespoons olive oil, Italian seasoning.
How To Make One-Pan Skillet Ravioli Lasagna
1. Heat olive oil in a large oven-safe skillet over medium-high heat. Add ground beef and cook until browned, breaking it apart as it cooks, about 6 minutes.
2. Add diced onion to the skillet and cook until softened, about 4 minutes. Stir in minced garlic and 1 teaspoon Italian seasoning, cooking for 1 minute until fragrant.
3. Pour marinara sauce and beef broth into the skillet, stirring to combine with the beef mixture. Bring to a gentle simmer over medium heat.
4. Nestle fresh ravioli into the sauce, making sure most pieces are covered with liquid. Cover skillet and cook for 12-15 minutes until ravioli are tender.
5. Remove from heat and sprinkle mozzarella and Parmesan cheeses evenly over the top. Place under broiler for 3-4 minutes until cheese is melted and golden brown.
6. Let rest for 5 minutes before serving. The sauce will thicken slightly as it cools, making it easier to serve in neat portions.
11. Meatball Creamed Spinach Skillet Dinner
Tender meatballs nestle in rich creamed spinach for a comforting twist on the classic pairing. Use your favorite frozen meatballs for quick preparation.
Ingredients: 20 frozen meatballs, 10 oz fresh spinach, 1 cup heavy cream, ½ cup marinara sauce, ½ cup mozzarella cheese (shredded), ¼ cup Parmesan cheese (grated), 2 cloves garlic (minced), 2 tablespoons butter, 2 tablespoons flour, nutmeg, salt and pepper.
How To Make Meatball Creamed Spinach Skillet Dinner
1. Cook frozen meatballs according to package directions until heated through and lightly browned on all sides. Set aside on a plate while preparing the creamed spinach base.
2. Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour and cook for 1 minute to eliminate raw flour taste.
3. Gradually whisk in heavy cream, cooking until mixture thickens slightly, about 3 minutes. Season with salt, pepper, and a pinch of nutmeg for traditional creamed spinach flavor.
4. Add fresh spinach to the cream sauce in batches, stirring until wilted down completely. This will take about 3-4 minutes for all the spinach to wilt.
5. Nestle cooked meatballs into the creamed spinach and spoon marinara sauce over the top. Sprinkle with mozzarella and Parmesan cheeses.
6. Cover and cook for 5 minutes until meatballs are heated through and cheese is melted. Serve immediately while hot and creamy.
12. Low-Carb Eggplant Lasagna
Satisfy lasagna cravings without the noodles using roasted eggplant slices instead. This gluten-free version is just as indulgent and satisfying as the original.
Ingredients: 2 large eggplants, 1 pound ground beef, 3 cups marinara sauce, 15 oz ricotta cheese, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 1 egg, 3 cloves garlic (minced), 1 onion (diced), olive oil, Italian seasoning, salt and pepper.
How To Make Low-Carb Eggplant Lasagna
1. Slice eggplants lengthwise into ½-inch thick slices. Brush both sides with olive oil and season with salt and pepper. Arrange on baking sheets and roast at 400°F for 20 minutes until tender.
2. While eggplant roasts, brown ground beef with diced onion in a large skillet over medium-high heat until meat is fully cooked, about 8 minutes. Add garlic and cook 1 minute more.
3. Stir marinara sauce and 1 teaspoon Italian seasoning into the beef mixture. Simmer for 5 minutes until flavors blend together beautifully.
4. Mix ricotta cheese with beaten egg, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl until smooth and well combined.
5. Layer half the roasted eggplant in a greased 9×13 baking dish. Spread ricotta mixture over eggplant, then add half the meat sauce and 1 cup mozzarella cheese.
6. Repeat layers with remaining eggplant, meat sauce, and mozzarella. Top with Parmesan cheese and bake at 375°F for 35 minutes until bubbly and golden.
7. Let rest for 15 minutes before serving to allow layers to set properly for clean, beautiful slices that hold their shape perfectly.
Final Thoughts
These Italian-inspired ground beef recipes prove that weeknight dinners can be both satisfying and simple. Each dish brings authentic flavors to your table without requiring special skills.
Whether you choose a quick skillet meal or a comforting lasagna, these recipes will become reliable favorites for feeding your family delicious Italian comfort food.
