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Jiffy Ground Pork Skillet

Some people call it dinner hour, but many of us call it rush hour. Slow down the pace with this so-simple mouthwatering ground pork meal. The only thing you'll have left over is time to share with your family at the table. —Brigitte Schaller, Flemington, Missouri
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    5 servings


  • 1-1/2 cups uncooked penne pasta
  • 1 pound ground pork
  • 1/2 cup chopped onion
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon Italian seasoning
  • 1 medium zucchini, cut into 1/4-inch slices


  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and cook for 5 minutes to allow flavors to blend.
  • Drain pasta; add to skillet. Stir in zucchini. Cover and cook for 3-5 minutes or until zucchini is crisp-tender.
    Freeze option: Transfer individual portions of cooled pasta mixture to freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little tomato sauce if necessary.

Ground Pork Recipe Tips

What else is ground pork good for?

There are many ground pork recipes to try! We especially love these Beef 'n' Pork Burgers and Ginger Pork Lettuce Wraps.

Is ground pork healthier than ground beef?

Ground pork and ground beef are both pretty high in fat. (Let's be real, that's part of why they taste so good!) Ground pork can have a little less saturated fat and cholesterol than ground beef. But if you're truly looking for a healthier alternative, try ground turkey.

How long does ground pork last in the fridge?

Ground pork doesn't last long! Use it within 1 or 2 days before it goes bad.

What variations can I try for this ground pork recipe?

Try swapping ground Italian sausage or ground turkey for the pork. You can also add seasonal vegetables (such as spinach, broccoli or eggplant) and experiment with different pasta shapes.

Research contributed by Elizabeth Harris
Nutrition Facts
1.330 cups: 317 calories, 14g fat (5g saturated fat), 61mg cholesterol, 408mg sodium, 27g carbohydrate (7g sugars, 2g fiber), 21g protein.

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Average Rating:
  • Elizabeth
    Mar 29, 2020

    I added double italian spices and 2 TB of tomato paste to thicken it up. I also used whole wheat pasta to up the fiber.

  • 7833louis
    Oct 3, 2019

    This is easier to make than it is good and it's really good. For that reason, I gave it a 5 I topped it with avocado slices. This will be a go-to recipe for those late nights when I need to make something quick and would still like it to be palatable. Thanks for sharing!

  • Dawn
    Jul 16, 2019

    Love it ! I added extra Italian seasoning also added garlic

  • Samantha
    Feb 10, 2019

    Easy to make, needed more seasoning.

  • MissV8675
    May 11, 2018

    This is delicious! I added some salt and pepper and a tablespoon of soy sauce (careful-soy sauce has salt in it too) to the mixture before adding the penne and zuchinni, then sprinkled real parmesan cheese on it when it was time to eat. Mmmm Mmmm Mmmm!

  • joannewells
    Feb 11, 2018

    Remenec, are you giving the 5 stars to your recipe? I'm sure that I am not the only one who would appreciate it if the reviews given would be for the recipe as stated.

  • Remenec
    Jan 10, 2018

    Quick and delicious recipe! I used ground Italian sausage, and it was delicious. Also used pasta sauce in place of the stewed tomatoes and added a pinch of garlic. Tasted very summery with the zucchini, even though it's cold and snowy!

  • eileen344
    Sep 3, 2017

    This was very good. I used pork sausage, added fresh onions and the zucchini to the skillet to cook it a bit before adding it to the pasta. After the pasta was cooked and drained, I added the tomatoes (Italian), the tomato sauce, the onion soup and Italian seasoning. When the sausage mixture was done, I added it to the pasta and let it simmer a few minutes so the seasonings could combine. It does not need any additional salt. I think it will be even better the second day.

  • lpugh9
    Sep 2, 2017

    I will make this again. I added some green pepper, garlic, and Parmesan cheese before serving.

  • Jeanine
    Aug 31, 2017

    Loved this recipe!