Beef Pasta Recipe: Easy 30-Min One-Pot Dinner for Busy Nights

Name: Beef Pasta Recipe: Easy 30-Min One-Pot Dinner for Busy Nights
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef (85/15 preferred); 1 medium onion, diced; 3 cloves garlic, minced; 12 oz short pasta (penne, rotini, shells, or elbow macaroni); 1 can (15 oz) crushed tomatoes; 3 cups beef broth; 2 tbsp tomato paste; 2 tsp Italian seasoning (or dried oregano, basil, and thyme); 1 tsp salt (or to taste); 1/2 tsp black pepper (or to taste); 1 tbsp olive oil; 1 cup shredded cheese (cheddar, mozzarella, or blend, optional); Red pepper flakes (optional, to taste)

Posted on January 14, 2026

Lucas Edwards

Jump to Recipe·Print Recipe

The first time I made this beef pasta recipe, my kitchen looked like a tornado had just hit. Kids were arguing over homework, my phone wouldn’t stop buzzing, and I realized at 6:07 pm that I hadn’t even thawed anything for dinner. Enter: the 30-minute one-pot beef pasta. Honestly, this recipe is the reason my family didn’t end up eating cereal that night (again).

Here’s the thing—when I say “easy,” I mean it. No fancy steps, no obscure ingredients. Just real food, real flavor, and one pot to clean up. I’ve made this on nights when I’ve had exactly zero motivation, with whatever ground beef I could scrounge from the freezer and whatever pasta was left in the pantry. And it’s always a hit. If you’re like me and want dinner to taste like you tried (without actually trying that hard), this beef pasta recipe is your new best friend.

I’ve tinkered, tested, and—let’s be honest—burned the bottom once or twice learning the timing. Now? I can make it with my eyes half-closed and a toddler on my hip. If you need a one-pot dinner that’s comforting, fast, and guaranteed to get everyone to the table, keep reading.

Why You’ll Love This Beef Pasta Recipe

Okay, real talk—this beef pasta recipe has ruined me for boxed dinners. There are so many reasons I keep coming back to it, but here are my favorites:

One-Pot Magic: Seriously, all the action happens in one pot. Less mess, less stress. I’ve made this in my ancient Dutch oven and my $15 Walmart stockpot—it works every time.
Done in 30 Minutes Flat: From chopping onions to serving, I can get this on the table in half an hour (and that’s with interruptions).
Rich, Savory Flavor: Thanks to the browned beef and tomato sauce, it tastes like you simmered it all afternoon. My husband thought I was hiding Italian grandma skills the first time I made it.
Easy to Customize: I’ve tossed in spinach, swapped the pasta shape, even added shredded carrots to sneak in some veggies. This recipe forgives all your last-minute substitutions.
Kid-Approved: My seven-year-old asked for seconds, which is basically a Michelin star in my house.

This is the recipe I pull out when I want dinner to feel cozy but life is anything but. It’s hearty enough for hungry teenagers, quick enough for rushed weeknights, and flexible enough for whatever you have in the fridge. It’s not just dinner—it’s my weeknight sanity.

What Ingredients You’ll Need for Beef Pasta Recipe

Here’s what I love about this ingredient list: You probably have most of this already. If not, I’ve got swap ideas for almost everything. Let’s break it down so you know what’s doing the heavy lifting in this beef pasta recipe.

