Key Highlights:
- Rich, velvety sauce that hugs every pasta curve
- One-pot wonder ready in half an hour
- Uses pantry staples you already have
- Beginner-friendly with foolproof instructions
Ever stare into your fridge at 5:30 pm with no dinner plan? This Stovetop Creamy Ground Beef Pasta recipe solves that problem instantly. I’ve perfected this dish through countless weeknight dinner emergencies, and it never disappoints. The creamy sauce, perfectly seasoned beef, and al dente pasta create a restaurant-quality meal with minimal effort. This Stovetop Creamy Ground Beef Pasta combines the comfort of homemade cooking with the convenience of a 30-minute timeline.
Time Requirements
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 650 |
| Protein | 38g |
| Fat | 32g |
| Carbohydrates | 52g |
| Fiber | 3g |
| Sodium | 780mg |
Nutrition information is approximate and may vary based on specific ingredients used.
Kitchen Equipment
| Essential Tools | Purpose |
|---|---|
| 12-inch deep skillet or Dutch oven | Main cooking vessel |
| Wooden spoon | For stirring and breaking up meat |
| Measuring cups & spoons | For accurate measurements |
| Box grater | For freshly grating cheese |
| Large colander | For draining pasta |
| Sharp knife | For prepping vegetables |
| Cutting board | For safe food preparation |
| Large pot | For cooking pasta |
| Heat-safe cup | For reserving pasta water |
| Timer | For precise cooking times |
Ingredients
| Ingredients | Quantity |
|---|---|
| For the Pasta and Beef: | |
| Lean ground beef (80/20 or 85/15) | 1 pound |
| Rotini pasta | 1 pound |
| Medium onion, diced | 1 (about 1 cup) |
| Garlic, minced | 3 cloves (1 tablespoon) |
| Olive oil | 2 tablespoons |
| For the Sauce: | |
| Beef stock (low sodium) | 2 cups |
| Heavy cream (room temperature) | 1 cup |
| Sharp cheddar cheese, freshly grated | 2 cups |
| Tomato sauce | 1 can (14 oz) |
| Italian seasoning | 2 tablespoons |
| Salt | 1 teaspoon (plus more for pasta water) |
| Black pepper | 1/2 teaspoon |
| Optional Toppings: | |
| Extra grated cheese | To taste |
| Fresh parsley, chopped | For garnish |
| Red pepper flakes | For heat |
| Grated parmesan | For serving |
Step-by-Step Instructions
Preparation Phase (10 minutes)
- Set Up Your Workspace
- Clear counter space and gather all equipment
- Position garbage bowl nearby for scraps
- Place all ingredients within easy reach
- Put on an apron to protect clothing
- Prepare Your Vegetables
- Cut off both ends of the onion
- Slice in half from top to bottom
- Remove skin and outer layer
- Place flat side down on cutting board
- Cut into thin strips, then across into small dice
- Peel garlic cloves
- Crush each clove with side of knife to loosen skin
- Mince garlic finely (pieces should be tiny)
- Keep onion and garlic separate (they cook at different times)
- Prepare Cheese
- Take cheese out of refrigerator (cheese melts better when not ice-cold)
- Grate cheese using large holes of box grater
- Measure 2 cups into bowl
- Set aside remaining cheese for topping
- Start Pasta Water
- Fill large pot 2/3 full with cold water
- Add 1 tablespoon salt (water should taste like seawater)
- Place on stove over high heat
- Cover to speed up boiling process
Cooking Phase (20 minutes)
Part 1: Cook the Beef (10 minutes)
- Heat Your Pan
- Place skillet on stove over medium-high heat
- Add olive oil to pan
- Wait until oil shimmers (but doesn’t smoke)
- TIP: If oil starts smoking, pan is too hot – remove from heat briefly
- Cook Vegetables
- Add diced onion to hot oil
- Stir occasionally with wooden spoon
- Cook for 3-4 minutes until soft and translucent
- Add minced garlic
- Cook for just 30 seconds, stirring constantly
- WARNING: Watch carefully – garlic burns quickly and becomes bitter
- Cook Beef
- Add ground beef to pan with vegetables
- Break into large chunks with wooden spoon
- Let cook undisturbed for 2 minutes to develop brown crust
- Break meat into smaller pieces (about the size of a pea)
- Continue cooking for 6-8 minutes until no pink remains
- TIP: If beef releases a lot of fat, tilt pan and spoon off excess
- Season with 1/2 teaspoon salt and 1/4 teaspoon pepper
Part 2: Create the Sauce (10 minutes)
- Build Flavor Base
- Pour tomato sauce into pan with beef
- Stand back to avoid potential splatters
- Add beef stock
- Stir to combine, scraping bottom of pan to release any browned bits
- Season Sauce
- Add Italian seasoning, crushing between fingers as you add
- Stir in remaining salt and pepper
