Easy Cheeseburger Pasta Recipe: One-Pot Weeknight Dinner

This easy cheeseburger pasta brings the classic flavors of a burger into one skillet meal. It’s ready in about 30 minutes, which makes it a good fit for busy weeknights.

Everything, including the pasta, cooks in a single skillet, which means less cleanup.

What this costs

These are estimated costs based on typical U.S. supermarket store-brand prices in September 2026. Prices vary by store and region, so treat them as a guide.

Ingredient cost = pack price ÷ pack quantity × amount used. Cost per serving = total recipe cost ÷ servings.

Ingredient notes and cheaper swaps

Ground Beef

80/20 ground beef gives the best flavor here, as the fat renders down and adds richness to the sauce. Leaner 90/10 ground beef works too, but you might need a touch more oil to prevent sticking and help the onions soften. Ground beef freezes well, so stock up when it’s on sale.

Tomatoes

A 14.5-ounce can of diced tomatoes replaces the fresh tomatoes some recipes call for. Canned tomatoes are often cheaper, always in season, and need no peeling or chopping. If you do use fresh, choose ripe, juicy ones.

Cheddar Cheese

Sharp or medium cheddar gives the classic cheeseburger taste. Shredding a block yourself is almost always cheaper than buying pre-shredded cheese, and it often melts more smoothly because it lacks anti-caking agents. Mild cheddar or a Colby Jack blend also works if that’s what you have on hand or find on sale.

How to Make Cheeseburger Pasta Skillet Step by Step

In a small bowl, combine the paprika, onion powder, garlic powder, mustard powder, salt, and black pepper. Finely chop the onion and open the diced tomatoes. Have everything prepped before you start cooking, as this dish comes together quickly.

Heat a large skillet, ideally non-stick, over medium-high heat and add a little olive oil or spray. Add the ground beef and chopped onion and cook, breaking up the beef with a spoon, until no pink remains and the onions are softened and translucent. Drain any excess grease if you’re using a fattier blend.

Stir in the spice mixture, diced tomatoes, tomato paste, Worcestershire sauce, and sugar. Cook for a minute or two, stirring constantly, until the spices bloom and the tomato paste deepens in color.

Stir the uncooked penne into the skillet and pour in 3 cups of chicken stock, so the pasta is mostly submerged. Bring to a boil, then reduce to a gentle simmer for about 12-14 minutes, stirring occasionally so the pasta doesn’t stick. The pasta should be tender but still have a slight bite, and most of the liquid should be absorbed. If the sauce seems too thick or the pasta isn’t quite done, add a splash more chicken stock from the remaining cup.

Remove the skillet from the heat. Stir in the chopped pickles and most of the cheddar, reserving a little for garnish, until the cheese has melted into the sauce. Garnish with the reserved cheddar and fresh chopped Italian parsley. For exact quantities and full instructions, refer to the recipe card below.

Tips for the best results

• Adjust Stock as Needed: Different brands and shapes of pasta absorb liquid differently. If the pasta is still firm but the liquid is gone, add a splash more stock from the extra cup.
• Brown the Beef Well: Don’t crowd the pan, and let the beef brown before breaking it up too much.
• Taste and Adjust Seasoning: Taste the sauce before adding the cheese. Adjust salt, pepper, or add a tiny pinch more sugar or Worcestershire sauce.

Storing, freezing and reheating

Storage: Leftovers keep in an airtight container in the refrigerator for 3-4 days. Refrigerate within 2 hours of cooking.

Freezing: This dish freezes reasonably well. Transfer cooled pasta to freezer-safe containers, leaving a little headspace, for up to 2-3 months. The pasta may be slightly softer after reheating.

Reheating: Reheat individual portions in the microwave, stirring occasionally, or on the stovetop over medium-low heat. Add a splash of water or chicken stock if the sauce has thickened too much.

Serving ideas and variations

• Garlic Bread: Toasted garlic bread soaks up any extra sauce.
• Extra Pickles: Serve extra chopped pickles on the side.
• Add Some Veggies: Stir in a handful of frozen peas, corn, or diced bell peppers with the pasta.
• Spicy Kick: Add a pinch of red pepper flakes with the spices or a dash of hot sauce at the end.

Emily Carter

Cheeseburger Pasta Skillet

A hearty and budget-friendly one-pot cheeseburger pasta recipe that brings classic burger flavors to your dinner table in under 30 minutes.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 491

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground beef 80/20 recommended
• 1 medium onion finely chopped
• 1 can diced tomatoes 14.5 oz, undrained
• 2 tablespoons tomato paste
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon mustard powder
• ½ teaspoon salt or to taste
• ¼ teaspoon black pepper or to taste
• ½ tablespoon Worcestershire sauce
• 1 tablespoon granulated sugar
• 10.5 oz penne pasta uncooked (about 3 cups)
• 4 cups chicken stock divided
• 3 tablespoons chopped pickles dill pickles recommended
• 4 oz cheddar cheese shredded, divided
• 2 tablespoons fresh Italian parsley chopped, for garnish
• olive oil spray or 1 teaspoon olive oil

Equipment

• 1 Large Skillet 10-12 inch, preferably non-stick
• 1 Cutting board
• 1 knife
• 1 Measuring cups and spoons

Method

 

1. In a small bowl, combine the paprika, onion powder, garlic powder, mustard powder, salt, and black pepper; set aside.
2. Heat a large skillet over medium-high heat with olive oil spray or olive oil.
3. Add the ground beef and chopped onion to the skillet and cook, breaking up the beef, until no pink remains and the onion is softened, about 5-7 minutes; drain any excess grease.
4. Stir in the prepared spice mixture, diced tomatoes, tomato paste, Worcestershire sauce, and granulated sugar; cook for 1-2 minutes, stirring constantly.
5. Add the uncooked penne pasta and 3 cups of chicken stock to the skillet, ensuring the pasta is mostly submerged.
6. Bring the mixture to a boil, then reduce heat to a simmer and cook for 12-14 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed; add a splash more chicken stock from the remaining cup if needed.
7. Remove the skillet from the heat, then stir in the chopped pickles and most of the shredded cheddar cheese, reserving a small amount for garnish.
8. Stir until the cheese is melted and the sauce is velvety and coats the pasta.
9. Garnish with the reserved shredded cheddar and fresh chopped Italian parsley before serving.

Notes

Feel free to swap penne for other short pasta shapes like elbow macaroni or rotini.

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze for up to 2-3 months.

For a spicier kick, add a pinch of red pepper flakes with the other spices.

Frequently Asked Questions

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