Creamy Beef Pasta

There’s something irresistible about a pan of creamy beef pasta bubbling gently on the stovetop: the warm, savory aroma of browned beef and garlic, the silky whisper of heavy cream as it melts into Parmesan, and the satisfying bite of al dente penne wrapped in a rich, glossy sauce. Each forkful offers contrast — tender meat, snappy pasta, just a hint of peppery cheese — that feels both indulgent and deeply comforting.

This recipe is perfect for weeknight dinners when you want something fast that still feels special, for cozy weekend meals when the house needs a familiar hug, or for casual gatherings where you want a crowd-pleaser that’s easy to scale. It’s the kind of dish that evokes home-cooked dinners and invites seconds — and, if you’re feeding a hungry family or hosting friends, it’s reliably satisfying.

At a Glance

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). These values are approximate and were estimated using ingredient nutrient profiles from USDA FoodData Central; for general dietary guidance see resources from reputable health organizations such as the Mayo Clinic or CDC.

Per serving:

Calories: ~800 kcal
Protein: ~41–42 g
Carbohydrates: ~48 g
- Dietary fiber: ~2.5 g
Fat: ~50 g
- Saturated fat: significant portion from heavy cream and Parmesan (consider portioning for lower-sat options)
Sodium: will vary depending on added salt and salted Parmesan; estimate moderate to high

Notes:

The calorie and macronutrient totals come from the combined contribution of 8 oz dry penne, 1 lb lean ground beef, 1 cup heavy cream, 1 cup grated Parmesan, 2 tsp olive oil, and aromatics. Exact numbers vary by specific brands and the lean percentage of beef; the USDA FoodData Central database was used for baseline values.
If you’re tracking sodium, fat, or calories for health reasons, consider switching to half-and-half or a lower-fat milk for reduced calories and saturated fat, and use reduced-sodium Parmesan.

Perfect For…

This creamy beef pasta shines for several reasons:

Ease and speed: With a short prep and cook time, it’s an excellent weeknight dinner when you want home-cooked flavor without fuss.
Comfort and crowd appeal: Its rich, creamy sauce and savory beef flavor make it ideal for family dinners, potlucks, or casual gatherings.
Flexible portions: It scales well—double it for company or halve it for a smaller household.
Mood food: On chilly evenings or when you need a little culinary comfort, this dish has that warm, satisfying quality that feels like a culinary hug.

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Step-by-Step Instructions

Ingredients:

8 oz (about 227 g) penne pasta
1 lb (about 454 g) lean ground beef
1 cup (240 ml) heavy cream
3 cloves garlic, minced
1 medium onion, diced
1 cup (about 100 g) grated Parmesan cheese
2 tsp Italian seasoning
Salt and pepper, to taste
2 tsp olive oil, for sautéing

Optional ingredients and substitutions:

Swap heavy cream for half-and-half or whole milk (thinner sauce; may need a cornstarch slurry to thicken).
Use 85–90% lean ground turkey or chicken for lower saturated fat.
Substitute gluten-free pasta to make it gluten-free.
Add a handful of baby spinach or peas for color and extra nutrition.
For extra tomato tang, stir in 1/2 cup crushed tomatoes or tomato paste (adds acidity and depth).

Directions:

Bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain and reserve 1 cup of pasta water — set aside.
While pasta cooks, heat a large skillet over medium heat and add 2 tsp olive oil.
Add the diced onion and minced garlic to the skillet. Sauté until fragrant and translucent, about 4–5 minutes. Watch the garlic so it doesn’t brown and turn bitter.
Add the ground beef to the skillet. Break it apart with a wooden spoon and cook until browned and no longer pink, about 6–8 minutes. Season with salt, pepper, and 2 tsp Italian seasoning as it cooks.
Lower the heat to medium-low and stir in 1 cup heavy cream. Allow it to warm gently — do not boil. If the sauce seems too thick or clingy, add reserved pasta water gradually until you reach your desired consistency. Start with 1/4 cup and increase as needed.
Mix in the grated Parmesan cheese gradually, stirring to melt it into the cream and form a silky sauce. Taste and adjust salt and pepper. If the sauce is grainy, lower the heat and stir longer until smooth.
Add the cooked penne to the skillet and toss gently to coat evenly with the sauce. Heat together for 1–2 minutes so flavors marry. If the sauce thickens too much, thin with more reserved pasta water.
Serve hot, garnished with extra Parmesan and chopped fresh parsley if desired.

