Creamy Ground Beef Pasta with Fresh Tomatoes (One Pan)
This Creamy Ground Beef Pasta is made with fresh tomatoes, parmesan, and a simple one-pan sauce that comes together fast. It’s rich, balanced, and perfect when you want something comforting without overcomplicating it.
Like my One Pan Cheesy Tomato and Beef Rigatoni, this creamy ground beef pasta is one of those recipes that feels simple, but delivers way more than you’d expect.
If you've been around here for a while, you know I'm a huge fan of easy pasta recipes (One Pan Tomato and Spinach Pasta, 20-Minute Cherry Tomato Burrata Pasta, Easy & Cheesy One Pan Beef Rigatoni) and I'm absolutely not a fan of a jarred pasta sauce. It's just way too easy to make a fresh tomato sauce at home! In this recipe, I leaned on my go-to easy sauce technique: building everything directly in the pan using fresh tomatoes. They cook down, soften, and turn into a naturally sweet, slightly chunky base that feels lighter than a traditional heavy cream sauce, but still gives you that same comfort.
The ground beef adds richness and depth, while the milk and parmesan bring everything together into a smooth, creamy finish. It’s not overly heavy, not overly acidic, and lands right in that middle zone where you can keep going back for another bite.
What I like most about this one is how low effort it is for the payoff. Everything cooks in one pan while your pasta boils, and by the time the noodles are ready, the sauce is done. No extra steps, no blending, no complicated technique.
If you’ve made my 20-Minute One Pan Fresh Tomato Pasta with Cream Sauce, this one sits in a slightly different lane. It’s lighter than a classic cream sauce, fresher than a typical beef ragu, and a really solid option when you want something quick but still homemade.
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Why this recipe works
This dish works because it builds the sauce from fresh tomatoes instead of relying on pre-made ingredients. As the tomatoes cook, they break down and create a naturally sweet, balanced base.
The milk softens the acidity while the parmesan adds body and richness, giving you a creamy texture without needing heavy cream. Combined with the browned ground beef, the result is a sauce that feels full and satisfying without being too heavy.
"This was so easy to make and the flavor was incredible! I can't believe it's so simple. Wow."
Carol (email subscriber)
Recipe
Creamy Ground Beef Pasta with Fresh Tomatoes (One Pan)
Video
Ingredients
Method
- Start: Heat 1 tablespoon olive oil in a large pan over medium heat and place 3 cored tomatoes core-side down
- Add: Add ¾ lb ground beef, ½ diced onion, 3 cloves garlic, and 1 tablespoon tomato paste around them, cover and cook for 7 to 8 minutes.
- Brown: Remove the lid, break up the ground beef, and cook until browned and the onion is softened.
- Peel: Peel the skins off the tomatoes
- Crush: Crush the tomatoes directly in the pan using a fork or masher to form a chunky sauce.
- Season: Add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried oregano, and ½ teaspoon paprika, then stir to combine.
- Cream: Lower heat to medium-low and slowly stir in ½ cup skim milk, letting it warm gently without boiling.
- Finish Sauce: Add ¼ cup grated parmesan and stir until melted and the sauce becomes smooth and creamy.
- Boil Pasta: Cook 8 to 9 oz pasta in salted water until al dente, reserving a splash of pasta water before draining.
- Combine: Add the cooked pasta to the sauce and toss to coat, adding a splash of reserved pasta water if needed to loosen.
- Serve: immediately, with extra parmesan, and enjoy!
Notes
- If your tomatoes are super juicy, let the sauce cook an extra minute or two before adding the milk so it doesn’t get too loose.
- This is one of those recipes where the pasta water can save you. If things feel tight, just loosen it up and it comes right back together.
- Skim milk works great here, but if you want it richer, swap in whole milk or a splash of cream.
- This is a good “end of week” pasta. You can play with it depending on what you’ve got and it still works.
Nutrition
Tried this recipe?
Let us know how it was!Commonly Asked Auestions about this Creamy Beef Pasta
Yes. You can substitute the 3 fresh tomatoes with about 1 cup of canned crushed or diced tomatoes. Fresh tomatoes give a lighter, slightly sweeter flavor, but canned works well if that’s what you have.
I used Mafaldine, but you can use any pasta you like! I prefer pasta with ridges because I think it grabs the sauce well.
Yes. You can swap the ½ cup milk for cream if you want a richer sauce, or use a splash of pasta water for a lighter version. The milk helps balance the tomatoes and create that creamy texture.
Keep the heat at medium-low when adding the milk and avoid boiling. Stir it in slowly so it incorporates smoothly into the sauce.
You can make the sauce ahead and store it in the fridge for up to 3 days. Reheat gently and add a splash of milk or pasta water to loosen before tossing with fresh pasta.
You can add red chili flakes for heat, fresh basil for brightness, or extra garlic for more depth. A squeeze of lemon at the end can also help balance the richness.
It sits somewhere in between. It has the richness of a beef sauce but uses milk and parmesan to create a lighter, creamier texture instead of a heavy ragu or cream-based pasta.
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