I have always loved onions but sautéed or caramelized onions are by far my favorite. There’s just something about the sweet flavor combined with the crunch from the onion that is next to none. So French onion dishes like this pasta are a constant rotation in our house. Don’t worry we switch them out for things like French onion pork chops or French onion chicken just for some variety.

What is French Onion Pasta?

French onion pasta combines caramelized onions with a decadent cream sauce to make one amazing pasta dish. While there’s no main protein besides bacon, this pasta does make a great main dish. You can always add chicken or shredded beef to round out this meal. The best part is that the whole thing is made in one skillet which means less dishes and more time to savor  this pasta.

French Onion Pasta Ingredients

Another reason that I love this one dish pasta is because you only need a handful of ingredients and most of them are easy to find. I do use a fancier Fontina cheese but you can always substitute for Parmesan or mozzarella. To make this French onion pasta you will need:

• Bacon
• Onions
• Mushrooms
• Salt and pepper
• Chicken broth
• Pasta
• Fontina cheese
• Heavy cream
• Parmesan
• Fresh basil

Bacon – The bacon adds a nice flavor to this pasta. Plus that you use the bacon grease to fry up the onions which gives them a great dimension of flavor.

Onions – I love using sweet onions for this pasta, but feel free to use your favorite onion in this recipe.

Mushroom – Save some time and get some pre-sliced mushrooms from the produce section. I use small button mushrooms but any mushroom will work.

Pasta – Any shape of pasta will work in this recipe. I used a spiral pasta, but penne, rigatoni or even macaroni noodles will be fine.

Cheese – I used a block of fontina cheese that I shredded for my French onion dip pasta. You can use white cheddar or even mozzarella in place of the fontina. Gruyere would also be a great option.

How to make French Onion Pasta

Once you’ve gathered all your ingredients you also need a large skillet, measuring cups and spoon, a spatula and a cheese grater if you have a block of cheese.

Step one – Cook the bacon in the skillet and reserve the bacon grease. Cook your onions for about five minutes until they start to soften and become really fragrant. Then add in your mushrooms and cook until soffit as well.

Step two – Add in your chicken broth and bring it to a soft boil. Pour in the pasta and make sure it’s completely covered by the liquid. Cook for about 10 minutes until the pasta is al dente.

Step three – Add in your cheese and heavy cream once most of the liquid from the pasta has been absorbed. Allow it to cook for one to two minutes until creamy and smooth.

Step four – Add the Parmesan cheese and put in the oven to broil for 2 to 3 minutes until the cheese is melted and bubbly. You can also place a lid on top of the skillet instead of placing it under the broiler to ensure the cheese melts. Top with your bacon crumbles and basil before serving.

How to make in the slow cooker

You can easily make this pasta in your slow cooker as well. Start by placing your bacon grease, onions and mushrooms in your slow cooker. Cook on low for 6-8 hours until the onions are brown and caramelized. Add in the cooked pasta, 1/2 cup of the chicken broth and the cheeses.

How to make in the Instant Pot

Want this French onion pasta even faster? Use your Instant Pot! Fry your bacon using the saute function and then add your onions and mushrooms. Cook until tender. Place the chicken broth and pasta in the Instant Pot and cook on manual high pressure for 6 minutes. Manually release the pressure and stir in the cheese, bacon and basil.

Side dish recommendations

This pasta makes a great main dish and is really filling. To round out this meal you can add the following side dishes:

• Hoagies rolls
• Roasted broccoli
• Roasted carrots
• Classic coleslaw
• Baked asparagus

How to store leftovers

Place leftover pasta in an airtight container and keep in the fridge. Reheat in the microwave as needed. This pasta will stay fresh for 2-3 days in the fridge.

Can I freeze it?

Yes, you can freeze this French onion pasta. Place it in a Ziplock bag once cooled and lay it flat in the freezer to harden. To re-heat, allow it to thaw in the fridge. Place it in the microwave with a few tablespoons of olive oil or water to heat.

Can I add chicken to this pasta?

Absolutely! Feel free to add chicken to this pasta to make it a full meal. It’s pretty hearty without the chicken, but the protein makes a great addition. Leftover chicken would make this a super easy dinner. You can also add shredded beef.

Do I have to use mushrooms?

I love mushrooms and onions together, but feel free to omit them if you are not a fan. The pasta is delicious with or without the mushrooms added.

French onion dip one pot pasta

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

How to make a super creamy french onion pasta with bacon, caramelized onions and mushrooms.

Print

Ingredients

• 5-6 slices of bacon, cooked and greased reserved
• 2 large sweet onions, diced
• 8 oz button mushrooms, sliced
• salt and pepper, to taste
• 3 1/2 cups chicken broth
• 16 oz pasta of choice
• 1/2 cup of shredded Fontina, or cheese of choice
• 1 1/4 cup heavy cream
• 1/2 cup of shredded Parmesan
• parsley or basil for topping

Instructions

In the same pan you used to cooked the bacon, add the diced onions. Cook for 5 minutes or until they start to soften. Add the mushrooms and salt and pepper. Allow to cook for another 5-8 minutes, stirring every 30ish seconds.

Pour in the chicken broth and bring to a soft boil. Add in the pasta making sure it is completely covered by the broth. Reduce heat, cover and let cook for 10 minutes or until pasta is al dente. Be sure to stir every minute or so to ensure the pasta doesn't stick to the bottom of the pan.

Once most of the chicken broth has been absorbed stir in the Fontina cheese and heavy cream. Let it simmer for a minute or two and then remove from the stove top.

