Some nights dinner just needs to happen. No special trip to the store, no three pans going at once, no recipe that falls apart halfway through. This Ground Beef Pasta is that dinner.
The whole thing — beef, sauce, pasta — cooks in one skillet. The pasta absorbs the broth and tomato as it simmers, so the flavor goes all the way through, not just on the surface. Stir in the cheese at the end and it comes together fast.
I’ve made this Ground Beef Pasta on nights when I had nothing left in me and it still turned out good. That’s the real sell. Thirty minutes, one pan, and nobody at the table is complaining.
📋 One-Pan Cheesy Beef Rotini
A hearty, weeknight-friendly pasta made entirely in one skillet — packed with seasoned ground beef, tender rotini, and a rich, melty cheddar finish.
Ingredients
For the beef base
- 1½ lbs ground beef
- ½ yellow onion, finely diced
- 2 cloves garlic, minced (or 2 tsp pre-minced)
- 2 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp Worcestershire sauce
For the pasta & sauce
- 15 oz tomato sauce
- 3 cups chicken broth
- 16 oz rotini pasta
- ½ cup half-and-half
- 2 cups shredded cheddar cheese
Instructions
- Heat a large skillet over medium-high. Add the ground beef and diced onion, breaking the meat into crumbles as it cooks. Once no pink remains, drain off any excess grease.
- Push the meat to one side and add the minced garlic. Let it sizzle for about 30 seconds until fragrant, then stir it into the beef.
- Add the Italian seasoning, salt, black pepper, Worcestershire sauce, tomato sauce, and chicken broth. Stir everything together and bring to a boil.
- Stir in the rotini pasta. Cover the skillet, reduce heat to low, and cook for 10–12 minutes — until the pasta is tender and the liquid has been mostly absorbed.
- Take the pan off the heat. Pour in the half-and-half and sprinkle in the shredded cheddar, stirring until the cheese is fully melted and the sauce is creamy.
- Serve hot and enjoy straight from the pan!
Notes
- No half-and-half? Regular milk or heavy cream both work great as a swap.
- For the smoothest melt, shred your own cheddar straight from the block — pre-shredded cheese has a coating that can make it a bit grainy.
- Any sturdy pasta shape works here: penne, ziti, shells, bowties, or cavatappi are all excellent choices.
- Want to sneak in some veggies? Toss in frozen peas, diced broccoli, or chopped asparagus right along with the pasta — no extra steps needed.
- Store any leftovers in a sealed container in the fridge for up to 5 days. Reheat on the stovetop with a splash of broth, or microwave until warmed through.