Ground Beef (1 lb / 450g): I use 85/15 for a good balance of flavor and not too much grease. You can swap for ground turkey, chicken, or plant-based crumbles if you’re feeling adventurous. Just drain excess fat if needed.
Onion (1 medium, diced): Adds sweetness and depth. I’ve used yellow, white, and even red onions—whatever’s rolling around in my pantry.
Garlic (3 cloves, minced): You can use jarred garlic if you’re short on time. Fresh is best, but life happens.
Pasta (12 oz / 340g): I love short shapes like penne, rotini, or shells. Elbow macaroni works too. Whole wheat or gluten-free pasta is totally fine—just check the cooking time.
Crushed Tomatoes (1 can, 15 oz / 425g): This makes the sauce rich and thick. If you only have diced tomatoes, blend them up or just use as-is for a chunkier vibe.
Beef Broth (3 cups / 720ml): Adds savory depth. Chicken or veggie broth is a fine substitute. I’ve even used water in a pinch (just add a bit more salt).
Tomato Paste (2 tbsp / 30g): Intensifies the tomato flavor. I keep the little cans on hand for recipes like this.
Italian Seasoning (2 tsp): Or use a mix of dried oregano, basil, and thyme. I sometimes toss in a pinch of red pepper flakes for heat.
Salt & Pepper (to taste): Don’t forget to taste and adjust. I usually start with 1 tsp salt and ½ tsp black pepper.
Olive Oil (1 tbsp / 15ml): For sautéing. If you’re out, use canola or even butter.
Shredded Cheese (1 cup / 100g, optional): Cheddar, mozzarella, or a blend. I sprinkle this on at the end for extra comfort.

Ingredient tips: I always buy pasta and tomato paste in bulk because they’re shelf-stable and save me from last-minute grocery runs. For the beef, I thaw it in the microwave if I forget to take it out early (which is basically every time). If you want to sneak in veggies, chopped spinach or bell peppers work great—just toss them in with the onions.

Common swaps? Use whatever ground meat or pasta you have. No beef broth? Bouillon cubes + water. No Italian seasoning? Mix up what you’ve got. This beef pasta recipe doesn’t judge.

Equipment Needed for One-Pot Beef Pasta Recipe

You don’t need a fancy kitchen to make this. I’ve made this beef pasta recipe in a college apartment with mismatched pots and it came out great. Here’s what actually helps:

Large Pot or Dutch Oven: Needs to be big enough for the pasta, sauce, and beef. Mine is a battered nonstick stockpot and it’s survived dozens of batches.
Wooden Spoon or Spatula: For stirring and scraping those tasty bits off the bottom. I have opinions about wooden spoons—they just feel right for hearty recipes.
Measuring Cups & Spoons: I eyeball salt sometimes, but pasta and broth amounts matter here.
Chef’s Knife & Cutting Board: For dicing onions and garlic. If you use pre-chopped, skip this.
Colander (optional): If you want to drain fat from the beef, this helps. I usually just spoon it out.

No Dutch oven? Use any heavy-bottomed pot. Just make sure it’s big enough! And if you’re a kitchen gadget fan, you can totally make this in a deep skillet or even an Instant Pot (sauté then pressure cook on high for 5 minutes).

The only “extra” I use is a cheese grater for fresh cheese. Adds about 60 seconds and makes it feel fancier.

How to Make Beef Pasta Recipe: Step-by-Step

Alright, let’s get this beef pasta recipe on the table. I’m walking you through exactly how I do it, with all the little tips I wish someone had told me.

Prep Your Ingredients (5 minutes)
Dice your onion and mince the garlic. Measure out your pasta, crush your tomatoes if needed, and grab everything else. I like to line up my ingredients before I start so I don’t panic mid-recipe.
Sauté the Onion & Garlic (3 minutes)
Heat your pot over medium-high and add olive oil. Toss in the diced onion and sauté until soft and starting to turn golden—about 2 minutes. Add garlic and stir for another minute. You’ll know it’s ready when the kitchen smells amazing.
Brown the Beef (5 minutes)
Add ground beef to the pot. Break it up with your spoon and cook until it’s no longer pink. Season with salt and pepper as you go. Drain off any extra fat if you want (I spoon it out—less mess).
Add Tomato Paste & Seasonings (1 minute)
Stir in tomato paste, Italian seasoning, and a pinch of red pepper flakes if you like a little kick. Cook for about 1 minute—this brings out the flavor and makes the sauce taste richer.
Pour in Tomatoes & Broth (2 minutes)
Add crushed tomatoes and beef broth. Stir well, scraping up any browned bits from the bottom (that’s where the flavor hides). Bring to a gentle boil.
Add Pasta & Simmer (12-14 minutes)
Stir in the pasta. Make sure it’s mostly submerged in the liquid. Cover and reduce heat to medium-low. Simmer for 12-14 minutes, stirring once or twice. If the liquid looks low, add a splash more broth or water. The pasta should be tender but not mushy.
Finish & Serve (3 minutes)
Turn off the heat. Stir in shredded cheese, if using, until melted and creamy. Taste and adjust seasoning—sometimes I add an extra pinch of salt or a grind of pepper. Serve hot!

