One Pot Cheesy Penne Pasta

One Pot Cheesy Penne Pasta is pure magic in a skillet! This irresistible dish features savory ground beef, perfectly cooked penne, a rich tomato sauce packed with veggies, and THREE types of melted cheese. The best part? Everything cooks in one pot, the pasta absorbs incredible flavor as it simmers right in the sauce, and you’ll have this gorgeous, bubbly masterpiece on the table in under 30 minutes!

Love More One Pot Recipes? Try My One Pot Cheesy Sausage Pasta or this Cheesy One Pot Spaghetti next.

Why You’ll Love This Recipe

Creamy, cheesy, and effortlessly delicious, this One Pot Cheesy Penne Pasta is the ultimate comfort food. Penne pasta cooks right in the savory sauce, soaking up all the rich flavors of garlic, cheese, and spices. With minimal cleanup and maximum flavor, it’s the perfect weeknight dinner everyone will love.

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Ingredient List

Main Ingredients:

• 1 tablespoon olive oil
• 1 pound lean ground beef (may use ½ sausage)
• Salt and pepper
• ½ teaspoon red pepper flakes
• 1 yellow onion, diced
• 2 medium carrots, peeled and thinly sliced
• 1 red bell pepper, chopped
• 6-8 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes in puree
• 1 (15 oz) can fire roasted tomatoes with seasonings, drained
• 1 tablespoon tomato paste
• 1½ teaspoons each: chicken bouillon, sugar, dried basil
• ½ teaspoon each: dried oregano, dried parsley
• 3 cups water
• 12 ounces uncooked penne (about 3½ cups)
• ½ cup heavy cream
• ½ cup freshly grated Parmesan cheese
• ½ cup freshly grated sharp cheddar cheese
• 1 cup freshly grated mozzarella cheese

Friendly Substitution Notes:

• Ground turkey or chicken work if you’re not feeling beef
• Onion powder on lazy days instead of chopping (I’ve done it, no judgment)
• Garlic powder works too, but fresh garlic is way better
• Regular diced tomatoes if fire-roasted aren’t your thing
• Skip the veggies if you want, just add more sugar

Why These Ingredients Work

The ground beef gives you that hearty base everyone loves. Carrots and bell peppers add sweetness that balances out tomato tang. I’m picky about fire-roasted tomatoes because they bring this smoky flavor that regular tomatoes just don’t have.

San Marzano crushed tomatoes are my favorite – they’re sweeter and less harsh. The sugar and chicken bouillon sound weird together but they round everything out. Cooking the pasta right in the sauce instead of boiling it separately means every bite tastes like it’s been swimming in that flavor for hours.

The three-cheese situation is non-negotiable. Parmesan brings the nutty sharp notes, cheddar adds tang, and mozzarella melts into that stretchy golden top we all want. Freshly shredded cheese is a must because the pre-shredded stuff has coatings that keep it from melting right.

Essential Tools and Equipment

• Large nonstick, oven-proof skillet OR Dutch oven (has to be broiler-safe!)
• Wooden spoon or spatula
• Box grater or food processor (for cheese)
• Measuring cups and spoons
• Can opener
• Lid for your pot

How To Make One Pot Cheesy Penne Pasta

Step 1: Brown the Meat

Heat your olive oil in that big oven-proof skillet over medium-high. Toss in the beef with salt, pepper, and red pepper flakes, then throw the onions and carrots right in there too. Break up the meat while it browns. Takes about 5-7 minutes and your kitchen starts smelling good immediately.

Step 2: Add Vegetables and Aromatics

Add the bell pepper and garlic. Stir it around for one minute. Don’t burn the garlic or you’ll be sad.

Step 3: Make the Sauce

Stir in both kinds of tomatoes, tomato paste, chicken bouillon, sugar, and all the dried herbs. Just dump the bouillon right in, don’t bother dissolving it. Let everything simmer uncovered for 10 minutes while you stir it once in a while. This is when everything gets friendly.

Step 4: Cook the Pasta

After 10 minutes, stir in water and dry penne. Put the lid on, crank the heat up to medium-high, and let it simmer hard. You’ll need to stir it every few minutes so nothing sticks and burns. Takes 12-16 minutes until the pasta is al dente.

Start tasting around 12 minutes because nobody wants mushy pasta. Different brands cook differently and you’re looking for tender with a little bite left.

Step 5: Add Cream and Cheese

Stir in the cream, Parmesan, and cheddar until everything melts together. Sprinkle the mozzarella on top but don’t stir it in. We want it sitting pretty on top for the broiler.

Step 6: Broil

Stick the whole skillet on your oven’s middle rack and turn the broiler on. Watch it melt and get golden for 2-3 minutes. Broilers are fast so don’t walk away.

