This creamy beef pasta recipe is made in just one pan and on the table in 30 minutes. There’s no doubt that the whole family will love this comforting dish!

So much that I love about this dish right now!

Seriously, this one pan creamy beef pasta ROCKS. It cures the dinner ruts— you know what I’m talking about. You’re tired and hungry, 6pm rolls around, and you end up making the same dish that you always make. It’s good, but you’re looking to switch it up. So if you like recipes that are easy with minimal dishes, this recipe is for you!

Why You’ll Love This Creamy Beef Pasta

• Easy to make
• Comforting
• Doesn’t take much time— done in 40 minutes!
• Minimal cleanup
• Feeds a crowd

Who knew dinner could be so awesome? This dish is a total game changer and it’s nearly impossible to mess up!

Creamy Beef Pasta Ingredients

1. Ground Beef: This is the base of the recipe. You can use either ground beef or turkey, use up what you have— I’ve made it with both.
2. Onion: Flavor!
3. Garlic & Spices: Here’s what a lot of the flavor comes from. The combination of garlic with the spices makes the dish incredible.
4. Flour: The flour is cooked out so you won’t taste it, but it helps thicken the sauce.
5. Tomato Sauce: This is the base of the sauce, nothing like a good tomato sauce! Use what you have on hand or homemade.
6. Beef Stock: Any stock works for this. But beef/chicken stock will give it the most flavor. The pasta will soak up the stock as it cooks.
7. Milk: Whole milk works best. The less milk fat % the less creamy the pasta will be. I’ve also made this dairy-free by using unsweetened oat milk and it came out well.
8. Pasta: Use up any small pasta that you have, but I love how the rotini pasta catches all the sauce. This would be great with shells too!
9. Cheese: Totally optional, especially if you’re dairy-free. This takes it up a level!

Let’s Make Creamy Beef Pasta!

You don’t need to be a chef to make this dish— that’s why I love it so much. Make sure you’re using a large pot since we’re just using one pan.

1. First you’ll brown the ground beef until it’s almost cooked through. This takes about 3 minutes. To that, you’ll add the onion and spices. Let it cook together until the onions are translucent.
2. Whisk in the flour. Don’t worry, you won’t taste it, it just helps the dish get a thicker. Let it cook for about a minute to get the flour taste out. Stir in the tomato sauce and milk.
3. Now whisk in the beef stock and bring it up to a boil.
4. Add the pasta until it’s al dente, for rotini is about 7-8 minutes but this will depend on the type of pasta that you use.
5. Stir in the shredded cheese, if using. And THAT’S IT!

Try These Dinner Recipes Next

• Salsa Verde Chicken Enchiladas
• Slow Cooker Turkey Meatballs
• How To Make Salmon Cakes
• Cauliflower & Broccoli Au Gratin

One Pan Creamy Beef Pasta

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Description

This creamy beef pasta recipe is made in just one pan and on the table in 30 minutes. There's no doubt that the whole family will love this comforting dish!

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Ingredients

• 1 teaspoon olive oil
• 1 lb 85% ground beef
• 1/2 medium sweet onion, diced
• 3 teaspoons minced garlic (about 3 cloves)
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon crushed red pepper flakes
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup all-purpose flour
• 1 (15 oz) can tomato sauce
• 3 cups beef or chicken stock
• 1/2 cup milk
• 1 lb rotini pasta
• 1 and 1/2 cups grated sharp cheddar cheese, optional

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Instructions

• Heat the olive oil in a 5 quart or larger pot, like a dutch oven, over medium-high heat. Add the ground beef to the skillet and cook until almost browned, making sure to break apart as it cooks— about 2-3 minutes.
• Add the onion, garlic, basil, oregano, parsley, red pepper flakes, salt, and pepper to the pot. Cook until the beef is done and the onions are translucent, about 2-3 minutes. Whisk in the flour and allow to cook for 1 minute. Add the tomato sauce and milk, then gradually whisk in the beef stock. Bring to a boil and stir in the un-cooked pasta.
• Cook the pasta until is al dente, about 7-8 minutes (depending on the pasta you use.) The pasta will absorb the liquid as it cooks. Once the pasta is finished, stir in the shredded cheese until melted, if using. Serve immediately.
• Leftovers can be stored in the refrigerator for up to 5 days.

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Notes

1. Made Ahead Instructions: This can be frozen for up to 3 months when stored in an airtight container. Thaw overnight in the refrigerator.
2. Meat: You can use either ground beef or turkey for this recipe so use what you prefer or what you have on hand.
3. Stock: I’ve used beef, chicken, and vegetable stock for this. However, beef and chicken stock provide the most flavor.
4. Milk: Whole milk works best. The less milk fat % the less creamy the pasta will be. I’ve also made this dairy-free by using unsweetened oat milk and it came out well.
5. Pasta: Any small pasta works though I love how rotini catches it all.
6. Cheese: Feel free to omit cheese, if needed. It’s delicious with or without!

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Tagged in: beef, one pan, pasta