One-Pot Tomato Ricotta Pasta with Ground Beef
Disclaimer: This post may contain affiliate links. Please read our privacy policy.
This creamy tomato ricotta pasta combines seasoned ground beef, bite-sized bowties and marinara sauce in one pot—and it’s ready in about 30 minutes. Ricotta makes the sauce creamy, while a little balsamic vinegar gives it the kind of rich flavor that makes dinner feel restaurant-worthy. My kids loved it, and I already had most of the ingredients in my kitchen. It’s hearty, comforting and easy enough for a weeknight, but still nice enough to serve when friends or family come over.
This One Is A Keeper!
I had a feeling my kids would like this pasta, but when we actually sat down to eat, I was so happy with how the whole dinner came together. Everyone had a bowl in front of them, there was only one pot sitting on the stove, and we could just relax and spend time together instead of dealing with a kitchen full of dishes.
Then we took a bite, and I kept saying, “I love this so much. I can’t wait to share it on the blog!” My daughter thought it was amazing, and my youngest ate his bowl right up. That’s always the real test around here.
This is definitely a dinner I’ll make again and again. It reminds me of my one-pot ground beef taco pasta skillet and my stuffed pepper skillet. Both recipes use ground beef and have a similar simple approach of cooking everything in one pot! It was easy to prepare, the cleanup was basically one pot plus our bowls and forks, and everyone left the table happy. If you need a meal for a busy weeknight that simply works, I highly recommend making this one for your family.
Instructions and Ingredients
Cover and simmer until the pasta is tender, stirring regularly so the bowties cook evenly.
What Makes the Tomato Ricotta Sauce So Flavorful?
Ricotta was actually the ingredient that inspired this entire recipe. I knew I wanted to make some kind of ricotta pasta, and the rest came together from there. I love ricotta because it feels like a slightly fancier addition, even though all you have to do is stir it into the sauce.
It adds creaminess and a subtle salty richness, but its mild flavor also makes it a wonderful base for whatever you pair with it. In this recipe, it takes on the flavors of the marinara, seasoned beef, garlic and Parmesan and brings everything together. And in my opinion, you can never have too much ricotta!
The balsamic vinegar is another small addition that makes a noticeable difference. Just one teaspoon deepens the tomato flavor and balances the creamy ricotta without making the pasta taste like vinegar. It’s that little something that makes a simple jar of marinara taste much more special.
Can You Make Ricotta Pasta Ahead of Time?
Yes, but the pasta will absorb more sauce as it sits. I sometimes make it before picking up my kids, leave it covered on the stove for a short time and gently reheat it when we’re ready for dinner. A splash of beef broth will loosen the sauce and make it creamy again. If it will sit for longer than two hours, refrigerate it and reheat it later.
This is a complete meal on its own, so you don’t need to make several sides. I usually add a simple green salad, although crusty bread would also be delicious for scooping up any sauce left in the bowl.
A Cozy Dinner Worth Making Again
This tomato ricotta pasta is proof that a jar of marinara and a few everyday ingredients can turn into a really memorable dinner. If you make it for your family, leave a comment and recipe rating below—I’d love to know if it earned a spot in your weeknight rotation!
One-Pot Tomato Ricotta Pasta with Ground Beef
This one-pot tomato ricotta pasta combines ground beef, tender bowties and marinara in a creamy ricotta-Parmesan sauce. A splash of balsamic gives it restaurant-style flavor, while simple ingredients and easy cleanup make it perfect for busy family nights.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1½ teaspoons Italian seasoning
- ½ teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper
- 2 cups marinara sauce
- 3 cups low-sodium beef broth, plus more as needed
- 1 pound bowtie pasta
- 1 teaspoon balsamic vinegar
- ½ cup whole-milk ricotta cheese, divided
- ½ cup freshly grated Parmesan cheese
- Chopped fresh basil or parsley for serving, optional
Instructions
- Heat 1 tablespoon olive oil in a large Dutch oven or deep skillet with a lid over medium-high heat. Add 1 pound ground beef and 1 finely diced yellow onion. Cook for 5–6 minutes, breaking the beef into small pieces, until the beef is browned and the onion has softened. Drain excess grease if needed.
- Add 3 minced garlic cloves, 2 tablespoons tomato paste, 1½ teaspoons Italian seasoning, ½ teaspoon smoked paprika, 1 teaspoon kosher salt and ¼ teaspoon black pepper. Cook for 1–2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste darkens slightly.
- Stir in 2 cups marinara sauce, 3 cups low-sodium beef broth and 1 pound bowtie pasta. Scrape the bottom of the pot to release any browned bits.
- Bring the mixture to a gentle boil. Reduce the heat to medium-low, cover and simmer for 15–18 minutes, stirring thoroughly every 3-4 minutes so the bowties cook evenly and don’t stick together.
- Check the pasta after 15 minutes. If the liquid has been absorbed but the pasta isn’t tender, add more broth ¼ cup at a time and continue cooking. The pasta should be tender and the mixture should still look slightly saucy.
- Remove the pot from the heat. Stir in 1 teaspoon balsamic vinegar, 1/2 cup ricotta and ½ cup freshly grated Parmesan until the cheeses melt into the sauce and everything becomes creamy. Taste and add more salt or pepper if needed. The sauce should look slightly loose when the pasta is finished. It will thicken after the ricotta and Parmesan are added and the pasta rests.
- Garnish with chopped fresh basil. Serve warm.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving:Calories: 607Total Fat: 26gSaturated Fat: 10gUnsaturated Fat: 16gCholesterol: 113mgSodium: 2045mgCarbohydrates: 46gFiber: 5gSugar: 7gProtein: 45g
Nutrition information is automatically calculated. Use as an approximation only.
