Name: One-Pot Creamy Beef Pasta Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: American
Ingredients: 2 tablespoons unsalted butter; 1 lb ground beef (grass-fed recommended); 1 cup heavy whipping cream; 8 ounces sharp white cheddar cheese, shredded; 1 cup freshly grated parmesan cheese, plus more for topping; 1 large shallot, finely chopped; 1 teaspoon garlic powder; Kosher salt & freshly ground black pepper, to taste; 1 lb dried short-cut pasta (rigatoni preferred); 4 cups (32 ounces) chicken or beef broth

Jump to Recipe· 4.1 from 11 reviews

I absolutely love sharing this One-Pot Creamy Beef Pasta Recipe because it brings together the richness of two cheeses, the heartiness of ground beef, and tender pasta all in a single pot. It’s one of those meals that feels indulgent yet is so simple to make that it’s perfect for busy weeknights or casual family dinners. Every time I make it, the creamy, savory sauce just wraps around the rigatoni perfectly, making each bite pure comfort food magic.

Why You’ll Love This One-Pot Creamy Beef Pasta Recipe

What really excites me about this dish is how it balances bold flavor with effortless technique. The ground beef gets beautifully browned and seasoned just right, and then the mix of sharp cheddar and parmesan melts into a decadently creamy sauce that clings to every piece of pasta. I love how the shallot adds a subtle sweetness and depth without overpowering the dish. The outcome is this luscious, velvety pasta that’s packed with umami and richness but never feels heavy or greasy.

Another reason this recipe has stolen my heart is how straightforward it is. One pot, one pan, and minimal cleanup make it incredibly accessible—no juggling multiple pots or pans while trying to get dinner on the table. This combination of convenience and taste makes it my go-to when I want something warm and impressive without the fuss. Whether I’m feeding a hungry family on a weekday or entertaining friends on a chill weekend, this recipe always shines and draws compliments.

Ingredients You’ll Need

A close-up view of browned ground meat cooking in a black cast iron pan with steam rising, showing small chunks of meat mixed with some melted fat in the center, next to two white bowls filled with salt and dried herbs on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

These ingredients are simple but thoughtfully chosen to create the perfect balance of taste, texture, and color in this one-pot meal. Each one plays a key role in building flavor or contributing creaminess and richness to the final dish.

Unsalted butter: Melts into the pot to create a luscious base for browning the beef.
Ground beef (grass-fed preferred): Adds hearty, meaty flavor and texture essential to the dish’s soul.
Kosher salt & freshly ground black pepper: For simple yet effective seasoning throughout.
Garlic powder: Brings a gentle punch of garlic flavor without the bite of fresh garlic.
Large shallot, finely chopped: Adds sweetness and aromatic depth to the beef.
Dried short-cut pasta (rigatoni): Acts like a little vessel to hold that creamy sauce, perfect for soaking up flavor.
Chicken or beef broth: The cooking liquid that infuses the pasta with savory richness.
Heavy whipping cream: Gives the sauce its signature silky, creamy texture.
Sharp white cheddar cheese, shredded: Adds sharpness and meltiness for that perfect cheesy punch.
Freshly grated parmesan cheese: Brings nuttiness and enhances the overall umami of the dish.

Directions

Step 1: In a large stock pot or Dutch oven, melt the unsalted butter over medium-high heat. I find this helps create the perfect non-stick surface for browning the ground beef.

Step 2: Add the ground beef and use a wooden spoon or spatula to break it into crumbles as it cooks. I keep stirring frequently until the beef is completely browned, which usually takes about 6 to 7 minutes. Don’t rush this step; getting the beef nicely caramelized adds so much flavor.

Step 3: Season the beef with kosher salt, freshly ground black pepper, and garlic powder to taste. I usually start with about a teaspoon of garlic powder and adjust from there.

Step 4: Stir in the finely chopped shallot and cook everything together for another 4 to 5 minutes. The shallot softens and brings this subtle sweetness that I love, which perfectly balances the richness of the beef and cheese.

Step 5: Add the dried rigatoni pasta along with the broth, then stir thoroughly to combine all ingredients well. Make sure the pasta is mostly submerged in the broth to ensure even cooking.

Step 6: Place a lid on the pot and let the pasta cook over medium heat for 10 to 12 minutes, or until the pasta reaches al dente texture. I always give the pot a stir halfway to prevent sticking and check the liquid level.

Step 7: Once the pasta is tender and most of the broth has been absorbed, turn off the heat. Pour in the heavy cream along with the shredded sharp cheddar and freshly grated parmesan cheeses. Stir everything gently until the cheeses melt and the sauce becomes thick and creamy.

Step 8: Cover the pot again and let the pasta sit off the heat for at least 10 minutes. I find this resting time lets all the flavors really meld together and the sauce thicken perfectly before serving.

Servings and Timing

This recipe makes about 6 generous servings, which is perfect for a family dinner or leftovers for the next day. Prep time is only 5 minutes since everything comes together quickly with straightforward ingredients. The cooking time is around 35 minutes, including the browning of meat and cooking pasta in broth. Total time until your dish is ready to enjoy clocks in at about 40 minutes, including the crucial resting period that lets the sauce set into creamy perfection.

