Can I use a different type of pasta?

Absolutely! While rotini is perfect for catching all that creamy sauce in its spirals, this recipe works well with penne, farfalle (bow tie), or even spaghetti. Just be sure to cook whatever pasta you choose to al dente before adding it to the sauce.

Is there a lighter version of this recipe?

You can make a lighter version by substituting the heavy cream with half-and-half or even whole milk (though the sauce won't be quite as rich). You could also use part-skim mozzarella instead of cheddar for less fat, and lean ground turkey instead of beef.

Can I make this recipe ahead of time for a dinner party?

This pasta is best served fresh, but you can prepare the meat sauce up to the point before adding cream and cheese, then refrigerate. When ready to serve, reheat the sauce, cook the pasta fresh, and finish with the cream and cheese just before serving.

My sauce seems too runny. How can I thicken it?

If your sauce is thinner than you'd like, let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can make a slurry with 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then stir this into the simmering sauce to thicken it quickly.

Creamy Beef Pasta Recipe

Description

This Creamy Beef Pasta recipe is a comfort food classic loaded with flavor and rich, creamy goodness. Packed with tender ground beef, a hearty tomato sauce, and gooey melted cheddar cheese, it’s the perfect one-pot meal for busy weeknights. Quick to make and sure to satisfy the entire family, this dish is the embodiment of comfort served on a plate.

Ingredients

Units Scale

Main Ingredients

2 tablespoons olive oil
1 small yellow onion, diced (about 1 cup)
2 pounds lean ground beef
3 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
1/4 cup flour
1 (28-ounce) can tomato sauce
1 cup beef broth
1 pound Rotini pasta
1 cup heavy cream
2 cups grated sharp cheddar cheese

Optional Garnish

Parsley (fresh or dried)

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Instructions

Sauté the Onion and Beef
Heat the olive oil in a large, deep skillet over medium heat. Once the oil is hot, add the diced onion and sauté for 5-6 minutes until the onions soften. Add the ground beef, breaking it apart as it cooks. Cook until no pink remains. Drain the excess grease, then return the skillet to the heat.
Season and Thicken
With the skillet still on medium heat, stir in the minced garlic, dried basil, oregano, kosher salt, crushed red pepper, and flour. Cook for 1 minute, stirring constantly, to evenly coat the beef mixture.
Simmer the Sauce
Pour in the tomato sauce and beef broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes to thicken and develop flavors.
Cook the Pasta
While the sauce is simmering, prepare the Rotini pasta according to its package instructions. Drain the cooked pasta and set it aside.
Combine the Ingredients
Stir the heavy cream into the sauce to create a luscious texture. Add the cooked pasta and mix well to coat. Next, add the grated cheddar cheese and stir until it’s fully melted and the pasta is creamy.
Garnish and Serve
Garnish the pasta with parsley, if desired, and serve immediately for a warm, satisfying meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or microwave, adding a splash of cream or broth if needed to loosen the sauce.

Nutrition

Serving Size: 1 serving
Calories: 610
Sugar: 6g
Sodium: 960
Fat: 23g
Saturated Fat: 13
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 57g
Fiber: 4g
Protein: 37g
Cholesterol: 90mg