Name: One Pot Creamy Ground Beef Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 pound ground beef; 2 cups pasta (penne or rotini); 1 small onion, diced; 3 cloves garlic, minced; 2 cups beef broth; 1 cup heavy cream; 1 cup shredded cheddar cheese; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; Salt and black pepper to taste; 2 tablespoons chopped parsley (for garnish)

Hey Friend, Gather ‘Round for This Cozy Pasta Story

So, not to brag (well, maybe a little), but this One Pot Creamy Ground Beef Pasta recipe may have once singlehandedly rescued a Tuesday night at my place. You know those days when the grocery bags are still in the car, everyone’s hungry, and you don’t want to face a pile of pans? That’s when this gem comes out to play. I actually learned the bones of it from my neighbor Carol—her kitchen always smells like garlic and magic—but over time I’ve made it totally my own, with a few wild experiments (not all of them successful, let me tell you).

Why You’ll Love This (No, Really!)

I whip this up when I need comfort food that doesn’t ask for a huge clean-up or fancy ingredients. My family goes crazy for it, probably because it’s got that rich, cheesy sauce that hugs every bite (my kid once tried to eat it cold from the pot; not judging). If you’ve battled clumpy sauces in the past, I feel you—this one is pretty forgiving, though I used to worry about the pasta overcooking. Don’t sweat it if things look slightly odd mid-way; it all magically comes together at the end. Isn’t that just the best kind of recipe?

What You’ll Need (and What You Can Swap)

1 lb (450g) ground beef (turkey or even lentils in a pinch—I’ve tried both on those “oh no, forgot to thaw the meat” nights)
1 medium onion, chopped (I sometimes use a shallot, or skip this step if I’m in a mad hurry—don’t tell my grandma)
3 cloves garlic, minced (garlic powder works, but fresh is where it’s at)
1 cup (about 240ml) beef broth (chicken broth, veggie broth, or honestly just water and a bouillon cube—brand doesn’t seem to matter much, let’s be real)
1 can (14 oz or 400g) diced tomatoes (crushed tomatoes in a pinch, or tomato sauce if you want it smoother)
2 cups (about 200g) short pasta (penne, rotini, elbow macaroni—whatever you have knocking around. I’ve used bowties, they’re fun)
3/4 cup (about 180ml) heavy cream (whole milk makes it a little lighter, but I’m not here for just light dinner, ha!)
1 cup (about 100g) shredded cheese (cheddar or mozzarella are my go-tos, but whatever you’ve got)
Salt and black pepper to taste
1/2 tsp dried oregano (sometimes I’ll just do a shake of Italian seasoning—don’t overthink this part)
Optional: A handful of spinach, peas, or even some chopped mushrooms to boost the veg

Let’s Make It! (Directions with Real Talk)

Grab your favorite big pot or Dutch oven. Set it on medium heat.
Add ground beef; break it up and let it brown. I usually toss in the chopped onion at this stage. Don’t stress if the onions look stuck to the bottom—they’ll come up later. (Here’s also where I always sneak a taste. Quality control, ya know?)
Once the beef loses its pink hue, in goes the garlic. Stir for about 30 seconds—it’s gonna smell amazing.
Add beef broth, canned tomatoes (juices and all!), dried oregano, a good crack of black pepper, and a pinch of salt. Stir it all around and bring to a gentle simmer.
Kick in your dry pasta. Give it a good stir so it doesn’t stick together or clump up in a sad glob. (Don’t freak out: it always looks too watery at first; trust the process here.)
Slap a lid on. Let it cook, stirring now and again so nothing goes scorched, for about 10 minutes.

