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Creamy Ground Beef Pasta - One-Pot Garlic Parmesan Comfort Food Dinner

Creamy Ground Beef Pasta with Garlic Parmesan Sauce

This Creamy Ground Beef Pasta with Garlic Parmesan Sauce is the ultimate one-pot wonder that delivers restaurant-quality comfort food in just 30 minutes. Savory ground beef is browned to perfection, then simmered with pasta directly in a rich garlic Parmesan cream sauce that coats every piece from the inside out. The genius of this recipe lies in cooking the pasta directly in the flavorful sauce, allowing it to absorb maximum taste while creating a naturally thick, clingy consistency. With 28g of protein per serving and costing less than $3 per person, this budget-friendly family favorite rivals expensive Italian restaurant dishes at a fraction of the cost. Perfect for busy weeknights, picky eaters, and anyone craving deeply satisfying comfort food with minimal cleanup.

  • Total Time: 30 minutes
  • Yield: 6 servings

Ingredients

For the Creamy Ground Beef Pasta:

  • 1 lb ground beef (80/20 or 85/15 ratio ideal; ground turkey or Italian sausage work well)
  • 12 oz pasta (penne, rigatoni, or campanelle recommended; any short pasta shape)
  • 3 cups beef broth (or chicken broth; use low-sodium for better seasoning control)
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1 cup freshly grated Parmesan cheese (never pre-grated – contains anti-caking agents)
  • 6 cloves garlic, minced
  • 1 medium yellow onion, finely diced
  • 3 tablespoons tomato paste
  • 2 tablespoons olive oil (or butter)
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon red pepper flakes (optional for heat)
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
  • Fresh basil or parsley, chopped (for garnish)
  • Sea salt and freshly cracked black pepper to taste
  • 1 cup baby spinach or kale (optional for added nutrition)

Optional Flavor Enhancers:

  • 1 tablespoon Worcestershire sauce (adds savory depth)
  • 2 oz cream cheese (makes sauce extra silky)
  • 1/2 cup shredded mozzarella (for stretchy texture)
  • 1/4 cup chopped sun-dried tomatoes (tangy sweetness)
  • 8 oz sliced mushrooms (sautéed with beef)

Instructions

  1. Brown the ground beef for maximum flavor: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground beef, breaking it into small crumbles with a wooden spoon. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook for 6-8 minutes without stirring too frequently, allowing meat to develop a deep brown crust. Drain excess fat if using beef higher than 85/15, leaving about 1 tablespoon in the pan for flavor.
  1. Build the aromatic foundation: Reduce heat to medium and add diced onion to the browned beef. Cook for 3-4 minutes until the onion turns translucent and begins to soften. Add minced garlic and cook for 30-45 seconds until fragrant but not browned (burnt garlic tastes bitter). Sprinkle in the flour and stir constantly for 1 minute to create a roux that will thicken your sauce.
  1. Bloom tomato paste and seasonings: Add tomato paste directly to the beef mixture and stir for 1-2 minutes until it darkens slightly and becomes fragrant. This caramelizes the natural sugars in tomato paste, transforming it from sharp to sweet and complex. Stir in Italian seasoning, garlic powder, onion powder, smoked paprika, and red pepper flakes if using. The spices should smell intensely aromatic.
  1. Add pasta and liquid for one-pot magic: Pour in beef broth and stir to deglaze the pan, scraping up all those flavorful brown bits stuck to the bottom – this is concentrated flavor gold. Add uncooked pasta, stirring to submerge as much as possible. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring every 3-4 minutes to prevent sticking, until pasta is al dente and has absorbed most of the liquid.
  1. Create the creamy garlic Parmesan sauce: Once pasta is tender and most liquid is absorbed, reduce heat to low. Stir in heavy cream gradually, followed by freshly grated Parmesan cheese. Stir constantly for 2-3 minutes until the cheese melts completely and the sauce becomes silky and cohesive. The residual heat is sufficient – high heat can cause cream to separate or cheese to become grainy. If adding spinach, fold it in now and let it wilt for 1 minute.
  1. Adjust consistency and season perfectly: If the sauce is too thick, add beef broth or milk 2 tablespoons at a time until you reach desired consistency – it should coat the pasta but still be saucy. If too thin, simmer uncovered for 2-3 minutes to reduce. Taste and adjust seasoning with additional salt, black pepper, or Parmesan. The dish should taste rich, savory, and perfectly balanced.
  1. Garnish and serve family-style: Remove from heat and let stand for 2-3 minutes – this allows the sauce to thicken slightly as starches continue to absorb liquid. Garnish generously with fresh chopped basil or parsley, extra grated Parmesan, cracked black pepper, and a drizzle of quality olive oil. Serve immediately in wide bowls while the pasta is hot and the sauce is at its creamiest.

Notes

Substitutions & Variations:

  • Protein options: Use ground turkey, ground chicken, Italian sausage (remove casings), or plant-based ground meat
  • Pasta alternatives: Any short pasta works – shells, farfalle, rotini, cavatappi, orecchiette
  • Gluten-free: Use gluten-free pasta and cornstarch instead of flour; verify broth is gluten-free
  • Dairy-free: Replace cream with full-fat coconut milk or cashew cream; use nutritional yeast instead of Parmesan (1/2 cup)
  • Lower calorie: Use 93/7 lean beef, half-and-half instead of cream, reduce cheese to 3/4 cup
  • Keto/Low-carb: Replace pasta with zucchini noodles, shirataki noodles, or palmini pasta

Make-Ahead & Meal Prep:

  • For best results, prepare beef and pasta mixture WITHOUT cream and cheese; refrigerate up to 3 days
  • When ready to serve, reheat with splash of broth, then add fresh cream and cheese
  • Fully finished dish stores for 4 days but pasta continues absorbing sauce (add liquid when reheating)
  • Freeze beef-pasta mixture (before adding cream) for up to 3 months; add fresh dairy when reheating

Pro Cooking Tips:

  • Always use freshly grated Parmesan from a block – pre-grated creates grainy, separated sauce
  • Don’t skip the browning step – gray, steamed beef lacks the flavor depth of properly browned meat
  • Stir pasta every 3-4 minutes during cooking to prevent sticking and ensure even cooking
  • Reduce heat to LOW before adding cream and cheese to prevent curdling or separation
  • Pasta continues cooking off-heat, so aim for al dente (slight bite) when checking doneness
  • Keep extra broth nearby – different pasta brands absorb liquid at different rates

Texture Troubleshooting:

  • Sauce too thick? Add broth or milk 2 tablespoons at a time while stirring
  • Sauce too thin? Simmer uncovered for 2-3 minutes or add 2 tablespoons more Parmesan
  • Sauce grainy? Heat was too high when adding cheese; remove from heat and whisk in 1-2 tablespoons cold cream
  • Pasta sticking? Increase stirring frequency and add splash of broth
  • Beef gray not brown? Pan wasn’t hot enough or beef was crowded; spread out and increase heat

Serving & Pairing: Serve with garlic bread, Caesar salad, roasted broccoli, or Caprese salad for a complete meal.

Find it online: https://juicymeatrecipes.com/creamy-ground-beef/