Easy One Pot Pasta with Ground Beef and Broccoli
This post may contain affiliate links. Please read our disclosure policy.
This easy One Pot Pasta with Ground Beef and Broccoli is for those nights when dinner needs to be quick and easy. As in, almost hands-free. And family-friendly too. I love making this simple, all-in-one pasta dish that is customizable, light, and flavorful, with no tomato sauce or cream.
Featured Review:
“Hi Stephanie! I made this tonight for dinner and it was soooo good! I was looking for a recipe that had veggies, ground beef and pasta and this did the trick! Man this is good and my whole family ❤️ it!”
What I Love About This One Pot Pasta
This ground beef and broccoli pasta is a weeknight dinner hero; quick, customizable, and family-approved. You can easily swap ingredients based on what's in your fridge or what your family loves, making it the ultimate mix-and-match meal.
- It Almost Cooks Itself: Everything simmers in one pot, with the pasta soaking up all the flavors for a rich, creamy sauce.
- Perfect for Busy Evenings: Ready in about 30 minutes, it's one of my go-to ground beef dinner ideas for hectic nights, along with our favorite beef and broccoli recipe.
- Easy Cleanup: One pot recipe for fewer dishes and more time to relax.
- Reader-Favorite Recipe: I love hearing from readers who've made this dish their own, especially beginners who say this recipe gave them confidence in the kitchen!
Key Ingredients
Here's what you need to make this ground beef and broccoli pasta with simple pantry staples:
- Olive Oil: Or any favorite cooking oil, for browning the meat and sautéing the vegetables.
- Ground Meat: Lean ground beef adds rich flavor, but ground turkey, chicken, or Italian sausage also work well, like in our one pot asparagus pasta recipe. For a vegetarian version, simply omit the meat or use plant-based crumbles.
- Vegetables: Onion, mushrooms, broccoli florets, garlic, and cherry or grape tomatoes. Feel free to mix in other veggies like zucchini, bell peppers, spinach, or kale.
- Pasta: Short pasta like penne, macaroni, rotini, or farfalle is ideal. Long pasta (spaghetti, linguine) or gluten-free pasta also works, just adjust cook time as needed.
- Broth or Liquid: Chicken, beef, or vegetable broth adds depth of flavor. You can also use a mix of broth and water.
- Seasoning: Salt, black pepper, and a pinch of red pepper flakes for optional heat.
- Garnishes: Fresh parsley or basil, and a sprinkle of Parmesan cheese for serving.
How to Make Ground Beef and Broccoli Pasta
Here’s how to make this simple ground beef recipe for a quick and easy weeknight dinner!
Step 1: Heat a large pot with olive oil, saute onion and mushrooms for 3-4 minutes. Add ground meat and cook until no longer pink, about 5 minutes.
Step 2: Add ground meat and cook until no longer pink, about 5 minutes. Add pasta, salt, pepper, and pour in the broth. Bring to a boil, then level the pasta until it’s mostly submerged in the liquid. Cover and cook on low for 10-12 minutes or until al dente.
Step 3: Add the pasta, salt, and pepper, then pour in the broth. Bring to a boil, then level the pasta until it’s mostly submerged in the liquid. Cover and cook on low for 10-12 minutes or until al dente.
Step 5: Once the pasta is al dente, remove the lid. Add the broccoli, tomato, garlic, and red pepper flakes to the pasta. Stir and cover the pasta. Turn off the heat and let the pasta and vegetables steam in the residual heat for 5 minutes.
Serving: Once the vegetables are crisp-tender, garnish with fresh parsley and Parmesan cheese as desired. Stir and serve.
Variations
- Switch up the Meat: This is an easy ground beef recipe, but you can switch the protein according to your preferences. Ground chicken, ground turkey, or Italian sausage are great choices.
- Make it Vegetarian: Replace the ground beef with vegetable broth.
- Vary the Seasonings: Use about 1/2 teaspoon to 1 teaspoon of oregano, rosemary, thyme, or Italian seasoning as alternatives. Fresh lemon juice or lemon zest is also a delicious finish you can add just before serving.
Storing:
Leftovers can be stored in an airtight container in the fridge for 3-4 days, making it perfect for lunches throughout the week.
Reader Tips & Variations
Our readers love how versatile this one-pot pasta is! Here are some favorite variations:
- Veggie Mix-Ins: Mushrooms, zucchini, peas, and cherry tomatoes are popular additions.
- Pasta Swaps: Whole grain penne, fusilli, or gluten-free elbows all work beautifully.
- Flavor Twists: One reader used salsa instead of tomatoes for a spicy kick, while another added purple broccoli for a colorful, garden-fresh version.
Have a favorite variation? Share it in the comments-we'd love to hear!
Recipe FAQs
Short pasta shapes, such as penne, farfalle, shells, or macaroni, work perfectly for this ground beef and broccoli pasta. These shapes hold the sauce well and cook evenly. Just check for doneness and add a splash of broth if the pasta needs extra time to absorb liquid.
