Cheesy Ground Beef Pasta

I remember the first time I made cheesy ground beef pasta on a cold, rainy evening and I was craving something warm and comforting so I looked around my kitchen and saw a pound of ground beef and a box of rigatoni just waiting to be transformed so I pulled out some shredded cheese and a few pantry staples and decided to throw together something simple yet satisfying and as the aroma filled my kitchen I knew I had stumbled on a new favorite.

Since then this dish has become my go-to whenever I need a cozy dinner that doesn’t take much thought and still feels like a big hug on a plate because it’s creamy and cheesy and hearty enough to keep everyone full and happy and best of all it’s incredibly easy to customize so I never get tired of it.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Ground beef – Adds rich, savory flavor and hearty texture to the dish.
• Rigatoni pasta – A sturdy pasta shape that holds the meat sauce beautifully.
• Onion – Gives a sweet and aromatic base to the beef.
• Garlic – Adds depth and a touch of spice.
• Tomato paste – Concentrates the tomato flavor and helps thicken the sauce.
• Beef broth – Enhances the meaty taste and helps blend the sauce.
• Heavy cream – Adds richness and makes the sauce velvety.
• Cheddar cheese – Melts into the sauce for that perfect cheesy pull.
• Mozzarella cheese – Adds gooey, stretchy texture and balances sharp cheddar.
• Salt and pepper – For seasoning and balancing flavors.
• Fresh parsley – A fresh touch that adds color and brightness.

Tools You’ll Need

• Large skillet – For browning the beef and building the sauce right in the pan.
• Wooden spoon or spatula – Helps break up the beef and stir everything together evenly.
• Large pot – For boiling the pasta separately until al dente.
• Colander – To drain the pasta quickly and safely.
• Cheese grater – If you’re using blocks of cheese instead of pre-shredded, for best melting.
• Measuring cups and spoons – To get the proportions just right for a well-balanced sauce.

Instructions

Step 1:

I start by boiling a large pot of salted water and cooking the rigatoni until it’s just al dente because it will finish cooking in the sauce later.

Step 2:

While the pasta is cooking I heat a large skillet over medium heat and brown the ground beef and I make sure to break it apart with a wooden spoon so it cooks evenly.

Step 3:

Once the beef is browned I add in the chopped onion and sauté until it becomes soft and translucent then I stir in the minced garlic and cook for another minute until it smells deliciously fragrant.

Step 4:

I mix in the tomato paste and cook it for about 2 minutes to deepen the flavor and then I pour in the beef broth and let it simmer so everything combines into a rich sauce.

Step 5:

Next I lower the heat and stir in the heavy cream followed by a generous handful of cheddar and mozzarella cheese letting it melt into the sauce until it’s smooth and creamy.

Step 6:

Once the pasta is cooked I drain it and toss it right into the skillet with the beef sauce and I stir it all together so the rigatoni is fully coated in the cheesy beefy goodness.

Step 7:

Finally I top it with a little extra cheese and cover the pan for a few minutes so the cheese melts beautifully over the top then I finish it with fresh chopped parsley for color and brightness.

Tips

If you want to spice it up I sometimes add a pinch of red pepper flakes when I sauté the garlic for a little heat.

I’ve also used penne or shells when I don’t have rigatoni and they work great too.

For a lighter version I’ve swapped out the heavy cream with whole milk and added a little cornstarch to thicken it.

You can make it ahead and reheat it the next day and it’s still just as creamy and flavorful.

Sometimes I mix in frozen peas or spinach at the end for a quick veggie boost.

Ways to Serve

Serve it with a side of garlic bread for the ultimate cozy dinner.

I like adding a crisp green salad to balance out the richness.

For potlucks or parties you can transfer the pasta to a baking dish sprinkle more cheese on top and broil it for a few minutes until bubbly and golden.

Frequently Asked Questions

What type of pasta works best for cheesy ground beef pasta?

I love using rigatoni because it holds the sauce really well but penne or shells also make a great option.

Can I freeze cheesy ground beef pasta?

Yes this dish freezes well in an airtight container and I recommend reheating it in a skillet with a splash of broth or milk.

How do I make cheesy ground beef pasta more healthy?

Try using lean ground beef and substitute the cream with low-fat milk and add in veggies like zucchini or spinach for more nutrients.

See You in the Kitchen

I hope you try this cheesy ground beef pasta soon! It’s warm, filling, and incredibly easy to make perfect for a weeknight dinner or feeding a crowd. Let me know how it turns out for you and if you made any fun twists of your own.

Happy Cooking!

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