Visual cues: The sauce should be thick and glossy, the pasta just cooked through, and the beef evenly distributed. You’ll smell a savory, tomatoey aroma when it’s ready! The best part? Only one pot to clean.

Troubleshooting: If the pasta soaks up too much liquid, just add a splash of broth. If the bottom starts sticking, lower the heat and give it a stir. A few chewy bits are forgivable—the flavor makes up for it.

My Best Tips & Techniques for Beef Pasta Recipe

Okay, here’s where I spill all the secrets I’ve learned from making this beef pasta recipe at least 30 times:

Use Room-Temp Ingredients: Pasta cooks more evenly if your broth isn’t ice cold. I learned this after dumping fridge-cold broth in and waiting forever for it to boil.
Don’t Overcook the Pasta: Check it at 12 minutes—if it’s al dente, you’re golden. Overcooked pasta turns mushy and absorbs all the sauce (not ideal).
Brown the Beef Really Well: Let it sit in the pot a minute before stirring so you get crispy bits. This is where flavor magic happens.
Layer the Seasoning: Season the beef as it cooks, then taste the sauce before serving. I’ve made the mistake of adding all the salt at once—sometimes you need less, sometimes more.
Cheese for Creaminess: Stirring in cheese at the end makes it extra comforting. I use sharp cheddar for flavor, but mozzarella melts beautifully.
Cover While Cooking: Keeps the steam in, helps pasta cook evenly. If you forget (like I have), just add a splash of broth halfway through.
Clean as You Go: I wipe down the counters and wash my knife while the pasta simmers. Makes life easier when you’re done.

My biggest mistake? Leaving the heat too high and burning the bottom. Now I set a timer and stir halfway through. Trust me—it’s worth it.

Pro tip: For a crusty cheese topping, pop the pot under the broiler (if oven-safe) for 2 minutes before serving. It’s next-level.

Ways to Mix Up Your Beef Pasta Recipe

Once you’ve nailed the classic beef pasta recipe, here’s where you can get creative. I’ve tried every single one of these—most with success, a few with hilarious results.

Cheesy Tex-Mex Version: Swap Italian seasoning for taco seasoning, add black beans, and top with pepper jack cheese. My kids call it “chili mac”—it disappears fast.
Veggie-Packed Pasta: Toss in chopped spinach, zucchini, or bell peppers with the onions. Sneaky way to get greens in without complaints.
Gluten-Free Swap: Use gluten-free rotini or penne. I like Barilla’s version—texture is close to regular pasta, and nobody notices the difference.
Spicy Kick: Add ½ tsp red pepper flakes or a diced jalapeño. My husband loves this (the kids, not so much).
Mushroom Lover’s: Sauté 1 cup sliced mushrooms with the onions. Adds an earthy flavor that makes it feel restaurant-level.
Low-Carb Option: Swap the pasta for diced cauliflower or zucchini noodles. I’ve tried this once—surprisingly good if you’re watching carbs.
Dairy-Free Adaptation: Skip the cheese or use your favorite dairy-free shreds. The sauce is flavorful enough on its own.
Vegan Version: Use plant-based ground “beef,” veggie broth, and vegan cheese. I did this for a friend—she asked for the recipe, so I guess it works!

Flavor add-ins I love: Sun-dried tomatoes, olives, or a dollop of pesto stirred in at the end. It’s like pasta night in Italy (but faster).

Quick note: Don’t be afraid to experiment. This beef pasta recipe is forgiving. Worst case? You end up with a new family favorite.