Top with the shredded Parmesan and put it in the oven on broil for 2-3 minutes or until the cheese is melted and bubbly. Remove, add the bacon and basil (or parsley) and allow to cool.

Give one last stir and enjoy!

Notes

Slow cooker directions -

Start by placing your bacon grease, onions and mushrooms in your slow cooker. Cook on low for 6-8 hours until the onions are brown and caramelized. Add in the cooked pasta, 1/2 cup of the chicken broth and the cheeses. Note: you only need 1/2 cup of broth for the slow cooker version.

Instant Pot directions -

Fry your bacon using the saute function and then add your onions and mushrooms. Cook until tender. Place the chicken broth and pasta in the Instant Pot and cook on manual high pressure for 6 minutes. Manually release the pressure and stir in the cheese, bacon and basil.

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other French Onion dishes to try

I may have mentioned a time or two that I love onions. I’ve made quite a few other French onion inspired dishes that you might also enjoy if you love caramelized onions like me:

• French onion pork chops
• French onion chicken
• French onion roast

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Man oh man.  Do I have recipe for you today!  And hello – it’s ALL COOKED in ONE POT!  Yessss.  For realsies.  It’s the perfect quick and easy dinner time recipe that everyone will love.  Bonus points – Instant Pot and Crock pot directions are included!

What Is One Pot Spaghetti and Meatballs?

One Pot Spaghetti and Meatballs is a dish that is made by cooking the pasta, meatballs, and sauce all in one pot. This easy recipe is perfect for a busy weeknight dinner. The best part about One Pot Spaghetti and Meatballs is that there is only one pot to clean up afterwards!

This dish can be made with any type of pasta, meatball, and sauce. Try it with your favorite ingredients and see what you come up with. One Pot Spaghetti and Meatballs is a delicious and easy way to get dinner on the table quickly!

One Pot Spaghetti and Meatball Ingredients 

For this recipe, you’ll need all your spaghetti and meatball ingredients plus a few spices and seasonings to make it irresistibly delicious! Here’s what you will need:

• Garlic– Fresh garlic cloves are best, but you could also use 1 tablespoon of minced garlic. 
• Onion– I like to dice up a sweet onion, but you can use any onion you like. 
• Butter-You will need butter to saute your onion and garlic. If you want a healthier option, you could use a bit of olive oil instead. 
• Chicken broth– Chicken broth is used along with the water to add flavor. 
• Pasta sauce– You can use any pasta sauce you choose. I tend to use Prego, but feel free to use any brand. 
• Pasta– For this recipe, I used angel hair pasta. I think it cooks better with the one pot method, but you can use any type of pasta you prefer. 
• Water– You will need some extra water to really coat the pasta so that it cooks perfectly. 
• Meatballs– To make this recipe quick and easy, you will use precooked frozen meatballs. 
• Shredded mozzarella– Mozzarella works well in Italian dishes, but if you prefer another kind of shredded cheese, you can use that instead. 
• Basil– This is totally optional, but adds a delicious garnish to your dish. 

How to Make Spaghetti and Meatballs In One Pot

One Pot Spaghetti and Meatballs is a delicious and easy way to make a classic Italian dish. Follow the steps below to have dinner on the table in less than an hour!

Step 1: Saute the Garlic and Onions

First, melt the butter or oil in a large skillet. Then, add the garlic and onions and saute for 5-minutes or until fragrant. 

Step 2: Add Broth and Pasta Sauce

Add the chicken broth and pasta sauce and stir. Bring it to a soft boil.

Step 3: Cook the Pasta

Next, break the angel hair pasta in half, and add it to the broth and sauce. Push the pasta down so that it is underneath the liquid. Simmer for 15-minutes, stirring every 5-minutes. Add water as needed. 

Step 4: Add the Meatballs

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Step 5: Garnish and Enjoy

Remove the spaghetti and meatballs from the heat. Then, add the cheese and basil and let it melt.

Serve and Enjoy!

How to Make It In the Instant Pot

If you have an Instant Pot, you can easily whip up spaghetti without having to watch it on the stove top. Follow my Instant Pot Spaghetti and Meat Sauce Recipe, but instead of cooking ground beef, use the meatballs. 

How to Make It In the Crock Pot 

If you want to make this dish in the crock pot, you can do that too! Pour some sauce on the bottom of the slow cooker, place the meatballs on top, add more sauce, and then push down the noodles into the water and sauce. You’ll cook it on low for about 2.5 hours. If you need help, you can follow this easy Crock Pot Spaghetti and Meatballs recipe. 

Side Dish Recommendations

• Homemade French Bread
• Loaded Broccoli Salad
• Avocado Wedge Salad
• Fresh Homemade Hoagie Rolls
• Crusty French Bread Rolls

Can I Use Homemade Meatballs?

Absolutely! In fact, homemade meatballs are even better in this recipe! If you have some already prepared and cooked, you can just follow the steps above. If you need a good meatball recipe, use my Easy Baked Meatballs to whip them up quickly.  

Can I Use Homemade Pasta Sauce?

Of course! I love homemade pasta sauce, and it really adds a whole lot more flavor to your dish. If you already have a recipe for homemade pasta sauce, you can use it. Or, you can use this Best Homemade Pasta Sauce Recipe. 

One pot spaghetti and meatballs

Print

Ingredients

• 3 cloves of garlic, diced
• 1 large onion, diced
• 2 tablespoons butter
• 2 cups chicken broth
• 24 oz can of pasta sauce
• 1 package angel hair pasta
• 1-2 cups of water
• 12 meatballs, frozen
• 1-2 cups shredded mozzarella
• fresh basil for garnish

Instructions

In a large skillet or pot, saute the garlic and onions in the butter for 5 minutes or until fragrant.

