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One-Pan Rotini with Tomato Cream Sauce

I like to make one-pan recipes and this one was proclaimed a winner by my family. Bonus: It's also easy to clean up. Serve with crusty bread to dip into the sauce. —Angela Lively, Conroe, Texas
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    6 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 cups beef stock
  • 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
  • 2 cups uncooked spiral pasta
  • 1 cup frozen peas
  • 1 cup heavy whipping cream
  • 1/2 cup grated Parmesan cheese

Directions

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking up beef into crumbles, 5-10 minutes; drain. Add garlic and seasonings; cook 1 minute longer. Add the stock and tomatoes; bring to a boil. Add pasta and peas; reduce heat. Simmer, covered, until pasta is tender, 10-12 minutes.
  • Gradually stir in cream and cheese; heat through (do not allow to boil).

Test Kitchen tips
  • Even if all the noodles aren't totally submerged in liquid when added to the pan, they will still cook through.
  • For an extra boost of flavor, stir in cooked sausage and serve with additional cheese.
  • Nutrition Facts
    1 cup: 443 calories, 23g fat (13g saturated fat), 98mg cholesterol, 646mg sodium, 33g carbohydrate (6g sugars, 3g fiber), 25g protein.