This Cheesy One-Pot Rotini with Ground Beef is the kind of dish that shows up in our rotation every few weeks, especially when the week has been busy and everyone wants something warm, familiar, and fast. I first developed this version during a rainy week when pantry staples and a pound of ground beef needed to be turned into dinner before evening activities. The result was so satisfying that the leftovers disappeared the next day as quickly as the first batch. The combination of tender rotini spirals that capture the sauce, the savory beef base, and the stretchy mozzarella always brings comfort to the table.

What makes this skillet-style pasta special is how it balances convenience with texture. Instead of boiling pasta separately, the noodles cook directly in the simmering tomato and beef liquid, which concentrates flavor and saves time and pots. Garlic and tomato paste deepen the savory profile while a pinch of sugar rounds the acidity of the crushed tomatoes. The final five-minute rest under the lid melts the cheese into the spirals and lets the sauce thicken just enough to cling to every bite. It has become my go-to for nights when I want dinner on the table quickly without sacrificing homemade flavor.

Ingredients

• Lean ground beef (1 pound): Choose 90/10 or 85/15 for a good balance of flavor and less rendered fat. If you prefer richer flavor, 80/20 works, but you may want to drain excess fat. Grass-fed or organic brands add a subtle difference. Browning properly gives the dish depth.
• Tomato paste (2 tablespoons): A small can will do; look for double-concentrated paste for intensity. Cook it briefly with the beef to caramelize and unlock its sweetness for a rounded sauce.
• Garlic (3–4 cloves, minced): Fresh garlic provides the best aroma. Mince finely so it disperses through the sauce and doesn’t create chewy pieces.
• Onion powder (1 teaspoon): Adds background savory notes when fresh onions aren’t handy. Use granulated onion or 1 small finely diced onion as a substitute.
• Sugar (1 teaspoon): Balances the acidity of the crushed tomatoes—use more or less depending on your tomatoes’ tartness.
• Dried oregano & Italian seasoning (1/2 teaspoon each): These herbs create the classic Italian-American profile; fresh herbs can be used at the end.
• Salt and crushed red pepper (1/2 teaspoon salt, pinch of red pepper): Salt brings out all flavors; taste at the end and adjust. Red pepper is optional for a gentle heat.
• Beef broth (3 cups): Prefer low-sodium broth so you can control the salt. The broth is the liquid that cooks the pasta and infuses it with meaty flavor.
• Crushed tomatoes (1 15-ounce can): Use good-quality tomatoes for clean flavor—San Marzano-style if available.
• Rotini pasta (3 cups uncooked): About 12 ounces by weight; rotini’s spirals trap sauce. Short pasta like penne can be used, but adjust cooking time slightly.
• Mozzarella (1 cup shredded): Whole-milk mozzarella melts creamier. Fresh mozzarella can be torn and added at the end for a different texture.
• Pepper, parmesan, and fresh basil: Optional finishing touches. Fresh basil brightens the dish and grated parmesan adds nutty umami.

