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This one pot rotini pasta recipe is a cheesy, meaty, and all-around comforting meal with fewer dishes! The simple ground beef and tomato sauce has Italian herbs and garlic.
Try my One Pot Cheesy Beef and Shells or One Pot Italian Sausage Pasta next.
Why you’ll love it
This easy rotini pasta recipe has all the good stuff. We’ve got deliciously concentrated tomato flavor, inexpensive ground beef, onion and garlic, and herbs like oregano. It’s finished off by stirring in velvety mozzarella at the end so it’s top-tier tasty!
When looking for a kid-friendly pasta, less mess is always nice. That’s why I designed this cheesy rotini pasta to be made all in one pot. It’s also ready in just 30 minutes, so dinner is on the table that much faster for feeding hungry mouths. Weeknight win!
What you’ll need
- Ground beef – it’s filling and budget friendly
- Tomatoes – we’re using both crushed tomatoes and tomato paste for lots of tomato-y flavor
- Onion powder and garlic cloves – for savory goodness
- Sugar – an old chef’s trick for balancing flavors/cutting acidity of tomatoes
- Italian seasoning and oregano – dried herbs that are always in my pantry
- Salt – be sure to adequately salt this to bring out the flavors
- Red pepper flakes – optional, but one of my go-to ways to add depth and gentle warmth to the sauce
- Beef broth – liquid for the pasta to cook in (and more flavor)
- Pasta – rotini is a spiral-shaped pasta that’s similar to fusilli but has a tighter coil. They’re pretty interchangeable, though! “Rotini” is an American term.
- Mozzarella – to make the sauce extra silky and irresistible
Helpful tips
- If you’re unfamiliar with one pot recipes, note that the timing and temperature can definitely vary from kitchen to kitchen since not all stoves and cookware are made equal!
- If the pasta isn’t close to being done and the liquid is running low, just add some more broth and/or turn down the heat.
- Conversely, if the pasta is almost done and there’s too much liquid remaining, increase the heat or let it sit for longer until it absorbs into the rotini.
How to make rotini pasta
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook the beef in a soup pot until browned, breaking it up as you go. Drain excess fat if needed. Stir in the tomato paste and garlic, and cook until fragrant.
Add in the onion powder, sugar, oregano, Italian seasoning, salt, and red pepper flakes. Stir, and then pour in the broth and crushed tomatoes. Bring to a boil.
Add in the pasta, and cook it al dente at a gentle simmer. Turn off the heat, and add in the cheese. Cover, and let it melt. Toss, and season with pepper and extra salt if needed.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- For my one pot pasta recipes, I love using my cast iron Dutch oven.
- This garlic press, these nested measuring spoons, and this reliable can opener make appearances in so many of my recipes.
- Break up the beef with a spoon or meat masher.
Substitutions and variations
- You could probably sub the crushed tomatoes with a can of tomato sauce (passata).
- Substituting the beef broth with chicken broth would work.
- Swap the mozzarella for another easy-melting cheese like cheddar if desired.
What to serve with this rotini pasta
- Pasta night isn’t complete without a big slice of my extra special Cheesy Garlic Bread!
- I of course like a salad for balance. A fantastic creative option is leafy greens, your fave veggies, and my Creamy Pesto Dressing. Some other dressing ideas are my Homemade Ranch Dressing or Creamy Balsamic Dressing.
- This simple Tomato, Avocado, and Cucumber Salad is great as well.
Leftovers and storage
- Leftover rotini pasta will keep for 3-4 days in the fridge in an airtight container, but keep in mind that the pasta will continue to soak up the sauce and might get a bit mushy.
- Reheat leftovers on the stove, slowly over a low heat, for best results.
- I don’t recommend freezing it because the cooked pasta won’t have the best texture when thawed.
If you made this ground beef and rotini pasta, please leave a star rating and review below! Hearing from readers is so nice. Or tag me on Instagram so I can see your photos.
Rotini Pasta
Ingredients
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 3-4 cloves garlic minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt see note
- 1 pinch crushed red pepper flakes optional
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
- 3 cups uncooked rotini pasta
- 1 cup shredded mozzarella
- Pepper optional, to taste
- Freshly grated parmesan cheese and fresh basil optional, for serving
Instructions
- Add the ground beef to a soup pot/Dutch oven over medium-high heat. Cook until just browned, breaking it up with your spoon as it cooks (about 7-8 minutes). Spoon out excess fat if needed.
- Stir in the tomato paste and garlic, and cook for about a minute.
- Stir in the onion powder, sugar, oregano, Italian seasoning, salt, and crushed red pepper.
- Add the beef broth and crushed tomatoes to the pot, and increase the heat to high.
- Once it's boiling, add in the rotini and cook for 12 minutes, uncovered, stirring occasionally. You will need to turn the heat down at some point to maintain a constant simmer (medium or even medium-low) so it's bubbling steadily but not boiling like crazy.
- Turn the burner off (leave the pot on it). Sprinkle the mozzarella on top and close the lid for 5 minutes or until the cheese melts and more of the liquid absorbs.
- Gently toss it so the mozzarella is stirred in, and season with pepper and some extra salt if needed. Serve immediately with freshly grated parmesan if desired.
Notes
- Troubleshooting tip: every pot/stove varies, so cooking times are a guideline and you may need to adjust as needed. If you find the pasta isn’t quite cooked yet and the liquid is getting too low, add a splash more beef broth and/or turn the heat down. If there’s still too much liquid at the end of suggested cooking time and/or the pasta isn’t yet cooked, cook it for a little longer. The pasta will absorb more liquid the longer it sits.
- If you’re using regular table salt vs. sea salt or kosher salt, you may want to add a bit less than suggested. If you’re particularly sensitive to salt, you can add less than suggested, but be sure to add enough salt or this recipe will be bland.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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