Add the chicken broth and pasta sauce and stir. Bring to a soft boil.

Break the angel hair pasta in half and add it to the broth - pushing it down so that it underneath the liquid. Cover and simmer for 15 minutes. Every 5 minutes stir the pasta to ensure it doesn't stick to the bottom. Add the water as needed while simmering.

Push down the meatballs into the liquid around the spaghetti. Simmer (covered) for another 10 minutes, or until the meatballs are cooked through.

Remove from heat, add the cheese and basil and allow to melt.

Let cool and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

How to Store Leftovers

To store leftover One Pot Spaghetti and Meatballs, simply place the cooked pasta and meatballs in an airtight container and store in the fridge for up to 4 days. When you’re ready to enjoy the dish again, simply reheat in the microwave or on the stovetop until warmed through.

Can I Freeze It? 

One Pot Spaghetti and Meatballs freezes beautifully, making it the perfect meal to have on hand for busy weeknights. Simply let the leftovers cool completely, then transfer them to a freezer-safe container and place it in the freezer. You can store it in the freezer for up to 4-months.  When you’re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven or on the stove.

Other One pot Recipes to Try

• One Pot Chili Mac and Cheese
• One Pot Lasagna Soup
• French Onion Dip One Pot Pasta
• Cheesy Garlic One Pot Pasta

Did you make this one pot spaghetti and meatball recipe? I’d love for you to leave a review in the recipe card above or the comments below. Want to make it later? Pin the image below to your favorite pasta board! THANK YOU For the support!

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There are just some recipes that instantly take you back to your childhood. For me? It’s lasagna. My mom is Italian and she learned how to make the best damn lasagna ever from my grandma; who probably learned from her grandma! I’m not going to beat around the bush – it’s pretty fantastic.

It’s tradition to have lasagna for Christmas at my parents house and we look forward to it all year. I’ve taken all the flavors of traditional lasagna and turned it into a one pot SOUP! Get ready, this one is sure to become a family favorite for fall.

Lasagna soup

Let me tell you – this lasagna soup is pure comfort in a bowl. It comes together quick and is prepared all in one pot. It’s easier than traditional lasagna and about as fast as skillet lasagna.

In fact, lasagna soup is very similar to my skillet lasagna. Lasagna soup has a bit more broth and the slurp factor is a little higher in this quick and easy dinner recipe.

What’s in lasagna soup

This lasagna soup recipe combines all the flavors of the classic version in an easy one pot dinner. To make this you will need:

• ground beef
• onion + garlic
• tomato paste + diced tomatoes
• beef broth
• spices
• pasta
• cheese
• fresh herbs

When it comes to ground beef – use whatever you have on hand or prefer to buy. I suggest lean ground beef for most recipes, but feel free to use whatever you’d like.

Onion and garlic are the next ingredients in this lasagna soup recipe. These two are common ingredients in most Italian fare and make your house smell ahhh-mazing.

You will need one large can of diced tomatoes (28 ounces) and one small can of tomato paste (6 ounces). You can use either plain diced tomatoes or a can with additional spices. I like to use diced tomatoes with basil, garlic and oregano to give my meal an extra burst of flavor.

Feel free to use any variety of beef broth that you prefer here – low sodium, free range, organic. You can even use bone broth if you’d like. You will need 4 cups so make sure to use a full container, whatever you choose.

To make the spices easy, I use an Italian seasoning blend. Feel free to make your own Italian seasoning or pick up a bottle from the store.

When it comes to the pasta you can use any variety you’d like. We had rotini on hand, but elbows, fusilli or small penne would work great. You can even use broken up lasagna noodles as well.

Last, but not least, you will need Parmesan, mozzarella and ricotta cheeses. Shredded Parmesan and mozzarella are recommended and full fat ricotta gives the best flavor.

How to make one pot lasagna soup

Once you have all your ingredients gathered you will also need to grab:

• measuring cups and spoons
• a dutch oven or heavy bottomed pot
• spatula or large spoon
• knife and cutting board

Step 1 Saute your onion and garlic In a large pot, over medium heat, start by adding your oil plus the garlic and onion. Saute both until soft, translucent and fragrant – about 5 minutes.

Step 2 Cook the beef Add in the ground beef and cook through so no pink remains. Carefully, drain off excess fat from the meat. You can either add your spices to your meat or wait and add them to your soup – whichever you prefer.

Step 3 Add liquids Pour in the beef broth, tomato paste, diced tomatoes, and additional vegetables such as zucchini, if you are using any.

Step 4 Cook the pasta Allow to simmer for 20 minutes before you add in the uncooked pasta. Cook for an additional 8-10 minutes, or under the pasta is fork tender. While the pasta is cooking, combine your cheeses and set aside.

Step 5 Serve Ladle the soup into bowls, add a scoop of the cheese mixture, fresh herbs and enjoy!

How to make lasagna soup in the slow cooker

Yes! You can make this easy lasagna soup in your slow cooker. The instructions are similar to the stove top version, except it cooks all day in your slow cooker. It makes your house smell amazing!

1. Cook the onions, garlic and meat on the stove top.
2. Add the onions, garlic and meat to the slow cooker.
3. Add in the spices and liquids.
4. Cook on low for 4-6 hours.
5. Stir in the cooked pasta.
6. Serve and top with cheese.

How to make in a pressure cooker

To make this soup faster, use your Instant Pot! Follow my directions for lazy day lasagna, but add the large can of diced tomatoes to make it more of soup. You can also adjust the liquid at the end after your release the pressure.

