Creamy beef pasta is the kind of simple, satisfying meal I turn to when the evening is brisk and the family wants something warm on the table fast. Ground beef, a silky cream sauce, sharp Parmesan and tender penne come together in under 30 minutes for a dish that hits comforting and a little indulgent at once. It’s perfect for weeknights, casual dinners with friends, or anytime you want a one-skillet dinner that tastes like you fussed over it longer than you did. If you enjoy hearty, accessible comfort food, you might also like exploring our collection of healthy comfort food for similar cozy ideas.
Why you’ll love this dish
This creamy beef pasta is quick, affordable, and crowd-pleasing. Ground beef keeps costs down and cooks fast. Heavy cream and Parmesan create a sauce that clings to the penne so every bite is rich without being complicated. It’s kid-approved yet easy to dress up with extra vegetables or herbs for grown-up palates. Make it on a busy weeknight, pack it for leftovers, or serve it for a low-stress dinner party — it scales and adapts well.
How this recipe comes together
Overview: Start by boiling the pasta until just tender. While the water heats, sauté onion and garlic in olive oil. Brown the ground beef and season it. Pour in heavy cream and reduce briefly so the sauce thickens. Stir in Parmesan until smooth, then fold the drained pasta into the skillet so it soaks up the sauce. Finish with a quick toss and serve warm.
What you’ll need
- 1 lb ground beef, lean
- 3 cloves garlic, minced (or more to taste)
- 1 medium onion, finely chopped
- 8 oz penne pasta
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tsp olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Notes and substitutions: Use turkey or plant-based ground “beef” if you want a lighter or vegetarian-friendly version. Swap penne for rigatoni, shells, or fusilli — shapes with grooves hold sauce best. If you’re short on Parmesan, a mix of Pecorino and Parmesan works; reduce salt because Pecorino is saltier.
How to prepare it
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and soft, about 3–4 minutes.
- Increase heat slightly and add the ground beef. Break it up with a spoon and cook until no longer pink and nicely browned in places.
- Sprinkle in the Italian seasoning, and season with salt and freshly ground black pepper. Stir to combine and let the spices bloom for a minute.
- Pour the heavy cream into the skillet and bring it to a gentle simmer. Let it reduce for 2–3 minutes to thicken slightly.
- Lower the heat and stir in the grated Parmesan until it melts into a smooth sauce. Taste and adjust seasoning.
- Add the cooked penne to the skillet. Toss everything together so the pasta is evenly coated in the creamy sauce. Heat through for a minute.
- Serve immediately, and consider adding a handful of seasonal vegetables or a sprinkle of fresh herbs on top for color and brightness.
Serving suggestions
Serve this creamy beef pasta straight from the skillet for a rustic, cozy presentation. Add a sprinkle of chopped parsley or basil for freshness and color. Side ideas: a crisp green salad with lemon vinaigrette, roasted broccoli or green beans, or garlic bread for dipping. For a lighter contrast, finish each plate with a squeeze of lemon or a scattering of arugula. If you want inspiration for a simple dairy pairing or late-night snack to complement leftovers, read more about cottage cheese before bed and similar suggestions.
Storage and reheating tips
Refrigerate leftovers in an airtight container within two hours of cooking. They keep well for 3–4 days. To reheat, add a splash of milk or cream to the pasta and warm gently on the stovetop over medium-low heat, stirring to restore creaminess; microwaving in short bursts also works—stir between intervals. To freeze: portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating. Always reheat to at least 165°F (74°C) for safety.
Pro chef tips
- Don’t overcook the pasta: aim for al dente since it will absorb sauce while resting.
- Let the beef brown properly — those browned bits add deeper flavor to the sauce.
- Grate Parmesan from a wedge for the best melting and flavor; pre-grated cheese contains anti-caking agents that can affect texture.
- If the sauce seems too thin, simmer it a minute longer; if it’s too thick, loosen with a tablespoon or two of pasta cooking water or milk.
- For the silkiest finish, remove the pan from heat before adding the cheese and stir to melt gently to avoid graininess.
Creative twists
- Add vegetables: stir in sautéed mushrooms, spinach, or roasted red peppers for color and nutrients.
- Make it spicy: add crushed red pepper flakes while sautéing the onion.
- Swap proteins: use ground turkey, ground lamb, or a plant-based crumbled protein.
- One-pot shortcut: cook the pasta directly in the pan with beef and enough broth for a faster cleanup (reduce cream slightly).
- Lighter version: use half-and-half or a mixture of milk and a bit of cornstarch to thicken, though the texture will be lighter than heavy cream.
Helpful answers
Q: How long does this take to make?
A: Active time is about 20–30 minutes from start to finish: pasta cooks while you prepare the sauce, so it’s a quick weeknight option.
Q: Can I use a different pasta shape?
A: Yes — short shapes with pockets or ridges (rigatoni, fusilli, shells) hold the sauce best, but any pasta will work.
Q: Can I make this ahead for a party?
A: You can prepare the sauce and cook the pasta ahead, but keep them separate. Reheat the sauce, add the pasta just before serving, and toss to coat so the dish stays fresh.
Q: Is it safe to freeze this pasta?
A: Yes. Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently with a splash of liquid to restore creaminess.
Q: How can I reduce calories without losing flavor?
A: Use leaner ground meat, swap heavy cream for a lighter dairy option (half-and-half or milk thickened slightly), and bulk the dish with vegetables to keep portion sizes sensible.
Conclusion
If you like hearty, comforting pasta that’s quick to make and easy to customize, this creamy beef pasta hits the spot. For a similar one-pot approach and more inspiration, try the One-Pot Creamy Beef and Shells recipe on One-Pot Creamy Beef and Shells – The Comfort of Cooking.
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Creamy Beef Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: None
Description
A quick and satisfying creamy beef pasta dish perfect for weeknights that combines ground beef, penne, and a rich sauce.
Ingredients
- 1 lb ground beef, lean
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 8 oz penne pasta
- 2 tsp Italian seasoning
- Salt and pepper, to taste
- 2 tsp olive oil
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and soft, about 3–4 minutes.
- Increase heat slightly and add the ground beef. Cook until no longer pink and browned.
- Sprinkle in the Italian seasoning, and season with salt and pepper. Stir and let the spices bloom for a minute.
- Pour in the heavy cream and bring to gentle simmer. Let it reduce for 2–3 minutes to thicken slightly.
- Lower the heat and stir in the grated Parmesan until it melts into a smooth sauce.
- Add cooked penne and toss to coat in the sauce. Heat through for a minute.
- Serve immediately, optionally garnished with vegetables or fresh herbs.
Notes
Use turkey or plant-based ground beef for lighter options. Substitute penne with other pasta shapes for variety.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian