The first time I made this creamy ground beef pasta, my family circled the kitchen like it was a scent-driven emergency.
It’s a weeknight hero that feels indulgent without fuss, and it reliably wins picky-eater approval.
Cream, Parmesan, and browned beef make a silky sauce that clings to every noodle — comforting, fast, and unfussy.
Why You’ll Love This Recipe
- Ready in about 30 minutes, perfect for busy evenings.
- Uses pantry-friendly staples and one skillet for the sauce.
- Balanced comfort: rich cream and cheese with savory beef.
- Flexible — swaps and additions are easy if you want to stretch or lighten the dish.
The texture is creamy without being gluey. The heavy cream and Parmesan create a silky emulsion that glosses the pasta, while browned ground beef adds tooth and savory depth. A light pop from fresh parsley brightens the finish and keeps each bite from feeling too one-note.
"Five stars — my kids asked for seconds and my picky dad asked for the recipe. Comfort food that doesn’t take all night!" — Marisa, reader
Key Ingredients
Ground beef (1 pound)
Good ground beef is the backbone here. I usually use 80/20 for flavor and moisture; leaner will be drier and may need a splash of oil or extra broth. If you prefer a milder flavor, try 90/10 and fold in a pat of butter at the end.
Heavy cream (1 cup)
Cream is what makes the sauce luxurious and stable. Full-fat heavy cream gives the best mouthfeel and reduces the risk of curdling when heated. For a slightly lighter but still rich result, a 50/50 mix of cream and whole milk works in a pinch.
Parmesan cheese (1 cup, grated)
Freshly grated Parm (not pre-shredded) melts smoothly and has nuanced nuttiness. Buy a wedge and grate it yourself for best melting and flavor. Parm also helps thicken the sauce because of its low-moisture, high-protein structure.
Pasta (8 ounces, any shape)
Shape matters for sauce cling. Tubes (penne), twists (fusilli), or ridged short shapes hold the creamy sauce best. Use high-quality durum semolina pasta for firm texture; cook to al dente since the sauce will finish the dish.
Full Ingredients List:
- 1 pound ground beef
- 8 ounces pasta (any shape you prefer)
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserve a cup of pasta water if you like, and set the noodles aside.
Pro Tip: Salt the water like the sea — this is your pasta’s only chance to season through. You’ll know pasta is al dente when it yields with a slight bite in the center.
Step 2: Brown the beef
Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart with a spatula as it cooks. Continue until browned and no longer pink, about 5–7 minutes.
Pro Tip: Let the beef sit undisturbed for 60–90 seconds to develop a flavor-packed sear before breaking it up. If there is excessive fat, spoon some off but leave enough to flavor the sauce.
Step 3: Sauté the onion and garlic
Add the chopped onion to the skillet with the beef and sauté 2–3 minutes until translucent. Stir in the minced garlic and cook another minute until fragrant, taking care not to let it brown too much.
Pro Tip: Cook the onion until soft and glossy; it will melt into the sauce and add sweetness. Burnt garlic tastes bitter, so lower the heat if it browns too quickly.
Step 4: Add the cream and broth
Pour in the heavy cream and beef broth, stirring to combine. Bring the mixture to a gentle simmer and allow it to cook about 5 minutes so flavors marry and the sauce slightly thickens.
Pro Tip: Simmer gently — a hard boil can separate the cream. If the sauce looks thin, simmer a bit longer or add a tablespoon of reserved pasta water to help create an emulsion.
Step 5: Season and incorporate the cheese
Stir in the Italian seasoning, salt, and black pepper. Gradually add the grated Parmesan while stirring, and continue until melted and the sauce is glossy and creamy.
Pro Tip: Add cheese off the highest heat if you’re worried about clumping. Stirring constantly will help the Parm melt evenly and thicken the sauce.
Step 6: Combine with pasta and finish
Add the cooked pasta to the skillet and toss until every piece is coated in the creamy sauce. Remove from heat and garnish with chopped fresh parsley before serving.
Pro Tip: If the sauce clings too thickly, splash up to ¼ cup reserved pasta water to loosen it. Serve immediately for best texture.
Expert Tips for Success
- Temperature control matters. Use medium heat to brown beef and medium-low when simmering cream. High heat will toughen the beef and can make the cream separate. Slow, steady heat gives you a silken sauce.
- Use fresh-grated Parmesan, not pre-shredded. Pre-shredded cheese contains anti-clumping agents that prevent smooth melting and can make the sauce grainy. Grate with a microplane for fastest melting.
- Reserve pasta water. That starchy water helps emulsify and smooth the sauce if it tightens up. Add it tablespoon by tablespoon until you reach the perfect coating.
- Don’t over-drain browned beef. Leave a little fond (browned bits) in the pan — those caramelized pieces add a deep, savory base to the sauce. Scrape them up when you deglaze with broth.
- Taste and adjust salt late in the process. Parmesan is salty, and reducing the sauce concentrates flavors. Always do a final taste before serving and add salt or pepper as needed.
- Double up protein with ease. If you want more beefy texture, brown a little extra and fold it in at the end. For texture variety, reserve some crumbles to top the finished pasta.
