Creamy Beef Pasta: Hearty Weeknight Dinner (Print Version)

Creamy Beef Pasta is pure comfort in a bowl. This easy recipe blends savory ground beef with tender pasta and a luscious, creamy sauce.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Meat-based

# Ingredients:

→ Base Ingredients

01 - 1 lb ground beef (80/20 lean)
02 - 12 oz short pasta (like penne or rigatoni)
03 - 1 medium yellow onion, diced
04 - 4 cloves garlic, minced
05 - 2 tbsp tomato paste
06 - 2 cups beef broth

→ Creamy Sauce Essentials

07 - 1 cup heavy cream
08 - 4 oz cream cheese, softened
09 - 1/2 cup grated Parmesan cheese (plus more for serving)

→ Flavor Boosters

10 - 1 tbsp olive oil
11 - 1 tbsp Italian seasoning
12 - Salt and black pepper, to taste

→ Finishing Touches

13 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - Grab a large skillet or Dutch oven and heat your olive oil over medium-high heat. Toss in the ground beef and break it up with a spoon. You want it to brown nicely, getting those crispy bits, which means flavor! Don't overcrowd the pan; if you have too much beef, do it in batches. Once it's browned, drain any excess fat – I usually just tilt the pan and use a spoon to scoop it out. Then, add your diced onion and cook until it's softened and translucent, about 5-7 minutes. This is where the kitchen starts to smell absolutely wonderful, I swear!
02 - Now, push the beef and onions to one side of the pan. Add your minced garlic to the cleared spot and cook for about 30 seconds until it's fragrant – don't let it burn, that's a mistake I've made too many times! Stir in the tomato paste and Italian seasoning, letting it cook for another minute or two, stirring constantly. This step really deepens the flavors. Then, pour in the beef broth and scrape up any browned bits from the bottom of the pan. Those bits are pure gold, full of flavor! Bring it to a simmer and let it cook for a few minutes to reduce slightly.
03 - While your sauce simmers, get a large pot of salted water boiling. Seriously, salt the water like the sea – it's the only chance your pasta has to get flavor. Cook your chosen pasta according to package directions until it's al dente. That means it should still have a little bite to it, not mushy! I always taste a piece or two to be sure. Before draining, make sure to reserve about a cup of that starchy pasta water. It's a lifesaver for getting the sauce to just the right consistency later, trust me!
04 - Reduce the heat under your beef mixture to low. Now for the good part! Stir in the softened cream cheese until it's completely melted and smooth. This takes a minute or two, so be patient and keep stirring. Then, pour in the heavy cream and half of the grated Parmesan cheese. Stir it all together until the sauce is smooth and heated through. It should be thick and glossy. If it seems too thick, add a splash of that reserved pasta water until it's exactly how you like it. This is where the magic happens, and the sauce for our Creamy Beef Pasta comes alive!
05 - Add the drained cooked pasta directly into the skillet with the creamy beef sauce. Toss everything together really well, making sure every strand of pasta is coated in that luscious sauce. This is where I sometimes get a little messy, pasta flying everywhere, but it's all part of the fun, right? Let it cook together for another minute or two, allowing the pasta to absorb some of that amazing flavor. Taste it and adjust your seasonings – a little more salt? A dash more pepper? Make it perfect for you!
06 - Ladle generous portions of your Creamy Beef Pasta into bowls. Sprinkle with the remaining fresh Parmesan cheese and a generous handful of chopped fresh parsley for a pop of color and freshness. The aroma alone is enough to make your stomach rumble! This dish should look rich, feel hearty, and taste like pure comfort. Take a moment to just enjoy the warmth and the deliciousness you've created.

# Notes:

01 - Don't overcrowd the pan when browning the beef; it steams instead of browns, and you lose flavor.
02 - Store leftovers in an airtight container for 3-4 days, reheating gently on the stovetop with a splash of broth or milk.
03 - If you don't have beef broth, chicken broth works, but beef broth really deepens the flavor.
04 - Serve with a sprinkle of red pepper flakes for a subtle kick, it’s a game-changer!

# Equipment Needed:

01 - Large skillet or Dutch oven
02 - large pot for pasta

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 30g

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