One-pot Cheeseburger Pasta is meaty, saucy, cheesy, and sure to be a family favorite. It’s quick and easy to make, and everything gets cooked in one pot!
You guys, I am totally obsessing over this one-pot cheeseburger pasta, and there are so many reasons why you would/should, too.
First off, this cheeseburger-inspired pasta is the ultimate comfort food. Meaty, saucy, cheesy, and incredibly delicious, it’s a guaranteed crowd-pleaser. Everyone including your toughest critics A.K.A. the kiddos!
Who doesn’t love homemade hamburger helper, right?
Unlike its boxed counterpart which has a long list of additives, this pasta skillet comes together with real food ingredients. It’s chock-full of ground beef, diced tomatoes, pasta, cheese, and milk you’ll feel good serving the whole family.
Along with being everyone’s favorite, it’s quick and easy to make, and cooks in one pan! Dinner is ready in under 30 minutes and with minimal cleanup.
It’s also budget-friendly and makes for generous servings. G and I happily polished off hefty portions for lunch and dinner today, and we still have plenty of leftovers sitting in the fridge to enjoy in the next few days.
Cooking tips
- The recipe calls for rotini but elbow macaroni, penne, shells, or any short pasta will work. Different pasta brands may require more or less liquid to cook and you might need to make adjustments.
- If the pasta is about done and the sauce is still too liquidy, remove the lid and continue to cook uncovered to allow evaporation. Another way to help thicken the sauce is to add more cheese!
- If the pasta looks dry, add water, broth, or tomato juice in 1/2 cup increments until you reach the desired consistency.
- Pre-grated cheese has additives that keep it from melting well. For a smoother and creamier consistency, shred your own cheese!
- The pasta will continue to thicken as it sits so you might want to take it off the heat a little looser than you like.
- Love bacon cheeseburgers? Enjoy the same flavors in pasta form by tossing in crisp bacon crumbles when ready to serve!
How to serve
- Serve this one-pot cheeseburger pasta for lunch or dinner with your warm rolls and your favorite tossed salad or roasted vegetables.
- Transfer leftovers in an airtight container and refrigerate for up to 3 days.
- Reheat in the microwave at 2 to 3-minute intervals or in a 350 F oven for about 15 to 20 minutes or until heated through.
For more delicious recipes, check out this creamy One-Pot Salsa Verde Chicken Pasta and this cheesy One-Pot BBQ Chicken Pasta. Enjoy!
One-Pot Cheeseburger Pasta
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- salt and pepper to taste
- 1 small onion, peeled and chopped
- 3 cloves garlic, peeled and minced
- 1 red bell pepper, peeled, cored and diced
- 1 package (16 ounces) uncooked rotini pasta
- 1 can (28 ounces) diced tomatoes
- 2 cups beef broth
- 2 cups milk
- 1/4 cup ketchup
- 2 cups sharp cheddar cheese, freshly shredded
Instructions
- In a thick bottomed pot over medium heat, heat olive oil. Add ground beef and cook, breaking with the back of the spoon, until color changes and begins to render fat.
- Season with salt and pepper to taste.
- Add onions, garlic, and bell peppers and cook softened. Drain excess fat, if needed.
- Add pasta, diced tomatoes, broth, milk, and ketchup. Stir to combine and bring to a simmer.
- Lower heat, cover, and continue to cook, stirring occasionally, for about 10 to 15 minutes or until pasta is al dente and sauce is mostly reduced.
- Add cheese, stirring to combine, and cook for another 1 to 2 minutes or until melted. Season with salt and pepper to taste. Serve hot.
Video
Nutrition
Not a fan. The ketchup ruins it.
I should have checked the ratings. If I had know the 5 star came from a “looks yummy. Can’t wait to try” comment, I’d have passed.
Looking yummy! Seems like a must try.
Making this for dinner tonight it looks great. Just curious though it mentions a red bell pepper in the ingredients but doesn’t say when to use it in the directions. I’ll throw it in with the onion but just curious.
I am sorry about that, I corrected the recipe. 🙂