One-Pot Smoky Marry Me Pasta
If you love creamy, cozy pasta dinners that come together in one pot, this One-Pot Smoky Marry Me Pasta is about to be on repeat. It’s rich, smoky, cheesy, and completely irresistible — the kind of pasta that makes people go quiet at the table because they’re too busy eating.
This recipe is all about big flavor with minimal effort. Creamy tomato sauce, smoky paprika, tender pasta cooked right in the sauce, and just enough cheese to make it luscious without being heavy. No flour, no roux, and minimal cleanup. Truly a weeknight dream.
If you like this dish you would love this dish, you’d love my Marry Me Baked Spaghetti, or my Marry Me Baked Feta Pasta.
Tony’s has always been my go to, if you don’t have it already GET IT!
These delicious fire roasted diced tomato’s go perfectly with this dish!!!
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👝 How to Store Leftovers
Store in an airtight container for 3-5 days.
🤔 Common Questions
Yes! Short, sturdy pastas work best here—rigatoni, rotini, or shells are great swaps. Just keep the pasta weight the same and check for doneness toward the end, as cook times can vary slightly.
Absolutely. Skip the crushed red pepper flakes for a milder version, or add extra for more heat. You can also swap the ground beef for Italian sausage, ground turkey, or even rotisserie chicken for a different flavor twist.
One-Pot Smoky Marry Me Pasta
Ingredients
- 1 lb ground beef
- 4 tablespoons olive oil
- ½ cup diced onion
- 5 –6 cloves garlic minced
- 2 tablespoons tomato paste
- 2 teaspoons smoked paprika
- 1 teaspoon dried basil
- ½ teaspoon crushed red pepper flakes optional
- 1 teaspoon Tony Chachere’s Creole seasoning
- ½ teaspoon black pepper
- 3½ cups beef broth
- 1 14-ounce can fire-roasted crushed tomatoes
- 2 cups heavy cream
- 1 lb ziti or penne pasta uncooked
- ½ cup shredded cheddar cheese
- ¼ cup freshly grated Pecorino Romano or Parmesan
- ¼ cup fresh parsley chopped
Instructions
Brown the Beef
- Heat olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
Build the Flavor Base
- Add the diced onion to the same pot and cook until softened, about 3–4 minutes. Stir in the garlic and cook for about 30 seconds until fragrant.
Add the Smoky Flavor
- Stir in the tomato paste, smoked paprika, dried basil, crushed red pepper flakes (if using), Tony Chachere’s seasoning, and black pepper. Cook for 1–2 minutes until the tomato paste deepens in color and becomes slightly caramelized.
Add the Liquids
- Pour in the beef broth and fire-roasted crushed tomatoes. Stir well to combine.
Cream + Pasta
- Stir in the heavy cream and bring the mixture to a gentle boil. Add the uncooked pasta directly to the pot, stirring to make sure it’s submerged.
Cook the Pasta
- Reduce to a steady simmer and cook uncovered, stirring often, for 14–16 minutes, or until the pasta is al dente and the sauce has thickened.
Finish with Cheese & Herbs
- Once the pasta is fully cooked, lower the heat and stir in:
- ½ cup shredded cheddar
- ¼ cup Pecorino Romano or Parmesan
- Stir until melted and creamy, then fold in the chopped parsley.
Serve
- Taste and adjust seasoning if needed. Serve warm with extra cheese on top if you’re feeling it.
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