Let it sit for 5 minutes before you serve it. I know waiting is hard but the sauce needs a minute to thicken up properly.

You Must Know

Stir the pasta while it cooks or it’ll stick and burn on the bottom. Set a timer to remind yourself every few minutes.

Only use freshly shredded cheese. The pre-shredded bags have stuff added to keep the shreds separate, and it makes the cheese weird and clumpy when it melts. Just grate your own.

Check that your crushed tomatoes don’t have extra salt or seasonings already in them. You don’t want to accidentally oversalt the whole thing.

Personal Secret: I buy San Marzano whole tomatoes (Cento or Muir Glen) and crush them myself. They come whole in the can so I dump them in a bowl and squish them with my hands. Takes 30 seconds and the flavor is miles better than regular crushed tomatoes.

Pro Tips & Cooking Hacks

Freeze leftover tomato paste by the tablespoon wrapped in plastic. Just grab what you need next time.

Adjust the red pepper flakes based on who’s eating. Less for kids, more if you like heat.

Half ground beef and half Italian sausage makes it even better. The sausage has seasonings that add depth.

Don’t skip the sugar. It balances the tomato acid and you need it. You might adjust up or down depending on your tomatoes.

The veggies add natural sweetness. If you skip them, you’ll need extra sugar or it’ll taste too sharp.

Flavor Variations & Suggestions

Throw in mushrooms, zucchini, or spinach for more veggies. Add spinach at the very end so it just wilts.

Use all Italian sausage instead of beef for more flavor.

Add jalapeños with the bell pepper if you want it spicy.

Ground turkey or chicken makes it lighter. Use half-and-half instead of cream.

Drop spoonfuls of ricotta or cream cheese on top before broiling for creamy pockets.

Fresh basil or parsley on top right before serving adds a bright finish.

Make-Ahead Options

This is so fast I don’t usually prep ahead. But you can brown the meat and make the sauce through Step 3, then refrigerate it for up to 2 days. Reheat it and add the pasta when you’re ready to eat.

The sauce freezes great for up to 3 months. Thaw it overnight, heat it up, then continue with the pasta.

Don’t cook the pasta ahead. It gets gross and mushy when you reheat it. Always cook it fresh.

Recipe Notes & Baker’s Tips

• Tested with penne specifically. Other shapes might need different cooking times and more liquid.
• You need an oven-proof skillet for this. If you don’t have one, transfer everything to a baking dish before you add the mozzarella and broil.
• The pasta needs a vigorous simmer or it won’t cook right and will soak up too much liquid.
• Fresh garlic makes a huge difference. Garlic powder works in a pinch but fresh is way better.

Serving Suggestions

This is a complete meal but it’s better with garlic bread for soaking up sauce. A green salad with Italian dressing cuts the richness. Roasted broccoli or green beans add more veggies. Red wine like Chianti or Sangiovese pairs nicely.

Garnish with:

• Torn fresh basil
• More Parmesan
• Red pepper flakes
• Black pepper

How to Store Your One Pot Cheesy Penne Pasta

Refrigerator: Keep leftovers in an airtight container for 3-4 days. The pasta soaks up more sauce as it sits, which actually makes it tastier.

Reheating: Microwave single servings with a splash of water or milk for 2-3 minutes, stirring halfway. For bigger portions, reheat in a covered skillet over medium-low with extra liquid, stirring often.

Freezing: You can freeze it for 2 months but the pasta texture changes. The sauce freezes perfectly though. If you’re freezing it, undercook the pasta slightly so it doesn’t turn to mush later.

Allergy Information

Contains:

• Dairy (cheese, cream)
• Gluten (pasta)

Dairy-Free Option: Hard to do this without dairy since cheese is the star. You could use dairy-free cream and skip the cheese but it won’t be the same dish.

Gluten-Free Option: Use gluten-free penne. Check the package for cooking times and taste it often.

Vegetarian Option: Skip the beef and add mushrooms, zucchini, and eggplant, or use plant-based ground meat.

Questions I Get Asked A Lot

My pasta is still hard but all the liquid is gone – what do I do?

Add water ¼ cup at a time, cover it, and keep cooking until the pasta is done. Every stove is different so sometimes you need more liquid.

Do I really need to use freshly grated cheese?

Yes. Pre-shredded has cellulose coating that stops it from melting smoothly. For that stretchy golden cheese layer, grate your own.

What if I don’t have an oven-safe skillet?

Transfer everything to a 9×13 baking dish after Step 5, top with mozzarella, and broil from there.

💬 Tried this recipe? Leave a comment and rating below! Did you use sausage? Add veggies? Make it spicy? Tell me!