Looking for the ultimate weeknight dinner that’s hearty, comforting, and doesn’t fill your kitchen sink with dishes? This One-Pot Creamy Beef Pasta recipe has all the cravable flavors of a classic, but with a rich, velvety sauce that’s so easy to pull together. Juicy ground beef, toothsome rigatoni, and heaps of melting cheddar and parmesan—all cooked up in a single pot, ready in 40 minutes or less. Whether it’s a busy evening, a cozy family meal, or the end of a long day, this is about to become your new favorite comfort food.
Why You’ll Love This Recipe
- One-Pot Wonder: Minimal cleanup required! Everything cooks together right in the same pot, making this the hero of messy weeknights.
- Super Quick: Prep is seriously fast; just a handful of steps and you’re off to the races with dinner done in under an hour.
- Full of Flavor: The creamy, cheesy sauce clings to each bite of pasta and beef, giving you rich, savory, and downright irresistible flavor.
- Adaptable: Change up the pasta, toss in extra veggies, or go with what you have—this recipe is flexible and forgiving!
Ingredients You’ll Need
Gather these simple ingredients and a big appetite:
- Unsalted Butter: For starting the dish and keeping everything rich and silky.
- Ground Beef: Brings delicious heartiness. Grass-fed is wonderful, but use your favorite.
- Kosher Salt & Freshly Ground Black Pepper: For seasoning and balancing all the flavors.
- Garlic Powder: Adds big garlicky flavor without peeling or mincing.
- Shallot: Lends a gentle sweetness and depth—finely chop for the best texture.
- Dried Short-Cut Pasta: Rigatoni is ideal, but any sturdy shape like penne or rotini works beautifully to capture the sauce.
- Chicken or Beef Broth: The liquid base that cooks the pasta and adds layers of savory flavor. Beef broth gives a deeper taste; chicken is lighter.
- Heavy Whipping Cream: This is what makes the sauce rich, luscious, and absolutely crave-worthy.
- Sharp White Cheddar Cheese: Melts smoothly and gives tangy, bold flavor. Pre-shredded works, but freshly shredded melts best.
- Parmesan Cheese: Adds salty, nutty complexity and a bit of luxury to the sauce. Freshly grated beats the jarred stuff by miles!
Tip: Always grate your cheeses fresh for the creamiest results and best melting!
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Why not put your own spin on this creamy pasta? Here are some ideas to make it your own:
- Add Veggies: Sauté mushrooms, spinach, or bell peppers along with the shallot for extra color and nutrition.
- Spicy Kick: Stir in a pinch of red pepper flakes or a spoonful of hot sauce for a gentle heat.
- Swap Proteins: Ground turkey, chicken, or mild Italian sausage work beautifully if you want to change up the flavors.
- Different Cheeses: Mix in mozzarella for stretchiness or smoked gouda for a twist.
- Pasta Alternatives: Use whole wheat or gluten-free pasta if preferred—just double-check the cooking time.
How to Make One-Pot Creamy Beef Pasta
Step 1: Brown the Beef
Start by melting butter in a big stock pot or Dutch oven over medium-high heat. Add your ground beef, breaking it up with a wooden spoon as it cooks. When it’s browned all over (that’s about 6-7 minutes), season with salt, pepper, and garlic powder.
Step 2: Build the Flavor
Toss in the chopped shallot and let it cook with the beef for another 4-5 minutes. This is where the dish starts smelling irresistible!
Step 3: Add Pasta and Broth
Pour in your dried pasta and the broth (chicken or beef, your call). Stir until it’s all nicely combined. Pop a lid on the pot and let it simmer for 10-12 minutes, until the pasta is just the right amount of tender.
Step 4: Make It Creamy
Switch off the heat. Now add heavy cream, sharp cheddar, and parmesan cheese. Stir until everything’s completely blended and looking gorgeously creamy.
Step 5: Rest and Serve
Cover the pot and let the pasta sit for at least 10 minutes—this step lets the sauce thicken and flavors meld together. Then just scoop into bowls and enjoy the creamy goodness!
Pro Tips for Making the Recipe
- Don’t Rush the Rest: Letting the pasta sit covered after adding the cheese and cream is key for the sauce to fully set up and coat every morsel.
- Grate Your Cheese Fresh: Pre-grated cheese doesn’t melt as nicely and can lead to a grainy sauce. Grab the grater!
