Easy One Pot Pasta with Ground Beef and Broccoli
This easy One Pot Pasta recipe 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.
Servings: 6 servings
Calories: 359kcal
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 onion chopped (about ½ 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
- ½ cup fresh parsley finely chopped
- ½ cup Parmesan cheese grated
Instructions
- Preheat a large Dutch oven or pasta pot over medium heat and add the olive oil. When hot, add the onion and mushrooms; sauté for 3 to 4 minutes, or until softened.
- Add the ground beef and cook until no longer pink, about 5 minutes, breaking it up as it cooks. Stir in the dry pasta, salt, and pepper, then add the broth. Bring to a boil and use a spatula to level the pasta until it is mostly submerged in the liquid.
- Cover and reduce the heat to low. Cook for 10 to 12 minutes, or until the pasta is al dente, stirring once or twice as it cooks to prevent sticking.
- Remove the lid and stir in the broccoli, tomatoes, garlic, and red pepper flakes. Cover the pot, turn off the heat, and let the pasta and vegetables steam in the residual heat for 5 minutes, or until the broccoli is crisp-tender.
- Stir in the fresh parsley and Parmesan cheese, if desired. Serve warm.
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.
Nutrition
Serving: 1g | Calories: 359kcal | Carbohydrates: 26g | Protein: 32g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 74mg | Sodium: 874mg | Fiber: 5g | Sugar: 5g