Creamy Ground Beef Pasta is an easy one-pan dinner that is hearty, budget-friendly, and perfect for busy weeknights. Tender pasta cooks right in the flavorful beef sauce, making cleanup simple and dinner ready fast. This family-tested meal uses affordable pantry staples and is easy to customize with what you already have on hand.
Why You’ll Love This Recipe!
I love recipes like this for nights when I need dinner to be simple, filling, and made with ingredients I usually already have. The pasta cooks right in the same skillet, so it saves dishes and still tastes creamy, cheesy, and comforting.
- One-pan dinner means less cleanup on busy nights.
- Budget-friendly ingredients like ground beef, pasta, tomato sauce, and cheese keep it affordable.
- Kid-friendly flavor with a creamy, cheesy sauce that is not too spicy.
- Easy to stretch with frozen vegetables, a salad, or garlic bread.
- Great leftovers for quick lunches or another easy dinner.
If you love this one pot pasta dish, then you must try One Pot Spaghetti and One Pot Italian Chicken Pasta.
Ingredients
- Ground beef – Use lean ground beef to keep the sauce from being too greasy. Drain any excess grease after browning.
- Yellow onion and Garlic – These add simple, savory flavor. Pre-minced garlic works great for busy nights.
- Italian seasoning – Adds classic pasta flavor without needing several separate spices.
- Worcestershire sauce – Gives the beef mixture a richer, deeper flavor.
- Tomato sauce – Creates the base of the pasta sauce and keeps the recipe simple.
- Chicken broth – Cooks the pasta right in the skillet and adds more flavor than water.
- Half-and-half – Makes the sauce creamy. Milk works for a lighter option, or heavy cream makes it richer.
- Shredded cheddar cheese – Freshly shredded cheddar melts the smoothest and makes the sauce creamy and cheesy.
- Rotini pasta – The spiral shape holds the creamy sauce well. Penne, shells, ziti, or bowties also work.
How to Make Ground Beef Pasta
Step 1 – In a large skillet over medium-high heat, cook 1½ pounds ground beef and ½ diced yellow onion, breaking up the meat with a wooden spoon, until no longer pink on the stove top. Drain excess grease.
Step 2 – Add 2 cloves minced garlic and cook for about 30 seconds, simmer until fragrant.
Step 3 – Stir in 2 teaspoons Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon Worcestershire sauce, 15 ounces tomato sauce, and 3 cups chicken broth. Bring to a boil.
Step 4 – Add 16 ounces rotini pasta, then cover, reduce heat to low, and cook for 10–12 minutes, until pasta is tender and liquid is mostly absorbed.
Step 5 – Remove from heat. Stir in ½ cup half-and-half and 2 cups shredded cheddar cheese until melted and fully combined. Serve warm in bowls.
Tips for Success
- Stir the pasta once or twice while cooking so it does not stick to the bottom of the skillet.
- Freshly shredded cheese melts smoother than pre-shredded cheese and gives the sauce a creamier texture.
- If the pasta absorbs too much liquid before becoming tender, add a splash of broth as needed.
- This recipe has been tested with rotini, penne, and shells, and all hold up well in the creamy sauce.
Variations & Substitutions
- Swap ground turkey or ground chicken for the beef if preferred.
- Use milk instead of half-and-half for a lighter sauce.
- Add frozen mixed vegetables, peas, broccoli, carrots or diced asparagus with the pasta for an easy all-in-one meal.
- Stir in red pepper flakes for a little heat.
- Try mozzarella or Monterey Jack cheese for a different flavor.
Storage & Freeze Instructions
- Refrigerator – Store leftovers in an airtight container for up to 5 days.
- Reheating – Reheat in the microwave or on the stovetop over low heat. Add a splash of broth or milk if needed to loosen the sauce.
- Freezer – For best results, freeze the meat sauce before adding the pasta and dairy. Thaw overnight in the refrigerator, then finish the recipe fresh when ready to serve.
FAQs
Yes. You can fully prepare the recipe and reheat portions throughout the week for easy lunches or dinners.
Yes. Milk works well for a lighter sauce, or use heavy cream for an even richer texture.
Remove the skillet from heat before stirring in the cheese and use freshly shredded cheese whenever possible.
Absolutely. Frozen vegetables, peas, broccoli, spinach, or asparagus are easy additions that cook right with the pasta.
More Easy Pasta Dishes
This Ground Beef Pasta is the kind of dinner that makes busy nights easier without spending a lot. It is creamy, hearty, and easy to change based on what you have in the pantry or freezer.
If you make this recipe, please leave a comment and rate the recipe. I love hearing how it turned out for your family and what easy swaps you used.
Ground Beef Pasta
Ingredients
- 1½ pounds ground beef
- ½ yellow onion diced
- 2 cloves garlic minced (or 2 teaspoons pre-minced)
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 15 ounces tomato sauce
- 3 cups chicken broth
- ½ cup half-and-half
- 2 cups shredded cheddar cheese
- 16 ounces rotini pasta
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Instructions
- In a large skillet over medium-high heat, cook 1½ pounds ground beef and ½ diced yellow onion, breaking up the meat, until no longer pink. Drain excess grease.
- Add 2 cloves minced garlic and cook for about 30 seconds, until fragrant.
- Stir in 2 teaspoons Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon Worcestershire sauce, 15 ounces tomato sauce, and 3 cups chicken broth. Bring to a boil.
- Add 16 ounces rotini pasta, then cover, reduce heat to low, and cook for 10–12 minutes, until pasta is tender and liquid is mostly absorbed.
- Remove from heat. Stir in ½ cup half-and-half and 2 cups shredded cheddar cheese until melted and fully combined.
- Serve warm.
