Simple Cheeseburger Pasta Recipe

A plate of cheeseburger pasta mixed with ground meat, cherry tomatoes, and vegetables sits on a red and white checkered tablecloth. A fork rests on the plate, and a frying pan is in the background.

This Cheeseburger Pasta mixes the best bits of a juicy burger with the coziness of pasta. It's a one-pot wonder that's perfect for a busy weeknight, serving up a cheesy, hearty meal that everyone will love to dig into. Fast, easy, and seriously tasty!

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Main Course

Cuisine: American

Keyword: cheeseburger pasta

Servings:

Calories: 479kcal

Ingredients

1 16-ounce box pasta, any shape (I used mini penne)
2 ¼ pounds ground beef
1 onion diced
4 cloves garlic minced
1 15-ounce can tomatoes diced
2 cups beef broth
2 cup shredded cheddar cheese divided
½ cup ketchup
¼ cup mustard
Salt and pepper to taste
Chopped lettuce for garnish (optional)
Quartered cherry tomatoes for garnish (optional)
Chopped pickles for garnish (optional)
Sesame seeds for garnish (optional)

US Customary - Metric

Instructions

Cook the pasta according to the package instructions until al dente. Drain and set aside.
1 16-ounce box pasta, any shape (I used mini penne)
In a large skillet, brown the ground beef with the onion over medium heat, breaking it up with a spoon as it cooks.
2 ¼ pounds ground beef, 1 onion
Add the minced garlic to the skillet with the beef and cook for 1 minute.
4 cloves garlic
Stir in the diced tomatoes, beef broth, ketchup, and mustard. Season with salt and pepper to taste.
1 15-ounce can tomatoes, 2 cups beef broth, ½ cup ketchup, ¼ cup mustard, Salt and pepper
Simmer the mixture for 10-15 minutes, until the sauce has thickened slightly.
Add the cooked pasta to the skillet and toss to coat it evenly with the sauce.
Stir in 1 cup of the shredded cheddar cheese.
2 cup shredded cheddar cheese
Sprinkle the remaining cheddar cheese over the top of the pasta and cover the skillet until the cheese is melted.
Serve the Cheeseburger Pasta hot, garnished with lettuce, tomatoes, pickles and sesame seeds if desired.
Chopped lettuce, Quartered cherry tomatoes, Chopped pickles, Sesame seeds

Notes

Pasta: Shapes like penne, rotini, or elbow macaroni work best as they hold onto the sauce well.

Beef: Opt for lean ground beef (at least 90% lean) to keep things less greasy. You can also swap it for ground chicken or ground turkey if desired.

Simmer Time: Let the sauce simmer properly to develop flavors. If it's too liquid, let it reduce a bit more.

Season Well: Don't forget to taste and season as you cook. Sometimes an extra pinch of salt or a dash of pepper can make all the difference.

Add Veggies: Feel free to sauté some mushrooms, bell peppers, or spinach with the beef for a nutritional boost.

Cheese: Sharp cheddar gives the best flavor, but you can mix in some Monterey Jack or mozzarella for extra gooeyness.

Garnish Options: Besides the traditional lettuce and tomato, try adding a dollop of relish or a drizzle of extra mustard for more zip.

Make Ahead: You can cook the pasta and sauce ahead of time, then simply reheat it on the stove or in the microwave when you're ready to serve. Just be sure to store it properly in the fridge.

Storage and Reheating Instructions

Cool and Airtight: Let the pasta cool to room temperature before you pack it away, and store leftovers in airtight containers.

Refrigerate: Refrigerate it promptly and consume it within 3-4 days.

Freeze: Cool it down completely, transfer it to a freezer-safe container, and it'll keep for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating: When you’re ready to enjoy it again, reheat the pasta gently in the microwave or on the stove. Add a splash of water or broth to keep it moist, and cover it to trap the steam and heat it evenly.

Nutrition