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.
If it could be delicious… all the better.
Welcome to a favorite weeknight pasta dinner recipe that is mix and match friendly. What I mean by that is, you can easily swap ingredients, customized to what you have in the refrigerator… and what your family will eat.
I love this for it’s easy, almost cooks itself qualities.
What to Know About This Easy One Pot Pasta Recipe
First of all, what pasta works best in this recipe?
Any short pasta like penne, macaroni, farfalle, just to name a few. I’ve also used shells and wagon wheels, which are kind of fun!
Gluten-free pasta is healthy and fiber-rich. It works just fine in this recipe. It does cook a little faster, so check the pasta toward the end of cooking.
Vegetables to Use in This One Pot Pasta
Well, broccoli, obviously, is my first choice. Most people love it cooked crisp-tender. Adding cheese to the pasta makes it very family-friendly!
This is the place to swap in your favorite vegetables.
You want about 4 to 5 cups of vegetables. One pound of broccoli will be roughly 3 cups chopped. Think of another cup or so of vegetables to add.
Here are some of my favorite vegetables to add to this pasta:
- cherry tomatoes, halved
- sliced mushrooms
- zucchini, summer squash
- chopped peppers
Can You Swap the Ground Beef?
Absolutely. Ground turkey or pork are easy substitutions, but if you like ground chicken, it works too.
3 Steps to Making This One Pot Pasta Recipe
1. Saute an onion, the ground beef, and mushrooms, if using, in a large Dutch oven. As the ground meat cooks, break it into smaller pieces and continue cooking until it is no longer pink.
2. In goes the pasta, broth, and seasoning. 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 for 10 to 12 minutes, depending on the pasta you’ve added. We like it al-dente, but for softer pasta, add a minute or two.
3. Add the broccoli, tomatoes, garlic, and red pepper flakes. Cover and remove the Dutch oven from the heat and let sit about 5 minutes. Check the broccoli for tenderness, sprinkle shredded cheese and fresh parsley over the pasta. Serve out of the pot.
- 1 tablespoon extra virgin olive oil
- 1 large onion, chopped
- 8-ounce package mushrooms, sliced
- 1 lb lean ground beef
- 8 ounces pasta (short)
- 3 cups low sodium broth (beef, chicken, vegetable)
- 1 tsp salt
- 1 broccoli head cut into florets (about 3 cups)
- 12 ounces cherry tomatoes, halved
- 2 garlic cloves, grated
- Pinch of red pepper flakes
- 1/2 cup parsley, finely chopped
- 1/2 cup Parmesan cheese, grated
- 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.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 359Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 74mgSodium: 874mgCarbohydrates: 26gFiber: 5gSugar: 5gProtein: 32g