📋 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.
