One-Pot Creamy Ground Beef Pasta

Creamy comfort in a bowl this one-pot ground beef pasta brings silky sauce, tender noodles, and savory beef together in just 30 minutes. Everything cooks in one pot for easy cleanup and big weeknight flavor your whole table will love.

Ingredients

• 1 pound ground beef
• 12 ounces pasta (penne or rotini)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 2 cups beef broth (preferably low-sodium)
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, 5–7 minutes. Drain excess fat if needed.
2. Add the onion and garlic; cook 2–3 minutes until the onion is translucent and fragrant.
3. Stir in diced tomatoes (with juices), beef broth, and Italian seasoning. Bring to a boil.
4. Add pasta; stir to combine. Reduce heat to a simmer, cover, and cook 10–12 minutes, stirring occasionally, until pasta is al dente.
5. Stir in heavy cream and Parmesan; cook 2–3 minutes until creamy and heated through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Variations

1. Spicy Arrabbiata: Add 1/2–1 teaspoon red pepper flakes with the garlic and swap half the beef for Italian sausage.
2. Mushroom & Spinach: Sauté 8 ounces sliced mushrooms with the onion; stir in 2 cups baby spinach at the end until wilted.
3. Lighter Lean: Use 90–93% lean beef and swap half the cream for milk or evaporated milk; add 1 tablespoon cornstarch slurry to keep it creamy.

Cooking Notes

1. Different pasta shapes cook at different rates; start checking at 9 minutes to avoid overcooking.
2. Keep the pot at a gentle simmer once the pasta is in; vigorous boiling can evaporate too much liquid.
3. Grate Parmesan fresh for best melting and a smoother sauce.

Serving Suggestions

1. Pair with a simple green salad and garlicky vinaigrette.
2. Add warm crusty bread or garlic toast to soak up the sauce.
3. Brighten with a squeeze of lemon and extra parsley just before serving.

Tips

• Stir every few minutes while the pasta cooks to prevent sticking on the bottom.
• Taste before salting Parmesan and broth add plenty of seasoning.
• Make it ahead: Cool completely, refrigerate up to 3 days, and reheat with a splash of broth or cream.

Prep Time

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutritional Information (Per Serving)

• Calories: 550 kcal
• Protein: 30 g
• Sodium: 1290 mg

Frequently Asked Questions

1. Can I use a different pasta shape?
   Yes short, sturdy shapes like penne, rotini, or shells work best in one-pot recipes.
2. Will milk curdle if I replace the cream?
   Whole milk can work if you stir it in off heat and avoid boiling; a cornstarch slurry helps stabilize.
3. How do I store and reheat?
   Refrigerate up to 3 days; reheat gently on the stovetop with a splash of broth or cream.
4. Can I make it gluten-free?
   Use gluten-free short pasta and check labels on broth and Parmesan.

Conclusion

This one-pot creamy ground beef pasta delivers cozy, stick-to-your-ribs comfort with minimal effort. Tender noodles, savory beef, and a luscious Parmesan sauce come together in 30 minutes perfect for busy nights. Simple, satisfying, and endlessly adaptable, it’s a weeknight winner you’ll keep on repeat.

One-Pot Creamy Ground Beef Pasta

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• Author: Avery
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

Creamy comfort in a bowl this one-pot ground beef pasta brings silky sauce, tender noodles, and savory beef together in just 30 minutes. Everything cooks in one pot for easy cleanup and big weeknight flavor your whole table will love.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef
• 12 ounces pasta (penne or rotini)
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes (with juices)
• 2 cups beef broth (preferably low-sodium)
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• Salt and black pepper, to taste
• 1 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

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Instructions

1. In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked, 5–7 minutes. Drain excess fat if needed.
2. Add the onion and garlic; cook 2–3 minutes until the onion is translucent and fragrant.
3. Stir in diced tomatoes (with juices), beef broth, and Italian seasoning. Bring to a boil.
4. Add pasta; stir to combine. Reduce heat to a simmer, cover, and cook 10–12 minutes, stirring occasionally, until pasta is al dente.
5. Stir in heavy cream and Parmesan; cook 2–3 minutes until creamy and heated through. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Notes

• Use low-sodium broth so you can better control the final seasoning.
• If the sauce thickens too much, splash in a bit more broth or water to loosen.
• For extra richness, finish with an additional sprinkle of Parmesan at the table.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner, Pasta
• Method: One-Pot, Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1/4 of recipe (about 2 cups)
• Calories: 550 kcal
• Sugar: 6 g
• Sodium: 1290 mg
• Fat: 46 g
• Saturated Fat: 25 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 68 g
• Fiber: 4 g
• Protein: 30 g
• Cholesterol: 160 mg

Keywords: one-pot pasta, creamy ground beef pasta, weeknight dinner, dutch oven, skillet pasta, comfort food