Serving Ideas & Storage for Beef Pasta Recipe

How to Serve

Weeknight Dinner: Straight from the pot with a sprinkle of fresh parsley (if I remember to buy it).
Lunch Leftovers: I pack reheated portions in thermoses for my kids. Still tastes great hours later.
Brunch Crowd-Pleaser: Spread in a baking dish, top with more cheese, bake until bubbly. Looks fancy, takes zero extra effort.
Pinterest-worthy Presentation: Serve in wide bowls, top with a drizzle of olive oil and shaved parmesan. Snap a pic—it’s actually pretty!

Storage Instructions

Room Temperature: Leave leftovers to cool, then store in an airtight container for up to 2 hours. Move to the fridge after that.
Refrigerator: Lasts up to 4 days. I reheat single portions in the microwave for 1-2 minutes (add a splash of broth if it seems dry).
Freezer: Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge, then reheat gently. This is how I meal prep “emergency dinners.”

Reheating tips: Microwave with a damp paper towel over the top to keep it moist. Or reheat on the stovetop with a splash of broth.

Pro tip: If it gets dry, turn leftovers into a pasta bake! Just add more cheese and bake at 375°F (190°C) for 15 minutes.

Nutritional Info & Health Benefits of Beef Pasta Recipe

I’m not a nutritionist, but here’s why I don’t feel guilty about eating this beef pasta recipe (and serving it to my family).

Per Serving	Amount
Calories	~380
Protein	22g
Carbs	42g
Fat	12g
Fiber	4g

Great source of protein thanks to the beef—keeps everyone full.
Balanced carbs from the pasta—energy for busy nights.
Hidden veggies if you add spinach or peppers.
Lower sodium if you use low-sodium broth and control the salt.

This beef pasta recipe is filling enough to be a meal, not just a side. And yes, it’s got carbs and cheese, but compared to takeout or boxed pasta? Way better.

Dietary notes: Contains gluten, dairy (if you add cheese), and beef. Can be made gluten-free, dairy-free, or even vegan with the swaps above. Moderate glycemic load from the pasta, but the protein helps balance it out.

Honestly, it’s just hearty, real food. And that’s good enough for me.

Final Thoughts on This Beef Pasta Recipe

So that’s my beef pasta recipe—my weeknight lifesaver, my comfort food, my secret weapon when everything is chaos. I know I’ve gone on about it, but when you find a recipe that’s this easy and this good, you want to share it with everyone.

This has become my go-to for busy nights, unexpected guests, and those “just need something filling” moments. I hope you love it as much as my family does. Every time I make this, someone asks for the recipe—now you have it.

Make it your own! Try the variations, swap ingredients, add your personal touch. The best recipes evolve with every cook. And if you make this beef pasta recipe, I genuinely want to hear how it turns out! Drop a comment below, snap a picture and tag me on Instagram (@yourhandle)—I get way too excited seeing your versions.

Got questions? Ask away in the comments. I check them every day and love helping troubleshoot.

Happy cooking! Hope your kitchen smells as good as mine does right now.

FAQs About Beef Pasta Recipe

Q: Can I use another type of meat instead of beef?

A: Totally! I’ve made this with ground turkey, chicken, and even plant-based crumbles. Just brown it the same way and you’re good to go. The flavor will be a little different, but still delicious.

Q: What kind of pasta works best for this recipe?

A: Short shapes like penne, rotini, or shells are my favorites—they soak up the sauce and cook evenly in the pot. Elbow macaroni works in a pinch. Just avoid spaghetti or long noodles (they clump up).

Q: How do I know when the pasta is done?

A: I start checking at the 12-minute mark. Taste a piece—if it’s tender but has a tiny bite (al dente), you’re set. If it’s still firm, give it another couple minutes and add a splash of broth if needed.

Q: Can I make this beef pasta recipe ahead of time?

A: Yes! It reheats beautifully. I often make it in the afternoon and keep it warm on the stove or reheat portions later. Just add a little extra broth when reheating to keep it saucy.

Q: What if I don’t have Italian seasoning?

A: No stress! Use a mix of whatever dried herbs you have—oregano, basil, thyme, even a pinch of rosemary. I’ve done this plenty of times and it always works out.

Pin This Recipe!