What pasta works best for one pot creamy tomato beef pasta?

The best pasta shapes for one pot creamy tomato beef pasta are short ones like penne, rigatoni, fusilli, or shells. While spaghetti or linguine can be used, they may clump together more easily when simmered in sauce. For a flawless version, always choose pasta with ridges so the sauce clings to every bite of beef and tomato cream.

Can this one pot creamy tomato beef pasta be freeze?

Yes, one pot creamy tomato beef pasta freezes very well. Allow it to cool completely before putting it into freezer-safe containers or bags. To reheat, thaw overnight in the refrigerator, then warm gently on the stovetop or in the microwave with a splash of cream or broth to restore the silky sauce. Freezing makes this dish an excellent make-ahead option, especially if you like having quick, homemade meals ready to go.

How do I make one pot creamy tomato beef pasta thicker?

If your one pot creamy tomato beef pasta turns out too thin, there are a few quick fixes. First you will let it simmer uncovered for a few minutes to reduce the liquid naturally. The starch from the pasta will help thicken the tomato cream sauce. Another option is to add a bit more grated Parmesan or cream cheese, which instantly boosts both creaminess and thickness.

One Pot Creamy Tomato Beef Pasta

Description

This One Pot Creamy Tomato Beef Pasta is a comforting, one-pan recipe that combines savory ground beef, pasta, and a rich tomato cream sauce in under 40 minutes. Perfect for busy weeknights, this dish delivers bold flavor, creamy texture, and hearty satisfaction with minimal cleanup.

Ingredients

1 tablespoon olive oil
1 lb (450g) lean ground beef (substitute with turkey, chicken, or plant-based crumbles)
1 medium onion, chopped
3 cloves garlic, minced
1 can (14 oz) crushed tomatoes (or fresh, chopped tomatoes)
2 cups beef or chicken broth (low sodium)
2 cups short pasta (penne, rigatoni, or fusilli)
3/4 cup heavy cream (or Greek yogurt for a lighter option)
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup grated Parmesan cheese (optional)
Fresh parsley or basil for garnish

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Instructions

Brown the Beef: Heat olive oil in a large pot over medium heat. Add ground beef, season with salt and pepper, and cook until browned, breaking it into small pieces.
Sauté Aromatics: Add onion and garlic, cooking for 2–3 minutes until fragrant and softened.
Build the Sauce: Stir in crushed tomatoes, oregano, and basil. Let simmer for 5 minutes to meld flavors.
Cook Pasta in the Sauce: Add uncooked pasta and broth directly into the pot. Stir, bring to a simmer, then cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
Make It Creamy: Reduce heat, stir in cream, and cook for another 2–3 minutes until the sauce is smooth and creamy.
Finish and Serve: Add Parmesan cheese if desired, garnish with fresh herbs, and serve hot.

Notes

Use short pasta with ridges so the sauce clings well. If the pasta absorbs too much liquid, add a splash of broth or cream while cooking. For extra vegetables, stir in spinach, peas, or zucchini during the last 5 minutes of cooking.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American Inspired