Ground Beef Pasta Recipe - One Pot!
Perfect for busy weeknights and relaxing weekends, this irresistibly cheesy and creamy one pot ground beef pasta recipe is easy to make and ready to serve in less than an hour. It's a rich, delicious and comforting family-friendly meal that tastes like a cheeseburger in a bowl!
Servings: 6
Calories: 682kcal
Ingredients
- 2 tablespoons oil olive oil or avocado oil
- 1 cup yellow onion chopped
- 4 cloves garlic minced or chopped
- 1.1 lb lean ground beef
- 1 tablespoon dried herbs a mix of ¾ tsp oregano, ¾ tsp basil, and ½ tsp thyme.
- ½ teaspoon mustard powder
- ¼ teaspoon red pepper flakes
- 1½ teaspoon salt or to taste
- ¾ teaspoon freshly ground pepper or to taste
- 2 tablespoons tomato paste
- 1 teaspoon worcestershire sauce
- 1 14 oz tomato passata tomato sauce/puree
- 4 cups low-sodium chicken stock
- 12 oz uncooked elbow pasta or short pasta of choice - macaroni, fusilli, penne, shell,
- 1 cup heavy cream
- ½ cup grated parmesan cheese
- 1 cup grated cheddar cheese
Instructions
- To start with, heat 2 tablespoons oil in a heavy bottom skillet or a pot over medium-low heat. Add chopped 1 cup yellow onion and 4 cloves garlic (minced) and cook for 3-4 minutes until the onion turns soft.
- Increase the heat to medium-high and add 1.1 lb lean ground beef. Cook the beef for 6-7 minutes stirring and searing the meat until it's no longer red/pink.
- Add 1 tablespoon dried herbs, ½ teaspoon mustard powder, ¼ teaspoon red pepper flakes, 1½ teaspoon salt, ¾ teaspoon freshly ground pepper, 2 tablespoons tomato paste and cook for 1 minute stirring continuosly.
- Now, add 1 teaspoon worcestershire sauce and cook for 30 seconds
- Now, add 1 14 oz tomato passata (or tomato puree) and cook for another 2 minutes.
- Add 4 cups low-sodium chicken stock, stir, and bring to a boil.
- Add 12 oz uncooked elbow pasta, stir and cook on simmering heat until al dente (for about 12-14 minutes). Keep stirring in between and scraping from the bottom of the skillet so the pasta doesn't stick to the base.
- Add 1 cup heavy cream , ½ cup grated parmesan cheese, stir and cook for another 30 seconds to 1 minute. You may do the taste test and adjust the salt or seasoning if desired.
- Stir in 1 cup grated cheddar cheese (grated) and let the cheese melt.
- Dish out, garnish with fresh parsley, grated parmesan, and enjoy.
Notes
Store leftovers in an airtight container and keep in the refrigerator for up to 3 days.
Reheat leftovers in a sauce pot on the stovetop over low heat. Or warm in the microwave in short bursts. Either way you might need to add a splash of milk to loosen the cheese sauce a bit.
Nutrition
Calories: 682kcal | Carbohydrates: 57g | Protein: 38g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 1030mg | Potassium: 1013mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1294IU | Vitamin C: 11mg | Calcium: 286mg | Iron: 5mg