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I still remember the first time I made this for my family on a particularly chaotic Tuesday evening. Soccer practice ran late, homework was piling up, and I needed something that would be ready fast but still feel like a real, comforting meal. This creamy ground beef pasta became my answer. The way the Parmesan melts into the cream creates this luscious sauce that clings to every piece of pasta, while the seasoned beef adds that satisfying, savory depth. It’s comfort food at its finest, ready in about 35 minutes from start to finish. The best part? You probably have most of these ingredients in your pantry already.
Table of Contents
Stovetop Creamy Ground Beef Pasta is hands down one of those meals that saves dinner on a busy weeknight. I love how it brings rich, restaurant-quality flavor to your table without the fuss or wait. There’s something incredibly satisfying about watching simple ingredients transform into a silky, hearty pasta dish that makes everyone ask for seconds.
I still remember the first time I made this for my family on a particularly chaotic Tuesday evening. Soccer practice ran late, homework was piling up, and I needed something that would be ready fast but still feel like a real, comforting meal. This creamy ground beef pasta became my answer. The way the Parmesan melts into the cream creates this luscious sauce that clings to every piece of pasta, while the seasoned beef adds that satisfying, savory depth. It’s comfort food at its finest, ready in about 35 minutes from start to finish. The best part? You probably have most of these ingredients in your pantry already. Let’s get cooking!
Ingredients for Stovetop Creamy Ground Beef Pasta
I always start with quality ground beef for this recipe because it really makes a difference in the final flavor. My go-to is 90% lean ground beef since it provides great taste without leaving excess grease in the pan. For the pasta, I recommend choosing shapes with ridges or curves like penne or fusilli because they grab onto that creamy sauce beautifully.
1 pound lean ground beef (90% lean works best in my experience)
8 ounces penne or fusilli pasta
1 cup heavy cream (I usually keep this on hand, but half-and-half works if you want something lighter)
1 medium onion, diced
3 cloves garlic, minced (fresh garlic is worth it here)
1 cup low-sodium vegetable broth
1 cup grated Parmesan cheese (I recommend freshly grated for the smoothest melt)
2 teaspoons Italian seasoning
Salt and pepper to taste
1 tablespoon olive oil
Step-by-Step Instructions
I recommend having all your ingredients prepped and ready before you start cooking since this recipe moves quickly once you begin.
Step 1: Start by bringing a large pot of salted water (about 1 tablespoon salt) to a boil for your pasta. This ensures your pasta will be ready at the same time as your sauce. While the water heats, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent and softened. Add the minced garlic and cook for just one more minute until fragrant. Watch carefully so the garlic doesn’t burn.
Step 2: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Season generously with salt and pepper. Cook for 6 to 8 minutes, stirring occasionally, until the beef is completely browned with no pink remaining. The beef should develop some nice caramelization on the edges for maximum flavor.
Step 3: Once your pasta water is boiling, add the pasta and cook according to package directions until al dente. This usually takes 8 to 10 minutes. Drain the pasta in a colander and set it aside. Pro tip: slightly undercooking the pasta works perfectly here since it will continue to absorb the sauce.
Step 4: Pour the vegetable broth into the skillet with the cooked beef and stir to combine. Add the heavy cream and bring the mixture to a gentle simmer. Let it cook for about 3 minutes until the sauce thickens slightly and coats the back of a spoon. Reduce heat to low. Stir in the Parmesan cheese gradually, mixing constantly until it melts completely into a smooth, creamy sauce.
Step 5: Add the cooked pasta directly to the skillet and toss everything together gently until each piece is evenly coated with the creamy sauce. Taste and adjust the seasoning with additional salt and pepper if needed. Serve immediately while hot, topped with extra Parmesan cheese.
Perfect Pairings for Stovetop Creamy Ground Beef Pasta
A simple side salad balances the richness of this creamy pasta beautifully.
Crisp Green Salad: A fresh mixed greens salad with a light vinaigrette cuts through the richness of the cream sauce and adds a refreshing contrast. The acidity from the dressing helps cleanse your palate between bites.