- Bring mixture to gentle simmer
- TIP: Similar to my Beef Queso Mac and Cheese, developing a flavorful base is crucial
- Create Creamy Texture
- Reduce heat to medium-low
- Pour heavy cream in slow, steady stream while stirring
- Add grated cheese one handful at a time
- Stir constantly until each addition melts completely
- Allow sauce to simmer for 5 minutes, stirring occasionally
- Sauce should coat back of spoon when ready
Part 3: Finish with Pasta (10 minutes)
- Cook Pasta
- Once water reaches full rolling boil, add pasta
- Stir immediately to prevent sticking
- Set timer for 1 minute less than package directions
- Stir occasionally while cooking
- Test a piece before draining (should be slightly firm)
- Reserve Water & Drain
- Before draining, scoop out 1 cup pasta water with measuring cup
- Place pasta water in heat-safe container
- Pour pasta into colander to drain
- IMPORTANT: Never rinse pasta – starch helps sauce adhere
- Combine Everything
- Transfer drained pasta directly to sauce
- Gently fold pasta into sauce with wooden spoon
- If sauce seems too thick, add reserved pasta water 1/4 cup at a time
- Turn off heat
- Let stand for 5 minutes (sauce will thicken as it rests)
- Serve
- Portion into bowls
- Top with extra cheese if desired
- Sprinkle with optional garnishes
- Serve immediately while hot
Troubleshooting Tips
- Sauce too thick? Add reserved pasta water, 1/4 cup at a time
- Sauce too thin? Simmer a few minutes longer or add 1-2 tablespoons more cheese
- Cheese clumping? Remove from heat, lower temperature, and stir constantly until smooth
- Beef too greasy? Drain excess fat before adding liquids
- Garlic burned? Next time, add it later in the cooking process or lower heat
- Pasta stuck together? Always stir within first minute of cooking
- Sauce “breaking”? Heat too high – lower temperature and whisk to recombine
Variations & Substitutions
Pasta Options:
- Try penne, shells, or farfalle (bow ties)
- Use whole wheat pasta for more fiber
- Gluten-free pasta works well too (cook 1-2 minutes less than package directs)
Meat Alternatives:
- Ground turkey creates a lighter version
- Italian sausage adds extra flavor punch
- For a vegetarian twist, use plant-based ground meat substitute
Dairy Swaps:
- Half-and-half can replace heavy cream (sauce will be thinner)
- Different cheese options: white cheddar, Monterey Jack, or Italian blend
- For lactose issues, use lactose-free milk and aged cheeses
Flavor Boosters:
- Add 1/2 cup diced bell peppers with onions
- Mix in 2 cups fresh spinach at the end
- Stir in 1/4 cup sun-dried tomatoes
- Using different spice blends similar to my Crispy Baked Ground Beef Tacos can transform the flavor profile
Storage & Reheating
Refrigerator Storage:
- Cool completely before refrigerating
- Store in airtight container for up to 3 days
- Pasta will absorb sauce as it sits
Microwave Reheating:
- Place portion in microwave-safe bowl
- Add 1-2 tablespoons milk or water
- Cover loosely with microwave-safe lid
- Heat on medium power for 1-2 minutes
- Stir halfway through
- Check temperature and heat in 30-second intervals if needed
Stovetop Reheating:
- Place in skillet over medium-low heat
- Add 2-3 tablespoons liquid (milk, cream or water)
- Stir frequently until heated through (about 5 minutes)
- TIP: Don’t boil or sauce may separate
Freezing Instructions:
- Use freezer-safe container
- Store up to 2 months
- Thaw overnight in refrigerator
- Reheat with extra liquid to restore creaminess
Safety Notes & Tips
Food Safety:
- Cook ground beef to 160°F (71°C)
- Wash hands after handling raw meat
- Use separate cutting boards for meat and vegetables
- Refrigerate leftovers within 2 hours
Kitchen Safety:
- Turn pot handles away from edge of stove
- Use oven mitts when handling hot pots
- Keep a kitchen towel nearby for spills
- Be careful of steam when draining pasta
Success Tips:
- Grate cheese yourself—pre-shredded contains anti-caking agents that prevent smooth melting
- Room temperature cream prevents sauce from “breaking”
- Cooking pasta al dente prevents mushiness
- Similar to my Honey Garlic Ground Beef and Broccoli, the right consistency is key to a delicious result
- Let dish stand 5 minutes before serving to let flavors meld and sauce thicken
This straightforward Stovetop Creamy Ground Beef Pasta recipe creates a hearty meal that’s much tastier than boxed versions. With simple ingredients and clear instructions, you’ll have a satisfying dinner on the table in just 30 minutes!
