One-Pot Beefy Tomato Rotini
This One-Pot Beefy Tomato Rotini is SO EASY! Tender beef, rotini pasta, and rich tomato sauce cooked together for a comforting, flavorful weeknight meal.
Equipment
- Large deep skillet or sauté pan with lid
- Wooden Spoon or Silicone Spatula
- Measuring cups and spoons
- Cheese Grater
Ingredients
- 1 pound ground beef lean or regular
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 can (14.5 ounces) diced tomatoes with juice
- 2 cups beef broth
- 2 cups rotini pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Heat your large deep skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until it’s no longer pink and starts to brown—about 5 to 7 minutes. Drain any excess fat if needed.
- Add the chopped onion to the browned beef and cook until soft and translucent, roughly 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the canned diced tomatoes with their juice and the beef broth. Season with dried oregano, dried basil, salt, and pepper. Stir everything together to combine.
- Add the rotini pasta directly into the pot. Press it down gently so it’s mostly submerged in the liquid. Cover the skillet with a lid and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, until the pasta is cooked al dente and has absorbed most of the liquid—about 12 to 15 minutes. Keep an eye on it to prevent sticking.
- Once the pasta is perfectly cooked, sprinkle the shredded mozzarella evenly over the top. Cover the pot again for 2 to 3 minutes until the cheese melts into a bubbly, golden layer. Serve hot and enjoy!
Notes
- Use lean ground beef for a healthier dish or regular for more flavor.
- Stir frequently while simmering to prevent the pasta from sticking to the pot.
- Add fresh spinach or kale in the last minutes of cooking for extra nutrition and color.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of broth or water.
- Substitute ground turkey or chicken for a lighter version, adjusting cooking times as needed.