Yes! This ground beef pasta recipe with vegetables works well with gluten-free pasta. Since it can cook faster, check a few minutes early to avoid overcooking.
Absolutely. This dish is flexible-try adding mushrooms, zucchini, peas, bell peppers, or spinach alongside the broccoli. It's a great base recipe for pasta recipes with ground beef and vegetables.
Yes! While beef and broccoli pasta is a classic combo, you can substitute ground turkey, pork, or even ground chicken for a lighter version.
Store cooled ground beef pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of broth or water to bring back the creamy texture.
Yes! This recipe is naturally made without heavy cream or tomato sauce, making it one of those ground beef pasta recipes no cream that's still flavorful thanks to broth, pasta starch, and seasonings.
Yes. Replace the beef with plant-based ground meat or white beans, use vegetable broth, and swap the cheese for a vegan alternative.
Sometimes, different pasta types or brands release less starch, which helps absorb the liquid. If you notice extra liquid, simply simmer for an extra 1-2 minutes or stir in a handful of cheese to thicken the sauce.
Yes! Whole grain pasta, wheat spaghetti (broken into pieces), or even purple broccoli (as one reader shared!) all work great. Just adjust cook times slightly.
More Easy Pasta Recipes to Try
- Easy Garden Pasta
- Tortellini Skillet with Meatballs
- Pasta with Zucchini Garlic Butter Sauce
- Roasted Garlic Sausage Pasta
- Linguini with Canned Clam Sauce
- Creamy One Pot Chicken Pasta
Save this and pin it for later!
Make sure you don’t lose track of this recipe by pinning it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram and YouTube. If you make this recipe I would also love it if you’d tag me in your photos and leave a star rating below!
Want to save this recipe?
Enter your email, and we’ll send it to your inbox. Plus, you’ll get delicious new recipes from us every Friday!
Easy One Pot Pasta with Ground Beef and Broccoli
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 onion chopped (about 1/2 cup)
- 1 (8-oz) mushrooms sliced
- 1 pound lean ground beef
- 8 ounces pasta short pasta like tube, macaroni, etc.
- 3 cups chicken broth or vegetable or beef broth
- 1 teaspoon salt
- 3 cups broccoli florets about 1 large head
- 12 ounces cherry tomatoes halved
- 2 garlic cloves grated, minced, or pressed
- Pinch red pepper flakes
- 1/2 cup fresh parsley finely chopped
- 1/2 cup Parmesan cheese grated
Instructions
- Preheat a large Dutch oven or pasta pot and add the olive oil. When hot, add the onion and mushrooms; saute for 3 to 4 minutes.
- Add the ground beef and cook until no longer pink; about 5 minutes, breaking it up as it cooks. Sprinkle in the dry pasta, salt, and pepper; then add the broth. Bring the broth to a boil and level the pasta with a spatula until the pasta is mostly submerged in the liquid.
- Cover and cook on low heat for 10-12 minutes. Once the pasta is al dente, remove the lid. Add the broccoli, tomato, garlic, and red pepper flakes to the pasta. Stir and cover the pasta. Turn off the heat and let the pasta and vegetables steam in the residual heat for 5 minutes.
- Once the vegetables are crisp-tender, add the fresh parsley and Parmesan cheese as desired. Stir and serve.
Video
Notes
- Pasta swaps: Short pasta (penne, rotini, macaroni, shells) works best. Whole wheat pasta typically requires 1-2 extra minutes of cooking time and may need a splash of additional broth. Gluten-free pasta works well too, but it can cook faster, so start checking early. If using spaghetti or linguine, break in half and stir frequently.
- Veggies: Use about 4-5 cups of vegetables total (broccoli, mushrooms, zucchini, peas, peppers, spinach, etc.). Frozen veggies also work-just stir them in near the end so they don't overcook.
- Protein swaps: Ground turkey, chicken, or pork all work. For vegetarian or vegan versions, try plant-based crumbles, chickpeas, or white beans.
- Too much/too little liquid? If there's extra liquid at the end, simmer uncovered for 1-2 minutes. If it's too thick, add a splash of broth or water to loosen.
- Make it extra savory: Stir in a Parmesan rind while it cooks (remove before serving) or finish with additional grated Parmesan and fresh herbs.
- Storage and Reheating: Refrigerate up to 3 days. Reheat gently with a splash of broth or water to restore creaminess.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I have not made this recipe yet!! It sounds great “ONE POT”! I was wondering if you could omit the beef and add towards the end add some shrimp! Only because i have a picky eater who has trouble with ground beef!
Hi Roberta — adding shrimp is a great idea! This recipe is so versatile that you can almost add whatever ingredients you like or have on hand. If you try it with shrimp, I’d love to hear how it works! (I had a picky eater too 😍).