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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.