If it looks dry before the pasta’s cooked, I splash in a bit more broth or water. Sometimes I overdo it and my pasta’s like soup—honestly, still delicious.
When pasta’s tender, turn off the heat. This is when you stir in the heavy cream—pour it in slowly, while chanting the magical words: “stay creamy!” (Or just wish it luck, whatever works.)
Mix in shredded cheese until you get a glorious, creamy sauce. It’s okay if it looks extra gooey; it’ll tighten up as it cools.
Chuck in any last veg—spinach or peas wilt pretty quick. Taste for seasoning and adjust salt or pepper.
Let it rest for five minutes (if you can wait). Dig in!

Some Notes I Learned (The Hard Way)

I used to dump all the cream in at once; actually, I find it works better if you add it gradually so nothing curdles.
If you only have pre-grated bagged cheese, use it! But it melts a bit weird sometimes, so I stir it in a bit slower.
This dish gets richer if you let it sit a bit. I think it tastes even better the next day, though there’s usually none left to test that theory properly.
One time I tried doubling the recipe in my small pot—never again. Give the pasta lots of space to wriggle around.

If You Want to Mix Things Up (Or, A Few Experiments)

Swap out ground beef for ground chicken or plant-based mince (tried it for Meatless Monday—surprisingly decent!)
Add a splash of Worcestershire sauce or a squeeze of tomato paste for extra oomph
Top with fresh basil or a fried egg—one night it just felt right
One disaster: tried adding frozen broccoli directly—do NOT recommend, it turned the sauce a bizarre color. Lesson learned.

What Gear You Need (Or Not…)

Honestly, a good-sized pot is your MVP here. Don’t have a Dutch oven? A deep skillet with a lid works, or just put a baking tray over your largest saucepan as a makeshift cover. (If all else fails, I’ve wrapped foil over the top in a pinch—totally serviceable, no judgment!)

How to Store & Reheat (Though Good Luck With Leftovers)

Scoop leftovers (if there are any) into an airtight container and tuck in the fridge. Keeps well for about 2 days—though, honestly, in my house this pasta hardly makes it past the first evening. Reheat gently on the stove with a splash of broth or water, or just use the microwave. (Don’t overheat or the sauce goes a little weird, but—eh, still tasty.)

How We Serve It (Take or Leave My Tradition)

I usually dump a ladleful into a big, shallow bowl and shower it with more cheese, maybe fresh parsley. My sister always dunks in a slab of buttered sourdough (the kind you get from that bakery with the wonky hours—sourdough recipe here if you ever feel ambitious). Sometimes we pair it with a Tart Little Salad—though most days, it’s just straight pasta.

Pro Tips (Learned from Messing Up)

Don’t rush the simmering stage; I once cranked the heat and my pasta welded to the pan (soak, scrape, repeat—never again)
Use the beef with at least a little fat—lean meat makes the sauce kinda sad
Actually, let the pasta sit a few minutes off heat; it makes everything creamier, trust me

FAQ—You Asked, I Answered!

Do I need to cook the pasta separately?
Nope! That’s the beauty of it—less washing up. The pasta soaks up all the flavor this way.
Can I freeze it?
You totally can, just know the sauce might change texture a bit. I’ve done it—still good, just a bit grainy sometimes.
Is there a gluten-free version?
Yup! Use gluten-free pasta (the brown rice kind holds up better in one-pot recipes from what I’ve seen—here’s a pasta guide). Watch carefully, the timing might be off.
Can I make it ahead?
Probably—even improves with a rest. But try to keep sauce and pasta a bit separate if you can; otherwise, it’s less creamy when re-heated. Still, I never manage to get that far…
What about vegetarians?
Totally doable—skip the beef, toss in mushrooms or lentils, and use veggie broth.

And if you find your mind wandering while the pasta simmers—I’ve been known to scroll my favorite food blogs for 10 minutes at this stage, too (Smitten Kitchen is my go-to for inspiration, if you’re curious).

So pull up a chair, grab a plate, and get comfy! If you try my version (or one of your own wild twists), drop me a note. Always keen to hear about pasta adventures, both glorious and…not-so-glorious.

One Pot Creamy Ground Beef Pasta