One-Pan Fusilli with Meat Sauce

Name: One-Pan Fusilli with Meat Sauce
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 yellow onion, diced; 3 cloves garlic, minced; 2 tbsp olive oil; 1 lb ground meat; salt, to taste; black pepper, to taste; 1 can (14.5 oz) diced tomatoes; 3 cups beef broth; 1 lb fusilli pasta; flaky sea salt, for garnish

This one-pan fusilli combines ground meat, tomatoes, and pasta in a single skillet for a complete weeknight dinner. The standout trait is that everything cooks together, requiring minimal cleanup while developing rich, concentrated flavor.

🌍Italian-American 🏷️One-pan pasta 🏷️Fusilli 🏷️Meat sauce 🏷️Pasta Ground meat

🏷️

🏷️Weeknight dinner

-0:00

joandbartonTikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by joandbart

-0:00

joandbartonTikTok

Ingredients

1 yellow onion, diced
3 cloves garlic, minced
2 tbsp olive oil
1 lb ground meat
salt, to taste
black pepper, to taste
1 can (14.5 oz) diced tomatoes
3 cups beef broth
1 lb fusilli pasta
flaky sea salt, for garnishoptional

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Instructions

1
Dice the yellow onion and mince the garlic.
2
Heat olive oil in a large skillet over medium-high heat. Add the ground meat, season with salt and pepper, and cook until browned, breaking it up with a spoon.
3
Remove the cooked meat from the skillet and set aside, leaving the rendered fat in the pan.
4
Add the diced onion to the skillet and sauté until softened, about 3-4 minutes.
5
Add the minced garlic and cook for another minute until fragrant.
6
Return the cooked ground meat to the skillet.
7
Stir in the diced tomatoes and beef broth.
8
Add the dry fusilli pasta to the skillet and stir to combine, ensuring the pasta is mostly submerged in the liquid.
9
Bring the mixture to a simmer, then reduce heat, cover, and cook until the pasta is al dente and has absorbed most of the liquid, about 10-12 minutes.
10
Serve in bowls and garnish with flaky sea salt, if desired.

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Tips & Notes

Pro tips

Brown the ground meat fully before adding garlic and onions to render fat and build deeper flavor foundation.
Stir the pasta every 2-3 minutes during cooking to prevent sticking and ensure even liquid absorption from the broth.
The pasta is done when tender and most broth is absorbed but sauce remains creamy—not dry or soupy.
Finish with flaky sea salt for a texture contrast and to brighten the rich, savory sauce.

Substitutions

Beef broth → chicken broth or vegetable broth (slightly lighter flavor)
Ground meat → 1 lb Italian sausage, removed from casing (richer, seasoned option)
Fusilli → penne, rigatoni, or rotini (adjust cooking time slightly based on shape)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat on the stovetop over medium heat with a splash of broth to restore creamy consistency.

Common Questions

Can I cook the pasta and sauce separately?

Yes, but cooking them together in one pan allows the pasta to absorb the meat sauce directly, creating better flavor integration. If cooking separately, combine pasta with sauce at the end.

What type of ground meat works best?

Ground beef is traditional and works perfectly. Ground pork, lamb, or a combination also work well. Choose 80/20 blend for optimal flavor without excess grease.

How do I prevent the pasta from sticking?

Stir occasionally as the pasta cooks and absorbs the broth. The beef broth provides enough liquid to keep pasta moving; if it looks too dry, add more broth or water.