One-Pot Smoky Marry Me Pasta

If you love creamy, cozy one-pot pasta dinners, this One-Pot Smoky Marry Me Pasta is about to be on repeat. It’s rich, smoky, cheesy, and incredibly flavorful, made with a creamy tomato sauce, smoky paprika, and tender pasta cooked right in the sauce for maximum flavor with minimal effort.

This is the ultimate easy weeknight pasta recipe — no flour, no roux, and barely any cleanup. Just one pot and a handful of ingredients that come together into a luscious, restaurant-quality dish at home.

If you’re looking for a high-impact, low-effort dinner that everyone will love, this is the kind of pasta that disappears fast — because it’s just that good.

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!

Hungry for more? Get my recipes first.

The dinners my family asks for on repeat, sent to you first.

First name

Email*

Subscribe

Unsubscribe anytime, no hard feelings.

These delicious fire roasted diced tomato’s go perfectly with this dish!!!

👝 How to Store Leftovers

Store in an airtight container for 3-5 days.

🤔 Common Questions

Melissa Jo

One-Pot Smoky Marry Me Pasta

4 from 1 vote

This One-Pot Smoky Marry Me Pasta is a creamy, cheesy pasta made in one pot with smoky paprika and tomato sauce. An easy, flavor-packed weeknight dinner with minimal cleanup.

Print Recipe Email The Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Course: Main Course

Cuisine: Italian

Ingredients

  

1x2x3x?

• 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

Method

 

Brown the Beef

1. 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

1. 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

1. 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

1. Pour in the beef broth and fire-roasted crushed tomatoes. Stir well to combine.

Cream + Pasta

1. 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

1. 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

1. Once the pasta is fully cooked, lower the heat and stir in:
2. ½ cup shredded cheddar
3. ¼ cup Pecorino Romano or Parmesan
4. Stir until melted and creamy, then fold in the chopped parsley.

Serve

1. Taste and adjust seasoning if needed. Serve warm with extra cheese on top if you’re feeling it.

Want to make this later?

We'll email this recipe straight to you, so it's waiting when you need it.

Yes, email me this recipe and add me to Melissa Jo's list.

Video

Tried this recipe?

Made this? Tap a star to rate it – it only takes a second and it means the world!