This one-pan creamy tomato ground beef pasta is my go-to when I need a cozy dinner on the table fast. It’s budget-friendly, kid-approved, and comes together in just 30 minutes.
The homemade tomato sauce is rich, cheesy, and comforting, without a lot of fuss! I think of it as the shortcut version of the beef and tomato pastas I grew up eating, and it never fails on a busy weeknight.
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Ingredients
- Ground beef – Lean ground beef makes this pasta hearty without being greasy. Ground turkey or chicken work just as well if that’s what you’ve got.
- Onion and garlic – The base of the flavor. Dice the onion small so it melts into the sauce. Fresh garlic is best, but garlic powder works in a pinch.
- Passata – My favorite for a smooth, silky tomato base. If you don’t have it, use crushed tomatoes or even marinara sauce.
- Parmesan cheese – Freshly grated melts into the sauce and makes it extra creamy. Mozzarella or Pecorino Romano are good swaps if that’s what’s in your fridge.
- Heavy cream – Brings that velvety finish. Half-and-half is a lighter option, or stir in Greek yogurt at the end for a tangy twist.
- Rotini pasta – I love rotini because the spirals catch all that creamy sauce, but penne or rigatoni do the job just as well.
- If you like more beef recipes, try my cabbage and beef dinner, beef casserole or beef orzo next!
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Creamy Tomato Beef Pasta
- Cook the pasta: Boil according to package directions until al dente. Drain and set aside.
- Cook the beef: Heat oil in a large skillet, sauté onion, then stir in garlic and ground beef. Season with salt and pepper.
- Flavor the base: Mix in tomato paste, Worcestershire sauce, and seasonings. Stir until the beef is coated.
- Add tomato sauce: Pour in passata and let it simmer for about 10 minutes to deepen the flavor.
- Make it creamy: Stir in heavy cream and Parmesan until smooth and thickened.
- Combine: Toss in the cooked pasta until coated. Adjust seasoning to taste.
- Serve: Sprinkle with fresh parsley and extra Parmesan if you like.
Always Cook Your Pasta al Dente
The sauce clings better and the pasta won’t get mushy when you mix it in.
Tips
- Pasta tips – Always salt your pasta water and cook just until al dente. It’ll keep soaking up sauce after you mix it in.
- Cheese tips – Freshly grated Parmesan melts smoother than pre-shredded. If you want it extra cheesy, stir in a handful of mozzarella.
- Flavor boosts – Brown the tomato paste with the beef before adding liquids—it deepens the flavor. Add a pinch of cayenne or chili flakes if you like heat.
- Veggie add-ins – Toss in spinach, mushrooms, or bell peppers for extra color and nutrition.
- Make ahead – Double the sauce and freeze half for a future dinner. Just cook fresh pasta when you’re ready to serve.
- Texture saver – Reserve a splash of pasta water in case the sauce thickens too much when reheating.
What To Serve With Pasta
- A simple green salad
- Garlic bread or cheesy toast
- Steamed broccoli or green beans
Storing Instructions
- To Store. Keep in an airtight container in the fridge for up to 3 days. Add a splash of milk or cream before reheating.
- To Freeze. Freeze the sauce alone for up to 2 months. Add fresh pasta when ready to eat for the best texture.
- To Make Ahead. Cook the sauce earlier in the day and reheat it before tossing with fresh pasta.
- To Reheat. Warm gently on the stovetop or microwave with a splash of pasta water, milk, or cream to keep it silky.
More Pasta Recipes
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Recipe Card
Creamy Tomato Ground Beef Pasta
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INGREDIENTS
- 1 tablespoon vegetable oil, for cooking, I like to use avocado oil spray
- 1 cup yellow onion, diced
- 3 teaspoons garlic, minced
- 1 pound ground beef, lean
- 2 tablespoons tomato paste
- ½ cup beef stock
- 2 cups Parmesan cheese, grated
- ¾ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 16 oz pasta, like rotini
- 1 cup passata
- 1 cup crushed tomatoes, or fire-roasted tomatoes
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes
- ¼ teaspoon thyme
- ½ teaspoon dried oregano
- Diced fresh parsley, for serving
INSTRUCTIONS
- Cook the pasta according to package directions until al dente. Drain and rinse under cold water.
- In a large skillet, heat the oil over medium heat. Add the onion and sauté until softened, then stir in the garlic and ground beef.
- Season with salt and black pepper: Add the seasonings, tomato paste, and Worcestershire sauce. Stir well to coat the beef.
- Pour in the tomato passata, reduce the heat, and let simmer for about 10 minutes. Stir in the cream and Parmesan cheese. Taste and adjust with more salt and pepper as needed.
- Let the sauce gently thicken. Add the cooked pasta and toss until evenly coated. If reheating later, reserve some pasta water or stir in a splash of half-and-half/milk to thin the sauce while warming.
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NUTRITION
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Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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