Ground Beef Pasta

A cozy, creamy pasta you can make tonight

This Ground Beef Pasta is warm, rich, and so easy to make. It uses simple ingredients and cooks fast. You brown beef, build a creamy tomato sauce, boil pasta, and toss it all together. The result is a bowl of tender rigatoni coated in a smooth, savory sauce with little bites of onion and garlic. It tastes like comfort and feels like home.

You do not need special tools or chef skills. You just need a skillet, a pot, and a few pantry items. The beef gives the sauce a deep flavor. The tomato sauce brings a bright note. The heavy cream adds a silky, smooth finish. Italian seasoning ties it all together with a warm, herby taste. Parmesan and parsley on top make it fresh and complete.

This is the kind of weeknight recipe you keep close. It works when you are busy. It works when you want a filling meal. It works when you do not want to think too hard about dinner. If you like meat sauce and creamy pasta, you will love this. It also reheats well, so leftovers taste great for lunch.

You can dress it up or keep it simple. Serve it with garlic bread, a crisp salad, or steamed veggies. Make it mild for kids or add a little heat for yourself. Swap pasta shapes if needed. This dish is flexible and friendly. It is also budget‑friendly because it uses common, low‑cost ingredients that stretch to feed a family.

If you want one good, steady, go‑to dinner, Ground Beef Pasta is it. Let’s walk through why you will want to make it, how to cook it right, and how to store and serve it so each bite stays creamy and satisfying.

Why Make This Recipe

• It is fast. You can get dinner on the table in about 30 minutes. The beef browns while the water heats, and the sauce comes together in minutes.
• It is simple. The ingredients are basic. You might already have most of them at home.
• It is creamy and comforting. Tomato sauce plus heavy cream makes a rich sauce that clings to rigatoni.
• It is family‑friendly. The taste is mild and cozy, and you can season it to your liking.
• It is flexible. You can change the pasta shape, adjust the seasoning, or add a few veggies without fuss.
• It is budget‑friendly. Ground beef and pantry staples make a hearty meal without a big cost.
• It makes good leftovers. The sauce stays creamy, and the pasta reheats well with a splash of water or milk.

How to Make Ground Beef Pasta

You will brown the beef, build the sauce right in the same skillet, and boil the rigatoni in a separate pot. Then you will combine everything and warm it through. Here is a simple plan that keeps things moving smoothly:

• Start your pasta water early. Put a large pot of water on the stove right away so it can come to a boil while you brown the beef. Salt the water so the pasta tastes good.
• Brown the beef well. Use a large skillet and medium heat. Break up the meat as it cooks so you get small, even pieces. Browning adds flavor. Drain extra fat so the sauce does not taste greasy.
• Soften the onion and bloom the garlic. Add the diced onion to the hot beef and cook until the onion looks soft and clear. Add the garlic and cook just until fragrant. This builds a sweet, savory base for the sauce.
• Stir in the sauce and cream. Pour in the tomato sauce and heavy cream. Add the Italian seasoning. Stir and let the sauce warm and come together. Season with salt and pepper to taste. Keep the heat at medium or medium‑low so the cream stays smooth.
• Cook the rigatoni to al dente. Follow the package time. Aim for tender with a little bite, not mushy. Drain well.
• Combine pasta and sauce. Add the drained rigatoni to the skillet. Toss to coat every tube with sauce. Warm everything for a couple of minutes so the pasta absorbs some flavor.
• Finish and serve. Top each bowl with grated Parmesan cheese and fresh parsley. The cheese melts into the sauce, and the parsley adds a fresh pop.

That is it. Your kitchen smells great, and dinner is ready.

Ingredients

• 1 lb ground beef
• 8 oz rigatoni pasta
• 1 cup tomato sauce
• 1 cup heavy cream
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Directions

1. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.
3. Stir in the tomato sauce, heavy cream, and Italian seasoning. Season with salt and pepper to taste.
4. In a separate pot, cook the rigatoni according to package instructions until al dente. Drain and add to the skillet with the sauce.
5. Toss to combine, cooking for another 2-3 minutes until heated through.
6. Serve topped with grated Parmesan cheese and fresh parsley.

How to Serve Ground Beef Pasta

• Serve hot in warm bowls. Warm bowls keep the sauce creamy for longer.
• Top with fresh Parmesan and chopped parsley. Add as much as you like.
• Add a little black pepper or red pepper flakes at the table if you want a hint of heat.
• Pair with garlic bread, crusty bread, or a soft dinner roll to soak up the sauce.
• Add a simple side salad. A crisp green salad with a light vinaigrette balances the rich sauce.
• Offer extra grated cheese on the side. Some people like more cheese, and it tastes great here.
• Keep portions cozy. This dish is rich, so smaller bowls can feel just right with a side.
• For kids, serve plain on the first try and let them add cheese on top. The sauce is mild and usually a hit.

How to Store Ground Beef Pasta

• Cool it first. Let the pasta cool to room temperature for about 20–30 minutes. Do not leave it out for more than 2 hours.
• Refrigerate in airtight containers. Store leftovers in the fridge for up to 3–4 days.
• Reheat on the stove. Add a splash of water, milk, or cream to loosen the sauce. Warm over low to medium heat, stirring often, until hot.
• Reheat in the microwave. Cover the bowl, add a splash of liquid, and heat in short bursts, stirring in between, until hot.
• Freeze for longer storage. Place cooled pasta in freezer‑safe containers or bags. Freeze for up to 2 months for best texture.
• Thaw and reheat. Thaw in the fridge overnight, then warm on the stove with a splash of liquid. Add fresh Parmesan and parsley before serving.
• Avoid overcooking when reheating. Gentle heat keeps the pasta from getting mushy and the sauce from separating.

Tips to Make Ground Beef Pasta

• Use a large skillet. Give the beef room to brown. Crowding can cause steaming instead of browning.
• Brown the beef well. Let it sit for a minute before stirring so it can sear. Color equals flavor.
• Drain extra fat. This keeps the sauce balanced, not greasy.
• Dice the onion small. Small pieces soften fast and mix smoothly into the sauce.
• Do not burn the garlic. Add it after the onion softens and cook it briefly. Burned garlic tastes bitter.
• Keep the heat moderate for the sauce. High heat can cause cream to separate. Gentle heat keeps it silky.
• Salt the pasta water. The pasta should taste good on its own. This makes the whole dish better.
• Cook pasta to al dente. It will finish in the sauce for a couple of minutes, so do not overcook it in the pot.
• Toss pasta with the sauce right away. Hot pasta absorbs flavor better and helps the sauce cling.
• Adjust thickness. If the sauce feels too thick, add a splash of pasta water or milk. If it feels thin, let it simmer briefly on low.
• Taste and season at the end. Add salt and pepper gradually. Cream and tomato can mute salt, so taste as you go.
• Garnish for freshness. Parmesan adds salty depth, and parsley cuts the richness with a fresh note.
• Keep it kid‑friendly. You can skip heat and keep the seasoning mild, then let adults add pepper flakes at the table.
• Make it ahead safely. Cook the pasta slightly under al dente if you plan to reheat later. This helps the pasta hold its shape.
• Store smart. If you know you will have leftovers, keep some sauce separate from the pasta. Combine and reheat as needed for the best texture.

Variation (if any)

• Different pasta shapes:
  • Use penne, ziti, shells, or rotini. Short, ridged shapes hold the sauce well.
• More veggies:
  • Stir in baby spinach or kale at the end until wilted.
  • Add mushrooms, diced bell peppers, or peas when you cook the onion.
• Extra heat:
  • Add red pepper flakes with the Italian seasoning.
  • Stir in a little chili paste or hot sauce.
• Different cheeses:
  • Try Pecorino Romano for a sharper bite.
  • Add a handful of shredded mozzarella at the end for a stretchy finish.
• Herbs:
  • Add fresh basil or oregano at the end for a bright, fresh taste.
• Leaner version:
  • Use lean ground beef and drain well.
  • Swap part of the heavy cream with half‑and‑half and simmer gently to avoid splitting.
• Richer version:
  • Stir in a tablespoon of butter at the end for extra gloss.
• Tomato twist:
  • Add a spoon of tomato paste with the onion for deeper tomato flavor.
• Dairy‑free approach:
  • Use a dairy‑free cream alternative that holds up to heat, and skip the Parmesan or use a dairy‑free grated cheese.
• Gluten‑free approach:
  • Use your favorite gluten‑free pasta and follow the package timing closely to keep it al dente.