Garlic Bread Rolls: Crusty garlic bread is perfect for soaking up any extra sauce left on your plate. The buttery, garlicky flavors complement the Italian seasoning in the pasta wonderfully.
Roasted Broccoli: Roasted broccoli florets with a sprinkle of lemon juice add both color and nutrition to your plate. The slightly charred edges provide a nice textural contrast to the creamy pasta. If you love broccoli with pasta, try my Chicken Sausage and Broccoli Orzo for another delicious combination.
Caesar Salad: The tangy, creamy Caesar dressing echoes the richness of the pasta while romaine lettuce adds a satisfying crunch. This classic pairing never disappoints.
Steamed Green Beans: Simple steamed green beans tossed with a bit of butter and garlic keep things light and add a pop of color. They’re quick to prepare while your pasta finishes cooking. For another quick veggie side, check out my Sheet Pan Sausage and Veggies.
Keeping It Fresh and Delicious
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Let the pasta cool to room temperature before sealing and refrigerating. The pasta will absorb some of the sauce as it sits, which is completely normal.
When reheating, I recommend using the stovetop over low heat rather than the microwave. Add a splash of vegetable broth or cream to loosen the sauce back to its original creamy consistency. Stir gently and heat until warmed through, which usually takes about 5 minutes.
This dish is incredibly versatile. You can easily add vegetables like spinach or mushrooms during the cooking process, or swap the ground beef for ground turkey or Italian sausage for a different flavor profile. If you’re looking for more creamy pasta inspiration, my Creamy Italian Sausage Rigatoni and Creamy Garlic Parmesan Chicken Pasta are family favorites too.
FAQs
Can I make this recipe ahead of time?
While this pasta tastes best fresh, you can prepare the beef and sauce mixture up to 24 hours ahead and store it separately from the cooked pasta. Combine and reheat when ready to serve.
What can I substitute for heavy cream?
Half-and-half works well for a lighter version, though the sauce will be slightly thinner. You can also use whole milk thickened with a tablespoon of flour.
How do I prevent the sauce from becoming grainy?
Add the Parmesan cheese on low heat or off the heat entirely, stirring constantly. High temperatures can cause the cheese to seize and become grainy instead of melting smoothly.
Conclusion
Stovetop Creamy Ground Beef Pasta proves that weeknight dinners can be both quick and incredibly satisfying. The combination of tender pasta, savory beef, and that luscious cream sauce creates comfort food magic in just 35 minutes. Give this recipe a try tonight and discover how easy it is to bring restaurant-quality flavor to your family table. Your dinner routine will never be the same.
Stovetop Creamy Ground Beef Pasta
Rich, creamy pasta with savory ground beef and Parmesan cheese, ready in 35 minutes for an easy weeknight comfort meal.
Start by bringing a large pot of salted water (about 1 tablespoon salt) to a boil for your pasta. While the water heats, heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 5 minutes until translucent. Add minced garlic and cook for 1 minute until fragrant.
Add ground beef to the skillet, breaking it apart with a wooden spoon. Season with salt and pepper. Cook for 6 to 8 minutes until completely browned with no pink remaining.
Once pasta water is boiling, add pasta and cook according to package directions until al dente, about 8 to 10 minutes. Drain in a colander and set aside.
Pour vegetable broth into the skillet with cooked beef and stir. Add heavy cream and bring to a gentle simmer. Cook for 3 minutes until sauce thickens and coats the back of a spoon. Reduce heat to low. Stir in Parmesan cheese gradually, mixing constantly until completely melted and smooth.
Add cooked pasta to the skillet and toss gently until evenly coated with sauce. Adjust seasoning with salt and pepper to taste. Serve immediately topped with extra Parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Let cool to room temperature before refrigerating. Reheat on stovetop over low heat, adding a splash of broth or cream to restore creamy consistency. Can substitute ground turkey or Italian sausage for the beef. Add vegetables like spinach or mushrooms for extra nutrition.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
