OK so the best part of this recipe is that you cook four burger patties and then save one for whoever in the house refuses to eat pasta. Which in my house is always at least one person. Problem solved before it even starts. The other three get crumbled right into the pot and turn into the base of a creamy garlic Parmesan pasta that’s genuinely one of the best one-pot dinners I’ve made. Rigatoni cooked right in the beef broth and cream, cream cheese and Parmesan stirred in at the end. Done in 35 minutes and everyone at the table is happy, even the burger person.

A plate of creamy garlic pasta featuring rigatoni with a luscious sauce, ground meat, sliced zucchini, red pepper flakes, and shredded cheese is beautifully presented on a light gray plate atop a marble surface.

A Quick Look At The Recipe

Recipe Name: One-Pot Creamy Garlic Parmesan Burger Pasta
Main Ingredients: Omaha Steaks burger patties, Salt and pepper, olive oil, yellow onion, zucchini, minced garlic, Italian seasoning, beef broth
Why You'll Love It: This one-pot creamy garlic Parmesan burger pasta crumbles burger patties into rigatoni simmered in beef broth and heavy cream with zucchini and Parmesan cream cheese sauce for an easy 35-minute dinner.

The secret is cooking the pasta directly in the beef broth and cream instead of water. Every bit of liquid that gets absorbed goes into the pasta and by the time it’s done the whole pot tastes like it’s been seasoned from the inside out.

Ingredients Needed

The Burgers

Omaha Steaks burger patties are specifically great here because of the quality of the beef and the flavor they bring to the whole pot. Any good quality burger patties work. Four patties total … one saved as a burger for the burger lover in your life, three crumbled into the pasta.

The Vegetables and Aromatics

Yellow onion diced and zucchini sliced thin sauté in the burger drippings before anything else goes in. Minced garlic and Italian seasoning add the flavor base of the sauce.

The Pasta and Sauce

Beef broth and heavy cream are the cooking liquid that the rigatoni absorbs as it simmers. Parmesan adds a salty, nutty depth. Cream cheese melted in at the end is what makes the sauce so incredibly creamy and thick. Fresh parsley and red pepper flakes finish everything off.

How to Make One-Pot Creamy Garlic Parmesan Burger Pasta

1

Heat a large deep skillet or Dutch oven over medium-high heat. Season the burger patties and cook until browned and cooked through. Pull one patty out and set it aside for your burger lover. Crumble the remaining three patties directly into the pot.

2

Add the diced onion and sliced zucchini to the pot with the crumbled burger. Sauté for 3 to 4 minutes until the onion is soft and the zucchini has started to become tender. Add the garlic and Italian seasoning and stir for 30 seconds.

3

Pour in the beef broth and heavy cream. Add the uncooked rigatoni and stir to combine. Bring to a gentle boil then reduce to medium-low. Cover and simmer for 12 to 15 minutes stirring every few minutes so the pasta doesn’t stick, until the rigatoni is al dente and most of the liquid has been absorbed.

4

Reduce the heat to low. Add the Parmesan and cream cheese in pieces and stir until everything is fully melted and the sauce is smooth and creamy. If it’s too thick add a splash of broth or cream. If it looks too thin give it a couple more minutes on low uncovered.

5

Taste and adjust salt and pepper. Top with fresh parsley, red pepper flakes, and extra Parmesan. Serve immediately straight from the pot.

A plate of one-pot rigatoni pasta with a creamy garlic sauce, ground meat, zucchini, and shredded cheese, garnished with red pepper flakes on a marble surface.

One-Pot Creamy Garlic Parmesan Burger Pasta

This one-pot creamy garlic Parmesan burger pasta crumbles burger patties into rigatoni simmered in beef broth and heavy cream with zucchini and Parmesan cream cheese sauce for an easy 35-minute dinner.

Print Pin Rate

Prep Time: 10

Cook Time: 25

Servings:

Ingredients

4 Omaha Steaks burger patties thawed
Salt and pepper to taste
1 tablespoon olive oil if needed
1 small yellow onion diced
1 medium zucchini sliced thin
2 tbsp minced garlic
1 tbsp Italian seasoning
3 cups beef broth
1 cup heavy cream
12 ouncesrigatoni pasta uncooked
½ cup grated Parmesan cheese plus more for serving
1/2 block cream cheese softened
Fresh parsley and red pepper flakes for serving

Instructions

Cook the burgers.

Heat a large deep skillet or Dutch oven over medium-high heat. Season the Omaha Steaks burger patties with salt and pepper and cook until browned and cooked through.

Save one for your burger lover!

Remove one cooked burger patty from the pan and set aside. Serve it as a traditional hamburger with your favorite toppings.

Turn the rest into dinner.

Crumble the remaining burger patties directly in the pot. Add the diced onion and zucchini and sauté for 3–4 minutes, until the onion is softened and the zucchini begins to become tender.

Add the flavor.

Stir in the garlic and Italian seasoning and cook for about 30 seconds, just until fragrant.

Make it one-pot.

Pour in the beef broth and heavy cream. Add the uncooked pasta and stir everything together. Bring to a gentle boil, then reduce the heat to medium-low.

Cook the pasta.

Cover and simmer for about 12–15 minutes, stirring occasionally so the pasta doesn’t stick, until the pasta is al dente and most of the liquid has been absorbed.

Make it creamy.

Reduce the heat to low. Stir in the Parmesan, cream cheese, and butter until everything melts into a creamy sauce. If the sauce gets too thick, add a splash of beef broth or cream.