When dinner needs to be on the table fast without sacrificing flavor or creating a pile of dishes, this one pot creamy beef pasta delivers on all counts. Rich ground beef mingles with tomatoes and pasta in a single pot, then gets finished with heavy cream and Parmesan for a sauce that’s both comforting and indulgent. The entire meal cooks in one vessel in just 30 minutes, making cleanup almost as easy as the cooking itself.
What makes this recipe particularly smart is how the pasta cooks directly in the sauce, absorbing all those savory flavors as it softens. Instead of boiling pasta separately and then combining everything, you’re building layers of flavor from the start. The starchy pasta water that would normally get drained away stays in the pot, helping create a silky sauce that clings to every piece of penne or rigatoni.
Why You’ll Love This One Pot Creamy Beef Pasta
This recipe solves the eternal weeknight dilemma of wanting something satisfying without spending your evening in the kitchen or facing a mountain of dirty pots. Everything happens in one large pot—you brown the beef, build the sauce, cook the pasta, and finish with cream all in the same vessel. The time savings on cleanup alone makes this worth adding to your rotation.
The flavor development here is impressive for such a straightforward method. Browning the ground beef creates those caramelized bits that add depth to the tomato sauce. Cooking the onion until soft and translucent releases its natural sweetness, while the garlic adds aromatic punch without overwhelming the dish. The crushed tomatoes provide acidity and body, and the beef broth keeps everything from being too thick while adding savory notes.
The creamy finish is what transforms this from a simple pasta dish into something special. Heavy cream and freshly grated Parmesan create a sauce that’s rich without being heavy, coating each piece of pasta in that signature restaurant-style gloss. At 585 calories per serving, this is a complete meal that satisfies appetites without needing additional sides.
The pasta shape matters here. Penne and rigatoni work beautifully because their tubular shape captures the sauce both inside and out. Their ridges also help the cream cling to each piece. The cooking method—stirring every few minutes—ensures even cooking and prevents sticking without requiring constant attention.
Ingredients for One Pot Creamy Tomato Beef Pasta
I keep these ingredients stocked because they’re pantry and fridge staples that work in countless recipes. The only item you might need to plan for is the heavy cream if you don’t typically have it on hand.
- 1 pound ground beef (85/15 lean ratio)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 28 oz crushed tomatoes (1 can)
- 2 cups beef broth (low-sodium preferred)
- 1 pound pasta (penne or rigatoni)
- 1 cup heavy cream (room temperature)
- 1 cup grated Parmesan cheese (freshly grated)
- Salt and pepper, to taste
- Fresh basil for garnish
Choosing Your Ground Beef: The 85/15 lean-to-fat ratio is ideal for this recipe. It provides enough fat to add flavor and richness without leaving excessive grease in the pot. Leaner beef like 90/10 works but will be slightly less flavorful and might need a touch of olive oil for browning. Avoid anything leaner than 90/10 as it can taste dry. The fat from the beef becomes part of the sauce, so don’t drain it unless there’s more than a couple tablespoons pooled in the pot.
Tomato Selection: Crushed tomatoes create the best texture for this dish—they’re smoother than diced but have more body than tomato sauce. A 28-ounce can is standard grocery store size. San Marzano crushed tomatoes provide superior flavor if you want to splurge, but any quality brand works fine. Avoid tomato paste or sauce as they won’t provide the right consistency.
Broth Matters: Low-sodium beef broth lets you control the salt level in the finished dish. Regular broth can make the final result too salty, especially once the Parmesan is added. If you only have regular broth, use it but hold back on adding additional salt until the very end. Chicken broth works in a pinch, though beef broth provides deeper, richer flavor that complements the ground beef.
Pasta Shape: Penne and rigatoni are my top choices because their tubular shape and ridged exterior hold the creamy sauce perfectly. Rigatoni is slightly larger and has more dramatic ridges, while penne is more delicate. Both work equally well. Avoid long pasta like spaghetti or angel hair—they don’t cook as evenly in this method and are harder to stir without breaking.
The Cream and Cheese: Heavy cream (also called heavy whipping cream) is essential for the proper richness and texture. Half-and-half or milk won’t create the same luxurious sauce. Bring it to room temperature before adding to prevent shocking the pot and potentially causing it to curdle. For the Parmesan, freshly grated from a wedge melts smoothly into the sauce. Pre-shredded Parmesan contains anti-caking agents that can make the sauce grainy, so avoid it if possible.
How to Make One Pot Creamy Tomato Beef Pasta
The beauty of this recipe is in the layered cooking approach. Each step builds on the last, creating depth of flavor while keeping everything contained in a single pot.
