This one pot ground beef pasta is a hearty dinner the whole family will love! Ground beef and pasta simmer together in a tomato sauce flavored with garlic, Italian seasoning, parsley, and parmesan cheese. It’s easy to make and perfect for a quick weeknight dinner!
If you love one pot pasta recipes, try my creamy sun dried tomato chicken pasta and parmesan chicken and orzo!
Why You’ll Love One Pot Ground Beef Pasta
One can pasta – No need to boil the pasta in a separate pot for this recipe. The pasta goes in uncooked and will be perfectly cooked by the time the sauce is done simmering.
Family-friendly – This pasta is reminiscent of spaghetti with marinara meat sauce, which is generally both kid and adult approved. I topped it with parmesan cheese, but you could do mozzarella if your family prefers it.
Hearty pasta – Ground beef boosts the protein in this pasta and turns it into a stick-to-your-bones dinner.
Ingredient Notes
Ground beef – Use lean ground beef so that the sauce doesn’t get too greasy.
Onion and garlic – The aromatics that give the tomato sauce great flavor!
Parsley – Flat leaf parsley lends a great fresh herb flavor to the sauce. If you don’t have fresh you can substitute with 1 – 1 1/2 teaspoons dried parsley.
Italian seasoning and red pepper flakes – Italian seasoning is an herb blend made up of basil, oregano, rosemary, and thyme. If you don’t want any spicy flavors in the sauce, omit the red pepper flakes.
Beef broth – Use low sodium so the sauce isn’t too salty. You can also use chicken broth
Crushed tomatoes – Canned crushed tomatoes create a thicker, less chunky sauce similar to marinara sauce.
Balsamic vinegar – Balsamic vinegar is a nice way to add depth of flavor to the marinara sauce and balance the acidity of the tomatoes. You can also use granulated sugar. Add it like you would salt, a pinch at a time, until it tastes balanced.
Pasta – Fusilli (rotini) is what I used, but any shorter pasta will work. Penne, cavatappi, and rigatoni are great options.
Parmesan cheese – Grate parmesan cheese from a block. It taste so much better and will melt easily.
Greek yogurt – If you want the pasta to have a slight creamy consistency, mix in a little plain Greek yogurt at the very end. You can also use a 1/4 cup of heavy cream if you prefer.
Tips for Making Ground Beef Pasta
- Use a deep 12″ skillet, Dutch oven, or large pot when you’re making a one pot pasta recipe.
- If there’s a lot of extra grease in the pan/pot after cooking the ground beef, drain it so the sauce isn’t greasy.
- For an extra cheesy, umami flavor, throw a parmesan cheese rind in with the sauce while everything simmers. Remove it once the pasta is cooked.
- Stir the pasta often so it doesn’t stick to the bottom of the pan and cooks evenly.
- If you use Greek yogurt to make the sauce creamy, use full fat Greek yogurt. Let it come to room temperature and stir it into the pasta off the heat to prevent it from getting grainy in the sauce.
Substitutions and Variations
- Swap ground beef with ground turkey, chicken, bison, or even venison.
- Use different fresh herbs. Basil and oregano are great or use a mix of fresh herbs.
- Make it dairy-free and omit the parmesan cheese and Greek yogurt.
- For some whole grain goodness, use whole wheat pasta.
- Stir in a couple handfuls of baby spinach at the end for added veggies and nutrients.
Storage
The beef pasta will keep for up to 3 days in the fridge in an airtight container. The longer it sits the softer the pasta will get because it’s absorbing the liquid from the sauce.
Reheat the pasta in the microwave or in a saucepan or skillet on the stove until it’s hot. You may want to add a splash of broth or cream to the sauce to loosen it up.
You can freeze ground beef pasta, but be aware that the pasta will be soft and a little mushy once it’s defrosted. If you don’t like that texture, I wouldn’t advise freezing it.
More Ground Beef Recipes
Ground beef is a great source of protein and it’s relatively inexpensive and easy to cook as far as beef is concerned. Some of my favorite easy to make beef dinners are:
Did you make this ground beef pasta? I’d love if you’d leave a recipe rating and review below.
Heat the olive oil over medium-high heat in a deep large skillet, Dutch oven, or pot. When the oil is hot add in the ground beef and crumble it. When it’s partially cooked add in the onion and garlic and season with salt and pepper. Continue to cook until the beef is cooked through and the onion has softened.
Sprinkle in the dried spices then pour in the crushed tomatoes, beef broth, and parsley. Reserve a little bit of the parsley for garnishing. Stir everything together then dump the pasta in. Stir so that the pasta is submerged completely in the sauce.
Bring to a boil then lower the heat to medium-low and simmer for 15-20 minutes or until the pasta is al dente. Stir often so that the pasta doesn’t stick to the bottom of the pan. If the sauce gets too thick before the pasta has finished cooking, stir in 1/4 cup of additional broth at a time.
Remove the pan from the heat and stir in the parmesan cheese and Greek yogurt (if you’re using it) until it’s fully incorporated. Taste for seasoning and garnish with extra parmesan cheese and parsley. Serve immediately.
- Greek yogurt added in is optional. If you use it, be sure to use full fat and that it’s at room temperature so that it doesn’t get a grainy texture when stirred into the hot pasta and sauce.
- If you don’t want to use Greek yogurt and still want the sauce to be creamy, stir in a 1/4 – 1/3 cup of heavy cream.
Calories: 548kcalCarbohydrates: 62gProtein: 44gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 773mgPotassium: 1449mgFiber: 7gSugar: 12gVitamin A: 1182IUVitamin C: 30mgCalcium: 290mgIron: 7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
