Easy One-Pot Kosher Pasta with Beef and Vegetables

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I started making this one-pot pasta during those hectic weeknight dinners when everyone’s starving and the kitchen’s already a mess from breakfast and lunch. You know how it goes. The last thing you want is more dishes piling up in the sink.

This recipe came together after I realized I could brown ground beef right in my Dutch oven, then add everything else on top without transferring a single ingredient. The pasta cooks directly in the seasoned liquid, which means it absorbs all those savory flavors instead of just sitting in plain salted water. I use kosher ground beef and plenty of vegetables to make it a complete meal.

Why One-Pot Pasta Works So Well

The key to success here is layering your ingredients correctly and not stirring too much at first. Let the pasta sit on the bottom where it can properly absorb the liquid. I learned this the hard way after my first attempt turned into a sticky mess because I kept moving everything around. The vegetables go on top so they steam while the pasta cooks below.

Getting the Layering Right

This works perfectly for Shabbat prep since you can make it ahead and reheat it easily. I often double the recipe and freeze half for those nights when even one-pot cooking feels like too much work. Serve it with a simple green salad or some crusty bread if you want to stretch it further.

Easy One-Pot Kosher Pasta with Beef and Vegetables - American recipe
I started making this one-pot pasta during those hectic weeknight dinners when everyone's starving and the kitchen's already a mess from breakfast and lunch. You know how it goes. The last thing you want is more dishes piling up in the sink. This recipe came together after I realized I could brown ground beef right in my Dutch oven, then add everything else on top without transferring a single ingredient. The pasta cooks directly in the seasoned liquid, which means it absorbs all those savory flavors instead of just sitting in plain salted water. I use kosher ground beef and plenty of vegetables to make it a complete meal. The key to success here is layering your ingredients correctly and not stirring too much at first. Let the pasta sit on the bottom where it can properly absorb the liquid. I learned this the hard way after my first attempt turned into a sticky mess because I kept moving everything around. The vegetables go on top so they steam while the pasta cooks below. This works perfectly for Shabbat prep since you can make it ahead and reheat it easily. I often double the recipe and freeze half for those nights when even one-pot cooking feels like too much work. Serve it with a simple green salad or some crusty bread if you want to stretch it further.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 pound kosher ground beef 80/20 blend works best
  • 1 large yellow onion diced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons tomato paste
  • 1 can diced tomatoes 14.5 oz can with juice
  • 3 cups beef broth kosher certified
  • 12 ounces penne pasta or rotini
  • 1 medium zucchini diced
  • 1 bell pepper any color, diced
  • 1 cup frozen peas
  • 1/4 cup fresh parsley chopped for garnish

Method
 

  1. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes. Don't worry if it's not completely cooked through at this stage.
  2. Add the diced onion to the pot and cook with the beef for 3-4 minutes until the onion starts to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
  3. Season with salt, pepper, oregano, and smoked paprika. Stir in the tomato paste and cook for 1 minute, letting it coat the beef and onions.
  4. Pour in the diced tomatoes with their juice and the beef broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
  5. Add the pasta to the pot, stirring just once to make sure it's mostly submerged. Don't stir again for the first 10 minutes. Reduce heat to medium and let it simmer.
  6. After 10 minutes, add the diced zucchini and bell pepper on top of the pasta. Cover and continue cooking for 8-10 more minutes, until the pasta is tender and most of the liquid has been absorbed.
  7. Stir in the frozen peas during the last 2 minutes of cooking. Taste and adjust seasoning with more salt and pepper if needed.
  8. Let the pasta rest for 5 minutes before serving. The sauce will thicken slightly as it cools. Garnish with fresh chopped parsley and serve immediately.

Notes

This pasta keeps well in the refrigerator for up to 3 days. Add a splash of broth when reheating if it seems too thick. You can substitute the ground beef with ground turkey or chicken for a lighter version. Feel free to swap the vegetables based on what you have on hand - mushrooms, carrots, or spinach all work well.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 18g 23%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 890mg 39%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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