What to serve with lasagna soup

Although this is a hearty one pot meal, it can also use a good side or two. I would suggest adding a good bread or salad:

• Onion dill bread
• Skillet cornbread
• Loaded broccoli salad
• Focaccia bread
• French bread
• Garlic bread

Is lasagna soup gluten free?

You can easily make this recipe gluten free by using your favorite gluten free pasta! I have found the Ronzoni gluten free pasta to be one of my favorite alternatives to regular pasta.

Can you freeze lasagna soup?

You sure can freeze this lasagna soup! The best way to freeze soup is to cook it and allow it to cool completely. Then pour the soup in a gallon ziplock baggie and place in the freezer flat. If you plan on freezing this lasagna soup, I would suggest not adding the pasta until you plan to eat it. So cook everything except the pasta and add that in later.

One pot lasagna soup recipe

One pot lasagna soup

Yield: 6-8 cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

All the flavor of classic lasagna, but in a quick and easy one pot soup!

Print

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 pound lean ground beef
• 4 cups beef broth
• 1 28 oz. can of diced tomatoes, with juice
• 1 6 oz. can of tomato paste
• 1 teaspoon ground oregano
• 2 teaspoons Italian seasoning
• 2 tablespoons fresh basil, chopped
• Salt and black pepper to taste
• 2 ½ cups uncooked rotini pasta
• ½ cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup Ricotta cheese
• Fresh parsley, chopped for garnish

Instructions

1. In a large pot heat the olive oil over medium heat. 
2. Add in the chopped onion and cook for 2-3 minutes until softened. 
3. Add in the garlic and sauté for 1 minute. 
4. Add in the ground beef, cook until browned then drain excess fat. 
5. Add in the beef stock, diced tomatoes, tomato paste, basil, oregano, Italian seasoning, salt and pepper and stir until combined.
6. Bring to a light boil, reduce heat to medium-low, cover and simmer 20 minutes. 
7. While soup is simmering, stir cheese topping ingredients together in a medium bowl.
8. After the soup has simmered for 20 minutes add in the noodles and cook for an additional 8-10 minutes until the noodles are tender.
9. Ladle soup into bowls, top with a spoonful of the cheese mixture and sprinkle with chopped parsley.

Notes

I used fresh zucchini in my soup since I had it on hand. Feel free to add it in your soup as well! I used 1/2 cup chopped zucchini and added it in with the tomatoes.

Recommended Products

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 931mgCarbohydrates: 29gFiber: 4gSugar: 10gProtein: 30g

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Other soup recipes to try:

You may also enjoy these other soup recipes:

• Crock pot chicken tortilla soup
• Broccoli potato cheese soup
• King ranch chicken soup

Make sure to PIN this recipe to your dinner board too!

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I’m pretty sure my kids could eat spaghetti all day, every day. My daughter loves it for breakfast. Both my boys are huge fans of buttered noodles. And me? Well, I’m always in the mood for pasta!

But I feel like adding homemade baked meatballs to the mix take regular pasta up a notch. And the best news is that it doesn’t take long to make meatballs yourself!

What are baked meatballs?

While there are a few ways to make meatballs, baked meatballs are a bit healthier since they aren’t fried in grease. These meatballs are place on a cookie sheet and baked to golden brown perfection. Baking even releases some of the grease, making these easy baked meatballs the way to go!

Baked meatballs ingredients

One of the great things about this recipe is that the ingredients are pretty basic. Some you probably already have on hand! To make these meatballs you will need:

• ground beef
• onion
• breadcrumbs
• eggs
• garlic powder
• onion powder
• salt
• pepper
• ketchup
• worcestershire sauce

Ground beef – You will need 2 pounds of defrosted ground beef. You can also sub in ground turkey or pork. Or you can even use a combination of ground meats!

Breadcrumbs – The breadcrumbs (along with the eggs) help bind the meatballs together. You can use a classic bread crumb of even something like a panko bread crumb.

What can you use instead of breadcrumbs in meatballs?

If you don’t have any bread crumbs on hand you can used crushed crackers, crushed plain cornflakes, or even rolled oats.

Spices – I kept my spices basic with garlic and onion powder plus salt and pepper. Feel free to add in your favorite spices to these meatballs!

Ketchup – The ketchup helps keep these meatballs juicy. Use any kind that you have on hand.

How do you keep meatballs moist?

The ketchup helps in this recipe. You can also sub milk here as well.

How to make baked meatballs

Once you have all your ingredients you will also need to grab:

• a large mixing bowl
• cutting board and knife
• ice cream scoop
• baking sheet
• parchment paper

Step 1: Preheat your oven to 400 degrees and line a baking sheet with parchment paper.

Can you use parchment paper to bake meatballs?

You can, but make sure that the parchment paper doesn’t fall over the edges of the baking sheet. They will easily burn at the higher temperature. You can also use cooking spray or a silicone baking sheet.

Step 2: In your large mixing bowl, place in your ground beef along with your diced onion, eggs, bread crumbs, spices, ketchup and worcestershire sauce.

Step 3: Combine everything together in your bowl, making sure to combine the eggs as evenly as possible throughout.

Step 4: Using an ice cream scoop, press the meatball mixture into the scoop by pressing it against the side of the bowl. Release the formed meatball onto your prepared baking sheet. Repeat until your baking sheet is filled.

You can also use your hands and roll the dough into balls.

Step 5: Bake your meatballs for 15-20 minutes or until the tops are brown and the internal temperature is 160 degrees and no pink remains.

Repeat for the rest of the meatball mixture.

Step 6: Place on top of spaghetti or in your favorite meatball recipe and enjoy!

