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+ servings
Bowl of one-pot cheeseburger pasta with toppings.

One-Pot Cheeseburger Fusilli

Author - Serena Wolf
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 40 minutes
Yields: 4 -6 servings


  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion finely chopped
  • 3 garlic cloves minced
  • 1 pound 90% lean ground beef preferably grass-fed
  • teaspoons kosher salt
  • 1 teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 tablespoon Worcestershire sauce
  • One 14.5-ounce can fire roasted tomatoes with their juices
  • One 8-ounce can tomato sauce sometimes labeled tomato “puree”
  • 2 cups low-sodium beef broth
  • 8 ounces brown rice or whole-wheat fusilli pasta
  • 3 packed cups baby spinach chopped
  • 1 cup grated extra-sharp cheddar cheese
  • For serving: optional
  • 1 ripe avocado pitted, peeled and diced
  • ½ small red onion minced
  • 2 teaspoons sesame seeds


  • Heat the olive oil in a large sauté pan or Dutch oven over medium-heat. When the oil is hot and shimmering, add the onion and garlic and cook for 4 to 5 minutes, until the onion is soft and translucent and the garlic is fragrant.
  • Add the ground beef, salt, paprika, and pepper to the skillet. Cook for about 7 minutes, stirring the meat and breaking it up into small pieces with a spatula, until no longer pink.
  • Stir in the tomato paste, mustard, and Worcestershire sauce and cook for 2 more minutes, then stir in the diced tomatoes and tomato sauce. Bring to a gentle simmer and cook for 10 minutes to allow the flavors to mingle, then stir in the beef broth and pasta. Simmer for 12-15 minutes, stirring occasionally, until the pasta is al dente.
  • Stir in the spinach and cook just until wilted, about 1 minute, then stir in the cheese.
  • Ladle the pasta into bowls and top with avocado, red onion, and a sprinkling of sesame seeds if you’re feeling the garnishes.