Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Serves: 4 persons
Key Takeaways:
- Ready in just 40 minutes with minimal kitchen tools
- Perfect balance of cheesy, garlicky flavors with savory beef
- Great make-ahead option – stores well for up to 3 days
- Budget-friendly family meal under $15 total
A Simple Weeknight Wonder
Ever stared into your fridge, wondering what to make with that package of ground beef? This Cheesy Garlic Butter Linguine Pasta With Savory Ground Beef recipe is your answer. It combines the rich comfort of pasta with the hearty satisfaction of perfectly seasoned ground beef.
This dish strikes the perfect balance between fancy and familiar. The silky garlic butter sauce coats each strand of linguine, while the ground beef adds protein and depth. Best of all? You’ll have dinner on the table in just 40 minutes.
What makes this Cheesy Garlic Butter Linguine Pasta With Savory Ground Beef special is how it transforms simple ingredients into something that tastes truly restaurant-worthy. The combination of sharp cheddar and parmesan creates a sauce that’s creamy without being heavy.
Let’s get cooking!
Nutrition Facts
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 620 |
| Protein | 35g |
| Fat | 28g |
| Carbohydrates | 57g |
| Fiber | 3g |
| Sodium | 750mg |
| Sugar | 4g |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Linguine pasta | 12 oz (340g) | Regular or whole wheat |
| Ground beef | 1 lb (454g) | 85% lean recommended |
| Butter | 4 tablespoons | Unsalted |
| Garlic | 6 cloves | Minced |
| Onion | 1 medium | Finely diced |
| Italian seasoning | 1 tablespoon | |
| Red pepper flakes | ¼ teaspoon | Optional, for heat |
| All-purpose flour | 2 tablespoons | For thickening |
| Beef broth | 1 cup | Low sodium preferred |
| Heavy cream | ½ cup | |
| Sharp cheddar cheese | 1½ cups | Freshly grated |
| Parmesan cheese | ½ cup | Freshly grated |
| Salt and pepper | To taste | |
| Fresh parsley | 2 tablespoons | Chopped, for garnish |
Kitchen Tools
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Colander | For draining pasta |
| Large skillet/pan | For cooking beef and sauce |
| Measuring cups and spoons | For accurate measurements |
| Wooden spoon | For stirring |
| Cheese grater | For freshly grated cheese |
| Sharp knife | For chopping ingredients |
| Cutting board | For prep work |
Possible Substitutions
- Pasta: Any pasta shape works well. Try penne or fettuccine if you don’t have linguine.
- Ground beef: Ground turkey or chicken can be substituted for a lighter option.
- Heavy cream: Half-and-half or whole milk can work, though the sauce will be less rich.
- Cheese: Mozzarella or Monterey Jack can replace cheddar for a milder flavor.
- Dairy-free options: Plant-based butter, milk, and cheese can be used for those avoiding dairy.
If you’re looking for more ground beef pasta inspiration, check out this Beef Queso Mac and Cheese for another cheesy favorite.
Step-by-Step Instructions
Preparation Phase
- Gather all ingredients and tools
- Measure out all ingredients before starting
- Allow butter to come to room temperature
- Take ground beef out of refrigerator 15 minutes before cooking
- Prep your vegetables
- Peel and mince 6 cloves of garlic
- Peel and finely dice 1 medium onion
- Wash and chop 2 tablespoons of fresh parsley
- Grate the cheeses
- Grate 1½ cups of sharp cheddar cheese
- Grate ½ cup of parmesan cheese
- Set aside ¼ cup of each for topping
Cooking Phase
- Cook the pasta
- Bring a large pot of water to a rolling boil
- Add 1 tablespoon of salt to the water
- Add 12 oz of linguine and cook until al dente (about 8-9 minutes)
- Reserve ½ cup of pasta water before draining
- Drain pasta in colander but don’t rinse
- Brown the ground beef
- While pasta cooks, heat a large skillet over medium-high heat
- Add ground beef and break it apart with a wooden spoon
- Cook until no pink remains (about 5-7 minutes)
- Season with ½ teaspoon salt and ¼ teaspoon pepper
- Transfer cooked beef to a plate lined with paper towels to drain excess fat
- Leave about 1 tablespoon of fat in the pan
- Make the garlic butter base
- Reduce heat to medium
- Add 4 tablespoons butter to the same skillet
- When butter is melted, add diced onion and cook until softened (3-4 minutes)
- Add minced garlic and cook until fragrant (about 1 minute)
- Add 1 tablespoon Italian seasoning and ¼ teaspoon red pepper flakes (if using)
- Create the sauce
- Sprinkle 2 tablespoons flour over the garlic butter mixture
- Stir constantly for 1 minute to cook the flour
- Slowly pour in 1 cup beef broth while stirring to prevent lumps
