Creamy Cheesy Tomato Pasta

This creamy cheesy tomato pasta is the kind of cozy dinner I make when I want something comforting without a lot of effort. Everything cooks in one pan, the sauce turns rich and creamy, and the cheese melts right in.

Love easy dinners made in one pan? Browse my One-Pan Dinner Recipes collection for more cozy favorites.

Some nights you just want dinner to be simple. No extra steps, no sink full of dishes. Just something warm and satisfying on the table while it’s still hot.

This pasta is one of my favorite “tired and hungry” dinners. The sauce is rich but not heavy, the cream makes it silky, and the cheese melts right in so every bite feels extra cozy. And because it’s all done in one pan, cleanup is quick too.

Here’s what I like most about this one:

• One-pan comfort food with easy cleanup.
• Ready in about 25 minutes, perfect for weeknights.
• Simple ingredients, easy to swap the meat and veggies.

This is one of those pasta recipes that comes together easily. A little chopping, a quick sear on the meat, and then everything simmers until the sauce turns creamy and rich.

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

A quick look at the 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 tomato flavor. Tomato purée works too.
• Heavy cream – gives the sauce its smooth, creamy texture.
• Cheese – cheddar, mozzarella, Monterey Jack, 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.

Let’s Make the 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

• An equal amount of half-and-half can be used in place of heavy cream.
• Canned diced tomatoes (with the juices) work too, and whole peeled tomatoes are great if you don’t mind crushing them in the pan.

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.

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.

Make it your own: This is a super flexible pasta, so feel free to adjust it based on what you’ve got in the fridge.

• 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

A few quick notes (so it turns out perfect): These are the little details that make the sauce extra creamy and keep the pasta from getting too thick.

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.

Storing and reheating

This pasta keeps really well, just reheat it gently so the sauce stays smooth and creamy.

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

Common questions

Here are a few quick answers in case you’re swapping ingredients or making it ahead.

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