How to store leftovers

This recipe makes a lot of meatballs since I opted to use 2 pounds of ground beef. You can store the leftovers in an airtight container in the fridge. They will be good for a week this way.

Can I freeze my baked meatballs?

To freeze your meatballs, allow them to cool completely on the baking sheet. Transfer them to the fridge on the baking sheet and flash freeze them for 3 hours. Remove, place them in an airtight container or a ziplock bag and place back in the freezer.

To re-heat, place them in the fridge to thaw and then use them in your favorite meatball dish!

Meatball recipes to try:

• One pot spaghetti and meatballs
• Meatball lasagna
• Meatball subs
• Swedish meatballs
• Meatball sloppy Joes

Easy Baked Meatballs

Yield: 32 meatballs

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A quick and easy baked meatball will make spaghetti night even better!

Print

Ingredients

• 2 pounds ground beef
• 1 cup onion, diced
• 1/2 cup bread crumbs
• 2 eggs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup ketchup
• 1 tablespoon worcestershire sauce

Instructions

1. Pre-heat your oven to 400 degrees and line a baking sheet with parchment paper.
2. In a large bowl combine the ground beef, onion, bread crumbs, eggs, garlic and onion powder, salt, pepper, ketchup and worcestershire sauce.
3. Mix until everything is combined, making sure to evenly distribute the eggs.
4. Using an ice cream scoop, scoop out the meatball mixture, making sure to press against the side of the bowl as you go.
5. Place the meatballs on the prepared baking sheet.
6. Bake for 15-20 minutes or until the tops are browned and the internal temperature is 160 degrees.
7. Remove, allow to cool.
8. Enjoy allow or with your favorite pasta!

Nutrition Information:

Yield: 32 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 98mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 8g

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If you loved this recipe, we would love for you to leave a review to help others!

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Do you have that ONE meal growing up that you always wanted to be on the dinner table? For me, that was Hamburger Helper! I’m not sure why I loved that boxed casserole so much, but I did. And I still do!

Except it’s super easy to make homemade hamburger helper at home. Like, easier than using the boxed version. And you can make it on your stove top or in your instant pot. Can we say easier childhood dinner ever?!

Cheesy ground beef casserole

So this dish has SO many different names. It’s essentially homemade hamburger helper like I mentioned, but it is also called cheesy ground beef casserole, cheesy beef noodles, ground beef casserole and more! I asked my friends what they call it and I got at least a dozen different names for this easy dinner recipe.

Oh! Homemade beefaroni was one of the names too. See? So many different names for this one meal!

What is ground beef casserole?

WHATEVER you call it, the basis of this recipe is simple. It’s seasoned ground beef, noodles and cheese mixed together. It’s better than the box and easier to make too! Plus, it’s totally kid friendly and adaptable to your tastes.

MOM WIN.

Homemade ground beef casserole ingredients

Whatever name you pick for this casserole, just know that it’s easy to make! The ingredient list may be a little longer than most, but stick with me here. It all comes together quick.

To make this recipe you will need:

• ground beef
• onion
• garlic
• spices
• flour
• tomato sauce
• beef stock
• heavy cream
• cheese
• noodles

Ground beef – A lean ground beef works best in this recipe. I like to use ground sirloin when possible, but any ground beef will work. You can even sub in ground turkey, pork or chicken!

Spices – The spices really make this cheesy noodle casserole. I use Italian seasoning, garlic powder, onion powder and pepper. My suggestion is try it with the spices I used and adjust it to your taste.

Flour – Use any type of flour that you prefer for this recipe. If you want to make it gluten free, use a gluten free flour blend and noodles.

Cheese – I used mild cheddar for the cheese but you can use whatever cheese you like in this beef noodle casserole.

Noodles – You want to use a good wide egg noodle for this recipe. I love using No Yolks egg noodles for this recipe.

How to make cheesy beef noodle casserole

To make this recipe, start by browning your ground beef in a large skillet. I like to add in my spices with the beef. Once the ground beef or sirloin is browned, add in the diced onion and continue to cook until the onion is soft and translucent.

Coat the ground beef mixture in the flour and allow to cook for 1-2 minutes. Whisk in the beef stock and allow to cook until it thickens. Mix in the tomato sauce and heavy cream and allow to simmer while you cook the noodles.

Once the noodles are done cooking, drain and add them to the skillet. Stir to combine.

Last, add in your cheese and stir. Allow the cheese to melt before serving.

Cheesy beef noodles in the Instant Pot

I always get asked if my dinner recipes can be made in the Instant Pot. The answer for these cheesy noodles is YES! You can make the whole meal in the Instant Pot – if you’d like!

To start, turn your Instant Pot to saute and add in your beef. Brown the beef, stirring it occasional so it doesn’t stick to the pot. Add in your spices and onion and continue to cook until browned.

Stir in the flour and then the beef stock and allow to thicken slightly. Mix in the tomato sauce and heavy cream. Add in the noodles and 4-5 cups of water and stir everything together. Set the vent to SEALING, press the manual button and set to cook for 4 minutes.

Once the pressure has released naturally or you do quick release, stir everything together and break up the noodles. You can remove excess water if needed. Stir in the cheese and allow to melt before serving.

Tips for making cheesy noodle casserole

How to store leftovers

Place all leftovers in an airtight container like a tupperware dish or a baking dish with foil. Leftovers need to be stored in the fridge.

Can you freeze cheesy beef noodles?

Yes! You can! Cook the recipe as instructed and then allow to cool completely. You can flash freeze the whole casserole on a cookie sheet in the freezer for an hour. Then transfer to a large plastic bag and place back in the freezer.

