When you need dinner on the table fast but still want something hearty and satisfying, one-pot pasta dishes are your best friend. This Easy Family Dinner brings together ground beef, tender pasta, and a rich tomato sauce all in one pot, which means less cleanup and more time with your family. The pasta cooks right in the sauce, soaking up all those savory flavors while creating a naturally thick, creamy texture that clings to every bite.
Perfect for hectic weeknights when you’re juggling homework help and after-school activities, this recipe comes together in just 30 minutes from start to finish. The beauty of cooking everything together is that the starch from the pasta thickens the sauce naturally, giving you that restaurant-quality consistency without any extra steps.
Why You’ll Love This One-Pot Beefy Tomato Pasta
This dish delivers serious comfort food appeal with minimal effort. The ground beef provides plenty of protein to keep everyone satisfied through evening activities, while the combination of herbs and tomato sauce creates familiar Italian flavors that even picky eaters enjoy.
Everything cooks in one pot, which means you’ll spend less time at the sink and more time relaxing after dinner. The pasta absorbs the meaty, herb-infused sauce as it cooks, creating deeper flavor than you’d get from cooking components separately.
You can easily customize this recipe based on what’s in your pantry. Swap different pasta shapes, adjust the seasonings to your family’s taste, or add vegetables like bell peppers or mushrooms without changing the basic cooking method.
Leftovers reheat beautifully and actually taste even better the next day once the flavors have had time to blend. This makes it ideal for meal prep or planned leftovers for easy lunches.
Ingredients for One-Pot Beefy Tomato Pasta
I always keep ground beef in my freezer and dried pasta in the pantry, which makes this recipe possible even when I haven’t been to the grocery store in a week. The ingredient list is straightforward, and you probably have most of these items on hand already.
The Protein & Pasta:
- 1 lb ground beef
- 8 oz short pasta (penne, rotini, or shells)
The Sauce Base:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
The Liquids:
- 2 cups beef broth
- 1 can (15 oz) tomato sauce
- ½ cup water (as needed)
The Finishing Touches:
- 1 cup shredded mozzarella or cheddar cheese
- Salt and black pepper to taste
- Fresh parsley for garnish
Ingredient Notes:
For the ground beef, I use 85/15 lean-to-fat ratio because it provides enough flavor without making the dish greasy. If you use leaner beef, you might want to add an extra splash of olive oil. Any short pasta shape works well here since the goal is pieces that trap the sauce, so choose based on what your family prefers or what’s already in your pantry.
Beef broth adds deeper flavor than chicken broth, but either works in a pinch. I recommend low-sodium broth so you can control the salt level yourself. For the cheese, pre-shredded is fine for convenience, but freshly shredded melts more smoothly if you have an extra minute.
How to Make One-Pot Beefy Tomato Pasta
The key to success with one-pot pasta is getting the liquid ratio right and stirring occasionally to prevent sticking. I find that starting with slightly more liquid than you think you need gives you room to adjust as the pasta cooks.
Brown the Beef: Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the ground beef and chopped onion, breaking up the meat with a wooden spoon as it cooks. Continue cooking for 5 to 7 minutes until the beef is completely browned and the onion has softened and turned translucent. Drain any excess fat if needed, leaving just enough to keep the mixture moist.
Build the Flavor Base: Stir in the minced garlic, dried oregano, and dried basil. Cook for about 1 minute, stirring constantly, until you can smell the garlic and herbs becoming fragrant. This step releases the essential oils in the herbs and prevents the garlic from burning.
Create the Sauce: Pour in the beef broth and tomato sauce, stirring to combine everything thoroughly. Increase the heat to bring the mixture to a gentle boil. You should see small bubbles breaking the surface consistently.
Cook the Pasta: Add the dry pasta directly to the pot, stirring it into the liquid to ensure all pieces are submerged. Reduce the heat to medium-low and cover the pot with a lid. Let it simmer for 10 to 12 minutes, stirring every few minutes to prevent the pasta from sticking to the bottom. The pasta is done when it’s tender but still has a slight bite, and most of the liquid has been absorbed. If the sauce gets too thick before the pasta is fully cooked, add the water in small amounts until you reach the right consistency.
Finish with Cheese: Remove the pot from the heat and stir in the shredded cheese until it’s completely melted and creates a creamy coating on the pasta. Season with salt and black pepper, tasting as you go since the broth and cheese already add saltiness.
Serve: Sprinkle fresh parsley over the top for a pop of color and a fresh flavor contrast to the rich sauce. Serve immediately while the cheese is still gooey and the pasta is hot.
A common mistake is walking away from the pot during the pasta cooking phase. Check and stir every 3 to 4 minutes to make sure nothing sticks and the liquid is absorbing evenly. If you notice the pasta on top looks dry while there’s still liquid at the bottom, give it a good stir to redistribute.
What to Serve with One-Pot Beefy Tomato Pasta
This hearty pasta is filling enough to stand alone, but adding one or two simple sides creates a more balanced dinner.
