One Pot Creamy Ground Beef Pasta Recipe – A Cozy Weeknight Favorite

This is the kind of dinner you make when you want something warm, hearty, and easy. One pot, simple steps, and a creamy sauce that clings to every bite of pasta—what’s not to love? You’ll brown some ground beef, add pantry staples, and let everything simmer together until it’s tender and rich.

Cleanup is minimal, the flavors are big, and the leftovers are just as good the next day. It’s a go-to recipe you’ll make on repeat.

One Pot Creamy Ground Beef Pasta Recipe - A Cozy Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• 1 tablespoon olive oil
• 1 pound (450 g) ground beef (80/20 or leaner)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 2 tablespoons tomato paste
• 1 can (14.5 oz/410 g) diced tomatoes, with juices
• 3 1/2 cups low-sodium beef or chicken broth (more as needed)
• 12 ounces short pasta (penne, rotini, shells, or cavatappi)
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1 cup shredded mozzarella or Monterey Jack
• 1/2 cup grated Parmesan, plus extra for serving
• Fresh parsley or basil, chopped (for garnish)

Method

 

1. Warm the pot: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. Brown the beef: Add ground beef, season with a pinch of salt and pepper, and cook until browned, breaking it into crumbles. If there’s excess grease, spoon off most of it.
3. Soften aromatics: Add the chopped onion. Cook 3–4 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant.
4. Season well: Sprinkle in Italian seasoning, smoked paprika, and red pepper flakes. Stir to coat the beef and onion.
5. Tomato base: Add tomato paste and cook 1 minute, stirring, to lightly caramelize. Pour in the diced tomatoes with their juices.
6. Add the liquid and pasta: Stir in the broth and bring to a lively simmer. Add the pasta and remaining salt. Stir well so the pasta doesn’t clump.
7. Simmer to tender: Reduce heat to medium, cover slightly ajar, and cook 10–12 minutes, stirring every couple of minutes so the pasta cooks evenly and doesn’t stick. Add a splash more broth if it looks dry before the pasta is tender.
8. Make it creamy: When the pasta is al dente and most liquid is absorbed, reduce heat to low. Stir in the heavy cream.
9. Cheesy finish: Add mozzarella and Parmesan, stirring until melted and silky. Taste and adjust salt and pepper.
10. Serve: Let it rest 2 minutes to thicken. Garnish with parsley or basil. Serve hot with extra Parmesan on the side.

Why This Recipe Works

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• One pot simplicity: The pasta cooks right in the sauce, which means fewer dishes and deeper flavor.
• Creamy without being heavy: A splash of cream and broth creates a silky, balanced sauce.
• Everyday ingredients: Ground beef, pasta, tomatoes, and spices—nothing fancy or hard to find.
• Fast and flexible: Ready in about 30 minutes, with room to add veggies or swap pasta shapes.
• Family-friendly: Mild flavors, cozy texture, and easy to customize for picky eaters.

Ingredients

• 1 tablespoon olive oil
• 1 pound (450 g) ground beef (80/20 or leaner)
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika (optional)
• 1/4 teaspoon crushed red pepper flakes (optional, for heat)
• 2 tablespoons tomato paste
• 1 can (14.5 oz/410 g) diced tomatoes, with juices
• 3 1/2 cups low-sodium beef or chicken broth (more as needed)
• 12 ounces short pasta (penne, rotini, shells, or cavatappi)
• 1/2 cup heavy cream (or half-and-half for lighter)
• 1 cup shredded mozzarella or Monterey Jack
• 1/2 cup grated Parmesan, plus extra for serving
• Fresh parsley or basil, chopped (for garnish)

How to Make It

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1. Warm the pot: Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
2. Brown the beef: Add ground beef, season with a pinch of salt and pepper, and cook until browned, breaking it into crumbles. If there’s excess grease, spoon off most of it.
3. Soften aromatics: Add the chopped onion.

   Cook 3–4 minutes until soft and translucent. Stir in the garlic and cook 30 seconds until fragrant.

4. Season well: Sprinkle in Italian seasoning, smoked paprika, and red pepper flakes. Stir to coat the beef and onion.
5. Tomato base: Add tomato paste and cook 1 minute, stirring, to lightly caramelize.

   Pour in the diced tomatoes with their juices.

6. Add the liquid and pasta: Stir in the broth and bring to a lively simmer. Add the pasta and remaining salt. Stir well so the pasta doesn’t clump.
7. Simmer to tender: Reduce heat to medium, cover slightly ajar, and cook 10–12 minutes, stirring every couple of minutes so the pasta cooks evenly and doesn’t stick.

