A quick look at this creamy, comforting pasta
This Creamy Beef Pasta is simple, rich, and ready in about 30 minutes. It uses ground beef, penne, cream, and Parmesan to make a smooth, cheesy sauce the whole family will eat. If you like similar easy pasta dinners, check this creamy Parmesan beef bowtie recipe for more ideas: Creamy Parmesan Beef Bowtie.
Why this recipe is worth making tonight
- It cooks fast and uses everyday ingredients.
- The sauce is creamy without being fussy.
- It feeds a family and reheats well for leftovers.
Simple steps to cook Creamy Beef Pasta
You’ll brown the beef, stir in cream and Parmesan, then toss the pasta into the sauce so each piece gets coated. For a slightly different shape and texture, you might try a version with shells that follows the same idea: Creamy Beef and Shells.
Ingredients
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 cup grated Parmesan cheese
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 2 tsp olive oil for sautéing
Directions
- Cook the penne according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
- In a large skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until fragrant (about 5 minutes).
- Add ground beef to the skillet, breaking it apart as it cooks until browned (about 7 minutes). Season with salt, pepper, and Italian seasoning.
- Lower heat and stir in heavy cream. Gradually add reserved pasta water until desired sauce consistency is reached. Mix in grated Parmesan until melted.
- Combine cooked pasta with the sauce in the skillet, tossing gently to coat.
- Serve hot, garnished with additional Parmesan or fresh parsley if desired.
Best ways to serve Creamy Beef Pasta
Serve it hot straight from the pan. Add a green side like a simple salad or steamed broccoli for color and balance. Sprinkle extra Parmesan and a few cracks of black pepper at the table.
How to keep and reheat leftovers
- Refrigerate in an airtight container for up to 3–4 days.
- Reheat on the stove over low heat. Add a splash of milk or reserved pasta water to loosen the sauce.
- To freeze: cool fully, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Tips to make this exactly right
- Use lean ground beef to avoid a greasy sauce.
- Reserve pasta water — the starch helps the sauce cling to the pasta.
- If the sauce is too thick, add small amounts of pasta water until it’s smooth.
- For extra flavor, finish with a squeeze of lemon or a pinch of red pepper flakes.
Want a lighter option with chicken and veggies? Try this creamy chicken and broccoli idea: Creamy Chicken & Broccoli Delight.
Easy variations you can try
- Add mushrooms or bell peppers when sautéing the onion.
- Swap half the cream for tomato sauce for a pink, tangier sauce.
- Use ground turkey or Italian sausage instead of beef.
Rough nutritional snapshot (per serving)
(Estimate for 4 servings)
- Calories: ~600 kcal
- Protein: ~35 g
- Fat: ~35 g
- Carbohydrates: ~40 g
Note: Values vary by exact ingredients and portion size.
Family-friendly serving ideas
- Serve with garlic bread for kids who love dipping.
- Pair with a side salad of mixed greens for adults.
- Offer grated Parmesan and chopped parsley so everyone can customize.
What pairs well with this pasta
- A crisp green salad or roasted vegetables.
- Garlic bread or dinner rolls.
- For drinks: a light red wine (like Pinot Noir) or iced tea for a non-alcoholic choice.
Common questions people ask
Q: Can I use half-and-half instead of heavy cream?
A: Yes. The sauce will be a bit thinner and less rich, but still tasty. Use a little less pasta water if it’s too loose.
Q: Can I make this in one pot?
A: You can brown the beef and cook the sauce in one large skillet, but you’ll need a separate pot to boil the pasta, or use a one-pot technique that cooks pasta in the sauce liquid. For a one-pot method, see a good guide on a one-pot creamy tomato beef pasta.
Q: How do I stop the sauce from breaking?
A: Keep heat low when adding the cream and Parmesan. Stir gently and add pasta water slowly to keep the sauce smooth.
Q: Is this freezer-friendly?
A: Yes. Freeze in a shallow airtight container. Thaw overnight before reheating and add a little water or milk to refresh the texture.
Conclusion
If you want other takes on creamy beef pasta, try this one-pot creamy tomato version for an easy weeknight dinner: One pot creamy tomato beef pasta – RecipeTin Eats. For a butter-forward, cozy version, see this recipe with similar techniques: One-Pot Creamy Beef Pasta – Butter Be Ready. And for another crowd-pleasing creamy beef pasta idea, check this tested recipe here: Creamy Beef Pasta Recipe | Cookies and Cups.
Creamy Beef Pasta
Ingredients
Pasta Ingredients
- 8 oz penne pasta Cook according to package instructions.
Sauce Ingredients
- 1 lb lean ground beef Use lean to avoid a greasy sauce.
- 1 cup heavy cream Can substitute half-and-half for a lighter option.
- 3 cloves garlic, minced Adds flavor to the sauce.
- 1 medium onion, diced Sauté for flavor.
- 1 cup grated Parmesan cheese For a cheesy flavor.
- 2 tsp Italian seasoning Adds herby notes.
- to taste Salt and pepper Season to your preference.
- 2 tsp olive oil For sautéing the onion and garlic.
Instructions
Cooking the Pasta
- Cook the penne according to package instructions until al dente. Drain and reserve 1 cup of pasta water.
Making the Sauce
- In a large skillet over medium heat, add olive oil. Sauté the diced onion and minced garlic until fragrant, about 5 minutes.
- Add ground beef to the skillet, breaking it apart as it cooks until browned, about 7 minutes. Season with salt, pepper, and Italian seasoning.
- Lower heat and stir in heavy cream. Gradually add reserved pasta water until desired sauce consistency is reached. Mix in grated Parmesan until melted.
Combining
- Combine cooked pasta with the sauce in the skillet, tossing gently to coat.
Serving
- Serve hot, garnished with additional Parmesan or fresh parsley if desired.
