Creamy Cheesy Tomato Pasta

This creamy cheesy tomato pasta is comfort food at its easiest. One pan, a rich tomato-cream sauce, plenty of melty cheese, and a hearty hit of ground meat. It’s ready fast and guaranteed to disappear.

Some nights you just want dinner to be easy. No extra steps, no pile of dishes. Just something warm, filling, and comforting on the table fast.

If cozy, homemade dinners are your thing, you’ll also love my Cabbage Stir Fry and this comforting Creamy Potato Soup.

This recipe keeps things simple. A few basic ingredients, one skillet, and about 25 minutes is all it takes to get creamy, cheesy pasta on the table that actually feels comforting and homemade.

When I’m tired and hungry, this is the dinner I make. It’s quick, comforting, and always hits the spot.

Why You’ll Love This Recipe

This pasta is pure comfort food. The tomato sauce is rich but not heavy, the cream makes everything smooth, and the cheese melts right into the sauce so every bite feels extra cozy.

It’s also a great weeknight recipe. Nothing complicated, no long prep, and everything cooks in one pan, which makes cleanup just as easy as cooking.

• One pan so there’s less mess and less cleanup.
• Creamy and cheesy with a rich tomato-cream sauce.
• Simple ingredients you probably already have.
• Easy to customize with your favorite ground meat or extra veggies.
• Ready in about 25 minutes which makes it perfect for busy nights.
• Family-friendly because creamy pasta always goes over well.

This is one of those pasta recipes that’s hard to mess up. A little chopping, a quick brown on the meat, and then everything simmers together until the sauce turns creamy and rich. Simple steps, big comfort.

If you enjoy cozy, sauce-heavy dinners like this one, my Creamy Chicken Thighs are another easy favorite.

Key Ingredients

• Ground meat – adds richness and makes the pasta filling. Beef, pork, turkey, or chicken all work well.
• Short pasta – elbows, shells, or rotini are great for holding onto the creamy sauce.
• Crushed tomatoes – form the base of the sauce with a rich, cozy tomato flavor. Tomato purée works too.
• Heavy cream – gives the sauce its smooth, creamy texture.
• Cheese – cheddar, mozzarella, or a blend that melts nicely.
• Onion, garlic & vegetables – build flavor and add a little sweetness and texture.
• Butter – helps soften the vegetables and adds richness to the sauce.
• Pasta water or chicken stock – helps loosen the sauce and makes it cling to the pasta.
• Oregano & basil – classic herbs that pair perfectly with tomato and cream.

How to Make Cheesy Creamy Tomato Pasta

Make the base.

Sauté the onion and vegetables in butter until soft, then stir in the garlic, herbs, flour, pasta water (or stock), and crushed tomatoes. Let it simmer for a few minutes so the flavors can come together.

Add the cream. Pour in the heavy cream and stir until the sauce is smooth, creamy, and slightly thickened.

Cook the pasta.

Boil the pasta in salted water until al dente, then add it (along with the browned meat) to the sauce. Stir until everything is well coated, adjusting the consistency with a splash of reserved pasta water if needed.

Helpful Swaps

• Canned diced tomatoes (and the juices) or whole peeled tomatoes can be used as a substitute for puree.
• An equal amount of half-and-half can be used in place of heavy cream.

Below are step-by-step photos so you can see exactly how it comes together.

Brown the ground meat: Heat a skillet over medium-high heat. Add a little oil and cook the ground meat until browned. Season with salt and pepper. Remove to a bowl.

Chop the vegetables: Finely chop the onion, carrot, and bell pepper into evenly sized pieces so they cook evenly in the skillet.

Sauté the vegetables: Melt the butter in the same skillet. Add the diced onion and cook for 3–4 minutes until softened. Then add the carrot and bell pepper and cook for about 5 minutes more.

Add garlic and spices: Stir in the minced garlic, oregano, and basil. Cook for about 30 seconds, just until fragrant.

Make the sauce: Sprinkle in 1 tablespoon of flour and stir to coat the vegetables. Slowly pour in 2 cups of pasta water (or stock) and add half a cup of crushed tomatoes. Stir well and bring the mixture to a gentle simmer.

Add the cream: Pour in the heavy cream and stir gently to create a smooth, creamy sauce. Let it warm through and thicken slightly.

