Creamy Ground Beef Pasta Recipe
Comforting, weeknight-friendly pasta with savory ground beef in a silky tomato-cream sauce. Crowd-pleasing, cozy, and fast.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry short pasta, like penne or rotini
- 1 lb ground beef (85–90% lean)
- 1 tbsp olive oil
- 1 cup diced yellow onion
- 1 tbsp minced garlic
- 1.5 cup marinara sauce
- 1 cup beef broth
- 0.75 cup heavy cream
- 0.5 cup grated Parmesan cheese plus extra for serving
- 1.5 tsp Italian seasoning
- 0.5 tsp paprika
- 0.25 tsp red pepper flakes optional, for heat
- 1.25 tsp kosher salt divided, to taste
- 0.5 tsp black pepper
- 1 tbsp unsalted butter
- 2 tbsp chopped fresh parsley for garnish
- 0.5 cup shredded mozzarella optional, melty finish
Instructions
Preparation Steps
- Boil a large pot of salted water. Cook pasta until al dente; reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a wide skillet over medium-high. Brown the ground beef, breaking it up. Drain excess fat.
- Stir in onion and cook until translucent, 3–4 minutes. Add garlic and cook 30 seconds until fragrant.
- Pour in marinara and beef broth. Season with Italian seasoning, paprika, red pepper flakes, black pepper, and a pinch of salt. Simmer 5 minutes.
- Reduce heat to medium-low. Stir in heavy cream and butter. Simmer gently until slightly thickened, 3–4 minutes.
- Add Parmesan and stir until melted and creamy. Adjust salt. Loosen with a splash of pasta water if needed.
- Toss in drained pasta and cook 1–2 minutes to coat. Off heat, fold in parsley and mozzarella if using. Serve warm.
Notes
Variation ideas: Swap ground turkey for beef, add sliced mushrooms or baby spinach, or bake the finished pasta with mozzarella until bubbly. For a lighter sauce, use half-and-half and a touch more pasta water.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently with a splash of broth or water to loosen the sauce.
This recipe is an original creation inspired by classic Creamy Ground Beef Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.