Ground Beef Pasta Recipe

There’s something undeniably satisfying about a warm, cheesy pasta dish, especially one that comes together with easy ingredients and a simple process. This ground beef pasta recipe is one of those weeknight wonders—quick to make, filling, and packed with flavors that are hard not to crave. Picture tender pasta coated in a savory tomato-beef sauce, with just the right hint of garlic, a dash of Italian herbs, and a creamy cheddar finish. It’s a dish that’s both comforting and versatile, making it a go-to in my kitchen whenever I need something quick and hearty.

this RECIPE

A quick personal note on why I love this dish

I first whipped up this ground beef pasta on a cold, rainy night when I was craving something comforting and indulgent but didn’t want to spend hours in the kitchen. I had ground beef in the fridge, a half-used carton of half-and-half, and some leftover rotini pasta. With a few pantry staples like garlic, tomato sauce, and Italian seasoning, this meal came together in less than 30 minutes and was a huge hit. Since then, it’s become a staple in my home, especially on busy weeknights when I want something cozy without a ton of cleanup. The smell of the onions and garlic sautéing alone brings everyone into the kitchen, and by the time it’s ready, we’re all more than ready to dive in!

A little background on ground beef pasta dishes

Ground beef and pasta have long been a match made in comfort food heaven. In Italy, pasta and meat sauces like Bolognese have been classic pairings for centuries, while in the United States, variations like American goulash, spaghetti with meat sauce, and beefy macaroni have become beloved comfort foods. This particular recipe is like a cross between Italian-inspired flavors and the rich creaminess you’d expect from a good old mac and cheese. It’s easy, flexible, and perfect for those who want a hearty, cheesy pasta dish without the fuss of a traditional meat sauce.

Let’s talk ingredients: What makes this dish so good

• Ground Beef: I like to use 85% lean ground beef for this recipe because it gives just the right amount of fat for flavor while still being easy to drain. If you want a leaner option, you could go with 90% lean, though you might lose a bit of richness.
• Yellow Onion: A small diced yellow onion adds sweetness and depth. Red or white onion works too, but yellow has a milder flavor that complements the beef well.
• Garlic: Three cloves might seem like a lot, but trust me—garlic brings that warm, savory aroma that makes this dish so enticing. If you’re out, a teaspoon of garlic powder can work in a pinch.
• Italian Seasoning: This blend of dried herbs (often a mix of basil, oregano, thyme, and rosemary) gives the dish that classic Italian flavor. If you don’t have Italian seasoning, just use a pinch of whatever dried herbs you have on hand.
• Kosher Salt: Adds balance and enhances the flavors of the dish. If using regular table salt, start with a bit less and adjust as needed.
• Worcestershire Sauce: This is my secret ingredient! It adds a deep, umami richness that takes the sauce to another level.
• Tomato Sauce: The base of our sauce, giving it that tangy, savory flavor. You can substitute crushed tomatoes if you prefer a chunkier texture.
• Chicken Broth: Adds moisture and a hint of savory flavor. Beef broth works too if you want an even meatier taste.
• Half and Half: This half cream, half milk mixture adds creaminess without making the sauce overly rich. If you’re out, you could mix milk and a bit of heavy cream, or just use whole milk for a lighter version.
• Cheddar Cheese: Shredded cheddar melts beautifully into the sauce, giving it a creamy, cheesy finish. Feel free to experiment with other cheeses like mozzarella or a mix of Italian cheeses.
• Rotini Pasta: I love rotini for its shape—it holds onto the sauce so well. But feel free to swap in penne, fusilli, or any pasta you have on hand.

Essential kitchen tools: What you need to make this dish

• Large Skillet: A good, deep skillet works best for cooking the beef and sauce together, especially since this recipe has a bit of sauce volume. If you only have a smaller skillet, you might want to finish combining the pasta and sauce in a large pot instead.
• Silicone Spatula: Helps you scrape up any browned bits from the pan, which is where a lot of the flavor hides.
• Pasta Pot: For boiling the pasta. If you time it right, you can cook the pasta while the sauce simmers, making this a true one-dish meal.
• Cheese Grater: Freshly shredded cheese melts better and tastes fresher, so I recommend grating your own cheddar.

