Ground Beef Pasta Recipe

Ground beef pasta is one of those cozy, feel-good meals that checks all the boxes for a satisfying weeknight dinner: hearty, quick to make, and loaded with flavor. This recipe, with its creamy tomato-based sauce and tender pasta, is easy enough to pull together on a busy night but delicious enough that you’ll want to serve it when friends come over. The best part? It all comes together in one pan, making cleanup a breeze.

I still remember the first time I made a pasta like this for my family; it was one of those impromptu, “what do we have in the fridge?” kind of dinners. I threw together some ground beef, a few pantry staples, and lots of cheese (because more cheese is always the right choice), and it became an instant hit. Over time, I’ve tweaked and perfected it, and now it’s a go-to comfort meal whenever we need something warm and satisfying.

this RECIPE

A quick background on ground beef pasta

Ground beef pasta dishes are a staple in many cuisines around the world, from Italian to American comfort food. This recipe is an Americanized version with Italian-inspired flavors—thanks to the Italian seasoning, garlic, and tomato sauce. What makes this dish unique is the blend of flavors in the sauce, combining the richness of ground beef with a creamy, cheesy finish that clings perfectly to the rotini pasta. The addition of Worcestershire sauce brings a savory depth, giving the dish that umami boost that keeps everyone coming back for seconds.

Breaking down the ingredients: why each one matters

Ground beef

The heart of this dish! I recommend using 85% lean ground beef. It has just the right amount of fat to add flavor without making the dish greasy. If you only have leaner ground beef on hand, you can add a little olive oil to compensate. And if you prefer turkey or a meat alternative, go for it! They’ll work well here too.

Yellow onion

Onions add a mild sweetness and depth to the sauce. Make sure to dice them finely so they melt into the sauce and don’t overpower each bite. If you’re out of yellow onions, white or even red onions can work in a pinch, though they might add a slightly different flavor.

Garlic

Nothing compares to the aroma of garlic sizzling with ground beef! Three cloves might sound like a lot, but trust me, it’s just right for a bold, flavorful sauce. Fresh garlic is best here, but in a pinch, 1/2 teaspoon of garlic powder can be used.

Italian seasoning

This blend of herbs (typically basil, oregano, thyme, and rosemary) is the secret to that “classic” Italian pasta flavor. If you don’t have Italian seasoning on hand, a mix of dried basil and oregano will still give you that Mediterranean vibe.

Chicken broth

Using chicken broth instead of water adds an extra layer of flavor. If you have homemade broth, even better! Vegetable broth can also work if that’s what’s available.

Half and half

This creamy addition gives the sauce a smooth texture without making it too heavy. If you don’t have half and half, you can mix equal parts milk and heavy cream or use whole milk for a lighter version.

Cheddar cheese

Cheddar cheese gives a slight sharpness to the sauce that balances the tomato’s acidity. Freshly shredded cheese melts better, but pre-shredded can be used if that’s what you have.

Rotini pasta

Rotini is great for holding onto this thick, creamy sauce, but penne, fusilli, or any short pasta shape will work. Just cook it al dente to avoid soggy pasta once it’s mixed into the sauce.

Kitchen gear: what you need (and what you can skip)

To make this ground beef pasta, you don’t need a lot of fancy equipment—just a few basics:

• Large skillet or sauté pan: This is where the sauce magic happens. A heavy-bottomed pan will ensure even cooking and prevent burning.
• Large pot for pasta: You’ll need this to cook the pasta. A generous amount of salted water is essential for well-seasoned noodles.
• Silicone spatula or wooden spoon: Both are great for stirring the sauce and scraping up the browned bits from the pan.
• Cheese grater: Freshly grated cheese melts better and doesn’t have the additives that pre-shredded cheese does. This step might seem minor, but it makes a difference!

If you don’t have a large skillet, you could make the sauce in a regular pot, but be prepared for more stirring to prevent it from sticking.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Step 1: Prep the cheese and half and half

Start by shredding the cheese and setting it aside along with the half and half. The cheese should be at room temperature, which helps it melt smoothly into the sauce later.

Step 2: Brown the beef and add onions

Heat your skillet over medium and add the ground beef. Use a spatula to break it up as it cooks. Once it’s halfway browned, add the diced onions. Let them soften and become translucent—this usually takes about 4-5 minutes.

Tip: Don’t rush this part! Letting the onions cook slowly adds a sweetness that balances the whole dish.