Or you can place the cooled casserole in a large bag and freeze directly. Make sure the bag is flat in the freezer if you choose this method. Here are more tips on freezing pasta too!

How to reheat

For the best results, reheat this casserole in the microwave.

Easy sides to go with your cheesy beef noodles

While this casserole may be a whole meal on it’s own, some sides that pair well with cheesy beef noodles are:

• Loaded broccoli salad
• Garlic green beans
• Asparagus almondine
• Cucumber salad
• Butter drop biscuits

Cheesy beef noodles

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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Ingredients

• 1 Tablespoon of olive oil
• 1/2 of a medium onion - diced
• 2 cloves of garlic - minced
• 1 pound of ground beef
• 2 teaspoons of Italian seasoning
• 1 teaspoon of garlic salt
• 1 teaspoon of fresh ground pepper
• 2 Tablespoons of flour
• 2 cups of beef stock
• 1 15 ounce can of tomato sauce
• 3/4 cup of heavy cream
• 1 16 ounce package of egg noodles
• 2 cups of shredded cheddar cheese

Instructions

1. In a large skillet over medium heat, add the olive oil, onion and garlic. Cook until transculent and fragrant - about 5 minutes.
2. Add in the ground beef and spices and cook until brown and no pink remains.
3. Sprinkle in the flour and coat the beef mixture. Allow to cook for about a minute.
4. Whisk in the beef stock until smooth. Bring to a simmer and allow to thicken.
5. Pour in the tomato sauce and the heacy cream. Bring to a boil and allow to thicken.
6. While the beef mixture is cooking, make the egg noodles according to the package. Remove, drain and set aside.
7. Add in the egg noodles to the beef mixture once it is thick and bubbly.
8. Stir in the cheese and allow to melt.
9. Serve and enjoy!

Notes

This recipe can be made in the Instant pot! Read the notes above in the post on how to do this.

Store in an airtight container in the fridge.

Nutrition Information:

Yield: 8 Serving Size: 1 cup
Amount Per Serving: Calories: 473Total Fat: 31gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 120mgSodium: 836mgCarbohydrates: 23gFiber: 2gSugar: 4gProtein: 27g

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Looking for a super easy weeknight pasta? All you need is a little garlic and some cheese!

Thank you Skinner Pasta for sponsoring today’s recipe. All opinions are my own.

Hey there! Three pretty awesome things happened this week at the Grant house. What makes it even cooler is that those things helped make this four cheese and garlic pasta a reality. Ready? Here is the series of events:

Event one – Ryder had his FIRST BIRTHDAY party this past weekend. Yup, my baby turned one! I told myself I wasn’t going to cry or even say things like “Where has the time gone?!” I know where the time went – it was a year of snuggles and nursing and giggles and exploring and so much more. It was a fun first year, y’all.

His first birthday theme was baseball. I had this awesome idea that we serve concession stand type food for the party. I’m talking pickles, popcorn, nachos, hot dogs and pretzels. The only thing that would have made it more authentic would have been to rent a snow cone machine. We went shopping and I thought we were set on the food.

Event two – I have this problem in that I think I am TOTALLY ready for an event and in reality I’m only say, half ready. For example, Ryder’s first birthday. I thought I had everything I needed food wise and we were all good. Reality – nope. I was missing a few key things!

I had already told myself that I didn’t want to leave the house once we got home. I had a lot to do before everyone showed up so I just wanted to keep on trucking with cleaning and set up. Of course, I still needed a few things so I needed to go out again.

Event three – I had groceries delivered to the house instead! HOLY COW YALL! I ordered everything online and a very nice lady delivered them to my front door. IN THE RAIN.

I used Instacart and was so grateful for the delivery service. I thought that we lived too far out for anyone to deliver to the house, but we have a few stores that do! Since it was so easy to order, I added a few extra things for dinner the next time to my cart that weren’t for the party.

Event four – I made this four cheese and garlic pasta using the Skinner pasta that I ordered using Instacart! BOOM. That’s the sound of confetti being tossed everywhere because this whole series of events made me SO HAPPY.

From the baby’s birthday to my problem of under thinking to using Instacart to this four cheese pasta, it all turned out amazing. This Texas girl loves that she can order one of her favorite budget friendly pastas and have it delivered RIGHT TO HER DOOR. IN THE RAIN.

If you want to try Instacart, now is the time! Skinner is partnering with Instacart to provide free delivery to Houston, Austin, San Antonio and Dallas. Just buy one package of Skinner pasta and get free grocery delivery. Customers who don’t qualify for free delivery will receive $5 off their order. (Delivery must be $35 or more to quality for free delivery or $5 off.) HOW COOL IS THAT?!

Yall it gets better! Skinner also has a TEXAS SIZED GIVEAWAY going on as well! Visit HowdySkinner.com to enter for your chance to win a three-night stay for you and a friend at the Marriott Marquis Houston including airfare and $500 spending money to enjoy the city’s sites, restaurants and attractions. Other prizes include a membership to Care.com and $500 to give you more “me” time by covering your dog walking, babysitting, and housekeeping services, or free pasta for a year for you and a friend. Sweepstakes kicks off on National Friendship Day (8/6/17) at 12:01 a.m. CDT; ends 9/6/17 at 11:59:59 p.m. CDT Visit HowdySkinner.com to enter and see official rules.

WHOA, right?!

One last thing, this pasta is made all in ONE POT. No extra dishes, just one delicious weeknight pasta recipe that everyone will love. Hope you enjoy!