Practical tips:

Don’t overcook the pasta; al dente gives the best texture when tossed with sauce.
Reserve pasta water — its starch helps the sauce cling to the noodles.
If using lower-fat dairy, reduce heat and stir continuously to avoid curdling; a small flour or cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) can help thicken lighter dairy.
For smoother sauce, grate Parmesan fresh rather than using pre-shredded, which often contains anti-caking agents that can affect melting.

Serving Suggestions

Classic pairing: Serve with a crisp green salad (baby arugula with a lemon vinaigrette) to cut the richness.
Bread: Garlic bread or crusty baguette for sopping up sauce.
Veg-forward: Add a side of roasted broccoli, sautéed green beans, or a warm vegetable medley.
Lighter plating: Spoon a smaller portion of pasta alongside grilled vegetables and a lemon wedge for brightness.
Comfort combo: For brunch-style comfort, pair a small bowl with a cup of hot tea or coffee; it’s hearty enough to stand on its own as a main meal.

Shelf Life & Storage

Room temperature: Do not leave cooked pasta at room temperature for more than 2 hours (per USDA food-safety guidance).
Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop with a splash of water or cream to loosen the sauce, or microwave in short intervals stirring between.
Freezer: Freeze in airtight, freezer-safe containers for up to 2–3 months. To reheat, thaw overnight in the refrigerator then warm on the stove with a little cream or broth to restore creaminess. Note: texture of cream-based sauces can change slightly after freezing; stirring while reheating helps.

Pro Tips & Tricks

Best beef: Use 85–90% lean ground beef for the right balance of flavor and manageable fat; leaner meat can be drier, fattier meat will be richer but may require draining.
Cheese matters: Freshly grated Parmigiano-Reggiano melts into a creamier, less gritty sauce than pre-shredded varieties.
Sauce texture: If the sauce separates or looks curdled, remove from heat and whisk in a tablespoon of cold liquid (milk or pasta water) to re-emulsify.
Flavor layering: Browning the beef well (letting the Maillard reaction develop) gives deeper savory flavor — don’t overcrowd the pan.
Balancing richness: A squeeze of lemon or a tablespoon of white wine or vinegar can brighten the dish and cut richness without altering the creamy character.

Delicious Variations

Spicy Tomato Beef Pasta: Add 1/2 cup crushed tomatoes and 1/2 tsp red pepper flakes to the cream for a creamy tomato kick. Finish with basil.
Veg-forward (lighter): Use 1/2 cup half-and-half + 1/2 cup low-sodium beef broth instead of heavy cream. Stir in sautéed mushrooms, bell peppers, and spinach.
Vegetarian swap: Replace ground beef with crumbled tempeh or cooked lentils (1.5 cups cooked lentils) seasoned and browned; use vegetable broth instead of meat flavors. Add a splash of soy sauce or tamari for umami.
Gluten-free & lighter: Use gluten-free penne and substitute 1 cup plain Greek yogurt (stirred in off heat to avoid curdling) for heavy cream to boost protein and cut calories.
One-pan version: Brown beef and aromatics, add dry pasta, cream, and water (use 2 cups), then simmer covered until pasta is cooked and sauce thickens — stir frequently and adjust liquid to avoid sticking.

All Your Questions Answered

Q: Can I make this ahead for meal prep?
A: Yes — store portions in airtight containers in the fridge up to 4 days. Reheat gently with a splash of water or cream.

Q: What can I do if the sauce is too thin or too thick?
A: Too thin — simmer a few minutes uncovered to reduce. Too thick — stir in reserved pasta water a little at a time until you reach desired consistency.

Q: How can I reduce calories or saturated fat?
A: Use 85–90% lean ground turkey, substitute half-and-half or a mixture of milk + a tablespoon of cornstarch for heavy cream, and use less Parmesan or a reduced-fat cheese.

Q: Is it okay to freeze leftovers?
A: Yes, but cream-based sauces may change texture slightly. Freeze up to 2–3 months; thaw overnight and reheat on the stove with a small amount of liquid to restore creaminess.

Q: Can I add vegetables directly to the sauce?
A: Absolutely — peas, spinach, mushrooms, or zucchini work well. Add quick-cooking veggies near the end; harder veg like carrots should be pre-cooked.

Conclusion

I hope this Creamy Beef Pasta inspires a cozy dinner this week — it’s quick to pull together, deeply satisfying, and very adaptable. If you want another take on creamy beef + pasta in a slightly different style, see this one-pot variation on RecipeTin Eats for a streamlined approach: one pot creamy tomato beef pasta – RecipeTin Eats. For a closely related creamy beef pasta recipe with helpful tips and step photos, check out this version from Cookies and Cups: Creamy Beef Pasta Recipe | Cookies and Cups.

If you make it, snap a photo and share — I’d love to hear how you customized it. Enjoy!