30-Minute Creamy Ground Beef Pasta (Serves 4)

Key Highlights:

• Perfect for beginner cooks with detailed instructions
• One-pot recipe means easy cleanup
• Ready in 30 minutes for quick family dinners
• Budget-friendly ingredients you can find anywhere

This creamy ground beef pasta recipe is perfect for beginners who want to create a delicious homemade meal. You’ll learn how to make a rich, creamy pasta dish that’s sure to become a family favorite.

Time Requirements

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Equipment Needed

• Large pot or deep skillet (12-inch minimum) with lid
• Wooden spoon or heat-safe spatula
• Measuring cups (both dry and liquid measures)
• Measuring spoons
• Sharp kitchen knife
• Cutting board
• Can opener
• Box grater (if using block cheese)
• Timer or phone timer

Ingredients

• 1 pound lean ground beef (80/20 or 85/15 works best)
• 1 pound short pasta (penne, rotini, or shells)
• 1 medium onion
• 3 cloves garlic
• 2 cups beef broth (low sodium preferred)
• 2 cups whole milk (room temperature)
• 1 (14-ounce) can diced tomatoes
• 8 ounces cream cheese (cut into cubes, room temperature)
• 1 cup sharp cheddar cheese, shredded
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon salt (plus more to taste)
• ½ teaspoon black pepper (plus more to taste)
• Optional: Fresh parsley for garnish

Ingredient Substitutions

• Ground turkey or Italian sausage instead of beef
• Plant-based ground meat for vegetarian version
• Gluten-free pasta varieties work well
• Half-and-half or heavy cream instead of whole milk
• Any melting cheese instead of cheddar
• Dried herbs if Italian seasoning isn’t available

Detailed Step-by-Step Instructions

1. Preparation Phase (10 minutes)

1. Take out all ingredients and equipment before starting
2. Remove cream cheese and milk from refrigerator 30 minutes before cooking
3. Cutting the onion:

• Peel the onion
• Cut in half from top to bottom
• Place flat side down
• Make lengthwise cuts, then crosswise cuts for a dice
• Aim for pieces about ¼ inch in size

1. Preparing the garlic:

• Separate cloves from head
• Peel each clove
• Use knife to mince into very small pieces
• Should yield about 1 tablespoon minced garlic

1. Preparing the cream cheese:

• Unwrap the cream cheese block
• Cut into 1-inch cubes (about 16 pieces)
• Let sit at room temperature

1. If using block cheese:

• Grate the cheddar using the large holes of box grater
• Should yield 1 cup when loosely packed

2. Cooking the Meat (8-10 minutes)

1. Place your pot or skillet on stove
2. Turn heat to medium-high
3. Add 2 tablespoons olive oil
4. Wait 1 minute for oil to heat (it should look shimmery)
5. Add ground beef to pot
6. Using wooden spoon:

• Break meat into large chunks
• Continue breaking into smaller pieces while it cooks
• Aim for pieces about the size of peas

1. Cook until no pink color remains
2. Add 1 teaspoon salt and ½ teaspoon pepper
3. Stir to combine

3. Adding Aromatics (4-5 minutes)

1. Add diced onion to the cooked beef
2. Stir to combine
3. Cook for 3-4 minutes, stirring occasionally
4. Watch for onions to become translucent
5. Add minced garlic
6. Add 1 tablespoon Italian seasoning
7. Stir constantly for 1 minute
8. Your kitchen should smell fragrant

4. Creating the Base (5 minutes)

1. Pour in 2 cups beef broth
2. Use wooden spoon to scrape bottom of pot
3. Add entire can of diced tomatoes with juice
4. Pour in 2 cups room temperature milk
5. Stir everything together
6. Increase heat to high
7. Watch for liquid to start bubbling
8. Reduce heat to medium when bubbling starts

5. Cooking the Pasta (12-15 minutes)

1. Add entire package of uncooked pasta
2. Stir gently but thoroughly
3. Make sure all pasta is covered by liquid
4. Reduce heat to medium-low
5. Cover pot with lid
6. Set timer for 12 minutes
7. Stir every 3-4 minutes to prevent sticking
8. Test pasta at 12 minutes:

• Remove one piece with spoon
• Let it cool slightly
• Taste for tenderness
• Should be tender but still firm (al dente)

1. Cook 2-3 minutes longer if needed

6. Creating the Creamy Sauce (5-7 minutes)

1. When pasta is cooked, remove lid
2. Add cream cheese cubes gradually:

• Add 4-5 cubes at a time
• Stir until melted
• Continue with remaining cubes

1. Add shredded cheddar cheese:

• Add ⅓ cup at a time
• Stir until melted
• Continue until all cheese is added

1. Stir entire mixture:

• Use gentle folding motion
• Scrape bottom of pot
• Ensure sauce is smooth

1. Turn off heat
2. Let stand 5 minutes to thicken
3. Taste and add more salt/pepper if needed

Troubleshooting Guide

• Sauce too thick:
• Add warm beef broth ¼ cup at a time
• Stir well between additions
• Continue until desired consistency
• Sauce too thin:
• Simmer uncovered 3-5 minutes
• Stir frequently
• Sauce will thicken as it cools
• Pasta not cooked:
• Add ½ cup hot water
• Cover and cook 2-3 minutes
• Test again for doneness
• Sauce looks curdled:
• Reduce heat immediately
• Stir constantly
• Sauce should become smooth again

Variations for Different Tastes

• Spicy Version:
• Add ½ teaspoon red pepper flakes
• Or 1 diced jalapeño with seeds removed
• Veggie-Loaded:
• Add 2 cups baby spinach at end
• Or 8 ounces sliced mushrooms with onions
• Or 1 diced bell pepper with onions
• Extra Cheesy:
• Add ½ cup grated parmesan at end
• Herb-Enhanced:
• Add ¼ cup fresh basil at end
• Or 2 tablespoons fresh oregano

Storage & Reheating Instructions

• Storage:
• Let cool completely (about 30 minutes)
• Transfer to airtight container
• Refrigerate up to 3 days
• Freeze up to 2 months in freezer bags
• Reheating:
• Microwave: 2-3 minutes with splash of milk
• Stove: Low heat with splash of milk
• Stir halfway through reheating
• Heat until steaming hot

Safety Notes & Tips

• Food Safety:
• Cook ground beef until no pink remains
• Use food thermometer if available (160°F/71°C)
• Refrigerate within 2 hours of cooking
• Don’t leave dairy-based sauce at room temperature
• Kitchen Safety:
• Turn pot handles away from edge of stove
• Use potholders for hot surfaces
• Keep workspace clean and dry
• Wash hands after handling raw meat

Pro Tips for Success

• Ingredients:
• Let dairy ingredients reach room temperature
• Don’t rinse cooked pasta
• Grate cheese from block for better melting
• Use freshly minced garlic instead of jarred
• Technique:
• Stir frequently to prevent sticking
• Taste and season before serving
• Let sauce rest to thicken naturally
• Keep heat moderate to prevent curdling
• Serving:
• Garnish with fresh herbs if desired
• Serve hot for best texture
• Provide extra cheese at table
• Pair with simple green salad