How to Serve This One-Pot Creamy Beef Pasta Recipe

The image shows a large white oval plate filled with rigatoni pasta covered in a creamy beige sauce mixed with small bits of browned meat. The pasta is arranged in a thick layer, with some pieces overlapping and slightly glossy from the sauce. There are light shavings of grated cheese sprinkled on top, adding a fine white texture. A silver spoon with an ornate handle is placed on the right side of the plate, partly under the pasta. The plate sits on a white marbled surface, and in the top right corner, there is a glass of pale yellow liquid next to a small cork, suggesting wine. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving, I like to keep this dish warm right out of the pot because the creamy sauce tastes best when it’s silky and smooth. If you want to dress it up a bit, sprinkling extra parmesan cheese and a scattering of fresh chopped parsley or basil adds such a pretty pop of color and freshness. These little touches make it look restaurant-worthy with minimal effort.

For sides, I often serve it with a simple green salad dressed in a zesty vinaigrette to cut through the richness of the pasta. Crisp roasted vegetables, like broccoli or asparagus, also pair wonderfully. If you’re feeling indulgent, some crusty garlic bread is an unbeatable match to scoop up every last bit of sauce.

When it comes to drinks, a glass of full-bodied red wine such as Cabernet Sauvignon or Merlot complements the beef and cheese beautifully. For non-alcoholic options, sparkling water with a lemon wedge or lightly brewed iced tea gives a refreshing contrast. This recipe is perfect for casual weeknight dinners but also shines at weekend gatherings where you want to wow without much fuss.

Variations

I love tweaking this One-Pot Creamy Beef Pasta Recipe to suit different occasions or dietary needs. For a lighter twist, I sometimes swap out the heavy cream for half-and-half or a blend of cream and milk. This reduces richness but keeps that creamy texture intact. If you want to add some extra veggies, tossing in spinach or mushrooms near the end of cooking makes it feel a bit more wholesome.

If you need a gluten-free option, I’ve had great luck using gluten-free pasta shapes instead of rigatoni—just keep a close eye on the cooking time since these pastas cook a bit differently. For a vegetarian version, replacing the beef with seasoned lentils or a plant-based ground meat substitute works well and still delivers that hearty, meaty vibe.

For extra flavor excitement, I sometimes add a pinch of smoked paprika or chili flakes during the beef browning stage. This brings a subtle smoky heat that complements the creamy cheeses nicely. Alternatively, swapping out cheddar for a blend of mozzarella and gouda creates a wonderfully gooey texture and mild cheesy flavor.

Storage and Reheating

Storing Leftovers

When I have any leftovers, I let the pasta cool to room temperature before transferring it to airtight containers. I prefer glass or BPA-free plastic containers that seal well to keep the creamy sauce fresh and prevent odors in the fridge. Stored properly, this pasta stays good for up to 3 to 4 days—perfect for easy lunches or dinners later in the week.

Freezing

I usually don’t freeze this creamy beef pasta because the texture of the cream sauce can change and sometimes become grainy upon thawing. However, if you do want to freeze it, I recommend portioning it into freezer-safe airtight containers or heavy-duty freezer bags and use within 2 months for best quality. When thawing, do so slowly in the refrigerator overnight rather than at room temperature to preserve the flavors and texture as much as possible.

Reheating

Reheating this pasta is best done gently on the stovetop over low heat. I add a splash of broth or milk to loosen the sauce as it warms, stirring frequently to avoid sticking or drying out. Microwaving is quicker but less gentle, so if you go that route, reheat in short bursts at medium power, stirring in between. Avoid overheating as that can cause the sauce to separate and become oily. Restoring creaminess with a little extra cheese or cream after reheating also helps bring it back to life.

FAQs

Can I use a different type of pasta in this One-Pot Creamy Beef Pasta Recipe?

Absolutely! While rigatoni is perfect for holding onto the creamy sauce, you can substitute other short-cut pasta like penne, fusilli, or rotini. Just keep in mind that cooking times might vary slightly depending on the pasta shape and size, so check for al dente texture as you go.

Is it possible to make this recipe dairy-free or vegan?

Yes, you can make it dairy-free by swapping out the butter and cheeses for plant-based alternatives, and use coconut cream or cashew cream instead of heavy cream. For a vegan version, replace the ground beef with plant-based crumbles or lentils, and opt for vegan cheese substitutes. The flavors will adjust, but it’s still delicious and creamy!

Can I prep any parts of this recipe in advance?

You can definitely chop the shallot ahead of time and even shred the cheeses in advance to speed things up. The beef can be browned a day ahead and stored in the fridge, but I recommend cooking the pasta fresh because it soaks up the broth as it cooks for best texture.

What’s the best way to prevent the pasta from sticking in the pot?

Stirring the pasta a few times during cooking and making sure the pasta is mostly covered by the broth helps prevent sticking. Also, using a heavy-bottomed pot or Dutch oven distributes heat more evenly and minimizes burning or sticking on the bottom.

Can I add vegetables to this One-Pot Creamy Beef Pasta Recipe?

Definitely! I like to stir in quick-cooking vegetables like spinach, peas, or diced bell peppers toward the end of the cooking process, so they stay vibrant and fresh. Roasted mushrooms or zucchini also pair beautifully if added just before the cream and cheeses.

Conclusion

I’m so thrilled to share this One-Pot Creamy Beef Pasta Recipe with you because it’s become one of my absolute comfort food staples. It’s unbelievably creamy, packed with flavor, and so easy to make that it quickly became a recipe I return to time and again. I hope it brings as much joy to your table as it does to mine—give it a try and let me know how it turns out!