One-Pan Ground Beef Pasta Ready in 35 Minutes

Ground beef pasta doesn’t need a pot of boiling water and a separate pan of sauce. This version cooks the pasta right in the tomato sauce, so it soaks up flavor instead of just sitting next to it on the plate.

It’s the kind of dinner you can start when you’re already hungry and still have it on the table in well under an hour, with only one skillet to wash after.

Why This Ground Beef Pasta Stays in Rotation

I like this one because the pasta cooks directly in the sauce, so the starch thickens everything on its own without flour or cornstarch.

The cream and parmesan turn the tomato base rich and a little tangy instead of sweet, and the mozzarella on top gets stretchy in the last two minutes.

It’s a one-skillet dinner, which means less cleanup and more time actually eating.

Ingredients

• 1 tbsp olive oil: for browning the beef and onion
• 1 lb (16 oz) ground beef: 85/15 keeps the sauce flavorful without pooling grease
• 1 small yellow onion, diced: softens and sweetens as it cooks
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes: optional, leave out for a milder sauce
• 1 (28 oz) can crushed tomatoes: the base of the sauce
• 2 cups beef broth: cooks the pasta right in the pan and adds savoriness
• 12 oz rotini pasta, uncooked: the ridges hold onto the sauce; penne or shells work too
• 1/2 cup heavy cream: softens the acidity of the tomatoes
• 1/4 cup grated parmesan: stirred in for a salty, nutty note
• 1 cup shredded mozzarella: melted over the top at the end
• Salt and pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Variations / Substitutions

• Swap the protein: ground turkey or Italian sausage both work in place of the beef, though sausage brings its own fat so you can skip the olive oil.
• Go dairy-free: full-fat coconut milk in place of the heavy cream, plus a dairy-free shredded cheese, keeps the sauce creamy without the tang.
• Add heat: stir in an extra 1/2 tsp red pepper flakes, or a spoonful of chili crisp once it’s plated.
• Change the herb: fresh oregano or thyme instead of the dried Italian seasoning gives it a brighter, more herbal edge.
• Wake up the sauce: a squeeze of lemon juice or a splash of red vinegar at the end fixes a sauce that tastes flat. If you like this one-pan method, you’ll probably like my baked ziti too.

How to Make Ground Beef Pasta

Step 1: Brown the Ground Beef

Heat the 1 tbsp olive oil in a large, deep skillet over medium-high heat. Add the 1 lb ground beef and the 1 diced small onion, breaking the meat apart with a spoon as it cooks, about 6 to 7 minutes, until no pink remains.

The onion should turn soft and translucent at the edges, and the pan should smell savory rather than sharp. If the skillet looks greasy once the beef is browned, drain off the excess fat but leave a spoonful behind for flavor.

Step 2: Bloom the Garlic and Spices

Stir in the 3 cloves minced garlic, 1 tsp Italian seasoning, and 1/2 tsp crushed red pepper flakes if you’re using them. Cook for 1 minute, stirring constantly, until the garlic turns fragrant and just starts to color at the edges.

This part goes fast, so stay close to the pan. Garlic that sits too long turns bitter, and you want it toasty smelling, not browned.

Step 3: Simmer the Pasta in the Sauce

Pour in the 28 oz can crushed tomatoes and 2 cups beef broth, then stir in the 12 oz uncooked rotini. Bring everything to a boil, drop the heat to a gentle simmer, cover, and cook for 12 to 14 minutes, stirring every few minutes so the pasta doesn’t stick to the bottom.

The sauce will look thinner than you’d expect at this stage. Don’t worry, it thickens once the cream goes in. The pasta is done when it’s tender but still holds its shape, not falling apart.

Step 4: Stir in the Cream and Parmesan

Turn the heat down to low and fold in the 1/2 cup heavy cream and 1/4 cup grated parmesan. Stir for about a minute, until the sauce shifts from bright red to a deep, rusty orange and coats the back of a spoon.

Taste it now and season with salt and pepper. The broth and cheese both carry salt, so it’s better to adjust here than earlier in the pan.

Step 5: Melt the Cheese and Serve

Sprinkle the 1 cup shredded mozzarella evenly over the top, cover the skillet, and let it sit off the heat for 2 minutes, until the cheese turns soft and pulls when you dig into it. Scatter fresh basil or parsley over the top and serve straight from the skillet while it’s still hot.

Getting the Sauce Right

• Pick a pasta shape with ridges or curves, like rotini, cavatappi, or shells, since smooth noodles let the sauce slide right off.
• Use leaner beef (90/10) for a lighter sauce, and add an extra teaspoon of olive oil so nothing sticks to the pan.
• If the sauce looks too thick right before you add the cheese, splash in a little extra broth to loosen it back up.
• Fire-roasted crushed tomatoes in place of regular ones give the sauce a smokier edge without any extra steps.

Simmer time shifts a bit depending on the pasta shape, so use this as a guide.

Keeping Leftovers Good All Week

Refrigerate: Store cooled leftovers in an airtight container for up to 4 days.

Reheating: Warm on the stovetop over medium-low heat with a splash of milk or broth, stirring often, for about 5 minutes, or microwave in 30-second bursts, stirring between each one, since the pasta keeps drinking up sauce as it sits.

What Goes Well With Ground Beef Pasta

A simple green salad with a sharp vinaigrette cuts through the richness of the cream and cheese, since the acid balances all that heaviness. Garlic bread is worth having around for scraping up extra sauce, and steamed broccoli or green beans bring a fresh, slightly bitter note the tomato sauce doesn’t have on its own.

Frequently Asked Questions

Can I freeze ground beef pasta?

Yes, it freezes well for up to 3 months in an airtight container. Thaw it in the fridge overnight and reheat with a splash of broth or milk since the pasta will have soaked up most of the liquid.

Why did my pasta turn out mushy?

It likely simmered a bit too long or with too much liquid in the pan. Check it a minute or two before the timer goes off next time, and pull it as soon as it’s tender but still holds its shape.

Can I double this recipe?

Yes, just use a bigger, wider pot so the pasta has room to cook evenly, and expect the simmer in step 3 to run a couple of minutes longer.

Can I add vegetables to this?

Spinach or diced zucchini both work well, stirred in during the last few minutes of the simmer so they soften without turning mushy.

Ground Beef Pasta Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 590

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (28 oz) can crushed tomatoes
• 2 cups beef broth
• 12 oz rotini pasta, uncooked
• 1/2 cup heavy cream
• 1/4 cup grated parmesan
• 1 cup shredded mozzarella
• Salt and pepper, to taste
• Fresh basil or parsley, chopped, for garnish

Method

 

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat and brown 1 lb ground beef with 1 diced onion, about 6 to 7 minutes, until no pink remains.
2. Stir in 3 cloves minced garlic, 1 tsp Italian seasoning, and 1/2 tsp red pepper flakes, and cook 1 minute until fragrant.
3. Add the 28 oz crushed tomatoes, 2 cups beef broth, and 12 oz uncooked rotini, bring to a boil, then cover and simmer 12 to 14 minutes, stirring occasionally, until the pasta is tender.
4. Reduce the heat to low and stir in 1/2 cup heavy cream and 1/4 cup parmesan until the sauce thickens and turns deep orange, then season with salt and pepper.
5. Top with 1 cup shredded mozzarella, cover for 2 minutes until melted, then garnish with fresh basil and serve hot.

Notes

If you want to get ahead on this, you can brown the beef and onion a day early and keep it in the fridge, then pick up at step 2 when you’re ready to cook. Leftovers thicken up a lot as the pasta keeps absorbing sauce, so plan on stirring in extra broth or milk when you reheat.