Garlic Bread: Crispy, buttery garlic bread is perfect for soaking up any extra sauce at the bottom of your bowl. The crunchy texture contrasts nicely with the tender pasta, and it takes just minutes to make using store-bought bread and garlic butter.
Simple Green Salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette cuts through the richness of the pasta. The acidity from the dressing balances the savory, cheesy flavors and adds a refreshing element to the meal.
Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F for 15 to 20 minutes. The slightly charred edges add a different flavor dimension, and the vegetable boosts the nutritional profile of your dinner.
Caesar Salad: Crisp romaine lettuce with creamy Caesar dressing and parmesan cheese complements Italian-style pasta dishes naturally. Add croutons for extra crunch if you’re not serving bread on the side.
Steamed Green Beans: Quick steamed green beans with a little butter and lemon juice provide a light, fresh vegetable option that doesn’t compete with the bold pasta flavors. They’re also extremely fast to prepare while the pasta cooks.
Pro Tips & Variations
Make-Ahead Strategy: You can brown the beef and onions up to 2 days ahead, then refrigerate until you’re ready to finish the dish. This cuts your active cooking time down to about 15 minutes on busy nights.
Boost the Vegetables: Stir in a handful of baby spinach or chopped bell peppers during the last few minutes of cooking. They’ll wilt right into the sauce and add nutrition without changing the flavor profile significantly.
Control the Consistency: The pasta will continue absorbing liquid as it sits, so if you’re making this ahead or have leftovers, plan to add a splash of broth or water when reheating to loosen the sauce back up.
Season in Layers: I taste and adjust the seasoning twice during cooking – once after adding the liquids and again after stirring in the cheese. This ensures balanced flavor throughout.
Spicy Version: Add ½ teaspoon red pepper flakes with the herbs, or stir in a few dashes of hot sauce at the end for families who enjoy some heat.
Vegetarian Adaptation: Replace the ground beef with plant-based crumbles or finely chopped mushrooms, and use vegetable broth instead of beef broth. The cooking method stays exactly the same.
Italian Sausage Swap: Substitute Italian sausage for the ground beef for a different flavor profile. Remove the casings and brown it the same way you would the beef.
Storage & Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta absorbs more sauce as it sits, so the texture changes slightly but the flavor actually improves.
For reheating, add 2 to 3 tablespoons of water or broth per serving and heat in the microwave in 1-minute intervals, stirring between each, until heated through. On the stovetop, reheat over medium-low heat with a splash of liquid, stirring frequently.
This recipe freezes reasonably well for up to 3 months, though the pasta texture softens somewhat after thawing. Freeze in individual portions for easy grab-and-go dinners. Thaw overnight in the refrigerator before reheating.
For meal prep, you can cook the entire recipe, portion it into containers, and refrigerate for quick dinners throughout the week. It actually saves better than many pasta dishes because the sauce doesn’t separate.
Common Questions
Can I use a different type of pasta? Yes, any short pasta shape works well. Avoid long noodles like spaghetti since they don’t cook as evenly in this method. Stick with shapes that have nooks and crannies to catch the sauce.
What if I don’t have beef broth? Chicken broth or even vegetable broth works fine. You can also use water with a beef bouillon cube dissolved in it. The flavor will be slightly different but still delicious.
How do I prevent the pasta from sticking? Stir the pot every 3 to 4 minutes during the cooking phase and make sure there’s enough liquid covering the pasta. If the pot looks dry, add water in small amounts.
Can I double this recipe? Absolutely, but use a very large pot or Dutch oven to ensure everything cooks evenly. You may need to increase the cooking time by a few minutes for the pasta to fully absorb the liquid.
Is this recipe gluten-free? Not as written, but you can use gluten-free pasta and check that your broth and tomato sauce are certified gluten-free. The cooking time might vary slightly depending on the brand of pasta you choose.
This one-pot wonder proves that satisfying dinners don’t have to be complicated. With minimal prep and just one dish to clean, you can have a hearty, flavorful meal on the table in half an hour. Give this a try on your next busy weeknight and enjoy the extra time you get back.
One-Pot Beefy Tomato Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large pot or deep skillet over medium-high heat. Add ground beef and chopped onion, breaking up the meat as it cooks. Cook for 5 to 7 minutes until beef is browned and onion is soft. Drain excess fat if needed.
- Stir in minced garlic, oregano, and basil. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in beef broth and tomato sauce, stirring to combine. Increase heat and bring to a gentle boil.
- Add dry pasta to the pot, stirring to submerge all pieces. Reduce heat to medium-low, cover, and simmer for 10 to 12 minutes, stirring every few minutes to prevent sticking. Add water in small amounts if the mixture becomes too thick before pasta is tender.
- Remove from heat and stir in shredded cheese until melted and creamy. Season with salt and black pepper to taste.
- Garnish with fresh parsley and serve hot.
