Save Pin The rain was drumming against my kitchen window last Tuesday when I remembered I hadnt figured out dinner for the family. Something about gray weather makes me crave food that hugs you from the inside out. I threw this together in about thirty minutes, and by the time everyone came home hungry and slightly damp, the whole house smelled like comfort. My husband actually asked if Id been cooking all afternoon, which still makes me chuckle.
Last month my sister came over with her two kids after soccer practice, completely exhausted. I made a double batch of this pasta, and watching four kids go from cranky and starving to happily covered in cheese sauce was pretty much the highlight of my week. Theres something about a creamy beef pasta that just turns a chaotic evening into a proper family dinner.
Ingredients
- Ground beef: The 80/20 ratio gives you the perfect balance of flavor and richness without too much excess fat
- Yellow onion: Finely chopped so it practically melts into the sauce while cooking
- Garlic: Fresh minced garlic beats anything pre-minced in a jar
- Pasta shells: Medium shells hold onto sauce beautifully, but other short pasta works too
- Beef broth: Use low sodium so you can control the seasoning yourself
- Crushed tomatoes: Creates that perfect tomato base without being too acidic
- Heavy cream: This is what transforms it from tomato soup into luxurious sauce
- Whole milk: Balances the heavy cream so it doesnt become overwhelmingly rich
- Cheddar cheese: Sharp cheddar gives the best flavor punch
- Parmesan cheese: Adds that salty umami depth that makes everything taste restaurant quality
- Italian seasoning: A classic blend that saves you from measuring multiple herbs
- Paprika: Adds a subtle warmth and gorgeous color
- Salt and pepper: Essential for bringing all the flavors together
- Crushed red pepper flakes: Totally optional but nice if you like a little heat
- Fresh parsley: Adds a bright pop of color and freshness to cut through the richness
Instructions
- Brown the beef:
- Cook your ground beef in a large deep skillet or Dutch oven over medium high heat, breaking it up with a wooden spoon until its fully browned and cooked through. Drain any excess fat if theres a lot pooling in the pan.
- Sauté the aromatics:
- Add your finely chopped onion to the beef and cook for about 2 to 3 minutes until it softens and starts to turn translucent. Toss in the minced garlic and stir for just 30 seconds until you can smell it fragrant and wonderful.
- Add everything but the cream:
- Pour in the uncooked pasta shells, beef broth, crushed tomatoes, Italian seasoning, paprika, salt, and black pepper. Give it all a good stir, making sure every piece of pasta is tucked under the liquid.
- Simmer the pasta:
- Bring the mixture to a gentle bubble, then turn the heat down to medium low and cover the pan. Let it simmer for about 12 to 14 minutes, stirring every few minutes so nothing sticks to the bottom, until the pasta is tender and most of the liquid has been absorbed.
- Make it creamy:
- Pour in the heavy cream and whole milk, stirring them into the sauce. Let it simmer uncovered for another 2 to 3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Add the cheese:
- Stir in the shredded cheddar and grated Parmesan, keeping the heat low so the cheese melts smoothly into the sauce instead of separating. Taste it and add more salt or pepper if it needs a little something extra.
- Finish and serve:
- Take the pan off the heat and sprinkle the chopped parsley over the top. Add crushed red pepper flakes if you want some heat, and serve it while its steaming hot and incredibly aromatic.
Save Pin This recipe became a regular in our rotation after a particularly chaotic month when we were renovating the kitchen and cooking in the basement with just a hot plate. Even with makeshift equipment, this dish came out perfect every single time, which convinced me that sometimes the simplest recipes are the most forgiving.
Making It Lighter
Sometimes I swap the heavy cream for half and half, or use all milk if Im trying to be a little healthier. The sauce wont be quite as luxurious, but its still wonderfully comforting. Ive even used turkey sausage instead of ground beef, and the spices still make it sing.
Adding More Vegetables
I love throwing a handful of baby spinach into the pot right before adding the cheese, watching it wilt into the sauce. Frozen peas work great too, just toss them in during the last few minutes of pasta simmering time. Its an easy way to sneak in some nutrition without anyone complaining.
Perfect Pairings
This pasta is pretty filling on its own, but a simple green salad with vinaigrette cuts through the richness beautifully. Crusty bread is practically mandatory for soaking up any sauce left in the bowl. If Im feeling fancy, I might roast some broccoli or asparagus while the pasta simmers.
- A crisp green salad with lemon vinaigrette balances the creaminess
- Garlic bread takes this from dinner to feast
- Roasted vegetables add color and nutrition without extra work
Save Pin Theres something so satisfying about a one pot meal that tastes like you spent hours on it. I hope this becomes your go to for nights when you need comfort fast.
Recipe FAQs
- → Can I use a different pasta shape?
Yes, while medium shells work perfectly to hold the creamy sauce, you can substitute with other short pasta shapes like penne, rigatoni, macaroni, or fusilli. Cooking times may vary slightly depending on the pasta size and shape.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat, adding a splash of milk or broth to loosen the sauce if needed. You can also microwave individual portions, stirring halfway through heating.
- → Can I make this ahead of time?
This dish is best enjoyed fresh, as the pasta continues to absorb liquid and may become soft when stored. However, you can prepare the beef and vegetable mixture in advance, then complete the dish when ready to serve by adding the liquids and pasta.
- → Is there a lighter version?
Absolutely. Substitute half-and-half or whole milk for the heavy cream. You can also use lean ground beef (90/10) and reduce the amount of cheese slightly. The sauce will still be creamy and satisfying with fewer calories.
- → What vegetables can I add?
Baby spinach, frozen peas, diced bell peppers, or mushrooms work wonderfully. Add spinach during the last 2 minutes of cooking so it wilts gently. Frozen peas can be added when you stir in the cream and milk.
- → Can I use ground turkey instead?
Yes, ground turkey or chicken make excellent lighter alternatives. Since turkey is leaner, you may want to add a tablespoon of olive oil when browning. The cooking method remains the same.