Boil the pasta: Cook the pasta in salted water for about 5 minutes, or according to package directions, until al dente. Reserve a splash of pasta water, then drain.

For the best texture and flavor, follow this ratio:

• 2 liters (about 8 cups) water
• 1 tablespoon of salt

1. Bring the water to a rolling boil.
2. Add the salt and stir.
3. Add the pasta once the water is boiling.
4. Cook just under al dente (about 1 minute less than the package says).
5. Reserve a splash of pasta water for the sauce.
6. Drain and add the pasta straight into the sauce. Do not rinse.

Combine everything: Add the cooked macaroni into the skillet and return the browned meat to the pan. Season with salt and pepper, then stir until everything is evenly coated in the creamy sauce.

Add the cheese: Stir in the shredded cheese until it melts completely and blends into the sauce, making it extra creamy and rich.

Serve: Top with fresh parsley and serve warm while the sauce is creamy and the cheese is perfectly melted.

Tips & Variations

• Use any ground meat you like. Beef, pork, turkey, or chicken all work well. Each one gives the pasta a slightly different flavor.
• Want a little heat? A pinch of red pepper flakes adds just enough warmth without overpowering the sauce.
• Lighten it up. Half-and-half can replace heavy cream. The sauce will still be creamy, just a bit less rich.
• Play with the cheese. Cheddar, mozzarella, Monterey Jack, or a blend all melt nicely into the sauce.
• Add more vegetables. Mushrooms, zucchini, spinach, or peas are easy additions if you want extra color and texture.
• Adjust the sauce. If it thickens too much, stir in a splash of pasta water or cream to loosen it up.
• Great for leftovers. Reheat gently with a splash of milk or cream to bring the sauce back to life.

Love One-Pan, Flavorful Meals? Try more reader favorites: Best Pork Blanquette • Creamy Chicken Thighs • Easy Beef Bourguignon

Recipe Notes

Pasta shape: Elbows work especially well because they trap the sauce, but shells, rotini, or cavatappi are great options too.

Brown the meat well: Let the ground meat get some color before removing it from the pan. That extra browning adds a lot of flavor to the finished dish.

Don’t skip the pasta water: A small splash helps the sauce thicken naturally and cling to the pasta instead of pooling at the bottom.

Cream options: Heavy cream gives the richest result, but half-and-half works well too. Just let it simmer a little longer to thicken.

Cheese tip: For the smoothest sauce, grate your cheese fresh. Pre-shredded cheese doesn’t melt quite as nicely.

Final texture: If the sauce feels too thick, loosen it with a splash of pasta water or cream. If it’s too thin, let it simmer for another minute or two.

Storage

This pasta keeps well in the refrigerator for up to 5 days. Store leftovers in an airtight container and reheat gently, adding a splash of milk or cream to loosen the sauce.

Freezing isn’t ideal for creamy pasta, but it can be done for up to 3 months. If you plan to freeze it, cook the pasta slightly under al dente so it holds its texture better after thawing.

Love skillet meals? Then you’ll enjoy my Dijon Chicken Recipe — the same quick, comforting style

FAQ

Can I use a different type of pasta?
Yes. Elbows work great, but shells, rotini, cavatappi, or penne all hold the sauce well.

Can I replace heavy cream?
Half-and-half is the best lighter option. Milk also works, but the sauce will be thinner and may need a little extra simmering.

Can I make this without meat?
Absolutely. Skip the ground meat and add extra vegetables like mushrooms, zucchini, or spinach for a vegetarian version.

Can I make this ahead of time?
Yes. This pasta keeps well in the fridge for up to 5 days. Reheat gently with a splash of milk or cream.

Why is pasta water important?
The starch in the water helps the sauce thicken naturally and cling to the pasta instead of separating.

What cheese works best?
Cheddar, mozzarella, Monterey Jack, or a blend all melt nicely. Freshly grated cheese gives the smoothest sauce.

How do I keep the sauce creamy?
If the sauce thickens too much, stir in a splash of pasta water or cream right before serving.

Can I freeze this pasta?
You can, but creamy sauces don’t freeze perfectly. If freezing, cook the pasta slightly under al dente for better texture.

If you like simple weeknight dinners, don’t miss my Pork Blanquette Recipe