Step-by-step: How to make this cozy ground beef pasta

1. Prep your ingredients: First, shred the cheese and set it out along with the half and half so they can warm up a bit. Cold dairy can “shock” a hot sauce and cause it to curdle, so this little trick helps keep everything smooth and creamy.
2. Cook the beef and onions: Heat a large skillet over medium heat and add the ground beef. Cook, crumbling it with a spatula, until it starts to brown. About halfway through cooking, toss in the diced onion and cook until it softens. This should take about 5 minutes.
3. Drain and add garlic: Once the beef is cooked, drain any excess grease from the skillet. Add the minced garlic and cook for just 1 minute—garlic can burn quickly, and we only want it to be fragrant.
4. Season and thicken: Sprinkle in the salt, Worcestershire sauce, and flour. Stir to coat the beef and cook for about 3 minutes. This step helps eliminate any raw flour taste and starts to thicken the sauce.
5. Make the sauce: Pour in the chicken broth, stirring to loosen any browned bits from the bottom of the pan (that’s where all the flavor is!). Add the tomato sauce and Italian seasoning, bring the mixture to a boil, then reduce the heat to a gentle simmer. Let it cook for about 15 minutes while you start the pasta.
6. Cook the pasta: In a separate pot, bring water to a boil, add a pinch of salt, and cook the pasta according to package directions (usually around 7 minutes for rotini).
7. Finish the sauce: Slowly pour in the half and half, stirring as you go to keep the sauce smooth. Then reduce the heat to low and sprinkle in the shredded cheddar cheese, stirring until melted and creamy.
8. Combine and serve: Drain the pasta and add it to the skillet with the sauce. Stir to coat everything evenly, and then it’s ready to serve. A sprinkle of parsley or fresh basil makes a lovely garnish if you’re feeling fancy.

Variations and adaptations

• Gluten-Free Option: Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the sauce.
• Vegetarian Version: Swap the ground beef for a plant-based meat alternative or even cooked lentils for a boost of protein.
• Spicy Twist: Add a pinch of red pepper flakes or diced jalapeño along with the onions for a kick of heat.
• Cheese Swap: Try using mozzarella, Monterey Jack, or even a bit of Parmesan in place of the cheddar for different flavors.
• Extra Veggies: Stir in some chopped bell peppers, mushrooms, or spinach for added nutrients and texture. Just cook them along with the onions.

Serving and presentation ideas

This ground beef pasta is delightful served with a side of warm, cheesy garlic bread. If you’re hosting, try serving it in a large, shallow bowl with a sprinkle of fresh herbs on top—parsley or basil works beautifully. For a little crunch, you could also top it with some crushed red pepper flakes or a sprinkle of Parmesan.

Drink pairings

For wine lovers, a medium-bodied red like Merlot or Zinfandel pairs well with the richness of the beef and cheddar. If you prefer beer, a cold IPA or amber ale complements the hearty flavors of the dish. For a non-alcoholic option, a sparkling water with a slice of lemon or lime adds a refreshing touch to each bite.

Storage and reheating tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to keep the sauce creamy. Reheat in the microwave or on the stove over low heat, stirring frequently. Freezing isn’t ideal due to the cheese and cream, but if you do freeze it, reheat gently to prevent separation.

Adjusting for different serving sizes

This recipe makes about 4 servings, but it’s easy to double for a larger crowd. If you want to halve it, just adjust the seasonings slightly and watch the cook times, as smaller portions tend to cook faster.

Frequently Asked Questions

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey works well as a lighter option. Just make sure to add a bit of extra seasoning, as it can be milder than beef.

2. What’s the best pasta for this recipe?
Rotini is my favorite because it holds the sauce well, but any short pasta (like penne or fusilli) works great.

3. Can I make this dairy-free?
Yes! Use a dairy-free milk and cheese alternative, and skip the half and half if you prefer a tomato-based sauce.

4. How do I keep the cheese from clumping?
Make sure to add it slowly and keep the heat on low. Cold cheese is more likely to clump, so let it come to room temperature first.

5. Can I add more vegetables?
Absolutely! Bell peppers, mushrooms, or even some spinach would make a great addition. Just sauté them with the onions.

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