Ground Beef Pasta Recipe

Let’s talk about the ultimate dinner savior. You know the one. It’s Wednesday, energy is low, but the family still expects something delicious on the table.

This Ground Beef Pasta is that savior. It’s the cozy, hearty, and incredibly satisfying meal you need, ready in about half an hour. The sauce is the real star here—creamy, cheesy, with a rich tomato-meatiness that hugs every noodle.

Some call it a grown-up, Italian-inspired take on a boxed classic. I just call it genius, and my weekly go-to. Let’s make it.

Why This Recipe Fits Your Life

Busy nights demand smart solutions. This recipe is exactly that, without any compromise on flavor.

It uses one pan for the sauce and one pot for the pasta, keeping cleanup simple. The ingredients are straightforward, things you likely have on hand or can grab in one quick trip.

Most importantly, it’s deeply customizable. You can tweak the veggies, swap the pasta shape, and make it truly yours.

Ingredients Needed for the Recipe

Here’s everything you’ll need to create this creamy, meaty masterpiece. Gather these simple ingredients before you start.

• Ground Beef (1 ½ lbs, 85% lean): The hearty foundation of our sauce. The slight fat content adds tons of flavor.
• Yellow Onion & Garlic: This dynamic duo builds the aromatic base, adding sweetness and that essential savory punch.
• Italian Seasoning, Salt, Worcestershire Sauce: The flavor team. They add herby depth, balance, and a complex, savory umami kick.
• All-Purpose Flour (3 tbsp): Our sneaky thickening agent. It gives the sauce a luxurious, clingy body that coats the pasta perfectly.
• Tomato Sauce & Chicken Broth: These create the liquid foundation of the sauce, offering rich tomato flavor and a savory backbone.
• Half and Half (½ cup): The magic ingredient for creaminess. It creates a smooth, velvety sauce without being overly heavy.
• Cheddar Cheese (1 cup, shredded): For that glorious, melty, cheesy pull. It brings richness and tang.
• Rotini Pasta (½ lb): The perfect vehicle. Its twists and turns catch every bit of the incredible sauce. Other short pastas work great, too.

How to make Ground Beef Pasta?

The process is simple, but a few key steps ensure the best texture and flavor. Follow along.

Step 1- Prep Your Add-Ins

Before any heat touches the pan, do a little prep. Shred your cheese from a block if possible—it melts so much better.

Measure out your half and half. Let both sit out for a few minutes to take the chill off. Adding very cold dairy to a hot sauce can sometimes cause it to separate.

This small step guarantees a silky-smooth, perfectly combined sauce.

Step 2- Brown the Beef and Aromatics

Heat a large skillet or Dutch oven over medium heat. Add the ground beef and start to cook and crumble it.

When it’s about halfway cooked, add the diced onion right into the pan with the beef. Let them cook together until the beef is fully browned and the onions are soft and translucent.

This allows the onions to soften in the beef’s rendered fat, absorbing all that good flavor.

Step 3- Drain and Build Flavor

Carefully drain the excess grease from the pan. Then, add the minced garlic. Stir it in and let it cook for just about a minute—you’ll smell it, that wonderful fragrance means it’s ready.

Now, sprinkle in the salt, Worcestershire sauce, and flour. Stir everything thoroughly so the flour coats the meat.

Let this cook for a full three minutes. This cooks out the raw flour taste and allows it to start working as a thickener.

Step 4- Create the Simmering Sauce

Pour in the chicken broth and use a spatula to give the bottom of the pan a good scrape. Those browned bits are pure flavor.

Add the tomato sauce and Italian seasoning. Give it a stir and bring the whole mixture to a lively boil.

Once boiling, immediately reduce the heat to a gentle simmer. Let this bubble away for 15 minutes. This is when the flavors marry and the sauce reduces and thickens beautifully.

Step 5- Cook the Pasta

While the sauce simmers, bring a large pot of salted water to a rolling boil. Add your pasta and cook it according to the package directions, usually about 7-9 minutes for al dente.

You want it just tender, with a little bite, since it will spend a minute in the hot sauce later. Before draining, remember to save about a cup of the starchy pasta water—it’s a great tool for adjusting sauce consistency if needed.

Step 6- Finish the Sauce and Combine

Back to your simmered sauce. Reduce the heat to low. Slowly pour in the half and half, stirring constantly as you add it.

Now, gradually sprinkle in the shredded cheese, stirring until it’s completely melted into the creamy, tomatoey sauce.

Drain your pasta and add it directly to the skillet. Toss everything together until every single noodle is gloriously coated.

Serve it up immediately, maybe with a little extra sprinkle of cheese on top.

