When I need a 35-minute, cozy, comforting meal, this One-Pot Creamy Ground Beef Pasta is my go-to. It's made with pasta, ground beef, crushed tomatoes, heavy cream, and onion, then topped with parmesan cheese. Pair it with Texas Toast for a weeknight meal that will have you going back for seconds... and maybe thirds.
Ingredients
Substitutions & Notes
- Crushed tomatoes - I recommend San Marzano tomatoes for their rich, sweet flavor and lower acidity. You can also use whole tomatoes. They are pretty easy to crush with a wooden spoon right in the Dutch oven, or use your hands to break them into smaller pieces. It's quick and easy!
- Ground Beef - Use lean ground beef/hamburger meat so you won't have to drain excess grease.
- Beef Broth - Adds depth to the sauce, but chicken broth works well as a substitute if needed.
- Pasta - Fusilli, rotini, or any pasta with ridges or twists works best. These shapes are great at holding onto that creamy tomato sauce.
- Heavy Cream - You can substitute with half-and-half or whipping cream, but I wouldn't recommend milk. It won't give the same rich and creamy texture.
- Parmesan Cheese - Any hard Italian cheese, like Pecorino Romano or Grana Padano, will work well.
Full ingredient list with quantities in the recipe card below
How to Make Creamy Ground Beef Pasta
Step 1 | Cook Onions
I heat olive oil in a large Dutch oven over medium-high heat. Then cook the onions and garlic for 4-6 minutes until softened.
Step 2 | Cook Ground Beef
I add the ground beef and seasonings. Cooking until browned, breaking it up as it cooks.
Step 3 | Cook the Pasta
Then I stir in the beef broth and crushed tomatoes. Bring to a simmer, add pasta, and cook covered over medium heat for 9-12 minutes, stirring occasionally.
Step 4 | Serve
I remove it from the heat and mix in heavy cream and half the Parmesan. Serve it immediately and top with the remaining Parmesan.
Tips
If the Pasta is Dry: Add 1 tablespoon of beef broth at a time, stirring until you get the right consistency.
If the sauce is Too Soupy: Cook uncovered over medium heat for a few minutes, stirring occasionally, until the sauce thickens. The sauce will naturally thicken a little as it cools.
Variations
- Add Kale: Toss in chopped kale with the uncooked pasta for a boost of veggies.
- Add Spinach: Stir in fresh spinach at the very end for a quick addition.
- Add Bell Peppers: Throw in diced bell peppers with the onion for extra flavor and color.
- Make It Creamier: Double the Parmesan cheese for an even richer and creamier sauce.
Common Questions
I like to reheat the pasta in the microwave with a splash of water for 60-90 seconds, mixing it halfway through.
If you don't want to use hamburger meat, you can use ground turkey, chicken, or even Italian sausage.
Sides
You can eat this pasta on its own, but if you want a little more, add a side or two.
- Texas Toast: This is my personal favorite because more carbs = more happiness.
- Side Salad: A crisp green salad balances the richness of the pasta beautifully.
- Garlic Roasted Vegetables: A flavorful complement to the dish.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
35-Minute One-Pot Creamy Beef Pasta
Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 onion diced
- 2 garlic cloves minced
- 1 pound ground beef 90% lean
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes optional
- 3 cups beef broth
- 1 28-ounce can crushed tomatoes (San Marzano recommended)
- 16 ounces pasta fusilli, rotini, or similar
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Heat olive oil in a large Dutch oven (or heavy-bottomed pot with a lid) over medium-high heat. Add the diced onion and minced garlic. Cook, stirring occasionally, until softened, about 4-6 minutes.
- Add the ground beef to the pot. Season with italian seasoning, salt, pepper, and red pepper flakes (if using). Cook, breaking up the meat with a wooden spoon.
- Pour in the beef broth and crushed tomatoes. Stir to combine. Increase the heat to bring the sauce to a simmer.
- Add the pasta and reduce the heat to medium. Cover the pot and cook for 9-12 minutes, stirring occasionally, until the pasta is al dente.
- Remove your pot from the heat. Stir in the heavy cream and half of the Parmesan cheese. If the sauce is too thick, add beef broth 1 tablespoon at a time to reach your desired consistency. If it's too thin, cook over medium heat for a few more minutes to thicken.
- Serve the creamy beef pasta immediately, topped with the remaining Parmesan cheese. The sauce will thicken slightly as it cools.
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Kay says
Great recipe! Easy to follow, most of the ingredients I already had in my pantry/fridge, and it was delicious! I doubled the recipe for higher yield. The only thing I did not double were the crushed tomatoes - called for two 28oz cans but I only used one. I did add the red pepper flakes so it definitely had a little kick to it. Will for sure be making again!
Kay says
Great recipe! Easy to follow, most of the ingredients I already had in my pantry/fridge, and it turned out great! Will for sure be making again!