One Pot Beef Rigatoni
Easy beef rigatoni is a cozy all-in-one pot dinner made with savory ground beef, tender veggies, and bold Italian seasoning. This is the ultimate weeknight dinner: quick to make, budget-friendly, and family-friendly for everyone at the table.
I'm really fussy about serving perfectly cooked pasta for dinner. I usually prefer to boil it separately and stir it into sauces at the end but I'll admit that on a really busy night it is so nice to have a one pot pasta recipe that saves me some dirty dishes!
This deep skillet beef rigatoni starts with a richly seasoned tomato sauce filled with browned ground beef and tender fresh veggies. The hearty rigatoni noodles cook right in the beef broth in the skillet.
Keep an eye on it as it simmers and you'll enjoy perfectly al dente pasta that can be enjoyed immediately or saved for a quick pasta bake topped with melted mozzarella cheese later!
Why This is the Best Recipe
- One Pot Magic: No need to dirty more dishes, everything right down to the noodles themselves are cooked in just one skillet.
- Hearty and Flavorful: The ground beef simmers in the rich tomato sauce adding both flavor and stick to your ribs protein for a chilly night.
- Perfect for Busy Weeknights: With just one pot to worry about, you'll be able to help with homework or get other things done while the pasta cooks.
Ingredients
- Ground Beef: You could use ground pork or even ground turkey if you prefer a lighter meal.
- Rigatoni Pasta: You could substitute penne or macaroni if you don't want to use rigatoni.
- Old World Italian Seasoning: I love the convenience of having this slightly spicy Italian seasoning on hand in my pantry but if you prefer to use what you have, I listed an easy substitution in the recipe card below.
- Diced Tomatoes
- Carrot
- Celery
- Onion
- Tomato Paste
- Beef Broth
- Olive Oil
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Prep the Veggies
Chop the onion, celery, and carrot to a small dice. They will cook faster and mix better with the ground beef and tubed pasta shape.
Build the Base
In a large, deep skillet, heat the olive oil over medium-high heat. Add the ground beef, season it with salt and pepper, and break it up with a spoon as it cooks.
Drain the fat and return the pan to the heat.
Add the chopped vegetables and saute until the onions turn translucent and the veggies are softened.
Add the Italian seasonings and stir. Cook for 30 seconds or until fragrant.
Add the tomato paste and stir it in. Cook the mixture for 2 minutes to really concentrate the tomato flavor.
How to Cook the Pasta
Pour in the beef broth to deglaze the pan, scraping up all the delicious browned bits from the bottom. Stir in the entire can of diced tomatoes with their juices.
Stir the mixture and bring it to a boil. Just as it is starting to simmer, add the rigatoni and stir it in. You may need to gently press down on the pasta with your cooking spoon to make sure the noodles are completely submerged.
If there is not enough liquid to cover the pasta, you may need to add another cup or so of water or beef broth.
Once the sauce is boiling vigorously, reduce the heat to medium and cook for about 15 minutes. The pasta should be firm but tender (al dente) and should have absorbed most of the liquid.
NOTE: It helps to stir the pasta once or twice as it cooks since the noodles at the top may not absorb as much liquid as those at the bottom of the skillet.
The sauce may feel a bit loose when the pasta is finished cooking. It helps to remove the skillet from the heat and let it rest for 2 - 3 minutes.
Stir to coat the noodles in sauce and serve with grated parmesan over the top.
Make Ahead Tips
This recipe stores wonderfully in the fridge for up to 3 days.
If you know you want to cook it ahead for reheating later, I recommend cooking the pasta for the lowest time possible. This leaves room for the noodles to absorb liquid from the sauce without becoming mushy.
You can reheat the pasta in the microwave or spread the entire recipe into a large baking dish and reheat it in the oven. Sprinkle some shredded mozzarella over the top for the last 5 minutes of reheating for an easy casserole.