Choosing Your Pasta and Add-Ins

The beauty of this dish is its flexibility. Rotini is fantastic, but don’t feel boxed in.

Short, sturdy shapes with grooves or tubes are ideal. Think penne, rigatoni, cavatappi, or farfalle (bowtie). They hold the chunky sauce so well.

Want to sneak in more veggies? This sauce welcomes them. Stir in a handful of frozen peas or corn in the last few minutes of simmering.

Drained, diced tomatoes add a fresh pop. Even finely diced carrots or bell peppers can be sautéed with the onions. Make it your own.

Tips

A few insider tricks can elevate this from great to exceptional. Keep these in mind.

• Block cheese is best. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. Taking a minute to shred a block of cheddar, or a mix of cheddar and Monterey Jack, pays off in meltability and flavor.
• Don’t rush the flour cook. Letting the flour cook with the beef for those three minutes is non-negotiable. It removes the pasty taste and toasts slightly, adding another layer of flavor to the final dish.
• Adjust your dairy. Out of half and half? Whole milk can work in a pinch—just be sure to lower the heat before adding it to prevent curdling. For an ultra-indulgent version, heavy cream will create a decadently rich sauce.
• Resist the urge to overcook the pasta. It will continue to cook slightly when tossed with the hot sauce. Aim for al dente so it retains a perfect texture and doesn’t become mushy.
• Let it rest, briefly. After combining the pasta and sauce, take the pan off the heat and let it sit for 2-3 minutes. This allows the sauce to tighten up just a bit more and cling to the pasta even better.

Storage and Reheating

Leftovers are a gift. Store any cooled pasta in an airtight container in the refrigerator for 3 to 4 days.

It also freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

The best way to reheat is gently on the stovetop over low heat, adding a small splash of broth, water, or milk to loosen the sauce back up.

The microwave works too—just cover the dish and reheat in short bursts, stirring in between to distribute the heat evenly.

Print Recipe

Ground Beef Pasta Recipe

Author: Kelsey Perez Cooking Method: Sauteing, Simmering, Stovetop Cooking Cuisine: Italian Courses: Dinner, Lunch

Difficulty: easy Prep Time 5 mins Cook Time 25 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 10 Calories: 668

Best Season: Spring, Summer, Fall, Winter

Description

This Ground Beef Pasta recipe is an easy 30 minute meal that you can make with any kind of pasta. Your family will love the creamy, cheesy, Italian sauce!

ingredients

Servings

• 1.5 lbs ground beef (85% lean)
• 1 small yellow onion (diced)
• 3 cloves garlic (minced)
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 3 Tablespoons flour (optional—helps thicken the sauce)
• 1 Tablespoon Worcestershire Sauce
• 16 oz tomato sauce
• 1 cup chicken broth
• 0.5 cup half and half ((half cream, half milk))
• 1 cup shredded cheddar cheese
• 0.5 pound Rotini pasta (or other short pasta like penne or rigatoni)

Instructions

1. Shred the cheese and set it aside along with the half and half. We don’t want those to be cold when we add them to the sauce.
2. Cook and crumble the ground beef over medium heat. Add the onions halfway through and cook until softened.
3. Drain grease. Add the garlic and cook for 1 minute.
4. Add salt, Worcestershire sauce, and flour. Stir to combine and cook for 3 minutes to remove raw flour taste.
5. Add chicken broth and use a silicone spatula to clean the bottom of the pan. Add the tomato sauce and Italian seasoning. Bring to a boil, then reduce to a simmer. Cook for 15 minutes while you start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 7 minutes or per package instructions.
6. Slowly add in the half and half to the sauce, stirring as you go.
7. Reduce heat to low and slowly sprinkle in the cheese. Stir to combine. Drain the pasta and add it to the sauce. Serve with garlic bread with cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 668kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 12g60%

Cholesterol 146mg49%

Sodium 1738mg73%

Potassium 1303mg38%

Total Carbohydrate 60g20%

Dietary Fiber 5g20%

Sugars 8g

Protein 55g111%

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Calcium 316 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• If possible, shred your cheese from a block, it melts and tastes better than packaged shredded cheese.
• Penne, Rigatoni, Ziti, Bowtie, or Cavatappi are good pastas with this meal as well.
• Optional ingredient additions: Drained diced tomatoes, frozen peas, carrots, and/or corn.
• Milk can be used instead of half and half, but the sauce won’t be quite as thick and creamy. Reduce the heat to low prior to adding to avoid curdling it, whole milk works best. Conversely, heavy cream may also be used.
• Storage: Store in an airtight container and refrigerate for up to 3–4 days or freeze for up to 3 months.

Keywords: ground beef pasta, creamy pasta, easy weeknight dinner, family dinner, budget meal, Italian hamburger helper