If you're looking for an easy, delicious and quick mid-week meal the whole family can enjoy, then look no further than my One Pot Mince and Pasta. Yes, everything is literally made in one pot - making cleaning up a breeze.
One pot meals are some of the most popular on my website, with good reason! Full of flavour, easy to prepare and a minimal amount of dishes - what's not to love?
This recipe for cheesy One Pot Mince and Pasta is my go-to midweek meal. The best thing about this recipe is the pasta cooks in the sauce with the beef mince, which means it infuses so much flavour. For a chicken version, check out my yummy One Pot Chicken and Pasta.
- Mince: This recipe calls for beef mince. I like to use a premium mince with the least amount of fat, but feel free to use the most affordable option. Lamb, chicken or pork mince could also be substituted. Mince is so versatile. For a full round-up of my most popular mince recipes, be sure to check out my blog post for The 16 Best Mince Recipes on my website.
- Pasta: Almost any type of pasta pieces will work in this recipe. Penne, bow ties, shells, spiral or macaroni are all good options. Spaghetti and other long pastas would be difficult to cook in the pan.
- Milk: When I first posted this recipe in 2018, I would always get the same questions - Milk? Really? Yes! The milk makes the sauce creamy, without being too rich.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat oil in a large frypan and brown the mince. Add onion and spinach then cook until the onion has softened. Add garlic, Italian herbs, chilli flakes, tomato paste and canned tomatoes then mix well with mince.
Pour in stock, milk and pasta then stir to combine. Bring to a boil, then reduce the heat to medium. Keep stirring every few minutes until the liquid has been absorbed and the pasta is cooked al dente.
Scatter over cheese and let it melt on top of the mince, then serve immediately. Serve your delicious pasta with a fresh salad and crusty garlic bread.
Hint: You could easily freeze this for later and serve as a pasta bake. Simply let it cool to room temperature then add it to an ovenproof dish and scatter with cheese. Cover with a lid or cling-wrap and freeze in an airtight container.
When you are ready to cook it for dinner simply thaw then bake in the oven until heated through and the cheese is bubbling on top.
Any type of short pasta pieces work well in a meal like this. Spirals, penne, macaroni, shells or bow ties are all good option. Depending on how big they are, you may have to adapt your cooking time to ensure they are cooked al dente.
Al dente is an Italian phrase used in relation to cooking pasta. It literally means 'to the tooth' which means the pasta should have a slight bite to it. The perfect pasta is cooked to the point where it is neither hard, nor soft and squishy but with a small amount of resistance at the centre - aka al dente!
Most young children seem to love this type of meal. Ground beef is so easy for kids to chew and digest. Combine that with perfectly cooked pasta and cheese and you're on to a winner.
This meal is best made fresh, cooked just before serving.
Leftover portions can be stored in an airtight container in the fridge for up to 4 days or the freezer for up to 3 months. Defrost, then re-heat until piping hot.
Alternatively, you could freeze all the leftovers in a dish to serve as a pasta bake. Simply let it cool to room temperature, add it to an ovenproof dish, scatter with cheese, then cover with cling film. When you are ready to cook it for dinner simply thaw then bake in the oven until heated through and the cheese is bubbling on top.
If you're making this for adults, feel free to add a little more chilli flakes. If you're serving to kids who don't like hot food, leave it out all together.
Made this recipe?
Please click on the stars below to rate it!
- 1 Tbsp olive oil
- 500g beef mince (17oz)
- 1 onion, diced
- 1 handful baby spinach (optional)
- 3 cloves garlic, crushed
- 1 Tbsp Italian herbs
- ½ tsp chilli flakes (optional)
- 1 Tbsp tomato paste
- 1 can crushed tomatoes
- 2 cups beef stock
- 1 cup milk
- 2 cups pasta
- ½ cup grated cheese
- Heat oil in a large frypan and brown the mince, add onion and spinach then cook until the onion has softened.
- Add garlic, Italian herbs, chilli flakes, tomato paste and canned tomatoes then mix well with mince.
- Pour in stock, milk and pasta then stir to combine. Bring to a boil and reduce heat to medium, keep stirring every few minutes until liquid has absorbed and pasta is cooked al dente.
- Scatter over cheese and let it melt on top of the mince, serve immediately.
- Serve your delicious pasta with a fresh salad and crusty garlic bread.
- The beef mince could be swapped for chicken mince.
- Any shape pasta could be swapped for spirals.
- Freeze in an airtight container for up 3 months.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 602Total Fat: 32gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 130mgSodium: 550mgCarbohydrates: 31gFiber: 3gSugar: 4gProtein: 47g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.