Variations
In addition to the onions, carrots, and celery, you could add any of the following veggies to the sauce:
- Diced Zucchini: Saute with the onions mixture
- Diced Bell Peppers: Saute with the onions mixture
- Baby Spinach: Add to the skillet about 2 minutes before the pasta is finished cooking and let it wilt in.
- Frozen Peas: Add to the pasta 1 minute before it is finished cooking and stir it in.
- Chopped Sun Dried Tomatoes: Add with the canned tomatoes.
Serving Suggestions
When I made this one pot beef rigatoni at lunchtime to get a jump start on dinner later that day, I knew I wanted to serve it as a quick casserole I could reheat later.
I scraped the entire skillet into a large baking dish and covered it with aluminum foil and stashed it in the fridge.
At dinnertime, I preheated the oven to 375°F. I reheated the casserole for 15 minutes with the foil loosened to let steam escape.
I sprinkled shredded mozzarella over the top and baked for 5 more minutes to let it melt.
It was hard to not eat it straight from the skillet when it was fresh. I think you'll really love it either way.
Just add a simple garden salad or Caesar salad, some garlic bread, sourdough focaccia, or breadsticks, and you've got an amazing family dinner even on a busy night.
More Easy Pasta Recipes
Looking for more easy weeknight pasta recipes? Here are a few of my favorites:
📖 Recipe
Beef Rigatoni
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- Salt and pepper to taste
- 1 onion diced
- 1 carrot finely diced
- 1 stalk of celery finely diced
- 2 tablespoons Old World Italian seasoning blend see notes for substitution
- 4 tablespoons tomato paste
- 4 cups beef broth
- 1 (28 oz) can of diced tomatoes
- 1 pound rigatoni pasta
- Grated parmesan for serving
Instructions Start Cooking
- In a deep skillet or dutch oven, heat the olive oil over medium-high heat until shimmer. Add the ground beef and sprinkle some salt and pepper over it. Crumble it as it cooks until no longer pink. Drain the fat from the skillet and return it to the heat.
- Add the chopped onion, carrot, and celery to the beef and stir. Cook until the onions are translucent and the vegetables have softened, stirring frequently to ensure even cooking.
- Sprinkle the seasoning of your choice over the mixture and stir. Cook for 30 seconds or until fragrant.
- Add the tomato paste to the skillet and stir. Cook for 2 minutes to concentrate the flavor.
- Pour the beef broth into the skillet and use it to deglaze the pan, scraping up any browned bits from the bottom as it simmers. Add the diced tomatoes and their juices and stir.
- Add the uncooked pasta to the pot and stir. Press down on the solids with the back of your cooking spoon to make sure that all the pasta is covered in liquid. Bring the liquid to a boil and then reduce the heat to medium-low. Simmer the pasta for 15 minutes or until firm but tender (al dente). You may need to drizzle in up to an additional cup of beef broth or water while it cooks to keep the mixture from getting dry.
- Serve with a sprinkle of grated parmesan over the top.
Recipe Notes
Seasonings Substitution:
I love the ease of using a single spice blend. If you want to try my favorite Old World Italian blend, it ships free if you order the flat pack. However, if you want to use what's in your pantry right now, you can substitute:- 2 teaspoons of dried Italian herb blend
- 2 teaspoons fennel seeds
- 1/2 teaspoon garlic salt
- 1/4 teaspoon crushed red pepper flakes
How to Freeze:
If you prefer to make this recipe ahead of time for your freezer, here are your simple instructions: Scrape the finished pasta into a freezer-friendly casserole dish and spread into an even layer. Let the dish cool for 10 - 15 minutes and then wrap tightly in aluminum foil. When you want to bake the frozen casserole, preheat the oven to 375°F. Loosen the aluminum wrapping but keep the casserole covered. Bake it for 50 minutes. Remove the aluminum foil and sprinkle 1 cup of shredded mozzarella or Italian blend cheese over the top. Bake for an additional 10 - 15 minutes or until the cheese has melted and the dish is heated through.Save This Recipe to Your Recipe Box
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