Storage & Freezing
Fridge: Cool the pasta to room temperature for no more than two hours. Transfer to an airtight container and refrigerate for up to 3–4 days. The sauce will thicken in the fridge as the starches absorb liquid.
To reheat from the fridge, warm gently on the stovetop in a skillet over low heat with a splash of milk, cream, or broth to loosen the sauce. Stir frequently until heated through. This method preserves texture better than the microwave.
Freezer: For longer storage, freeze in a shallow, freezer-safe container for up to 2 months. Portion into single-serve containers if you want quick lunches. Be aware that cream-based sauces can change texture after freezing and thawing, often becoming grainy or slightly separated.
To reheat from frozen, thaw overnight in the refrigerator if possible. Warm slowly over low heat with a little broth or milk and whisk to reincorporate the fat and proteins. If the sauce looks slightly separated, a whisk or blender on low can help re-emulsify.
Variations & Substitutions
Swap proteins: Substitute ground turkey, chicken, or Italian sausage for beef. Sausage will add spiced depth; turkey or chicken lighten the dish. If using sausage, reduce added salt because many sausages contain salt and spices.
Make it vegetarian: Replace beef with a cup of cremini mushrooms and a can of drained white beans for bulk. Sauté mushrooms well to develop browning, which creates the savory backbone missing without meat.
Cheese and dairy swaps: Use Pecorino Romano for sharper tang, or swap half the cream for whole milk plus a tablespoon of cornstarch dissolved in milk to reduce richness. For lactose-free, use lactose-free cream and a firm aged cheese with lactose removed.
Add vegetables: Stir in baby spinach, frozen peas, or roasted red peppers at the end for color and freshness. Adding vegetables not only boosts nutrition but also balances richness.
Frequently Asked Questions
Q: Can I make this recipe ahead of time?
A: Yes. Make the sauce and pasta separately and store them in separate airtight containers in the fridge for up to 3 days. Reheat gently and combine just before serving to keep the texture bright.
Q: Will the sauce separate if I reheat it?
A: It can if reheated too quickly. Reheat over low heat with a splash of broth or milk and whisk constantly. For stubborn separation, a quick pass with an immersion blender can help re-emulsify the sauce.
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely. Use similar cooking technique but expect a milder flavor. Brown the poultry well and consider adding a teaspoon of soy sauce or Worcestershire for extra umami if you miss the beefiness.
Q: Is there a low-fat version that still tastes good?
A: Try swapping half the heavy cream for 2% milk plus a tablespoon of cornstarch to thicken. Use lean ground beef or turkey and reduce the cheese slightly. Finish with a squeeze of lemon to brighten flavors.
Q: How do I prevent the pasta from getting mushy?
A: Salt the water and cook to al dente. Drain at the exact moment the pasta still has a slight bite because it will finish cooking when combined with the hot sauce.
Final Thoughts
This creamy ground beef pasta is a reliable weeknight dish that balances speed and comfort without sacrificing flavor. It’s easy to adapt, feeds four comfortably, and plays nicely with pantry staples.
If you loved it, please leave a star rating in the recipe card below and pin this to your favorite dinner board on Pinterest.
Conclusion
If you want deeper saucy inspiration, try this slowly simmered classic: Truly, The Best-Ever Bolognese Sauce Recipe (Slowly Simmered).
For a richer, sausage-forward twist that uses similar creamy logic, see Best Creamy Sausage Pasta Recipe – The Burnt Butter Table.
If you’re planning a cozy oven-baked meal, this layered option is inspiring: Seriously Good Lasagna Recipe.
And when you want an Instant Pot shortcut for creamy baked pasta, check out Amazing Instant Pot Creamy "Baked" Ziti – Mel’s Kitchen Cafe.
Creamy Ground Beef Pasta
Ingredients
Main Ingredients
- 1 pound ground beef Use 80/20 for flavor or 90/10 for a lighter option.
- 8 ounces pasta Any shape you prefer; tubes or ridged shapes cling best to sauce.
- 1 cup heavy cream Full-fat gives the best mouthfeel.
- 1 cup beef broth Can be adjusted based on preference.
- 1 cup grated Parmesan cheese Freshly grated for best melting and flavor.
- 1 medium onion, chopped Adds sweetness to the sauce.
- 2 cloves garlic, minced Cook carefully to avoid browning.
- 1 teaspoon Italian seasoning
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper Adjust to taste.
- 2 tablespoons olive oil
- to taste none Fresh parsley, chopped For garnish.
Instructions
Preparation
- Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Drain the pasta, reserving a cup of pasta water and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart as it cooks. Continue until browned and no longer pink, about 5–7 minutes.
- Add the chopped onion to the skillet with the beef and sauté 2–3 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the heavy cream and beef broth, stirring to combine. Bring to a gentle simmer and cook for about 5 minutes to thicken.
- Stir in the Italian seasoning, salt, and black pepper. Gradually add the grated Parmesan while stirring until melted and creamy.
- Add the cooked pasta to the skillet and toss until all the noodles are coated. Garnish with chopped parsley before serving.
