Let’s be real — some nights, you just want something hearty, tasty, and fast, without destroying your kitchen in the process.
I’ve made this recipe more times than I can count — especially on those “I’m too tired to cook but still want real food” nights. It’s become one of our go-to dinners, and I think you’re going to love it too.
Why I Love This Recipe (and You Will Too)
There’s something magical about how the pasta soaks up all the goodness from the beef and tomato broth. Everything simmers together and just works. It’s cozy, it’s comforting, and it comes together in under 30 minutes.
I’ve made this so many times that I could probably cook it with my eyes closed. It’s that easy — and that good.
Here’s What You’ll Need:
- 1 pound ground beef (I usually go with lean, but use what you like)
- 12 ounces pasta (penne, rotini, or whatever’s in the pantry)
- 1 can (14.5 oz) diced tomatoes
- 2 cups beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 1 cup shredded mozzarella cheese (optional, but highly recommended)
- Fresh basil or parsley for garnish (if you’re feeling fancy)
Let’s Make It (You Got This!)
- Brown the Beef
In a big ol’ pot, cook the ground beef over medium heat until it’s nice and browned. If there’s extra grease, go ahead and drain it. - Add Onion + Garlic
Stir in your chopped onion and garlic. Cook for a few minutes until your kitchen smells amazing and the onion softens up. - Build That Flavor
Pour in the diced tomatoes, beef broth, pasta, and Italian seasoning. Give it all a good stir. It already looks good, right? - Let It Simmer
Bring it to a gentle boil, then reduce the heat and let it simmer. Stir occasionally and cook until the pasta is al dente — usually about 10–12 minutes. Most of the liquid will absorb and turn into a beautiful, saucy base. - Get Cheesy (Optional But YUM)
Stir in shredded mozzarella until it melts into the pasta like a cheesy dream. Taste and add salt and pepper as needed. - Serve & Devour
Spoon into bowls, top with fresh herbs if you’ve got them, and dig in. I always grab a big forkful before it even hits the table — can’t help it.
Make It Your Own (My Favorite Twists)
This recipe is super flexible, and I play around with it all the time. Here are a few of my go-to variations:
Swap beef for ground turkey, chicken, or even sausage
Toss in spinach, zucchini, or bell peppers for extra veggies
Make it creamy with a spoonful of cream cheese at the end
Try cheddar or pepper jack instead of mozzarella for a flavor boost
Add red pepper flakes for a little kick
Honestly, it's one of those "use what you've got" meals that always turns out delicious.
Leftovers? Yes Please.
This pasta reheats like a dream — perfect for lunch the next day.
Fridge: Store in a sealed container for up to 4 days
Reheat: Warm it up on the stove or in the microwave with a splash of broth or water
Freezer: Yep, you can freeze it! Just pack into containers and thaw overnight in the fridge before reheating
Sometimes I make a double batch just to have leftovers.
FAQ: You Might Be Wondering…
Can I use a different type of pasta?
Totally! Just stick to short shapes like shells, elbows, or bowties — and adjust the broth slightly if needed.
What if I don’t have beef broth?
I’ve used chicken broth, veggie broth, and even water with a bouillon cube. It all works. Use whatever’s in your pantry.
Is this spicy?
Not as is — but if you love heat like I do, throw in some crushed red pepper flakes or hot sauce.
Can I make this ahead of time?
Absolutely. It keeps well and actually tastes even better the next day once everything’s soaked in. Meal prep win!
Final Thoughts (from My Kitchen to Yours)
If you’re craving something warm, filling, and low-effort, this one-pot ground beef pasta is the move. It’s been in my dinner rotation for years now, and I hope it becomes one of your favorites too.
Give it a try, and let me know how it turns out! Leave a comment, tag me if you share it — I love seeing your versions!
One Pot Ground Beef Pasta
Ingredients
- 1 lb Ground Beef
- 12 ounces Pasta Penne or rotini
- 1 can Diced Tomatoes
- 2 cups Beef Broth
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup Shredded mozzarella optional
- Fresh basil or parsley for garnish
Instructions
- Brown the Beef In a big ol’ pot, cook the ground beef over medium heat until it’s nice and browned. If there’s extra grease, go ahead and drain it.
- Add Onion + Garlic Stir in your chopped onion and garlic. Cook for a few minutes until your kitchen smells amazing and the onion softens up.
- Build That Flavor Pour in the diced tomatoes, beef broth, pasta, and Italian seasoning. Give it all a good stir. It already looks good, right?
- Let It Simmer Bring it to a gentle boil, then reduce the heat and let it simmer. Stir occasionally and cook until the pasta is al dente — usually about 10–12 minutes. Most of the liquid will absorb and turn into a beautiful, saucy base.
- Get Cheesy (Optional But YUM) Stir in shredded mozzarella until it melts into the pasta like a cheesy dream. Taste and add salt and pepper as needed.