Brown the Beef
Use a large pot with at least 5-quart capacity—you need room for the pasta and liquid to cook without boiling over. Place the pot over medium heat and add the ground beef once the pot is hot. Break up the meat with a wooden spoon or spatula, spreading it across the bottom of the pot. Let it cook undisturbed for 2-3 minutes to develop a nice brown crust on the bottom, then break it apart into smaller crumbles.
Continue cooking for another 3-4 minutes, stirring occasionally, until no pink remains and the beef is nicely browned. Those caramelized bits on the bottom of the pot are flavor gold—don’t scrub them off. Unless you see more than 2-3 tablespoons of rendered fat pooling in the pot, leave it there. It becomes part of the sauce and adds richness.
Build the Base
Add the diced onion directly to the browned beef. Stir to combine and cook for 3-4 minutes until the onion softens and becomes translucent around the edges. The moisture from the onion will help loosen some of those browned bits on the pot bottom. Once the onion is soft, add the minced garlic and stir constantly for 30 seconds until it becomes fragrant. Garlic burns quickly, so don’t walk away during this step.
Pour in the entire can of crushed tomatoes and the beef broth. Stir everything together, making sure to scrape up any remaining browned bits from the bottom of the pot. These bits will dissolve into the sauce and add incredible depth. Bring the mixture to a simmer and let it bubble gently for a minute while you get your pasta ready.
Cook the Pasta in the Sauce
Add the entire pound of uncooked pasta directly to the pot. Use your spoon to push the pasta down so most of it is submerged in the liquid. Don’t worry if some pieces stick up—they’ll soften as they cook. Increase the heat to bring everything to a boil, then immediately reduce to medium-low for a steady simmer.
Set a timer for 10-12 minutes and stir the pasta every 3-4 minutes. This stirring is important—it prevents the pasta from sticking to the bottom and ensures even cooking. The pasta will gradually absorb the liquid and soften. You’re looking for pasta that’s tender but still has a slight bite (al dente) with about 80% of the liquid absorbed. Some sauce should remain in the pot, as it will thicken when you add the cream.
Finish with Cream and Cheese
Once the pasta reaches the right texture, remove the pot from the heat. This cooling step is crucial—adding cream to a pot that’s still on the burner can cause it to curdle or separate. Pour in the room-temperature heavy cream and add the freshly grated Parmesan cheese. Stir everything together vigorously until the cheese melts completely and the sauce becomes smooth and creamy. The residual heat is enough to warm the cream and melt the cheese without needing to return to the stove.
Taste the sauce and season with salt and pepper as needed. Remember that Parmesan is salty, so you might not need much additional salt. Let the pasta rest in the pot for 2-3 minutes before serving. During this resting time, the sauce will thicken slightly and cling better to the pasta. Garnish each serving with torn fresh basil leaves for a pop of color and fresh herbal flavor.
What to Serve with One Pot Creamy Beef Pasta
Since this is a complete, hearty meal on its own, I focus on lighter sides that add freshness and balance without making the meal too heavy.
Simple Green Salad: A crisp salad with mixed greens, cucumber, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the creamy pasta. The acidity and crunch refresh your palate between bites.
Garlic Bread: Crusty garlic bread is perfect for soaking up any extra sauce left in your bowl. Toast thick slices with butter, garlic, and parsley for a classic accompaniment.
Roasted Broccoli: Broccoli florets roasted with olive oil, salt, and a squeeze of lemon add nutrition and a pleasant bitter note that balances the sweet tomato sauce.
Caesar Salad: A classic Caesar with crisp romaine, Parmesan, and croutons complements the Italian-inspired flavors without competing for attention. The creamy dressing mirrors the richness of the pasta.
Steamed Green Beans: Simple steamed green beans with butter and a sprinkle of salt provide a light, fresh contrast. Their tender-crisp texture works well against the soft pasta.
Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze brings brightness and acidity. It’s especially good in summer when tomatoes are at their peak.
Pro Tips & Variations
Prevent Sticking: Stirring every 3-4 minutes is essential, but don’t stir constantly or you’ll break up the pasta unnecessarily. If your pasta seems to be sticking despite regular stirring, add an extra 1/4 cup of broth to loosen things up.
Add Vegetables: Diced bell peppers, sliced mushrooms, or fresh spinach all fold into this dish easily. Add heartier vegetables like peppers and mushrooms with the onion. Stir delicate greens like spinach in at the very end—they’ll wilt from the residual heat.
Spice It Up: Red pepper flakes added with the garlic bring pleasant heat. For a more robust flavor, use Italian sausage instead of half the ground beef. The fennel and spices in sausage add complexity to the sauce.
