Make this simple, rich, and cheesy ground beef pasta dish in one pot for easy cleanup. It features a creamy sauce perfect for a weeknight dinner.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:6 servings
Category:Dinner
Method:Stovetop
Cuisine:American
Diet:Low Lactose
Ingredients
Scale
1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
4 cups beef broth
12 ounces pasta (like penne or shells)
1 cup heavy cream
4 ounces cream cheese, cubed
2 cups shredded cheddar cheese
1/2 cup shredded Parmesan cheese
Instructions
Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off excess fat.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the minced garlic, Italian seasoning, salt, and pepper. Cook for 1 minute until fragrant.
Pour in the beef broth and bring the mixture to a boil.
Add the dry pasta to the boiling liquid, stirring to prevent sticking. Reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, or until the pasta is cooked through and most of the liquid is absorbed. Stir occasionally.
Remove the pot from the heat. Stir in the heavy cream and cubed cream cheese until the cream cheese melts and the sauce thickens slightly.
Add the shredded cheddar cheese and Parmesan cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.
Serve immediately.
Notes
For an extra rich sauce, use half-and-half instead of heavy cream, or add 1/4 cup of sour cream at the end, off the heat.
You can substitute the cheddar cheese with Monterey Jack or Colby for a different flavor profile.
If the sauce is too thick after resting, stir in a splash of milk or reserved pasta water to reach your desired consistency.