Homemade One Pot Beefaroni
If you grew up in the 90s or early 2000s, chances are Beefaroni was a regular star on your dinner table. This homemade one pot Beefaroni is my take on that nostalgic classic – simple, hearty, budget-friendly, and ready in under 30 minutes. My kids used to beg me to make this when they were little, and honestly, I never minded because it’s made with pantry staples, feeds the whole family, and only dirties one pot. Win-win.
And for plenty more easy recipes, check these out while you are here!
Why You’ll Love This Recipe
-  Quick & easy – ready in under 30 minutes
-  One pot meal – minimal cleanup
-  Affordable ingredients – perfect for busy families
-  Comforting & kid-approved – tastes like childhood
Ingredients
- 1 pound ground beef – I use 80/20 for flavor
- 1 medium yellow onion, diced
- 4-5 cloves garlic, minced
- 1 tablespoon tomato paste – adds depth and richness
- 24 ounce jar spaghetti sauce – use your favorite brand
- 8 ounces ziti pasta – or elbow macaroni for a classic shape
- 2 ½ cups beef broth – plus more if needed to cover pasta
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- ½ teaspoon sugar – balances the acidity of the tomato sauce
- ½ cup heavy cream – stirred in at the end for a creamy finish
Instructions
First, brown the beef and aromatics.
In a large pot or Dutch oven over medium-high heat, begin by browning 1 pound of ground beef with 1 diced onion and 4-5 minced garlic cloves until the meat is fully cooked. Then, drain off the excess grease.
Next, add the tomato paste.
Stir in 1 tablespoon of tomato paste and let it cook down for a couple of minutes to caramelize and deepen the flavor.
After that, add the sauce and seasonings.
Pour in the 24 ounce jar of spaghetti sauce, then sprinkle in the seasonings: ½ teaspoon each of garlic powder, onion powder, Italian seasoning, salt, black pepper, and sugar. Mix everything well to combine.
Then, add the pasta and broth.
Add 8 ounces of ziti pasta to the pot along with 2 ½ cups of beef broth. Stir to ensure all the pasta is submerged. If it isn’t, add a bit more broth until covered. Bring everything to a boil. Once boiling, cover with a lid, reduce the heat to a simmer, and let it cook for 12-15 minutes, stirring occasionally, until the pasta is tender.
Afterwards, finish with heavy cream.
When the pasta is cooked, stir in ½ cup of heavy cream. Taste and adjust seasoning if needed, adding more salt to bring out the flavors. Allow the Beefaroni to simmer uncovered on low for another 10-15 minutes until it reaches your desired thickness.
This can be eaten all on its own. I always like to serve it with a slice of buttered white bread and a vegetable to keep it simple. And don’t forget a sprinkle of grated Parmesan cheese if you want to add a little extra richness!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Homemade One Pot Beefaroni
Ingredients
- 1 lb Ground Beef
- 1 Yellow Onion, Diced
- 4-5 Garlic Cloves, minced
- 1 tbsp Tomato Paste
- 24 oz Jar of Spaghetti Sauce just use your favorite kind
- 8 oz Ziti Pasta or elbows, penne or shells
- 2.5 Cups Beef Broth
- 1/2 tsp each Garlic Powder, Onion Powder, Salt, Pepper, Italian Seasoning, Sugar
- 1/2 Cup Heavy Cream
Instructions
- First, brown the ground beef with diced onion and minced garlic in a large pot. Drain excess grease.
- Next, stir in tomato paste and cook for a couple of minutes.
- After that, add spaghetti sauce and seasonings. Stir well.
- Then, add pasta and beef broth. Ensure pasta is submerged.
- Now, bring to a boil, cover, and simmer for 12-15 minutes until pasta is tender.
- Afterwards, stir in heavy cream. Adjust seasoning if needed. Finally, let it simmer uncovered for 10-15 minutes to thicken.Season to taste if needed with extra salt and pepper.
Notes
Tips and Variations
- Double the recipe if you’re feeding a crowd – it scales beautifully.
- Swap ziti pasta for elbows, rotini, or penne.
- Stir in frozen peas or corn for extra veggies.
- Replace beef broth with chicken broth or water + bouillon in a pinch.
- For a cheesy finish, top with shredded mozzarella or cheddar before serving.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen.
This was great! Loved how it was a one pot meal. To me, it gave off a Chef Boyardee vibe that we all know and love but made with fresh ingredients. I did mix about a half a cup of freshly grated cheddar into it and it was delicious. Thanks for the recipe! 🙂
Why add heavy cream
To give it a little creaminess! But you can leave it out if you prefer 🙂
This was so good and so easy to make. I only had half and half so I added a little of that and I used Rao bolognese sauce and it was delicious!! Thanks for sharing your recipe.
I am so happy to hear that, Emily! Thank you for leaving a review!