Cheeseburger Pasta

Name: Cheeseburger Pasta
Prep time: 10 min
Cook time: 20 min
Yield: 6
Cuisine: Australian

roubashahin.com.au

This stovetop cheeseburger pasta is quick, cheesy, and full of comfort—ready in 30 minutes and perfect for busy family dinners.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

About this recipe

This stovetop cheeseburger pasta is one of those easy weeknight dinners I rely on when I want something comforting but still cooked with clean, simple ingredients. It brings all the nostalgic fast- food flavours into a much better homemade option, and that’s why I love it. The kids get the cheeseburger vibes, and I get the satisfaction of knowing exactly what’s going into our dinner.

I also enjoy meals that move quickly, and stovetop cheeseburger pasta comes together in around 30 minutes. It’s the kind of recipe you can make on autopilot after a long day, and it still feels like a warm, filling family dinner. If you love fast, flavour-packed pasta, you may also enjoy my Eggplant Pasta—minimal ingredients but surprisingly satisfying. Or try my fresh tuna and tomato pasta; it comes together in about 15–20 minutes and tastes like summer in a bowl. Another favourite is my Middle Eastern-style lamb pasta with spiced lamb, creamy yoghurt, and ghee—simple, hearty, and full of flavour.

Bringing these flavours into a single pot feels like the best of both worlds: cosy food with a cleaner, homemade twist. This recipe fits beautifully into that space.

Ingredients

500 grams penne pasta
2 tablespoons olive oil
500 grams beef mince
1 medium onion, finely chopped
3 cloves garlic, crushed
2 x 400 gram cans diced tomatoes, undrained
1 teaspoon smoked paprika
1 teaspoon dried oregano
250 ml beef or chicken stock
2 cups shredded cheddar cheese
Salt and pepper, to taste
Parsley, chopped, to garnish

Notes from Rouba

Use as much cheese as you love—there’s no such thing as too cheesy here.
One-pot cooking may add a few minutes, but the easy cleanup makes it worth it.
Keep the pasta shape short and sturdy—perfect for holding the sauce.
This reheats beautifully; I love having leftovers for lunch.

Method

Step 1. Cook the Pasta

Cook the pasta in a large pot of boiling salted water until al dente. Drain and set aside, keeping the pot for the rest of the recipe.

Step 2. Make the Beef sauce

Heat the olive oil in the same pot on medium–high heat. Add the beef mince and cook until browned. Season with salt and pepper, then stir in the onion and garlic and cook until the onion softens. Add the diced tomatoes, smoked paprika, and oregano. Let everything simmer for about 5 minutes so the flavours come together.

Step 3. Combine the Pasta and Cheese

Return the cooked pasta to the pot. Pour in the stock, bring to a gentle simmer, and mix through half of the cheddar cheese. When the sauce thickens slightly and the pasta is heated through, sprinkle the remaining cheese on top, cover for a few minutes to melt, and finish with chopped parsley.

A FEW THINGS YOU’LL WANT TO KNOW

Can I use lamb instead of beef?
Yes, absolutely. Lamb works really well and gives the dish a slightly richer flavour.

Do I have to use stock?
No, but stock adds more flavour. If you want to use water, add a chicken stock cube to boost the taste.

Can I use any type of pasta?
Stick to short pasta shapes like penne, spirals, or shells. Long pasta like spaghetti or fettuccine won’t hold the sauce as well.

Cheddar or mozzarella—what’s better?
Cheddar gives the true cheeseburger flavour, which is why I prefer it. Mozzarella melts beautifully but has a milder taste.

Does this keep well?
Yes. I keep leftovers in the fridge for up to two days. It reheats easily on the stove or in the microwave.