Easy One Pot Pasta with Ground Beef and Broccoli
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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
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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.
Hi..do think a little cream cheese would be good in this..maby 4 oz’s.
Hi Tracy— I’ve not tried that but I think it’s a great idea! I would think 2-4 ounces sounds like a good amount to try. I’d love to hear how you liked it!
It’s a good nutritious recipe. But very bland in taste. Makes it hard to enjoy.
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! I used broccoli, mushroom and tomatoes I but I think next time I’ll leave the tomatoes. Glad to find a beef&pasta recipe that doesn’t use a red sauce. I’m adding this to my recipe rotation for sure! Thanks again😁!
Hi Jennifer! You’ve made my day! I’m so glad you enjoyed the recipe and found ways to make it perfect for your family. I love how you made it… and I agree, it’s nice sometimes to make beef and pasta without a red sauce. Thanks for trying it and letting me know your thoughts!
I got this recipe at the end of September 2023. I have made this dish every week since & making it today. I add mixed vegetables along with broccoli & I use wheat spaghetti pasta, break it up into small pieces. Yummy yummy
Hi Felicia! I’m so glad this recipe is helpful! We have it often too– one of the things I love about it is how versatile it is with both vegetables, pasta, and even meat. Thank you for sharing!!
Stumbled upon this recipe while trying to use some of the random veggies and ground turkey we had. It was great!!! My whole family loved it.
Hi Noelle– I’m so glad you stumbled onto us! Thank you for trying the recipe. I’m so glad your family enjoyed it– mine does too!
If you look up “beginner cook” online you’ll see a picture of me looking back at you but I’m looking to eat better and this recipe seemed within my skill set. I followed the recipe as designed except for the pasta where I substituted whole grain penne regate as that was the closest pasta I had available. The dish came out great though there was about a cup’s worth of liquid left when done and from your picture it appears it should have been mostly absorbed? I liked the flavor as is but it seems easy to add other seasonings & vegetables to change things up. Thanks for sharing the recipe!
Hi Nolan! You made my day! Thank you for trying the recipe and letting me know how you liked it and how it worked. You are absolutely right, it’s so easy to experiment with this recipe, changing vegetables, meat (even eliminating it), pasta, and seasoning. I’m so glad you found it easy to make and can’t wait to hear how you change it up!
Hi Stephanie!
Thank you for this easy recipe. I made it earlier today. I had no tomatoes so used a few tablespoons of salsa. Oh and I used gluten-free elbow macaroni. 🤷🏼♀️ Daily, I MUST track my calcium intake. I don’t have a choice. Any chance you can help me with that? I’d certainly appreciate it. 🫶🏼👩🏼🍳
Hi Marti! I’m so glad you enjoyed the one pot pasta! I too watch calcium so completely understand. I cannot find a reliable source for the exact measurement of how much calcium is in this dish. Without modifications, the recipe contains 8% of recommended daily calcium. Hope this helps. By the way, the use of salsa was a brilliant substitution!
Hi! How would I adjust the recipe if I wanted to use fresh pasta? Would I still use the same amount of broth? Thanks!
That is such a great question, Alison! I have not tested this recipe with fresh pasta. But generally, one pot pasta recipes, cooked similarly to this one, use 4 cups of water (in our case broth) for 16 ounces of fresh pasta. Fresh pasta tends to clump more than dry pasta, when cooked with larger components, like broccoli. I’m a huge fan of fresh pasta, but I’m not sure how it would do in this dish. I’ll add it to my cooking list to test soon though!
I made this tonight, will vegetable broth, tomatoes and frozen broccoli and beef. I didn’t having onion, but adding Italian herbs, paprika and garlic powder added lots of complementary flavour. Really tasty!
I’m so glad you liked it, Brennan! Those spices are my absolute favorite.
I especially like the suggestions on how to customize the recipe. Broccoli is a particularly good idea, because the florets create more spaces so nothing crowds out anything else. It’s nice to run across a recipe without red sauce.
That is a great way to describe what broccoli does! I’ve not thought about it in that way but you’re so right. I love broccoli, especially in pasta!
Was looking for a recipe to use up brocoli, pasta and ground beef and this one tasted amazing. I saved the website as I do for all my favourite recipes. I used medium lean ground beef because it was cheaper and I’m pretty sure I used a little more than prescribed but it tasted amazing nonetheless.
I’m SO glad you liked it! And you’re right, often a little higher fat ground beef is more affordable. I love how adaptable this recipe is and I’m thrilled that you enjoyed it!
I’ve never left a comment on a recipe from the internet until today. I just graduated college, moved to a new city with a new job and have been looking for things to cook.
The first time I made it I was just looking for something to use up ground beef and pasta. I didn’t have mushrooms or tomatoes or garlic cloves. I didn’t even have enough broth and I had to cut it with some water. Despite that, it was plenty good enough for me to go out of my way to get the right materials and make it again.
I recommend this dish and i recommend you use the right amount of ingredients too (but if you’re missing a few things you’ll survive).
Thank you SO much for commenting on this recipe and sharing your experience. I’m so happy you liked it and that you experimented with the ingredients you had on hand. Your comment made me smile as just yesterday, I also made this pasta, and like you, had to make do with what I had on hand. Congratulations on graduation, your new job… and your new city! I hope you have fun cooking!!
I did this recipe today but I modified it a bit. What a did in other way? I used different pasta. I don’t like the type you used, it just doesn’t taste good for me, so I used Fusilli. And, I used different variety of broccoli. My harvest was so big that I still have a few purple broccoli – the same ones as these: https://gardenseedsmarket.com/broccoli-miranda-seeds-brassica-oleracea.html – and I used one of them. It was really tasty and delicious!
Hi Jemima! Fusilli would be super good and I LOVE the idea of purple broccoli! I’m so glad you liked it!!
Can you provide recipe for making this in slow cooker? Thank you
I was hesitant to make this recipe because of no reviews. I had broccoli and ground beef on hand, but did not want to make a stir fry because they contain soy sauce which I cannot eat. This meal was wonderful and full of flavor. I used frozen mushrooms, fresh broccoli and low sodium chicken bone broth. I will add it to our recipe collection of favorite recipes!
Hi Nancy! Thank you for leaving a review — We love this recipe for quick dinners. I’m so glad you liked it. Your veggie choices are delicious and bone broth makes everything healthy and wonderful. Have a great night!