Stovetop Creamy Ground Beef Pasta
This stovetop creamy ground beef pasta is the ultimate one-pot comfort food—rich, easy, family-friendly, and ready in just 30 minutes.
Ingredients
- 12 oz short pasta penne, shells, or rotini
- Salted water for boiling pasta
- 1 lb lean ground beef 80/20 or 90/10
- 1 small yellow onion diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 2 cups beef broth low-sodium preferred
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese cubed
- 1 cup grated Parmesan cheese fresh is best
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes optional
- Salt and black pepper to taste
Optional Add-ins:
- 1 cup baby spinach
- 1/2 cup cooked mushrooms or sun-dried tomatoes
Instructions
- Boil the pasta in salted water until just shy of al dente. Drain and set aside.
- In a large skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess grease.
- Add diced onion and sauté until soft, about 3–4 minutes. Stir in garlic, tomato paste, Italian seasoning, paprika, and red pepper flakes. Cook for 1–2 minutes.
- Pour in beef broth and heavy cream. Stir well and bring to a gentle simmer.
- Add cream cheese cubes and stir until melted and smooth.
- Mix in Parmesan cheese until fully melted and sauce becomes creamy.
- Add cooked pasta into the sauce and stir until well coated. Simmer for 2–3 minutes until the sauce thickens.
- Taste and adjust seasoning. Stir in optional veggies if using. Serve warm, topped with more cheese or herbs if desired.
Notes
- Save ½ cup of pasta water in case the sauce needs thinning later.
- Use room temperature cream cheese for quicker melting.
- For spice, add extra red pepper flakes or a dash of hot sauce.
- Fresh herbs like parsley or basil add a burst of freshness before serving.
- Leftovers can be stored in the fridge for up to 4 days and reheat beautifully with a splash of milk.