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Dinner recipe · from the recipe book

One-Pot Beef, Mushroom and Ricotta Pasta Bowls

Browned ground beef and rosemary-roasted mushrooms simmered with whole-wheat pasta right in the pot, finished with a silky lemony ricotta cream and tender spinach.

One-Pot Beef, Mushroom and Ricotta Pasta Bowls

Ingredients

  • 1 lb450 gGround beef, 90% lean
  • 11½ oz320 gWhole-wheat pasta, dryshort shape such as penne or rigatoni
  • 6½ cups sliced450 gWhite mushroomsthickly sliced
  • 5 cups loosely packed150 gBaby spinach
  • 1 medium110 gYellow onionfinely diced
  • 4 cloves12 gGarlicminced
  • 1 tbsp14 gOlive oil
  • 2¼ cups500 gReduced-sodium beef broth
  • 2 cups450 gWater
  • ⅔ cup160 gPart-skim ricotta
  • ⅓ cup grated30 gGrated Parmesan
  • ¾ tsp1 gDried rosemarycrumbled
  • ¼ tsp0.5 gGround nutmeg
  • 1½ tsp3 gLemon zest
  • ¼ tsp0.5 gCrushed red pepper
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Before cooking, slice the mushrooms, dice the onion, mince the garlic and zest the lemon.
  2. In a small bowl, stir together the ricotta, parmesan, lemon zest, nutmeg and half of the black pepper to make the ricotta cream; set aside.
  3. Heat the olive oil in a large Dutch oven or deep pot over medium-high heat. Add the mushrooms and cook, stirring only occasionally, 7 to 8 minutes until deeply browned.
  4. Add the ground beef and onion to the pot and cook, breaking up the beef, about 6 minutes until the beef is browned and reaches 160°F (71°C).
  5. Stir in the garlic, rosemary, red pepper flakes, half of the salt and the remaining half of the black pepper and cook 30 seconds until fragrant.
  6. Pour in the beef broth and water, scrape up the browned bits and bring to a boil. Stir in the pasta, cover partly, and simmer 11 to 13 minutes, stirring often, until the pasta is al dente and most of the liquid is absorbed.
  7. Take the pot off the heat. Stir in the spinach until wilted, then stir in the ricotta cream until the sauce turns creamy; add a splash of hot water if it seems thick, and season with the remaining half of the salt.
  8. Divide among four bowls and serve hot.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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