Cheesy One Pot Beef Pasta (Print-Friendly Format)
One-pot pasta with ground beef, onions, and cheddar cheese in a creamy tomato sauce, ready in just 30 minutes.
# Required Ingredients:
→ Base
01 -
450 g lean ground beef or ground turkey
02 -
1 large yellow onion, diced
03 -
1 garlic clove, minced
→ Sauce and Seasonings
04 -
2 tablespoons all-purpose flour
05 -
480 ml low-sodium beef broth or chicken broth
06 -
227 g tomato sauce
07 -
1 teaspoon Italian seasoning
08 -
1 teaspoon seasoned salt
09 -
0.5 teaspoon smoked paprika
10 -
0.5 teaspoon garlic powder
11 -
Salt and black pepper, to taste
→ Pasta and Dairy
12 -
225 g small pasta shells or elbow pasta
13 -
120 ml heavy cream or half and half
14 -
200 g shredded cheddar cheese
# How to Make It:
01 -
In a large sauté pan with a lid, brown the ground beef over medium-high heat until cooked through. Transfer the cooked beef to a plate, reserving 2 tablespoons of rendered fat in the pan.
02 -
Lower the heat to medium. Add the diced onion to the pan and cook until softened, about 5 minutes. Stir in the minced garlic and sauté for an additional 30 seconds.
03 -
Sprinkle the flour over the onions and stir continuously for 1 minute to cook off the raw flour taste.
04 -
Gradually pour in the beef broth, stirring constantly. Increase heat and bring to a gentle boil.
05 -
Add the tomato sauce, Italian seasoning, seasoned salt, smoked paprika, garlic powder, pasta, and a pinch of salt and pepper. Stir well. Bring mixture to a simmer, cover, and cook for 12–15 minutes, stirring occasionally, until the pasta is tender. If needed, add an extra 60–120 ml broth to maintain a saucy consistency.
06 -
Reduce heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese has melted and the sauce is smooth.
07 -
Return the cooked ground beef to the pan and stir. Heat through for an additional 2–3 minutes. Serve immediately while hot.
# Additional Information:
01 -
For best texture, serve immediately after preparation, as the pasta will continue to absorb the sauce upon standing.
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of broth or cream to revive creaminess.
03 -
For a gluten-free version, substitute gluten free pasta and replace the flour with cornstarch. Gluten free pasta may require a longer cooking time and increased broth.
04 -
To add spicy heat, incorporate crushed red pepper flakes or a small pinch of cayenne pepper to the sauce.
05 -
Doubling the quantities is easily managed in a large Dutch oven for serving larger groups.