Cheesy garlic

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Ingredients

• 2 tablespoons of butter
• 5-6 cloves of garlic, minced
• 2 cups of water
• 1 cup of chicken broth
• 1 pound of Skinner spaghetti
• 1 cup of four cheese mix or cheese of choice
• bread crumbs for topping

Instructions

In a large pot or skillet, add the butter. Add in the minced garlic and stir. Allow to cook until it turns a light brown. Add in the water and chicken broth. Break the pasta is half and push it under the liquid. Cook, uncovered, for 10-15 minutes stirring constantly to prevent sticking. Once the pasta is cooked through, remove from heat. Stir in the cheese and add the bread crumbs. Enjoy warm.

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Thank you to Skinner® pasta for sponsoring today’s recipe. All opinions are my own.

Hey yall! It’s crazy to think that we have been living in the Houston area for over a year now. Ryon got a promotion so we relocated up from Corpus. He actually lived in a hotel for a few months before we found a house, got packed and moved up.

I’m not going to lie – it was a hard decision to make. We were moving away from most of my family and all of our friends. Plus, the sheer size of Houston scared me.

In the end though, the promotion and the prospect of better schools for the kids helped seal the deal for us. We packed up and headed about 3 and a half hours north of my home town.

I have a few friends in the Houston area and was excited to connect with them once we were settled. It didn’t take me long to realize that even though we live in Houston, we can still be an hour away from each other! I can’t wrap my head around how it’s possible to live in the same city and be an hour or more away from someone.

And it’s a tough drive to make when you have kids. And holy cow, hopefully you don’t hit any bad traffic.

The good news is that this past year we have made some really awesome friends through the kids school and our church. We all have kids the same age so we are able together and have the kids play while the parents talk to real live adults.

My favorite thing about having people over is that I get to cook for a crowd again. I love being able to make a giant meal to share with friends and family. My favorite thing to share is a big ole pasta dinner or side dish. It must be the Italian in me.

This bacon mac and cheese is one of my all time favorites to make. It’s easy to put together and everyone raves about it afterwards. I mean, it’s cheese and bacon! What’s not to love?

This time I used Skinner elbows and it came out perfect. I love using Skinner because it’s great tasting, budget friendly and is also Non-GMO verified. Most Texans agree because it’s also the number one pasta in Texas! Plus it’s sure to bring a smile to your face with its budget-friendly pricing and delicious taste!

I hope you enjoy this homemade bacon mac and cheese at your next gathering!

Homemade bacon mac and cheese

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Ingredients

• 5-7 slices of bacon
• 3 cloves of garlic, minced
• 3 tablespoons flour
• 2 cups of milk
• 2 cups of cheese
• 16 oz bag of elbow pasta, cooked

Instructions

In a large skillet, cook the bacon until crispy.

Using the bacon grease, add the garlic and cook for 2-3 minutes or until fragrant and softened.

Whisk in the flour and allow to cook for 1 minute.

Slowly whisk in the milk adding 1/2 cup at a time. Allow to cook until it thickens enough so that it coats the back of a spoon.

Remove from heat and stir in the cheese.

Pour the warm cheese over the cooked pasta and combine. Add in the chopped bacon.

Enjoy!

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Hey there! It offical – summer is coming to an end. The kids start school tomorrow and we have to settle back into our school time routine. And to be honest, I’m not sure how I feel about that just yet. On one hand, I love having them home and being able to sleep in or go on vacation whenever we want.

On the other hand, they scream, fight and generally drive each other crazy for a solid 12 hours a day. But I  know tomorrow the house will be too quiet and I will miss them fighting over the remote.

The craziest part is that up until last year I had planned to homeschool the kids. I know. I know. But I was actually really looking forward to it and had all our curriculum picked out. (I hadn’t bought it yet.) When we moved to Houston, we found a church that was close and went the first Sunday we were in town.

I was approximately 78 months pregnant and exhausted. When service was over we were trying to scoot out the door so I could get home and lie down. We had at least 6 members from the church come up to us, introduce themselves and inquire if we were going to put out kids in the school.

We politely told them no, that we were going to homeschool. Everyone seemed really nice and just encouraged me to consider the school for the kids.

It was Ryon who came around to the idea before I did. He said if I was tired now, imagine how I was going to be after the baby was born. And I knew he was right. I’m not sure I had even really factored in the baby into homeschooling.

I met with the principal the day before we headed to Michigan to visit family. I filled out all the paperwork and paid all out registration fees. I felt a huge relief knowing that the kids would get the attention they needed and I could love on the new baby. Or nap.

Putting the kids in their school had to be one of the biggest blessings. We have made such good friends and the kids are both above their grade level in reading and math.

Going into this year, I know what to expect and what schedule we need to follow. I also know that it will be madness the first few weeks while we try to get used to said schedule. I plan to cope the only way I know how – with food! And by that I mean I am menu planning and preparing the kid’s lunches in advance. I even made homemade granola bars and pop tarts! (Whoa!)

This peppers and onions dinner is a family favorite and SO EASY to make. It’s sauteed peppers and onions with a lean protein (in this case turkey sausage) and Barilla Tomato Basil pasta sauce. It is done in about 30 minutes (including the pasta boil time!) and makes great leftovers.

Peppers and onion

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Ingredients

• 2 tablespoon butter
• 2 medium bell peppers, diced
• 1 large onion, diced
• 1 package of lean turkey or chicken sausage (about 12 oz), diced
• 1 jar of Barilla Tomato Basil sauce, or sauce of choice
• pasta of choice, cooked

Instructions

In a large skillet, add the butter, peppers and onions. Cook until both are soft, about 10 minutes. Add in the sausage and allow to cook for one minute.

Pour in the pasta sauce and reduce heat. Allow to simmer for 5 minutes, or until heated all the way through.

