I grew up on simple, saucy pasta dishes, and this creamy beef pasta is one I make when I want comfort with very little fuss. It’s a bowl of al dente penne tossed in a silky Parmesan–cream sauce and studded with browned lean ground beef, onion and garlic. Perfect for weeknights, picky eaters, or when you want something filling without a long ingredient list. If you like swapping textures, try a lighter take like cottage cheese pasta for a different creamy profile.
Why you’ll love this dish
This recipe checks a lot of boxes: it’s quick (about 30–35 minutes), budget-friendly, and uses pantry staples. The heavy cream and reserved pasta water create an emulsion with the grated Parmesan so the sauce clings to each piece of penne. Because it uses lean ground beef, it’s hearty without being greasy — a good choice for family dinners or meal prep that reheats nicely.
How this recipe comes together
Start by boiling the pasta until just al dente and save a cup of the starchy cooking water. While the pasta cooks, sweat onion and garlic in olive oil, then brown the ground beef and season. Lower the heat, stir in heavy cream, and slowly add pasta water until you reach a glossy sauce. Stir in grated Parmesan so it melts into the liquid, then toss the pasta in the skillet to coat. Finish with a sprinkle of fresh parsley or extra Parmesan.
What you’ll need
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese (freshly grated for best melt)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tsp olive oil for sautéing
Notes/substitutions: Rigatoni or ziti work instead of penne. Swap ground turkey or Italian sausage for beef. Use half-and-half if you prefer a lighter sauce, but reduce the amount of reserved pasta water so it doesn’t get too thin. Pecorino Romano can replace Parmesan for a sharper finish.
Directions to follow
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain, but reserve 1 cup of the pasta cooking water.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until no pink remains and it starts to brown, about 6–8 minutes. Season with salt, pepper, and 2 teaspoons Italian seasoning.
- Reduce the heat to low. Pour in the heavy cream and stir to combine. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency — you want it loose enough to coat the pasta but not soupy.
- Stir in the grated Parmesan until it melts into the sauce and the mixture becomes glossy. Taste and adjust seasoning.
- Add the cooked penne to the skillet and toss gently until every piece is coated. Serve hot with extra Parmesan or chopped fresh parsley.
Best ways to enjoy it
Serve in wide bowls so the sauce stays visible. Pair the pasta with a crisp green salad dressed in lemon vinaigrette or garlic bread for soaking up any leftover sauce. For drinks, a medium-bodied red like Merlot or a chilled Pinot Grigio works well. Top with crushed red pepper if you want heat, or a handful of baby spinach stirred in at the end for a hit of green.
Keeping leftovers fresh
Cool leftovers quickly (within two hours) and store in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of milk, cream, or reserved pasta water to revive the sauce. To freeze, portion into freezer-safe containers and freeze up to 3 months. Thaw in the fridge overnight before reheating.
Helpful cooking tips
- Don’t overcook the pasta; the sauce will finish it off and you want a little bite.
- Reserve pasta water — the starch is the secret to a silky, clingy sauce.
- Brown the beef well for extra flavor; little browned bits add depth.
- Grate your own Parmesan. Pre-grated cheese has anti-caking agents and doesn’t melt as smoothly.
- Use a wide skillet so you can toss pasta without spilling.
If you’re curious about using lighter cheeses or swapping textures, you might also enjoy this cottage cheese pasta idea for a different creamy approach.
Creative twists
- Make it spicy: add 1/4–1/2 tsp red pepper flakes when sautéing garlic.
- Add vegetables: sauté sliced mushrooms, bell peppers, or baby spinach with the onions.
- Tomato version: stir in 1/2 cup canned crushed tomatoes for a rosé-style sauce.
- Baked variation: transfer to a baking dish, top with extra cheese, and broil until bubbly.
- Vegetarian swap: use plant-based ground “beef” or cooked lentils for a meatless version.
Helpful answers
Q: How long does this take from start to finish?
A: Plan on 30–35 minutes for prep and cooking, depending on how fast you chop and brown the beef.
Q: Can I use milk instead of heavy cream?
A: You can, but milk won’t emulsify the sauce the same way. Use whole milk and reduce the reserved pasta water, or use a half milk/half Greek yogurt finish off-heat to thicken without cream.
Q: Is this safe to freeze?
A: Yes — freeze cooled portions in airtight containers for up to 3 months. Thaw in the refrigerator overnight and reheat gently, adding a splash of liquid to refresh the sauce.
Q: Can I make this ahead for a dinner party?
A: You can prepare the sauce and pasta separately a few hours ahead. Reheat the sauce on low and briefly toss with freshly cooked pasta just before serving for best texture.
Q: My sauce broke or looks grainy — how to fix it?
A: If sauce separates, lower the heat and whisk in a tablespoon of hot pasta water at a time to bring it back together. A small knob of butter can also help re-emulsify.
Conclusion
For another tested take on a rich, creamy beef pasta with slightly different ratios and technique, check out Creamy Beef Pasta Recipe – Cookies and Cups.
Print
Creamy Beef Pasta
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: None
Description
A quick and comforting creamy pasta dish with lean ground beef, penne, and a silky Parmesan sauce.
Ingredients
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese (freshly grated for best melt)
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tsp olive oil for sautéing
Instructions
- Bring a large pot of salted water to a boil. Cook the penne according to package directions until al dente. Drain, but reserve 1 cup of the pasta cooking water.
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.
- Add the ground beef to the skillet. Break it apart with a spoon and cook until no pink remains and it starts to brown, about 6–8 minutes. Season with salt, pepper, and 2 teaspoons Italian seasoning.
- Reduce the heat to low. Pour in the heavy cream and stir to combine. Add the reserved pasta water a little at a time until the sauce reaches your desired consistency — you want it loose enough to coat the pasta but not soupy.
- Stir in the grated Parmesan until it melts into the sauce and the mixture becomes glossy. Taste and adjust seasoning.
- Add the cooked penne to the skillet and toss gently until every piece is coated. Serve hot with extra Parmesan or chopped fresh parsley.
Notes
Rigatoni or ziti work instead of penne. Swap ground turkey or Italian sausage for beef. Use half-and-half for a lighter sauce, but reduce reserved pasta water to prevent thinning. Pecorino Romano can replace Parmesan for a sharper finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian