Stovetop Creamy Ground Beef Pasta

This creamy ground beef pasta comes together quickly for a satisfying weeknight dinner that feels indulgent but is easy enough for any home cook. With simple ingredients and one skillet, it delivers a rich comfort meal without a lot of fuss or cleanup.

This is a recipe I first made on a busy weeknight after work and kept coming back to because it’s filling, cheesy, and just plain tasty

Ingredients

• Ground beef: offers hearty flavor and protein, be sure to pick 80/20 lean to get the right fat content for richness
• Rotini pasta: holds sauces well because of its spiral shape, any similar pasta shape can work too
• Onion: adds sweetness and depth, choose a firm, fresh onion free from brown spots
• Garlic: provides aromatic warmth, fresh minced garlic is best rather than pre-minced for flavor intensity
• Beef broth: enriches the sauce base, opt for low sodium to control salt levels
• Heavy cream: makes the sauce silky and smooth, cold cream will blend better when added off the heat
• Cheddar cheese: melts into a creamy texture, choose sharp cheddar for a bolder flavor
• Paprika: adds a subtle smoky note enhancing the overall taste
• Salt and black pepper: are essential for seasoning, freshly ground pepper always tastes brighter
• Chopped parsley: is optional but adds a fresh pop of color and herbal brightness when served

Instructions

Build The Beef Base:

Heat a large skillet over medium heat. Add the ground beef and cook for 5 to 7 minutes. Stir occasionally so the beef browns evenly without burning. Once fully cooked and browned, drain off any excess fat to prevent greasy sauce.

Sauté Onions and Garlic:

Add diced onion to the pan with the beef. Cook for 3 to 4 minutes until the onions become soft and translucent. Then add minced garlic and stir for 30 seconds to a minute until you smell that fragrant aroma but before garlic browns. This step deepens the flavor.

Season The Mixture:

Sprinkle in paprika salt and black pepper. Stir everything thoroughly to coat the beef and vegetables evenly. The paprika will add a gentle smoky depth.

Simmer With Broth and Pasta:

Pour in the beef broth and raise the heat to bring it to a gentle simmer. Add the rotini pasta now, stirring it into the liquid. Cover the skillet and cook on medium-low heat for 10 to 12 minutes. Stir occasionally to keep pasta from sticking and ensure even cooking. The pasta will absorb flavor as it cooks.

Finish With Cream and Cheese:

Once the pasta is tender and the broth mostly absorbed, lower the heat and pour in the cold heavy cream followed by shredded cheddar. Stir steadily until cheese melts fully and creates a creamy sauce coating the pasta and beef.

Adjust Seasoning and Serve:

Taste your pasta and add salt or pepper if desired. Finish with chopped parsley if using. Serve immediately while creamy and warm.

This is a recipe that reminds me of cozy family dinners growing up when my mom made comforting pasta dishes on cold nights.

Storage tips

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce and keep it creamy.

Ingredient swaps

Ground turkey or chicken can replace beef for a lighter option but may need extra seasoning. Parmesan can be used instead of cheddar for a different cheese flavor. Whole wheat pasta adds fiber and a nuttier taste.

Serving ideas

Pair this pasta with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty bread toasted in butter is a classic side that soaks up the sauce beautifully.

Successful meals come from simple steps and good ingredients. Toasting the spices before adding the liquids is something I learned improves depth but it is optional here as paprika is delicate.

Frequently Asked Recipe Questions

→ Can I use other pasta shapes besides rotini?

Yes, short pasta like penne, fusilli, or macaroni work well, as they hold the creamy sauce nicely.

→ How can I prevent the beef from drying out during cooking?

Cook the beef over medium heat and stir occasionally. Avoid overcooking by removing it once fully browned and draining excess fat.

→ Is it possible to use a different type of cheese?

Cheddar provides a bold flavor, but mild cheeses like mozzarella or Monterey Jack can offer a creamier texture.

→ What can I use instead of beef broth?

Chicken broth or vegetable stock can be substituted to keep the dish flavorful but lighter.

→ How do I make the sauce thicker if it’s too runny?

Simmer the mixture uncovered for a few more minutes to reduce liquid, or add a small amount of grated cheese to thicken.

→ Can fresh herbs be added to enhance flavor?

Yes, chopped parsley or basil added at the end brightens the dish and adds fresh herbal notes.