   Add a splash more broth if it looks dry before the pasta is tender.

8. Make it creamy: When the pasta is al dente and most liquid is absorbed, reduce heat to low. Stir in the heavy cream.
9. Cheesy finish: Add mozzarella and Parmesan, stirring until melted and silky. Taste and adjust salt and pepper.
10. Serve: Let it rest 2 minutes to thicken.

    Garnish with parsley or basil. Serve hot with extra Parmesan on the side.

Keeping It Fresh

• Storage: Cool completely, then refrigerate in an airtight container for up to 3–4 days.
• Reheating: Warm gently on the stove over low heat or in the microwave. Add a splash of broth, water, or milk to loosen the sauce.
• Freezing: Freeze in a freezer-safe container for up to 2 months.

  Thaw overnight in the fridge, then reheat with a little liquid. The pasta will be softer but still tasty.

• Make-ahead tip: Cook the beef, onions, and seasonings ahead. Store in the fridge up to 2 days, then proceed with the recipe when ready.

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Benefits of This Recipe

• Time-saving: A full meal in one pot in about 30 minutes.
• Balanced comfort: Protein-rich beef, satisfying carbs, and a creamy, savory sauce that feels cozy without going overboard.
• Budget-friendly: Uses affordable ingredients and stretches well to feed a crowd.
• Customizable: Works with different pasta shapes, add-ins, and cheese options.
• Kid-approved: Mild flavors and cheesy creaminess tend to be a hit.

Common Mistakes to Avoid

• Not draining excess grease: Too much fat can make the sauce oily.

  Spoon off most of it after browning.

• Skipping the stir: Pasta can stick or cook unevenly if you don’t stir every couple of minutes.
• Boiling too hard: A rolling boil can evaporate liquid too quickly. Keep it at a steady simmer.
• Adding cream too early: Wait until the pasta is cooked and the heat is low to avoid curdling.
• Over-salting: Cheese adds salt. Taste at the end and adjust carefully.

Recipe Variations

• Veggie boost: Stir in a handful of baby spinach, frozen peas, or chopped bell peppers during the last few minutes of cooking.
• Mushroom umami: Sauté sliced mushrooms with the onion for extra depth.
• Tex-Mex twist: Use chili powder and cumin instead of Italian seasoning.

  Add corn and black beans. Top with pepper jack.

• Creamy tomato basil: Stir in 2 tablespoons of pesto at the end and use fresh basil.
• Lightened up: Swap half-and-half for cream and use part-skim mozzarella. Lean ground beef or ground turkey works well.
• Extra cheesy: Add a dollop of cream cheese with the dairy for ultra-velvety sauce.
• Gluten-free: Use a sturdy gluten-free pasta and watch the liquid—GF pasta can need a bit less or more.

  Stir gently to prevent breaking.

FAQ

Can I use ground turkey instead of beef?

Yes. Ground turkey or chicken works well. Add a touch more olive oil if it seems dry, and season generously for flavor.

What pasta shape is best?

Choose short, sturdy shapes like penne, rotini, shells, or cavatappi.

They hold the sauce nicely and cook evenly in one pot.

My sauce looks thin—what should I do?

Let it simmer for 1–2 more minutes uncovered, stirring often. The starch from the pasta will thicken it. You can also add a small handful of cheese to help it tighten up.

Can I make it without cream?

You can.

Use milk and add 2–3 tablespoons of cream cheese for body, or stir in a splash of evaporated milk at the end.

How do I keep the pasta from sticking?

Stir frequently during the first few minutes and every couple of minutes after. Keep the heat at a steady simmer and ensure there’s enough liquid.

Is this spicy?

Only if you add red pepper flakes. For a totally mild version, skip them and the smoked paprika.

What cheeses work best?

Mozzarella melts smoothly, Parmesan adds sharpness, and Monterey Jack is creamy and mild.

A blend gives the best flavor and texture.

Can I add vegetables?

Absolutely. Spinach, peas, mushrooms, zucchini, or bell peppers are great. Add firmer veggies earlier and tender greens at the end.

Final Thoughts

This One Pot Creamy Ground Beef Pasta Recipe checks all the boxes: easy, comforting, and reliable.

It turns simple ingredients into a cozy dinner that feels special without any fuss. Keep it classic, or tweak it with your favorite veggies and spices. Either way, you’ll end up with a pot of saucy, cheesy pasta that brings everyone to the table.

Keep this one in your weeknight rotation—it won’t let you down.

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Sumayya

Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.