One-Pot Creamy Beef Pasta

This one-pot creamy beef pasta brings together savory ground beef, tender pasta, and a rich cheese sauce in a single pot. It’s a hearty and satisfying meal that feels comforting any night of the week.

The best part is the simple cleanup. Everything cooks in one pot, from browning the beef to simmering the pasta. The whole dish comes together in about 40 minutes, making it a great option for busy evenings.

Why will you love One-Pot Creamy Beef Pasta?

Cooking everything in one pot saves time on washing up, as there’s only one pot to clean at the end.

The pasta cooks directly in the broth and beef drippings, absorbing flavor and releasing starches that help thicken the sauce naturally.

Using a combination of sharp cheddar and salty Parmesan creates a balanced and deeply savory cheese sauce.

One-Pot Creamy Beef Pasta Ingredients

• Ground Beef: An 85/15 lean-to-fat ratio provides good flavor. You can also use ground turkey or chicken, but the flavor will be milder.

• Pasta: A short, sturdy pasta shape with ridges, like rigatoni, penne, or shells, is ideal because it holds the creamy sauce well.

• Cheese: Shredding your own cheese is recommended. It melts more smoothly than pre-shredded varieties.

• Broth: Beef broth complements the ground beef, but chicken or vegetable broth will also work in a pinch.

• Shallot: A shallot offers a milder, more delicate flavor than an onion. If you don’t have one, half of a small yellow onion can be substituted.

Exact quantities are in the recipe card below.

How to Make One-Pot Creamy Beef Pasta

Step 1: Brown the Beef and Aromatics

First, melt butter in a large pot and brown the ground beef. Once it’s cooked, add the shallot and garlic and cook until softened and fragrant. Seasoning at this stage builds a flavorful foundation for the dish.

Step 2: Cook the Pasta

Next, pour in the beef broth and add the dried pasta directly to the pot. Bring it to a simmer and cover, letting the pasta cook until it’s tender. The pasta will absorb the savory broth as it cooks.

Step 3: Make the Creamy Cheese Sauce

Once the pasta is cooked, turn off the heat and stir in the heavy cream and both cheeses. Keep stirring until the cheese melts into a smooth, creamy sauce. Let it rest for a few minutes to allow the sauce to thicken before serving.

What to Serve with One-Pot Creamy Beef Pasta

This is a complete meal on its own, but a simple green salad with a vinaigrette or some steamed green beans would pair nicely.

Helpful Tricks for One-Pot Creamy Beef Pasta

For the creamiest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly.

Stir the pasta a few times while it simmers to keep it from clumping together or sticking to the bottom of the pot.

Food Safety: Ensure ground beef is cooked to a minimum internal temperature of 160°F (71°C) for safety.

How to Store and Freeze One-Pot Creamy Beef Pasta

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or broth to loosen the sauce. Freezing is not recommended, as the cream sauce may separate upon thawing.

One-Pot Creamy Beef Pasta Recipe FAQs

Can I use a different type of pasta?

Yes, any short pasta shape will work. Try penne, shells, rotini, or fusilli. You may need to adjust the cooking time based on the package directions for your chosen pasta.

Can this recipe be made gluten-free?

You can make this with gluten-free pasta. Be aware that gluten-free pasta can cook differently and may absorb more liquid, so watch it closely and add a bit more broth if the pot looks dry.

My sauce seems too thin. What should I do?

The sauce will thicken considerably as it rests. If it’s still thinner than you’d like after 5-10 minutes, you can return the pot to low heat and simmer gently for a minute or two, stirring constantly, until it reaches your desired consistency.

One-Pot Creamy Beef Pasta

A complete weeknight meal with ground beef, pasta, and a savory cheese sauce, all made together in a single pot.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine American

Servings 6 servings

Ingredients

  

• 2 tbsp unsalted butter 28g
• 1 lb ground beef 85/15 lean, 450g
• 1 large shallot finely chopped
• 2 cloves garlic minced
• 1 tsp kosher salt or to taste
• 1/2 tsp freshly ground black pepper or to taste
• 1 lb short pasta such as rigatoni or penne, 450g
• 4 cups beef broth 960ml
• 1 cup heavy cream 240ml
• 8 oz sharp cheddar cheese shredded, 225g
• 1 cup grated Parmesan cheese plus more for serving, 100g
• Fresh parsley chopped, for garnish, optional

Instructions

 

• Melt the butter in a large Dutch oven or stockpot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. If there is a lot of excess fat, carefully drain it from the pot.
• Add the chopped shallot to the beef and cook for 3-4 minutes, until it softens. Stir in the minced garlic and cook for another minute until fragrant. Season with salt and pepper.
• Pour in the beef broth and add the dried pasta. Stir everything together. Bring the liquid to a boil, then reduce the heat to a steady simmer. Cover the pot and cook for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
• Confirm the ground beef is fully cooked by checking it has reached an internal temperature of 160°F (71°C) with a food thermometer.
• Turn off the heat. Pour in the heavy cream, then add the shredded cheddar and grated Parmesan cheese. Stir continuously until the cheeses are completely melted and the sauce is smooth and creamy.
• Let the pasta rest, covered, for 5 minutes. The sauce will thicken as it sits.
• Serve warm, garnished with extra Parmesan cheese and fresh parsley, if you like.

Notes

For the creamiest sauce, shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent them from melting smoothly.

Stir the pasta a few times while it simmers to keep it from clumping together or sticking to the bottom of the pot.

Food Safety: Ensure ground beef is cooked to a minimum internal temperature of 160°F (71°C) for safety.

Keyword ground beef, one pot, one pot creamy beef pasta, Pasta, weeknight dinner