Easy One-Pot Ground Beef Pasta Bake Recipe

Imagine this: It’s 6 PM. You’re hungry, the kids are hangry, and your motivation to cook is at an all-time low. Enter the One-Pot Ground Beef Pasta Bake—your culinary superhero.

No fancy skills, no mountain of dishes, just cheesy, meaty, carb-loaded perfection in one pan. Why spend hours cooking when you can throw everything together, walk away, and come back to a meal that tastes like effort (but isn’t)? This isn’t just dinner; it’s a lifestyle upgrade for anyone who values flavor over fuss.

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Why This Recipe Slaps

This isn’t just another pasta bake.

It’s the ultimate weeknight cheat code. One pot means minimal cleanup. Ground beef keeps it hearty and budget-friendly.

The pasta cooks right in the sauce, soaking up all the flavor. And the cheese? It’s the golden, bubbly crown you deserve.

Plus, it’s customizable—swap ingredients, tweak the spices, or add veggies if you’re feeling ~healthy~. It’s the kind of meal that makes leftovers exciting (if there are any).

Ingredients You’ll Need

1 lb ground beef (80/20 for maximum flavor)
1 small onion, diced (or cry into the pot—we don’t judge)
3 cloves garlic, minced (because vampires aren’t invited)
1 jar (24 oz) marinara sauce (store-bought is fine—no shame)
2 cups beef broth (water in a pinch, but broth wins)
8 oz uncooked pasta (penne, rotini, or whatever’s lurking in your pantry)
1 tsp Italian seasoning (or a mix of oregano, basil, and thyme)
1 cup shredded mozzarella (more is always an option)
½ cup grated Parmesan (the powdery kind works too)
Salt and pepper (to taste, or until your ancestors whisper “enough”)

How to Make It: Step-by-Step

Brown the beef. Heat a large oven-safe skillet over medium-high. Cook the beef, breaking it up, until no pink remains.
Drain excess grease if you’re feeling virtuous.
Sauté the aromatics. Add onion and garlic to the beef. Cook until soft (about 3 minutes). Your kitchen should smell amazing by now.
Add liquids and pasta. Stir in marinara, broth, pasta, and Italian seasoning.
Bring to a boil, then reduce heat to a simmer. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is al dente.
Cheese it up. Sprinkle mozzarella and Parmesan evenly over the top. Broil for 2–3 minutes until golden and bubbly.
Watch closely—cheese burns faster than your patience on a Monday.
Serve immediately. Let it cool for 2 minutes (if you can resist). Garnish with fresh basil or red pepper flakes if you’re fancy.

Storage: Because Leftovers Are Life

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave (for speed) or oven (for crispiness).

For longer storage, freeze portions for up to 2 months. Pro tip: Label the container unless you enjoy freezer roulette.

Why This Recipe Wins

It’s fast (30 minutes max). It’s easy (one pot = less cleanup).

It’s flexible (swap ingredients based on what’s in your fridge). And it’s crowd-pleasing—kids, picky partners, and even that friend who “doesn’t eat carbs” will cave. Plus, it’s cheaper than takeout and tastes better than your sad desk lunch.

Nutrition Stats (Per Serving)

Calories: 450 | Protein: 25g | Carbs: 35g | Fat: 22g | Fiber: 3g.

Not health food, but balanced enough to justify seconds. Pair with a salad if you need virtue points.

Common Mistakes to Avoid

Overcooking the pasta. It keeps cooking under the broiler, so aim for al dente.
Skimping on cheese. This is not the time for restraint.
Using a non-oven-safe pot. Unless you enjoy transferring molten pasta to a baking dish mid-recipe.
Forgetting to season. Taste before broiling—salt is your friend.

Alternatives for the Adventurous

Ground turkey or chicken for a lighter option (but sacrifice some flavor).
Vegetarian? Swap beef for lentils or mushrooms.
Gluten-free? Use GF pasta and check your broth labels.
Spice it up with jalapeños, red pepper flakes, or hot sauce.

FAQs

Can I use a different pasta shape?

Absolutely. Just adjust cooking time if using larger shapes like rigatoni.

Smaller pasta = faster cook time.

What if I don’t have an oven-safe skillet?

Transfer everything to a greased baking dish before adding cheese and broiling. It’s an extra step, but worth it.

Can I make this ahead?

Prep the beef mixture and refrigerate for up to 24 hours. Add pasta and broth when ready to cook.

FYI, uncooked pasta soaks up liquid, so don’t combine early.

Why is my pasta mushy?

You overcooked it or used too much liquid. Next time, reduce simmer time or broth by ¼ cup.

Final Thoughts

This One-Pot Ground Beef Pasta Bake is the dinner equivalent of a mic drop. It’s simple, satisfying, and solves the “what’s for dinner” crisis with zero drama.

Whether you’re feeding a family, meal-prepping, or just embracing your lazy chef era, this recipe delivers. Now go forth and conquer dinner—minimal effort, maximum applause.