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The One-Pot Creamy Ground Beef Pasta in the pot with a wooden spoon sitting on a cutting board with a small bowl of parmesan and a plaid napkin next to it

One-Pot Creamy Ground Beef Pasta

This One-Pot Creamy Ground Beef Pasta is an easy family dinner made with ground beef, tender pasta, and a rich, cheesy cream sauce. Everything cooks together in one pan for a cozy weeknight meal with simple ingredients and easy cleanup.
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Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Creamy Ground Beef Pasta, One-Pot Ground Beef Pasta
Servings: 6 Servings

Ingredients

  • 1 pound ground beef
  • 1 small yellow onion finely diced
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups beef broth
  • 1 cup milk
  • 12 ounces pasta
  • ½ cup heavy cream
  • 1 cup freshly shredded cheddar cheese
  • ½ cup freshly shredded Parmesan cheese

Instructions

  1. Heat a large deep skillet or Dutch oven over medium heat. Add the butter, ground beef and diced onion. Cook for 5–7 minutes, breaking apart the beef as it cooks, until browned and the onion is tender. Drain excess grease if needed.
  2. Stir in the garlic, tomato paste, Italian seasoning, garlic powder, onion powder, salt, and black pepper. Cook for about 1 minute, stirring frequently.
  3. Pour in the beef broth and milk. Stir in the uncooked pasta and bring everything to a gentle boil.
  4. Reduce the heat to medium-low and partially cover. Cook for 10–13 minutes, stirring every few minutes, until the pasta is al dente and most of the liquid has been absorbed. Add a splash of additional broth if needed as the pasta cooks.
  5. Reduce the heat to low. Stir in the heavy cream, cheddar cheese, and Parmesan until the cheese has melted and the sauce is smooth and creamy.
  6. Remove from the heat and let the pasta rest for 3–5 minutes. The sauce will continue to thicken as it sits. Serve warm.

Notes

  • Short pasta shapes work best because they cook evenly and hold onto the creamy sauce.
  • Freshly shredded cheese will melt more smoothly than pre-shredded cheese.
  • The sauce may look slightly thin immediately after cooking. Letting the pasta rest for a few minutes will help it thicken.
  • Different pasta shapes can absorb different amounts of liquid. Add a splash of beef broth if the pan becomes dry before the pasta is tender.
  • Refrigerate leftovers in an airtight container for up to 3–4 days.
  • Add a splash of milk or broth before reheating to help make the sauce creamy again.