I’ve been making this creamy beef pasta for years when I want something warm, comforting, and fast. It’s a rich, saucy pasta tossed with browned ground beef, garlic, and plenty of Parmesan — the kind of dish that fills the house with savory smells and disappears fast at the table. It’s simple enough for a weeknight, but indulgent enough to serve friends when you don’t want to fuss. If you like roomy bowls of saucy pasta and pantry-friendly cooking, this one belongs in your rotation of healthy comfort food.
Why you’ll love this dish
This pasta delivers big flavor with minimal effort. The sauce is creamy without being heavy, and the Parmesan melts into a silky coating that clings to every piece of penne. It’s budget-friendly (ground beef and pantry staples), kid-approved, and fast: start to finish in about 25–30 minutes. Make it for a busy night, a casual dinner with friends, or when you want something satisfying after a long day.
“Comfort in a skillet — quick, cheesy, and everyone asks for seconds.”
How this recipe comes together
Here’s a quick roadmap so you know what to expect before you start. First you brown aromatics and the ground beef in a skillet. While the meat cooks, boil the penne until al dente. Then the stove comes down to low heat and you stir in heavy cream and Parmesan until the sauce is smooth. Fold in the drained pasta, toss until everything is coated, season to taste, and serve. The whole process is straightforward and forgiving — great for cooks of any level.
What you’ll need
- 1 lb Ground beef, lean
- 3 cloves Garlic, minced
- 1 Onion, medium, 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: Use lean ground beef to reduce excess fat. If you prefer a milder garlic presence, use 2 cloves instead of 3. Parmesan can be swapped for Pecorino Romano for a sharper flavor, but the salt level will change — taste before adding extra salt.
Step-by-step instructions
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Add the ground beef to the skillet. Season with salt, pepper, and 2 teaspoons Italian seasoning. Break the meat apart and cook until fully browned and no pink remains, about 6–8 minutes. Drain any excess fat if needed.
- While the beef cooks, bring a pot of salted water to a boil and cook the 8 oz penne according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water if you like to loosen sauces.
- Reduce the skillet heat to low. Stir in 1 cup heavy cream and 1 cup grated Parmesan. Heat gently, stirring, until the cheese melts and the sauce becomes smooth and glossy. Do not boil once the cream is added.
- Add the cooked penne to the skillet. Toss thoroughly to coat the pasta with the creamy beef sauce. If the sauce feels too thick, add a tablespoon or two of reserved pasta water until you reach the desired consistency.
- Taste and adjust seasoning with more salt, pepper, or Italian seasoning if needed. Serve hot and enjoy your creamy beef pasta!
Best ways to enjoy it
Serve this pasta in shallow bowls with an extra dusting of grated Parmesan and a crack of black pepper. For texture, sprinkle toasted breadcrumbs or chopped fresh parsley on top. Pair it with a crisp green salad or roasted vegetables to cut through the richness. Garlic bread or a simple baguette works well for mopping up leftover sauce.
Storage and reheating tips
Cool leftovers to room temperature and refrigerate in an airtight container within 2 hours of cooking. Store for up to 3–4 days. To reheat, warm gently in a skillet over low heat with a splash of milk or cream to restore silkiness; stir frequently until heated through. If using a microwave, heat in short bursts and stir between intervals. For safety, reheat until steaming hot throughout (165°F / 74°C). To freeze, portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating.
Pro chef tips
- Brown the beef well: those browned bits add deep flavor. Don’t rush the browning stage.
- Add cheese off high heat: keep the pan low when you stir in cream and Parmesan to prevent graininess.
- Reserve pasta water: a tablespoon or two of starchy pasta water will loosen the sauce without watering it down.
- Use freshly grated Parmesan for best melting and flavor; pre-grated cheese often contains anti-caking agents that affect texture.
- For creamier results, stir the cream in gradually and finish off heat if the cheese is slow to melt.
Creative twists
- Veg-forward: stir in sautéed mushrooms, spinach, or roasted bell peppers for extra vegetables.
- Swap proteins: use turkey or a plant-based ground product for a different take.
- Lighter option: replace half the heavy cream with plain Greek yogurt or blend low-fat cottage cheese until smooth and stir in off heat. For more on using cottage cheese in recipes, see our cottage cheese before bed guide.
- Add heat: finish with red pepper flakes or a spoonful of tomato paste for a tangy, spicy variation.
- Herb finish: toss in chopped basil or chives right before serving for a fresh note.
Your questions answered
Q: How long does this take to make?
A: Expect about 25–30 minutes from start to finish: 10 minutes to prep and brown the beef and onions, 10–12 minutes to cook pasta and finish the sauce.
Q: Can I make this ahead for meal prep?
A: Yes. Store in the fridge for up to 4 days. Reheat gently and add a splash of milk or cream to revive the sauce.
Q: What if I’m dairy-free or lactose intolerant?
A: Use a dairy-free cream substitute and a plant-based grated cheese that melts well. Texture will differ, so add the dairy-free cheese slowly and adjust seasoning.
Q: Can I use a different pasta shape?
A: Absolutely. Rigatoni, fusilli, or farfalle all work — choose a shape that holds sauce well.
Q: Is this safe to freeze?
A: Yes. Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Q: How can I make it less rich?
A: Replace half the heavy cream with low-fat milk or a blended cottage cheese for a lighter sauce.
Conclusion
If you’d like to compare technique or try a closely related version, this Creamy Beef Pasta – It’s Not Complicated Recipes post offers another approachable take with helpful photos and timing notes.
Print
Creamy Beef Pasta
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: None
Description
A rich and comforting creamy beef pasta that is quick to make and full of flavor, perfect for busy weeknights.
Ingredients
- 1 lb Ground beef, lean
- 3 cloves Garlic, minced
- 1 Onion, medium, 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
- Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic. Sauté until the onion is translucent and fragrant, about 3–4 minutes.
- Add the ground beef to the skillet. Season with salt, pepper, and Italian seasoning. Break the meat apart and cook until fully browned, about 6–8 minutes. Drain any excess fat if needed.
- While the beef cooks, bring a pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Reduce the skillet heat to low. Stir in heavy cream and Parmesan. Heat gently, stirring, until the cheese melts and the sauce is smooth. Do not boil once the cream is added.
- Add the cooked penne to the skillet. Toss to coat the pasta with the creamy beef sauce. Adjust the consistency with reserved pasta water if necessary.
- Taste and adjust seasoning. Serve hot and enjoy!
Notes
Use lean ground beef to reduce excess fat. For a milder garlic flavor, use 2 cloves instead of 3. Parmesan can be swapped for Pecorino Romano for a sharper taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian