Why You’ll Love This Recipe
I love that this dish checks all the boxes: one pot, simple ingredients, rich flavor, and minimal cleanup. The garlic infuses the broth with warmth, the beef adds satisfying protein, and the pasta soaks up all the savory goodness. It’s quick enough for weeknights, but still comforting enough to feel like a treat. I can also switch it up depending on what I have in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 pound lean ground beef
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1 small onion, chopped
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6 cloves garlic, minced
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1 tablespoon Worcestershire sauce
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3 cups beef broth
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8 ounces short pasta of choice (like penne)
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½ cup grated parmesan cheese
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Salt and pepper to taste
Directions
In a large skillet over medium heat, I brown the ground beef and chopped onion until the beef is no longer pink, about 8 minutes. I season with salt and pepper as it cooks. Once the meat is cooked through, I stir in the garlic and Worcestershire sauce, letting everything cook for one more minute to deepen the flavor.
Next, I pour in the beef broth and add the pasta, making sure the pasta is mostly submerged. I cover the skillet and let it simmer for about 10 minutes, stirring occasionally, until the pasta is al dente. Once everything is cooked and flavorful, I give it a final taste for seasoning and serve it with a generous sprinkle of parmesan cheese.
Servings and timing
This recipe serves 4 and takes a total of 30 minutes—10 minutes to prep and 20 minutes to cook. It yields approximately 1¼ cups per serving, making it perfect for a satisfying dinner with a few leftovers for lunch the next day.
Variations
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Cheesy twist: I sometimes stir in extra cheese like mozzarella or cheddar for a richer, creamier dish.
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Veggie boost: I add spinach, bell peppers, or mushrooms to sneak in some vegetables.
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Spicy version: A pinch of red pepper flakes or a dash of hot sauce gives this pasta a nice kick.
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Different pasta: Any short pasta like rotini, rigatoni, or shells works well here.
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Herb upgrade: Fresh parsley or basil adds a nice pop of color and freshness on top.
Storage/Reheating
I store any cooled leftovers in an airtight container in the fridge for up to 5 days. To reheat, I warm it gently on the stovetop over low heat, stirring frequently to prevent sticking. For quick lunches, I microwave individual portions until heated through, adding a splash of broth or water if needed to loosen it up.
FAQs
Can I use chicken or vegetable broth instead of beef broth?
Yes, I’ve swapped in chicken or veggie broth when I’m out of beef broth. It still tastes great, though beef broth gives it the deepest flavor.
What kind of pasta works best for this dish?
I usually go with penne, rotini, or shells. Any short pasta that can hold sauce will work just fine.
Can I add vegetables to this pasta?
Absolutely. I like adding chopped spinach, diced zucchini, or mushrooms to make it more filling and nutritious.
How can I make this dish creamier?
Stirring in a splash of heavy cream or a dollop of cream cheese at the end gives the pasta a deliciously creamy texture.
Does this freeze well?
I don’t recommend freezing this pasta, as the noodles can become mushy. It’s best enjoyed fresh or within a few days from the fridge.
Conclusion
One-Pot Beef and Garlic Pasta is the kind of recipe I keep in my back pocket for nights when I want something simple, comforting, and delicious without a ton of effort. With easy steps, everyday ingredients, and minimal cleanup, it’s become a regular on my dinner table.
Print
One-Pot Beef and Garlic Pasta
- Total Time: 30 minutes
- Yield: 4 servings (about 1.25 cups each)
Description
This one-pot beef and garlic pasta is an easy, comforting dinner made with pantry staples. Packed with bold garlic flavor, savory ground beef, and topped with parmesan, it’s the perfect quick weeknight meal in just 30 minutes.
Ingredients
1 pound (453g) lean ground beef
1 small onion, chopped
6 cloves garlic, minced
1 tablespoon Worcestershire sauce
3 cups (710ml) beef broth
8 ounces (227g) short pasta of choice (e.g., penne)
½ cup (50g) grated parmesan cheese
Salt and pepper to taste
Instructions
In a large skillet over medium heat, brown the ground beef and chopped onion until beef is no longer pink, about 8 minutes. Season with salt and pepper.
Stir in minced garlic and Worcestershire sauce, and cook for 1 minute.
Add beef broth and uncooked pasta, ensuring pasta is mostly submerged.
Cover and simmer for about 10 minutes or until pasta is al dente, stirring occasionally.
Taste and adjust seasoning.
Serve hot, topped with grated parmesan cheese if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat: Warm gently over low heat on the stovetop, stirring constantly, or reheat small portions in the microwave until heated through.
Nutritional information is approximate and will vary depending on brands used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta, Dinner
- Method: One-Pot, Stovetop
- Cuisine: American, Homestyle
