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This creamy ground beef pasta is an easy one-skillet recipe that comes together in less than 30 minutes. Made with pantry staples, it’s a cozy weeknight favorite with a rich tomato cream sauce.
- Flavor: Beefy marinara sauce with herby notes of basil and oregano, finished with heavy cream, then tossed with pasta.
- Skill Level: This beginner-friendly recipe is easy-to-make and so forgiving.
- Serving Suggestions: Garnish with Parmesan, parsley, or red pepper flakes, and serve with Homemade Garlic Bread and a Caesar Salad for a hearty meal.
- Yield: Feeds up to six people as written, or double to feed a crowd.
Best Ingredients, Easy Swaps
- Pasta: Use short shapes that hold creamy tomato sauce well. Rigatoni grabs the most sauce, but rotini, penne, or other medium pasta work well, too.
- Lean Ground Beef: 85-90% lean keeps the sauce creamy, not greasy, but still flavorful. For a lighter version, use lean ground turkey or chicken.
- Marinara Sauce: Use a marinara you already love, or make this homemade marinara sauce.
- Heavy Cream: Heavy cream makes the smoothest tomato cream sauce. Swap in half-and-half, but keep the simmer gentle and expect a slightly thinner sauce.
- Herbs & Spices: Basil, oregano, and garlic powder give this dish a classic Italian flavor. Swap in Italian seasoning if that’s what you have, and add in some red chili flakes for heat.
Variations
- Cheesy Version: Stir in a cup of shredded mozzarella at the end, and top with Parmesan for extra-cheesy flavors.
- Veggie Boost: Add in some fresh mushrooms while browning the beef. Or stir in some baby spinach at the end, just until wilted.
How to Make Creamy Ground Beef Pasta
- Brown the ground beef with onions, and add the spices.
- Add broth, marinara, tomato paste, and salt, and allow to thicken.
- Add heavy cream to the sauce and lightly simmer (full recipe below).
- Add cooked pasta to the sauce and stir to coat.
Leftovers That Stay Creamy
Refrigerate leftovers in an airtight container for up to 4 days. Creamy pasta can be frozen, but it keeps a better texture if the sauce is frozen on its own for up to three months. Then, just cook fresh pasta when ready to serve.
Reheat slowly on the stove or in the microwave with a small splash of liquid, giving it a good stir. If you plan for leftovers, save a little extra sauce since the pasta soaks it up overnight.
Quick Comfort Food Pasta Dishes
Did you make this creamy ground beef pasta? Leave a comment and rating below.
In a large skillet, brown the beef and onion over medium heat until no pink remains. Drain any fat.
Stir in basil, oregano, and garlic powder. Cook 1 minute.
Add marinara, beef broth, tomato paste, and salt. Bring to a simmer and cook 5 to 7 minutes until slightly thickened. Add heavy cream* and let simmer an additional 5 minutes.
Meanwhile, cook rigatoni in salted water according to package directions, al dente. Reserve ½ cup pasta water and drain well. Do not rinse.
Add the cooked pasta to the sauce and toss to coat, adding pasta water if needed. Simmer 2 minutes to thicken.
Season with additional salt and pepper to taste.
*After adding cream, simmer the sauce gently, since dairy can separate if boiled.
Calories: 575 | Carbohydrates: 60g | Protein: 30g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 1001mg | Potassium: 897mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1055IU | Vitamin C: 10mg | Calcium: 82mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Beef, Dinner, Entree, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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