Why You’ll Love This Recipe

You’ll love how quick, easy, and mess-free this one-pot pasta is. Everything cooks together in a single pot—no need to boil pasta separately or use multiple pans. The combination of ground beef, Italian spices, crushed tomatoes, and cream creates a rich, flavorful sauce that clings to every bite of pasta. It’s a family-friendly favorite that saves time without sacrificing taste.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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

Directions

Sauté Aromatics: In a large pot or Dutch oven, heat the oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for another 30 seconds.
Brown the Beef: Add ground beef to the pot. Cook until browned, breaking it up with a spoon as it cooks, about 6-8 minutes. Drain excess fat if necessary.
Season: Stir in Italian seasoning, salt, black pepper, and red pepper flakes if using.
Add Liquids and Pasta: Pour in beef broth and crushed tomatoes. Bring to a boil, then stir in the pasta.
Simmer: Reduce heat to medium-low and simmer uncovered, stirring occasionally, for 12-15 minutes or until the pasta is al dente and the liquid has reduced into a sauce.
Finish the Sauce: Stir in heavy cream and Parmesan cheese. Mix until the cheese is melted and the sauce is creamy and smooth.
Serve: Taste and adjust seasoning if needed. Serve hot, garnished with extra Parmesan if desired.

Servings and timing

Makes 6 servings
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Swap ground beef for ground turkey or chicken for a lighter option.
Use different pasta shapes like penne or shells based on preference.
Add spinach or kale during the last few minutes of cooking for extra greens.
Make it spicier by increasing the red pepper flakes or adding hot sauce.
Use coconut cream and nutritional yeast for a dairy-free version.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over medium heat or in the microwave, adding a splash of broth or cream if needed to loosen the sauce.

FAQs

Can I use a different type of meat in this recipe?

Yes, ground turkey, chicken, or sausage are great alternatives to ground beef.

Do I need to cook the pasta separately?

No, the pasta cooks right in the sauce, which saves time and adds flavor.

What kind of pasta works best?

Short pasta like fusilli, rotini, or penne works well because it holds onto the sauce.

Can I make this recipe ahead of time?

Yes, it stores and reheats well, making it great for meal prep.

How can I make this dish gluten-free?

Use gluten-free pasta and check that your beef broth is gluten-free.

Is this recipe spicy?

It’s mildly spiced with optional red pepper flakes. Adjust to your taste.

Can I freeze this pasta?

Yes, though the texture of the cream sauce may change slightly. Freeze in airtight containers for up to 2 months.

What can I use instead of heavy cream?

Half-and-half or whole milk can work, though the sauce will be less rich.

How do I thicken the sauce if it’s too watery?

Simmer the pasta uncovered a bit longer or stir in extra Parmesan cheese.

Can I add vegetables to this dish?

Absolutely—mushrooms, bell peppers, or spinach make great additions.

Conclusion

This 35-Minute One-Pot Creamy Beef Pasta is everything you want in a weeknight dinner—quick, delicious, and satisfying with minimal cleanup. It’s rich, creamy, and packed with flavor, perfect for feeding a hungry family or prepping meals ahead. Try it once, and it’s sure to become a regular on your dinner rotation.