Make It Lighter: Substitute half-and-half for the heavy cream and reduce the Parmesan to 3/4 cup to cut calories and fat. The sauce won’t be quite as rich but will still be delicious. Ground turkey or chicken can replace the beef for a leaner option.
Cheese Variations: Mix in some shredded mozzarella with the Parmesan for extra creaminess and stretch. A handful of crumbled goat cheese stirred in at the end adds tangy sophistication. Romano cheese instead of Parmesan provides sharper, saltier flavor.
Boost the Tomato Flavor: Stir in a tablespoon of tomato paste with the garlic for deeper, more concentrated tomato taste. A splash of balsamic vinegar at the end brightens the sauce and adds complexity.
Storage & Reheating Tips
I store leftover pasta in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more liquid as it sits, making the leftovers thicker than when first cooked. This is normal and actually makes for great reheating.
To reheat, place the pasta in a skillet or pot over medium-low heat. Add 1/4 to 1/2 cup of beef broth or water to loosen the sauce, stirring gently as it warms. The liquid helps bring back that creamy consistency. Heat until warmed through, about 5-7 minutes, stirring occasionally. For microwave reheating, place a portion in a microwave-safe bowl, add a splash of broth, cover loosely, and heat in 1-minute intervals, stirring between each.
This dish isn’t ideal for freezing because cream-based sauces can separate and become grainy when frozen and thawed. If you must freeze it, the texture will suffer but it’s still edible. Freeze in portion-sized containers for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding extra cream or broth to bring back some smoothness.
For best results when making ahead, you can cook everything through step 3, refrigerate, and finish with the cream and cheese when ready to serve. This maintains the best texture and prevents the pasta from getting mushy.
Common Questions
Can I use a different type of pasta? Yes, though shape matters for this cooking method. Stick with short, sturdy pasta shapes like penne, rigatoni, ziti, shells, or rotini. They all cook evenly and hold sauce well. Avoid delicate pasta like angel hair or long pasta like spaghetti—they don’t work as well with the one-pot method and can become gummy.
My sauce is too thick. What should I do? Simply add more broth or water, 1/4 cup at a time, stirring until you reach your desired consistency. The pasta continues absorbing liquid even after you remove it from heat, so it’s normal for leftovers to be thicker. Just add liquid when reheating.
Can I make this without cream? You can, but it changes the dish significantly. For a lighter version, use half-and-half or whole milk combined with an extra 1/4 cup of Parmesan cheese. The sauce won’t be as rich or as thick, but it will still be tasty. Another option is to use cream cheese—add 4 ounces in place of the heavy cream for a tangy, thick sauce.
Why is my sauce watery? This usually happens if you add the cream before enough liquid has been absorbed by the pasta. Make sure to cook the pasta until about 80% of the liquid is gone and the pasta is tender. If your sauce is too thin after adding cream, let it simmer gently for 2-3 minutes to reduce—just keep it off the boil to prevent the cream from breaking.
Can I double this recipe? Yes, but you’ll need a very large pot—at least 8 quarts. The cooking time might increase slightly since there’s more volume to heat through. Stir more frequently to ensure even cooking. It’s often easier to make two separate batches unless you have commercial-sized cookware.
This one pot creamy beef pasta proves that convenience doesn’t mean compromising on flavor. The simple technique of cooking everything together creates a dish that’s greater than the sum of its parts, with minimal effort and cleanup. Whether feeding hungry kids on a Tuesday night or looking for an easy dinner that feels indulgent, this recipe delivers satisfaction every time.
One Pot Creamy Tomato Beef Pasta
Ingredients
Equipment
Method
- Heat a large pot (at least 5-quart capacity) over medium heat. Add ground beef and break apart with a wooden spoon. Cook for 5-7 minutes until nicely browned with no pink remaining. Don’t drain fat unless excessive (more than 2-3 tablespoons).
- Add diced onion to the browned beef and cook for 3-4 minutes until translucent and softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in crushed tomatoes and beef broth, stirring well to combine and scraping up any browned bits from the bottom. Add uncooked pasta directly to the pot, pushing it down so it’s mostly submerged in the liquid.
- Bring to a boil, then reduce heat to medium-low and simmer for 10-12 minutes. Stir pasta every 3-4 minutes to prevent sticking. Cook until pasta is tender with a slight bite and about 80% of liquid is absorbed.
- Remove pot from heat. Stir in room-temperature heavy cream and grated Parmesan cheese. Mix thoroughly until cheese melts completely and sauce becomes smooth and creamy. Season with salt and pepper to taste.
- Let rest for 2-3 minutes to thicken slightly before serving. Garnish with fresh torn basil leaves.
