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One-Pan 30-Minute Creamy Tuscan Beef Pasta
My One-Pan Creamy Tuscan Beef Pasta is one of those dinners that tastes like you put way more effort into it than you actually did. Ground beef, sun-dried tomatoes, spinach, and Parmesan come together with tender pasta in the creamiest sauce and the pasta cooks right in the same pan.
This is exactly what I make when I need dinner on the table fast but still want something the whole family will be excited about. One pan, 30 minutes, and barely any cleanup makes it perfect for those busy weeknights when everyone is asking what’s for dinner.
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Equipment
- 1 Large skillet
Ingredients
- 4 cups uncooked pasta campanelle, rigatoni, or penne
- 1 lb ground beef 80/20
- 1 small white or yellow onion diced
- 5 garlic cloves finely minced
- 1/2 cup sun-dried tomatoes roughly chopped
- 1 tbsp oil from the sun-dried tomato jar
- 1 6 oz can tomato paste
- 2 cups beef broth
- 2 cups milk
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp pepper
- 2 handfuls of spinach
- 1 cup parmesan cheese grated
- 2 tbsp butter
Instructions
- Brown the beef. Heat a large, deep skillet over medium-high heat. Add the ground beef and season with half of the onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Cook, breaking the beef apart as it browns, until no longer pink.
- Add the aromatics. Reduce the heat to medium. Add the diced onion, garlic, sun-dried tomatoes, and sun-dried tomato oil. Cook for about 3 minutes, until the onion begins to soften and the garlic is fragrant.
- Cook the tomato paste. Stir in the tomato paste. Cook for 1–2 minutes, stirring frequently.
- Cook the pasta. Add the uncooked pasta, beef broth, milk, and the other half of the seasoning. Stir well and bring to a gentle simmer. Reduce the heat to medium-low, cover, and cook for 10–12 minutes, or until the pasta is al dente. Stir once or twice while cooking to prevent the pasta from sticking to the bottom.
- Finish the sauce. Stir in the spinach and cook just until wilted. Remove the skillet from the heat and stir in the Parmesan and butter and mix until melted and the sauce is creamy.
- Serve. Let the pasta sit for 2–3 minutes to allow the sauce to thicken, then serve with extra Parmesan on top, if desired. Enjoy!
Nutrition
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. My family loves it and I hope yours does, too!
Tips for Making This Recipe
- Keep it at a gentle simmer. Once you add the milk, broth, and pasta, you don’t want the liquid rapidly boiling. A low simmer helps the pasta cook evenly while creating a creamy sauce.
- The sauce will thicken as it sits. It may look slightly loose when you first remove it from the heat. Give it 2–3 minutes before serving and the pasta will continue absorbing the sauce.
- Don’t forget to stir the pasta. Give everything a good stir once or twice while it cooks so the pasta doesn’t stick together or to the bottom of the skillet.
Frequently Asked Questions
Can I use a different type of pasta?
Can I make Creamy Tuscan Beef Pasta ahead of time?
Can I substitute the ground beef?
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This one is SO good and SO easy. A weeknight win! I hope your family loves it 🙂