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Easy Beef and Mushroom Marinara Pasta

Easy Beef and Mushroom Marinara Pasta


  • 17 oz favorite short pasta I used casarecce
  • 26 oz favorite marinara sauce
  • 16 oz baby bella mushrooms thinly sliced
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1/4 cup heavy cream optional
  • 2 teaspoons dried basil
  • 1 lb ground beef raw
  • Salt and pepper to taste
  • Freshly grated parmesan

For a side of bread and olive oil

  • Favorite Italian bread sliced
  • ΒΌ cup quality olive oil
  • Favorite Italian seasonings dried (oregano, rosemary, basil, or a dried pasta seasoning mixture)
  • Salt and pepper


  • Cook the ground beef in a skillet until no pink remains. Set aside.
  • Add about 2 tablespoons of olive oil to a large skillet and heat over medium heat. Add the onions and garlic and saute until translucent and fragrant, about 4 minutes. Add the mushrooms, salt and pepper, and basil. Stir and let cook until the mushrooms shrink down, about 6 minutes.
  • Once the mushroom mixture has cooke through and the mushrooms are substantially smaller and darker, add the cream (optional) and stir. Add the marinara and beef and stir. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes.
  • Add the cooked pasta to the pot and stir. Serve warm with freshly grated parmesan.
  • If you're serving it with a side of bread and olive oil, pour the oil into a shallow dish and sprinkle with your desired seasonings. Serve with sliced bread for dipping.