Instructions

Brown the beef: Heat a heavy-bottomed soup pot or Dutch oven over medium-high. Add 1 pound lean ground beef and cook until just browned, about 7–8 minutes, breaking it into small pieces as it cooks. Look for even browning without large grey patches. Spoon out excess fat if the pan has pooled oil to keep the sauce from becoming greasy. Add aromatics and tomato paste: Stir in 2 tablespoons tomato paste and 3–4 cloves minced garlic, cooking for about 1 minute until fragrant and the paste darkens slightly—this develops the umami. The tomato paste should cling to the beef and start to brown for deeper flavor. Season: Mix in 1 teaspoon onion powder, 1 teaspoon sugar, 1/2 teaspoon dried oregano, 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt, and a pinch of crushed red pepper flakes if using. Stir for 30 seconds to toast the dried herbs and combine flavors. Add liquids and tomatoes: Pour in 3 cups beef broth and the 15-ounce can of crushed tomatoes. Increase heat to high to bring the mixture to a boil. Scrape the bottom of the pot to release any flavorful browned bits. Cook the pasta: Once boiling, add 3 cups uncooked rotini and return to a boil. Reduce heat to maintain a steady simmer—medium or medium-low—so the surface bubbles gently without vigorous rolling. Cook uncovered for about 12 minutes, stirring occasionally to prevent sticking. The pasta should be al dente with some sauce still present to absorb. Finish with cheese: Turn off the burner but leave the pot on the warm element. Sprinkle 1 cup shredded mozzarella evenly over the top and close the lid for 5 minutes so the cheese melts and the remaining liquid reduces slightly. This resting step gives creaminess without overcooking the pasta. Toss and adjust seasoning: Gently stir the pasta to incorporate melted cheese, taste, and season with fresh ground pepper and additional salt if needed. Serve immediately with freshly grated parmesan and torn basil if available.

Storage Tips

Cool leftovers to room temperature for no more than two hours before refrigerating to maintain food safety. Store in shallow airtight containers to speed cooling. In the refrigerator the dish keeps well for up to 3 days; for reheating, use a skillet over medium heat with 2 to 3 tablespoons of broth to revive the creaminess, stirring until warmed through. For freezing, portion into meal-sized containers and freeze for up to 3 months. Thaw overnight and reheat in a covered skillet to prevent drying. Avoid reheating in the microwave without adding liquid, as the pasta can become gummy.

Ingredient Substitutions

If you want to swap ingredients, here are reliable options: replace ground beef with ground turkey or chicken for a leaner profile—cook times are similar though turkey can dry out so avoid overcooking. For a vegetarian version, use 12 ounces of sautéed mushrooms and a plant-based ground substitute and replace beef broth with vegetable broth. For a gluten-free plate, choose GF rotini and ensure canned tomatoes are gluten-free. If you don’t have rotini, penne or fusilli work well; adjust cooking times by 1 to 2 minutes depending on shape.

Serving Suggestions

Serve this dish with a crisp green salad and a simple vinaigrette to cut the richness. Add roasted broccoli or garlic-sauteed spinach on the side for vegetables. For a heartier meal, offer garlic bread or a focaccia. Garnish with shredded parmesan, a drizzle of good olive oil, and a scattering of fresh basil or parsley to lift the flavors. For entertaining, present it family-style in the pot and let guests help themselves.

Cultural Background

This one-pot pasta approach is rooted in practical Italian-American cooking where efficiency and flavor come together. While not a traditional Italian method, cooking pasta in sauce or broth has long been a rustic technique in regional Italian kitchens—especially in times when fuel conservation mattered. The result is concentrated flavor similar to risotto-style preparations, and the use of tomato paste and dried herbs reflects pantry-driven Italian-American flavor profiles popularized in mid-20th-century home kitchens.

Seasonal Adaptations

In summer, swap canned tomatoes for 2 cups of fresh chopped ripe tomatoes and reduce broth slightly, finishing with torn basil for brightness. In winter, add a cup of chopped root vegetables like carrots and parsnips with the beef for extra heartiness. For autumn, a splash of balsamic vinegar at the end can accentuate the tomato depth, while winter versions benefit from an extra pinch of dried herbs and a tablespoon of butter at the finish for richness.

Meal Prep Tips

To prep ahead, cook the beef mixture through the tomato paste and seasoning stage, cool, and refrigerate up to 24 hours. When ready to finish, bring the mixture to a simmer, add broth and pasta, and continue as directed. Pre-shred mozzarella and portion parmesan into small resealable bags for quick finishing. If prepping lunches, pack pasta and cheese separately and combine when reheating to retain more texture.

Whether you’re feeding family or planning ahead for the week, this recipe delivers comfort and convenience. It’s approachable, adaptable, and reliably delicious—give it a try and make the seasoning your own.