One-Pot Tuscan Pasta with Beef & Ricotta

One-pot meals are always great recipes to have on hand because they take less effort and the cleanup is so easy! This One-Pot Tuscan Pasta with Beef & Ricotta is such a flavorful meal that’s sure to impress anyone you serve it to. It’s full of healthy protein, fat, and carbs, so it’s a well-rounded meal that’s filling and satiating! This recipe is almost identical to my Hearty Tuscan Soup recipe but it uses less broth, more pasta, and has some arrowroot starch added to the recipe. This combination of ingredients creates a creamy pasta rather than a soup, and my goodness, it’s delicious!

Nutritional benefits of this recipe

• Broth is rich in glutamine, collagen, and gelatin and is a superfood for the gut, immune system, skin, hair, nails, and more.
• Garlic and onion are naturally antimicrobial and antibacterial and are a great defense for the immune system.
• Ground beef is rich in iron, protein, vitamin b12, and more. It makes this pasta satiating and filling.
• For the healthiest noodles, I recommend buying Italian imported noodles that are organic. The regulations for wheat are much more strict in Italy, so the quality is much better. Nowadays, you can find imported noodles from Italy in most grocery stores. 
• For the healthiest dairy, I always recommend buying grass-fed. Better yet, if you can support a local farm that has grass-fed cows and dairy products, then do that!

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Ingredients for One-Pot Tuscan Pasta

Grass-fed ground beef

Onion – or shallots

Fresh garlic cloves – fresh garlic makes such a big difference!

Noodles of choice

Mushrooms

Sun-dried tomatoes

Chicken broth

Heavy cream

Ricotta cheese

Arrowroot powder – this helps thicken the liquid into a sauce

Italian seasoning, salt

How to make One-Pot Tuscan Pasta

1. Preheat a 5 or 6-quart pot to medium-high heat with avocado oil.
2. Add the diced onion and mushrooms to the pot and cook, stirring often, until the onion is fragrant and translucent.
3. Incorporate the diced sun-dried tomatoes and minced garlic and cook another minute.
4. Add the ground beef and cook for about 5-8 minutes until no longer pink, breaking it up and stirring as it cooks.
5. Season with 1 Tbsp italian seasoning and 1 tsp of salt and stir it all together.
6. Pour the broth into the pot, turn the heat to high, and bring the broth to a boil.
7. Add the noodles, stir everything together, and let the noodles cook for 5-8 minutes until al dente, close to done but not quite done (they’ll keep cooking through the next steps, so you want them to not end up overcooking!).
8. Turn the heat off but leave the pot on the hot stovetop. Season with another teaspoon of salt, and add the heavy cream, ricotta, and chopped kale and stir it all together.
9. This part is important for turning it from a soupy texture to a creamy pasta, so read carefully: Then add the arrowroot powder and stir it together well. Let it sit for 5 minutes on the hot stovetop, then move it off the hot portion and let it sit for 15 minutes on a cooler part of the stove, stirring every few minutes, to thicken. It’ll start off as a soupy texture but should turn to a creamy pasta by the end! And don’t worry, it will stay hot to eat, but giving it this 15 minutes allows the arrowroot powder thicken the sauce.
10. Serve and enjoy! And please be sure to leave a review if you try this recipe! I would love to hear what you think.

Modifications

• Sub spinach in place of the kale if desired.
• To make it lighter, you can reduce the heavy cream to 1/2 cup.

Other recipes you’ll love

Tuscan Chicken Pasta Bowls

Hearty Tuscan Soup

Tuscan Chicken Soup (dairy-free)

I hope you loved this One-Pot Tuscan Pasta with Beef & Ricotta! Please be sure to leave a comment and rating if you give it a try, I would love to hear what you think!

One-Pot Tuscan Pasta with Beef & Ricotta

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5 from 3 reviews

• Author: Christine Manes
• Prep Time: 10 minutes
• Additional time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 8 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

2 Tbsp avo oil or grass-fed butter

1 medium yellow onion or 2 med-large shallots

1/2 cup chopped mushrooms

5–6 large cloves garlic, minced

1/2 cup sun-dried tomatoes, diced

1 lb grass-fed ground beef

1 Tbsp Italian seasoning

2 tsp salt, divided, more to taste

7 cups chicken broth

1 lb pasta of choice

4 cups chopped kale

1 cup grass-fed heavy cream

8 oz grass-fed ricotta cheese (or for more richness, use a full 15oz container)

3 Tbsp (33g) arrowroot powder

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Instructions

1. Preheat a 5 or 6-quart pot to medium-high heat with avocado oil.
2. Add the diced onion and mushrooms to the pot and cook, stirring often, until the onion is fragrant and translucent.
3. Incorporate the diced sun-dried tomatoes and minced garlic and cook another minute.
4. Add the ground beef and cook for about 5-8 minutes until no longer pink, breaking it up and stirring as it cooks.
5. Season with 1 Tbsp italian seasoning and 1 tsp of salt and stir it all together.
6. Pour the broth into the pot, turn the heat to high, and bring the broth to a boil.
7. Add the noodles, stir everything together, and let the noodles cook for 5-8 minutes until al dente, close to done but not quite done (they’ll keep cooking through the next steps, so you want them to not end up overcooking!).
8. Turn the heat off but leave the pot on the hot stovetop. Season with another teaspoon of salt, and add the heavy cream, ricotta, and chopped kale and stir it all together.
9. This part is important for turning it from a soupy texture to a creamy pasta, so read carefully: Then add the arrowroot powder and stir it together well. Let it sit for 5 minutes on the hot stovetop, then move it off the hot portion and let it sit for 15 minutes on a cooler part of the stove, stirring every few minutes, to thicken. It’ll start off as a soupy texture but should turn to a creamy pasta by the end! And don’t worry, it will stay hot to eat, but giving it this 15 minutes allows the arrowroot powder thicken the sauce.
10. Serve and enjoy! And please be sure to leave a review if you try this recipe! I would love to hear what you think.

Equipment

5 quart pot

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