One-Pot Beef and Veggie Pasta (30 Minutes)

This is the dinner for nights when everyone is hungry and nobody wants to wash dishes. Ground beef, tomatoes, stock and dry pasta all go into one pot, and twenty minutes later you have a saucy, cheesy pasta that tastes like a cross between a bolognese and a bake.

Bell pepper and zucchini melt into the sauce, so it is an easy way to get more vegetables into a family meal.

Why you will love this one-pot beef pasta

• One pot, no colander: the pasta absorbs the sauce as it cooks.
• Family favorite: mild, cheesy and comforting.
• Flexible: use any short pasta and whatever vegetables you have.
• Great leftovers for lunch the next day.

Ingredients and swaps

• Ground beef: lean (90/10 or 10% fat) means you do not need to drain. Ground turkey or chicken work too.
• Pasta: penne, rotini or fusilli. Avoid long pasta, which clumps in one pot.
• Stock: beef stock gives the richest flavor. The pasta needs this much liquid to cook.
• Vegetables: pepper and zucchini, or try mushrooms, spinach or frozen peas.
• Cheese: cheddar for a mac-and-cheese feel, mozzarella for stretch.

How to make one-pot beef pasta

Brown the beef in a large, deep pot, breaking it up, until no pink remains. Add the onion and pepper and cook until soft, then the garlic and Italian seasoning.

Pour in the tomatoes, stock, pasta, zucchini, salt and pepper. Bring it to a boil, cover, and simmer for 12 to 14 minutes, stirring every few minutes so the pasta does not stick.

When the pasta is tender, uncover and let it bubble for a minute or two to thicken. Scatter the cheese over the top, put the lid back on, and wait 2 minutes for it to melt.

Tips for the best result

• Use a pot that holds at least 5 liters (5 quarts); the pasta needs room.
• Stir from the bottom every few minutes.
• If it gets dry before the pasta is tender, add hot water 1/4 cup at a time.
• Taste for salt at the end; stock brands vary a lot.

Easy variations

• Taco pasta: swap Italian seasoning for taco seasoning and add black beans.
• Creamy: stir in 1/2 cup cream cheese before the cheese topping.
• Vegetarian: use lentils or plant-based mince and vegetable stock.

What to serve with it

A simple green salad with a lemony dressing, or steamed green beans.

Storage and reheating

Refrigerate for up to 4 days. Reheat with a splash of water or stock, covered, on the stove or in the microwave. Freezes well for up to 2 months.

You might also like: Creamy Tomato Orzo (One-Pot, 20 Minutes)

recipe card

One-Pot Beef and Veggie Pasta (30 Minutes)

Ground beef, vegetables and pasta simmered together in a tomato sauce and topped with melted cheese.

Tried & tested

Prep10 min

Cook20 min

Total30 min

Makes5 servings

CuisineAmerican

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Ingredients −

5

+ servings

• 1 tbsp olive oil
• 500 g (1 lb) lean ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 3 garlic cloves, minced
• 1 tsp Italian seasoning
• 1 can (400 g) crushed tomatoes
• 3 cups (720 ml) beef stock
• 300 g (10 oz) short pasta, such as penne or rotini
• 1 small zucchini, diced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup (100 g) grated cheddar or mozzarella
• Chopped parsley, to serve

Steps

1. Heat the oil in a large, deep pot over medium-high heat. Brown the beef for 5 to 6 minutes, breaking it up.
2. Add the onion and pepper and cook for 3 minutes. Add the garlic and Italian seasoning and stir for 30 seconds.
3. Add the tomatoes, stock, pasta, zucchini, salt and pepper. Bring to a boil.
4. Cover and simmer for 12 to 14 minutes, stirring every few minutes, until the pasta is tender.
5. Uncover and simmer 1 to 2 minutes to thicken.
6. Top with cheese, cover for 2 minutes until melted, and sprinkle with parsley.

Calories540

Protein34 g

Carbs51 g

Fat19 g

Fiber3 g

Sodium880 mg

Nutrition per serving, estimated from standard ingredient data. It varies with brands and portions.

Cook's notes

• If using fattier beef (80/20), drain the fat after browning.