Step 3: Add garlic and seasonings

After draining any excess grease, add the minced garlic, salt, and Worcestershire sauce. Cook for just one minute to let the garlic release its aroma, then sprinkle in the flour. Stir everything to combine, letting the flour cook for about 3 minutes. This step thickens the sauce without leaving any raw flour taste.

Step 4: Pour in broth and tomato sauce

Add the chicken broth first, using a spatula to scrape up any browned bits at the bottom of the pan. These bits are packed with flavor! Then, add the tomato sauce and Italian seasoning. Bring the mixture to a gentle boil, then lower to a simmer. Let it cook for 15 minutes, which gives the flavors time to meld.

Step 5: Cook the pasta

While the sauce simmers, bring a large pot of salted water to a boil. Cook the rotini for about 7 minutes, or until al dente. This way, it’ll still have a bit of bite when mixed with the sauce.

Step 6: Finish the sauce with cream and cheese

Slowly stir in the half and half, keeping the heat on low to avoid curdling. Then, sprinkle in the shredded cheddar a little at a time, stirring until it melts smoothly into the sauce.

Step 7: Combine pasta and sauce

Drain the pasta and add it directly into the skillet. Toss everything together until the pasta is well-coated in the creamy, beefy sauce. Serve it up while it’s hot!

Variations and adaptations to try

Healthier swap

Use ground turkey or even a plant-based ground “meat” for a lighter option. You can also substitute the half and half with a dairy-free creamer or unsweetened almond milk for a lighter, lactose-free version.

Extra veggies

Toss in some diced bell peppers, mushrooms, or spinach for added nutrition and flavor. Sauté the veggies along with the onions to soften them up.

Spicy kick

If you’re a spice lover, add a pinch of red pepper flakes or a few dashes of hot sauce to the sauce. Just be careful—start small, as you can always add more heat but can’t take it away!

Different cheeses

Feel free to experiment with cheeses like mozzarella or Monterey Jack for a different flavor profile. Mozzarella will give you a stretchier, gooey texture, while Monterey Jack adds a bit more creaminess.

Gluten-free

Use gluten-free pasta and replace the flour with a gluten-free flour blend to make this meal gluten-free.

Serving and presentation ideas

This pasta is great on its own, but if you want to make it feel extra special, pair it with a side of garlic bread or a fresh garden salad. For a pretty presentation, sprinkle some fresh chopped parsley or basil on top. It adds a pop of color and a bit of freshness that balances the richness of the dish. You could even serve it family-style in the skillet for a casual, rustic look.

Beverages that pair well

For a refreshing, family-friendly drink pairing, try sparkling water with a twist of lemon or lime. A cold iced tea, perhaps with a hint of lemon, also complements the richness of the dish without overwhelming it. Another fun option is a fruity mocktail, like a blackberry lemonade or an iced herbal tea with a splash of cranberry juice.

Storing and reheating tips

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or broth to keep the sauce creamy, and warm it on the stovetop over low heat. Microwaving works too, but go slow—heat in 30-second increments, stirring in between to ensure even warming.

Adjusting for different serving sizes

This recipe serves about 4 people, but it’s easy to scale up or down. If doubling, just make sure you have a large enough skillet or consider using a Dutch oven. When halving, be cautious with the cooking times, especially when reducing the sauce; it might thicken up faster.

Potential pitfalls and how to avoid them

• Curdled sauce: Make sure the heat is low when adding the half and half to prevent curdling.
• Overcooked pasta: Only cook the pasta until al dente before adding it to the sauce, so it doesn’t become mushy.
• Thick sauce: If the sauce gets too thick, just add a splash of chicken broth to loosen it up.

Ready to make this delicious pasta?

There’s something incredibly satisfying about a big bowl of creamy, cheesy pasta with tender bites of ground beef. This recipe is comfort food at its best, and it’s flexible enough to tweak based on your tastes. So, grab your ingredients, get cooking, and let this become a new favorite in your home, too!

Frequently asked questions

1. Can I use a different type of pasta?
Absolutely! Penne, fusilli, or even macaroni work well here. Just be sure to cook it al dente.

2. Can I freeze this pasta?
Yes, though the texture might change a bit. Freeze in an airtight container for up to 2 months. Thaw in the fridge before reheating.

3. What can I use instead of Worcestershire sauce?
Soy sauce or tamari with a dash of vinegar can mimic Worcestershire’s savory depth.

4. Can I skip the cheese?
You can, but the cheese adds a nice creaminess. For a dairy-free option, use a vegan cheese alternative.

5. How can I make this less rich?
Substitute whole milk or a lighter cream alternative for the half and half, and reduce the cheese slightly.

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