Note: Keep the main Ingredients and Directions the same for the base recipe. Use these variation ideas only when you want to switch things up.

FAQs

• Can I use a different pasta shape?

  • Yes. Penne, ziti, shells, rotini, or any short pasta with ridges will work well. These shapes hold the sauce inside and on the surface. Just cook to al dente and follow the same steps.

• Can I use ground turkey or chicken instead of beef?

  • Yes. Brown it the same way. Turkey and chicken are leaner, so add a teaspoon of olive oil if the pan looks dry. Season a touch more with salt and pepper to bring out the flavor.

• What if I do not have heavy cream?

  • You can use half‑and‑half for a lighter sauce. Keep the heat low so it does not split. Milk makes a thinner sauce; you may want to simmer a little longer on low to thicken.

• How do I keep the sauce from curdling?

  • Use medium or medium‑low heat after adding the cream. Do not boil hard. Stir often. If the sauce looks too hot, lower the heat and keep it gentle.

• Can I add vegetables?

  • Yes. Add diced bell pepper or sliced mushrooms with the onion. Stir in baby spinach at the end so it wilts in a minute. Peas also work and add sweetness.

• How do I make it spicier?

  • Add red pepper flakes with the Italian seasoning, or stir in a bit of hot sauce. Taste and adjust slowly so it does not get too hot.

• Can I double the recipe?

  • Yes. Use a larger skillet or cook the beef in batches so it browns well. Double all ingredients and keep the same order of steps. Taste and adjust seasoning at the end.

• Can I make it ahead?

  • Yes. Cook the pasta slightly under al dente, keep the sauce and pasta separate, and store them in the fridge. Reheat the sauce gently, then toss with the pasta and a splash of water or milk and warm for a couple of minutes.

• How do I reheat leftovers without drying them out?

  • Add a splash of water, milk, or cream before reheating. Warm over low to medium heat on the stove, stirring often, or microwave in short bursts, stirring in between. Add fresh Parmesan after heating.

• What should I serve with this pasta?

  • Garlic bread, a simple green salad, or steamed broccoli all pair well. A light vinaigrette on the salad helps balance the creamy sauce.

• Can I freeze Ground Beef Pasta?

  • Yes. Cool it fully, place it in freezer‑safe containers, and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently with a splash of liquid. The texture is best if you slightly undercook the pasta before freezing.

• Do I need to save pasta water?

  • It is optional. You can save a small cup before draining. A splash can help loosen the sauce if it gets too thick, and the starch helps it cling.

• What is the best way to season it?

  • Season at three points: salt the pasta water, season the sauce with salt and pepper, and taste at the end. Add a final pinch of salt or pepper if needed, and finish with Parmesan for depth.

• Can I use marinara instead of tomato sauce?

  • Yes. Marinara will add extra herbs and garlic. Taste before adding more salt because marinara can be seasoned already.

• How can I lighten the dish?

  • Use lean ground beef, swap heavy cream with half‑and‑half, and add extra veggies like spinach or mushrooms. Keep portions moderate and pair with a fresh salad.

Enjoy this creamy, cozy Ground Beef Pasta any night you want a simple, satisfying meal that feels like a hug in a bowl.

Ground Beef Pasta

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• Author: amanda-hart
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: None

Pin Recipe

Pin Recipe

Description

A cozy, creamy pasta dish featuring rigatoni coated in a savory sauce of ground beef, tomato, and heavy cream.

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Ingredients

Scale 1x2x3x

• 1 lb ground beef
• 8 oz rigatoni pasta
• 1 cup tomato sauce
• 1 cup heavy cream
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

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Instructions

1. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet, cooking until the onion is translucent.
3. Stir in the tomato sauce, heavy cream, and Italian seasoning. Season with salt and pepper to taste.
4. In a separate pot, cook the rigatoni according to package instructions until al dente. Drain and add to the skillet with the sauce.
5. Toss to combine, cooking for another 2-3 minutes until heated through.
6. Serve topped with grated Parmesan cheese and fresh parsley.

Notes

Serve warm in cozy bowls and allow for personalization with garlic bread or a crisp salad. Store leftovers in the fridge for up to 3-4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 500
• Sugar: 6g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 65mg

Keywords: creamy pasta, ground beef, comfort food, quick dinner, easy recipe