- Add ½ cup heavy cream and stir to combine
- Bring to a gentle simmer until slightly thickened (about 2-3 minutes)
- Add cheese to the sauce
- Reduce heat to low
- Gradually add 1¼ cups cheddar and ¼ cup parmesan, stirring until melted
- If sauce is too thick, add reserved pasta water, 1 tablespoon at a time
- Combine everything
- Return cooked ground beef to the skillet
- Add drained linguine to the skillet
- Toss everything together until pasta is evenly coated
- Taste and adjust seasoning if needed
Finishing Touches
- Serve and garnish
- Transfer to a serving dish or individual plates
- Sprinkle with remaining cheese and chopped parsley
- Serve immediately while hot and cheese is melty
Troubleshooting
Common Issues and Solutions
Problem: Sauce is too thick Solution: Add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached
Problem: Sauce is too thin Solution: Simmer for a few more minutes to reduce, or add a bit more cheese
Problem: Cheese is clumping instead of melting smoothly Solution: Remove pan from heat, let cool slightly, then slowly add cheese while stirring constantly
Problem: Pasta sticks together Solution: Make sure to stir pasta occasionally while cooking and toss with sauce immediately after draining
Problem: Bland flavor Solution: Add more salt, pepper, or Italian seasoning to taste. A splash of Worcestershire sauce can also deepen flavor
For a completely different take on ground beef, try this hearty Hobo Casserole with potatoes.
Variations & Substitutions
Make It Your Own
Vegetable Boost: Add sautéed mushrooms, spinach, or bell peppers for extra nutrition and color.
Spicy Version: Double the red pepper flakes and add a tablespoon of hot sauce to the sauce.
Herb Garden: Mix in fresh basil, oregano, or thyme instead of dried Italian seasoning.
Bacon Upgrade: Cook 4 slices of chopped bacon before browning the beef, then use the bacon fat instead of butter.
Wine Enhancement: Add ¼ cup of dry white wine after cooking the garlic, letting it reduce before adding broth.
Storage & Reheating
Keeping It Fresh
Refrigerator Storage:
- Store leftovers in an airtight container for up to 3 days
- The pasta will absorb sauce as it sits, so it may seem drier when cold
Freezer Storage:
- This dish can be frozen for up to 2 months
- Freeze in individual portions for easy reheating
- Thaw overnight in the refrigerator before reheating
Reheating Methods:
- Microwave: Heat individual portions for 2-3 minutes, stirring halfway through
- Stovetop: Add a splash of milk or broth, then heat over medium-low, stirring often
- Oven: Cover with foil and bake at 350°F (175°C) for 15-20 minutes
If you love creamy beef dishes, you might also enjoy this Ground Beef Stroganoff for another comforting meal option.
Safety Notes & Tips
Kitchen Wisdom
Food Safety:
- Ground beef should reach an internal temperature of 160°F (71°C)
- Refrigerate leftovers within 2 hours of cooking
- Never leave dairy-based sauce at room temperature for extended periods
Time-Saving Tips:
- Prep all ingredients before starting to make the cooking process smoother
- Use pre-grated cheese if you’re short on time (though freshly grated melts better)
- This recipe doubles easily for meal prep or larger families
Perfect Pasta Tips:
- Salt your pasta water generously—it should taste like seawater
- Cook pasta just until al dente (1 minute less than package directions) as it will continue cooking in the sauce
- Never rinse pasta after cooking when making a sauce-based dish
Cheese Wisdom:
- Grate cheese yourself instead of using pre-shredded for better melting
- Add cheese off the heat to prevent it from becoming grainy
- Room temperature cheese melts more smoothly than cold cheese
Frequently Asked Questions
Q: Can I make this recipe ahead of time? A: Yes! Prepare through step 9, then refrigerate. When ready to serve, reheat gently on the stove with a splash of broth or milk, then add the final cheese topping.
Q: How can I make this dish healthier? A: Use whole wheat pasta, lean ground beef (93% or leaner), reduced-fat cheese, and substitute half-and-half for the heavy cream. Add extra vegetables for more nutrition.
Q: Is this recipe spicy? A: As written, it has just a hint of heat from the red pepper flakes. You can omit them entirely for no spice or double the amount for more kick.
Q: Can I use jarred minced garlic? A: Yes, though fresh garlic provides the best flavor. If using jarred, use 1 tablespoon (equivalent to about 6 cloves).
Q: What side dishes go well with this pasta? A: A simple green salad, garlic bread, or roasted vegetables make excellent accompaniments to balance the richness of the dish.
