One-Pot Creamy Ground Beef Pasta

One-Pot Creamy Ground Beef Pasta instantly takes me back to late-night cooking sessions in my Austin apartment, when I’d test bold flavors after long shifts at the restaurant and call friends over for taste tests. I’d sear the beef, toss in garlic, and let the pasta simmer right in the pot—simple, cozy, and wildly satisfying. As a chef who loves approachable comfort food, One-Pot Creamy Ground Beef Pasta became my go-to for busy weeknights and casual gatherings. It’s hearty, creamy, and reliably delicious—the kind of dish that invites seconds, stories, and an easy cleanup.

Why You’ll Love This :

This One-Pot Creamy Ground Beef Pasta hits every note: fast, comforting, and super flavorful with minimal cleanup, perfect for weeknights or casual hangs. It cooks the pasta right in the sauce for extra starch-thickened creaminess, so every bite feels luscious without complicated steps. Seasoned ground beef, tomatoes, broth, and a swirl of cream create bold depth, while a finish of Parmesan ties it together beautifully. Expect a 30–35 minute dinner that tastes restaurant-level and scales easily for leftovers or meal prep.

Ingredients for One-Pot Creamy Ground Beef Pasta

• Ground beef: 1 lb, 85–90% lean for rich flavor and just enough fat.
• Aromatics: 1 medium onion (diced), 3 garlic cloves (minced).
• Seasoning: 1 tbsp Italian seasoning, 1 tsp salt, ½ tsp black pepper, pinch red pepper flakes.
• Tomato base: 1 can crushed tomatoes (28 oz) or passata (2 cups).
• Liquid: 3 cups beef broth for savory depth.
• Pasta: 12–16 oz short pasta like fusilli, rotini, shells, or conchiglie.
• Creamy finish: ½ cup heavy cream, ½ cup freshly grated Parmesan.
• Olive oil for sautéing; optional parsley for garnish.

Substitutions & Variations for One-Pot Creamy Ground Beef Pasta

• Swap proteins: Italian sausage, ground turkey, or chicken for a lighter twist or extra spice.
• Dairy tweaks: Use crème fraîche or reduced-fat cream; add cheddar, gouda, or mozzarella for extra melt.
• Veggie boost: Stir in spinach, peas, or bell peppers near the end for color and nutrition.
• Flavor builders: Worcestershire sauce, smoked paprika, or oregano-thyme blend deepen umami and warmth.
• Broth: Chicken or vegetable broth works if beef broth isn’t available; adjust salt to taste.

Step-by-Step Instructions – One-Pot Creamy Ground Beef Pasta

• Warm 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Sauté diced onion and minced garlic until fragrant and softened, 3–4 minutes.
• Add 1 pound ground beef. Break it up, then season with Italian seasoning, salt, pepper, and optional red pepper flakes. Cook until browned, 5–7 minutes. Drain excess fat if needed.
• Stir in crushed tomatoes and beef broth. Bring to a lively simmer.
• Add short pasta. Cover and cook, stirring occasionally, 9–12 minutes until al dente and the sauce thickens.
• Off heat, stir in heavy cream and Parmesan. Adjust with a splash of broth if too thick, or simmer 1–2 minutes if too thin. Serve immediately.

Pro Tips for Success – One-Pot Creamy Ground Beef Pasta

• Choose pasta shapes like rotini, shells, or conchiglie to catch the sauce; follow package time and taste at the earliest minute.
• Keep cream at room temperature to prevent splitting; add off heat for the silkiest finish.
• Stir every 2–3 minutes while the pasta cooks to prevent sticking and ensure even absorption.
• Boost umami with 1 teaspoon Worcestershire or a pinch of smoked paprika; both deepen flavor without extra time.
• Grate Parmesan fresh so it melts smoothly and doesn’t clump.

Storage & Reheating Tips – One-Pot Creamy Ground Beef Pasta

• Refrigerate in airtight containers for 3–4 days; the sauce thickens as it sits, which is normal.
• Reheat on the stovetop or microwave with a splash of broth, milk, or water to loosen the sauce.
• Freeze up to 2–3 months in meal-prep portions; thaw overnight, then reheat gently with added liquid.
• If planning to freeze, undercook pasta by 1–2 minutes to maintain bite after reheating.

What to Serve With One-Pot Creamy Ground Beef Pasta

• Crisp green salad with lemon vinaigrette balances the richness and adds brightness.
• Garlicky sautéed green beans or roasted Brussels sprouts add crunch and color.
• Warm garlic bread or toasted ciabatta for swiping up the creamy sauce.
• Simple tomato-cucumber salad or roasted beets with goat cheese for a fresh, tangy contrast.

FAQs – One-Pot Creamy Ground Beef Pasta

• Can different pasta shapes be used? Yes—rotini, shells, or penne hold sauce well and cook evenly in one pot.
• How to prevent a heavy feel? Add lemon, peas, or spinach, and serve with a fresh salad to cut richness.
• Can this be made lighter? Use 90–93% lean beef, swap half-and-half for cream, and add extra veggies.
• How to fix a too-thick sauce? Stir in warm broth a splash at a time until creamy and glossy.
• Make-ahead friendly? Yes—cool quickly, store 3–4 days, and reheat with added liquid until silky.

Nutrition Information (per serving) – One-Pot Creamy Ground Beef Pasta

• Estimated per serving (1 of 6): 560–650 calories; 26–32g fat; 55–65g carbs; 30–35g protein.
• Sodium varies with broth, tomatoes, and cheese—choose low-sodium options to reduce levels.
• Add vegetables and a side salad to boost fiber, micronutrients, and balance

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