- Pasta Watch: Every shape cooks a little differently, so check for doneness a minute or two early if you swap pastas.
- Broth Matters: Opt for low-sodium broth if you like more control over how salty your pasta gets.
How to Serve
This luscious beef pasta is a complete meal as is, but a few perfect additions never hurt:
- Fresh Herbs: Sprinkle with chopped parsley or basil for a pop of color and freshness.
- Extra Parm: Pass the parmesan at the table for those who like a little extra cheesy magic.
- Green Salad: A simple side salad cuts through the richness and balances the plate.
- Toasted Bread: Crusty bread is ideal for scooping up any extra sauce left in the bowl.
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool, then store in an airtight container in the fridge. This pasta keeps well for up to 3 days—hello, next-day lunch!
Freezing
Want to save some for another time? Scoop portions into freezer-safe containers and freeze for up to 2 months. The creamy sauce can change in texture a bit after freezing, but it’s still super tasty once reheated.
Reheating
To reheat, add a splash of broth or cream to the pan or microwave to revive the sauciness. Gently warm over low heat on the stove or zap in the microwave, stirring occasionally.
FAQs
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Can I use a different type of pasta?
Absolutely. Any short-cut pasta like penne, fusilli, or even shells will soak up the creamy sauce perfectly. Just keep an eye on the cooking time and make sure the pasta is tender before moving on.
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What if I don’t have shallots?
No shallots? No problem. Half a yellow onion, finely chopped, makes a great substitute and brings a similar sweetness to the base.
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Can this be made lighter?
Yes! Swap the heavy cream for half-and-half or whole milk for a lighter but still creamy sauce. Use less cheese if you like, though the sauce may be a bit looser.
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How do I make this gluten-free?
Choose your favorite gluten-free pasta—just check the cooking time, as GF varieties can cook faster or slower. The sauce itself is naturally gluten-free!
Final Thoughts
There’s nothing quite like a bowlful of creamy, cheesy, beefy pasta after a long day—especially when it’s this easy to make and clean up. One-pot creamy beef pasta is a weeknight hero, dependable for flavor, comfort, and sheer joy at the dinner table. Go ahead, give it a try, and make it your own. Dinner has truly never been simpler—or more delicious!
Print
One-Pot Creamy Beef Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American
- Diet: Halal
Description
This One-Pot Creamy Beef Pasta is a comforting and satisfying meal made with ground beef, rigatoni pasta, and a luscious, cheesy, creamy sauce. With all the ingredients cooked in a single pot, it’s an easy and convenient dinner option, perfect for busy weeknights. Infused with sharp white cheddar and parmesan, every bite is packed with flavor and creamy texture.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 lb ground beef (grass-fed preferred)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 large shallot, finely chopped
Pasta & Liquids
- 1 lb dried short-cut pasta (e.g., rigatoni)
- 4 cups (32 ounces) chicken or beef broth
Cream & Cheese
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese, shredded
- 1 cup freshly grated parmesan cheese, plus more for topping
Instructions
- Brown the Beef: In a large stock pot or dutch oven, melt the unsalted butter over medium-high heat. Add the ground beef, breaking it into crumbles with a wooden utensil. Cook until the beef is fully browned, about 6-7 minutes. Season with salt, pepper, and garlic powder to taste.
- Sauté the Shallot: Add the finely chopped shallot to the browned beef. Stir well and continue cooking for another 4-5 minutes, allowing the aromatics to soften and become fragrant.
- Cook Pasta: Add the dried pasta and pour in the chicken or beef broth. Stir everything together to ensure the pasta is well distributed. Cover the pot with a lid and let it cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- Add Cream and Cheese: Turn off the heat. Pour in the heavy whipping cream, then add the shredded sharp white cheddar and grated parmesan cheese. Stir thoroughly until the cheeses are completely melted and the sauce is smooth and creamy.
- Let Flavors Meld: Cover the pot and allow the creamy beef pasta to sit for at least 10 minutes. This resting time helps the sauce thicken and allows flavors to meld together. Serve hot with extra parmesan on top if desired.
Notes
- For a lighter dish, substitute half-and-half for the heavy cream.
- Feel free to use your favorite short-cut pasta such as penne or fusilli if rigatoni is unavailable.
- Sharp white cheddar provides a robust flavor, but regular cheddar or a cheese blend can be used as alternatives.
- Grass-fed beef offers richer taste and better texture but is optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 630
- Sugar: 3g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