Serve warm over pasta. Top with Parmesan or cheese of choice

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Questions about this sausage with peppers and onions recipe:

-Do I have to serve it over pasta?

Nope! Feel free to serve it over mashed potatoes, in a hoagie or however your family likes. We love it over pasta here.

-What kind of bell peppers do I use?

Any color bell pepper works in this recipe! I am a fan of the red and orange variety since they are a bit sweeter.

-Do I have to use turkey sausage?

Nope! Italian sausage works great in this recipe. Brats would be a fun addition as well. Use whatever sausage you enjoy or have on hand.

Like this recipe? Be sure to check out:

• French onion dip pasta
• Mexican skillet casserole
• Broccoli Alfredo pasta

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Hey yall!  I bet you’re thinking “Yea right, the BEST pasta you’ve ever made?”  And I have to tell you – YES.  Absolutely.  100 percent the best pasta I’ve ever made.  And I know that yall know I love me some pasta so saying that this is hands down the best one, EVER, is something big. 

Just thinking about it makes me want to slice up some tomatoes, roast them in the oven and make this whole pasta all over again.  RIGHT NOW. 

And the funny thing is that this pasta started off as a question.  About tomatoes.  I had bought a a fairly large tub of tomatoes for salads from the grocery store a week or so ago.  My ob doctor told me that I needed more iron and suggested salads with leafy greens as a way to bump it up.  So I loaded up the fridge with salad ingredients for the week. 

After 3 or 4 salads though, I was getting a little overwhelmed with said leafy greens.  And my tub-o-tomatoes was neglected on the counter for a few days.  And I thought “what the heck can I make with these tomatoes before they go bad?”

I’ve roasted tomatoes before so I decided to toss these ones in some rosemary salt and toss them in the oven one morning.  I let them roast in the oven for a few hours and the smell was amazing.  When they were almost done I boiled some pasta and whipped up the EASIEST Alfredo sauce too.  It all came together perfectly.  I tossed the Alfredo sauce, tomatoes and pasta together and immediately devoured 2 plates. 

Not only was it absolutely, hands down the best pasta I have ever had (to date) but I also was able to solve my tomato dilemma. 

Roasted tomato Alfredo pasta

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Ingredients

• 2 cups sweet cherry tomatoes, sliced in half
• 2 tablespoons crushed rosemary
• pinch of salt
• 16 oz pasta of choice (I used elbows), cooked and drained
• 2 cloves of garlic, diced
• 4 tablespoons of butter
• 1 tablespoon flour
• 2 cups heavy cream
• 1 1/2 cups Parmesan, shredded
• parsley for topping

Instructions

Preheat the oven to 250. Add your tomatoes (cut side down) to a baking sheet lined with a silicone baking liner and sprinkle with the rosemary and salt. Bake for 3-4 hours.

In a large saucepan place the butter and garlic in over medium heat. When the butter has melted and the garlic is fragrant add the flour and stir to combine.

Slowly whisk in heavy cream, 1/2 cup at a time. Bring to a soft boil, stirring constantly. Add in the Parmesan and remove from heat. Stir together to combine.

Toss together the tomatoes, pasta and Alfredo sauce. Top with parsley and enjoy!

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Hey yall!  Quick question – what do you do for dinner when you are pressed for time?  Even though I work from home there are still days that I just can’t figure out what to make.  I’ll look in my fridge a million times and think “I wish dinner would appear.. right HERE.”  But it doesn’t and the search continues. 

Anyone else have that dilemma?  

Now with being pregnant, having a love/hate relationship with some foods AND being beyond tired, it has only gotten worse.  I feel like every night is a rush to get dinner on the table.  

That’s pretty much why I have been sharing a bunch of pasta recipes lately.  (See taco pasta salad, one pan broccoli Alfredo pasta, French onion dip pasta for a few recent examples.)  Pasta is my go to “need to get dinner on the table ASAP” meal.  I can whip up a whole meal (sometimes in one pan!) in under 30 minutes.  Yesss!  Mama needs more of that in her life. 

On top of that – I’m a total pasta-a-holic.  I love getting the super fun shaped pastas that you don’t see everyday.  I used a trottole shaped pasta for this recipe that I found at Target!  

One onion, a tub of ricotta and a bag of spinach later and I was ready to whip up this creamy pasta at home.  (I bought a few other things but they weren’t necessities for the recipe.  Because side note, who can leave Target without more then they expected to buy?!  NO ONE.  That’s who.)  

Creamy tomato and spinach pasta

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Ingredients

• 2 tablespoons butter
• 1 large onion, diced
• 2 cloves of garlic, minced
• 2 cups of fresh spinach, rinsed and dried
• 1 can of tomato sauce
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, shredded
• 16 oz of pasta of choice
• fresh basil for topping

Instructions

In a skillet, heat the butter and add the onion and garlic. Saute for 5 minutes or until the onion is translucent and the garlic very fragrant.

In a separate pot, bring 4 quarts of water to boil. Add the pasta and cook for 12-15 minutes or until the pasta is al dente. Drain and set aside.

Add in the spinach to the skillet with the onion and garlic and cook until just wilted down.

Pour in the can of pasta sauce and allow to simmer. Add in the ricotta, whisk to combine and bring back to a soft simmer.

Remove from heat, add the shredded Parmesan and stir. Pour the sauce over the pasta and combine. Top with fresh basil, additional Parmesan and enjoy!

Did you make this recipe?

If you loved this recipe, we would love for you to leave a review to help others!

Like this recipe?  Be sure to check out: 

• French onion dip pasta 
• Veggie stuffed lasagna rolls
• Shrimp teriyaki bowls

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