Happy Monday! After a busy start to the week, the last thing I want is a complicated dinner with a sink full of dishes. This Creamy Beef Pasta is my “Monday night rescue” meal! It’s a complete, delicious, and comforting one-pot creamy beef pasta where the beef, the sauce, and the pasta all cook together in one pan.
This simple creamy beef pasta high protein version uses ground beef and short pasta skillet style cooking with heavy cream and cheese sauce. Whether you want pasta with beef strips, creamy pasta with beef strips, or creamy beef pasta cream cheese versions, this easy creamy beef pasta is the ultimate easy weeknight meal with the easiest cleanup!
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Why You’ll Love This Creamy Beef Pasta
1. Ready in 30 Minutes – This is one of those fast dinner recipes that saves busy weeknights. Brown the beef, cook the pasta right in the same pot with the sauce, and dinner is done. Perfect for protein dinner when you need something quick and satisfying.
2. High Protein Comfort Food – This creamy beef pasta high protein version delivers over 30 grams of protein per serving. The ground beef pasta combined with cheese makes it perfect for high protein dinner needs. It’s one of those healthy high protein meals that actually tastes indulgent.
3. Everything in One Pot – This one pot creamy beef pasta means minimal cleanup. Cook the ground beef and short pasta skillet style, everything stays in the same pot. The pasta cooks directly in the sauce, absorbing all those delicious flavors. Perfect for weeknight family dinner pasta when you don’t want a sink full of dishes.
Ingredients for Creamy Beef Pasta
This recipe uses simple ingredients to create restaurant-quality comfort food. You’re making beef pasta recipes with pantry staples.
What You’ll Need
For the Pasta:
- 1.5 lbs ground beef (80/20 for best flavor)
- 1 lb short pasta (penne, rigatoni, or bow tie)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 cup heavy cream
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1/2 cup Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Seasonings:
- 2 teaspoons Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
Optional Additions:
- Fresh parsley for garnish
- Extra Parmesan cheese
- Cherry tomatoes
- Fresh basil
- Spinach
Why These Ingredients Matter
Ground Beef and Short Pasta Skillet – Using ground beef instead of beef strips makes this quick and budget-friendly. The 80/20 blend has enough fat for flavor without being greasy. Short-cut pasta like penne, rigatoni, or bow ties holds the sauce in every crevice, making each bite perfect. This is what makes it great minced meat pasta.
Heavy Cream and Cheese Sauce – The combination of heavy cream, cream cheese, and two types of cheese creates incredible richness. The cream cheese adds tang and helps thicken the sauce. The mozzarella makes it stretchy and gooey, while Parmesan adds sharp, salty flavor. This triple cheese approach is what makes it truly creamy.
Italian Herbs Tomato Paste Beef Mince – Tomato paste adds concentrated tomato flavor without making the sauce too liquidy. Italian seasonings bring authentic flavor. The beef broth or chicken broth cooking liquid creates a savory base that the pasta absorbs as it cooks. This technique is what makes saucy, cheesy tomato-beef pasta so flavorful.
Instructions for Making Creamy Beef Pasta
Step-by-Step Directions
Step 1: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon.
Step 2: Cook the beef for 6-8 minutes until browned and no longer pink. Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.
Step 3: Add the diced onion to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Step 4: Stir in the tomato paste, Italian seasoning, basil, oregano, garlic powder, onion powder, salt, pepper, and red pepper flakes. Cook for 1-2 minutes to develop the flavors.
Step 5: Pour in the beef broth and stir well, scraping up any browned bits from the bottom of the pan. Those bits add incredible flavor.
Step 6: Add the uncooked pasta to the skillet. Stir to combine and make sure the pasta is mostly submerged in the liquid.
Step 7: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring every 3-4 minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
Step 8: Reduce heat to low. Add the heavy cream and softened cream cheese. Stir until the cream cheese melts and the sauce becomes smooth and creamy.
Step 9: Add the mozzarella and Parmesan cheese. Stir until melted and the sauce is thick and creamy. The pasta should be well coated.
Step 10: Taste and adjust seasoning. Remove from heat and let sit for 2-3 minutes to thicken. Garnish with fresh parsley and extra Parmesan before serving.
Hint: This pairs perfectly with easy butter chicken recipe for a diverse dinner spread, or serve it alongside sweet chili chicken wrap for variety.
Top Tip
Can You Use Cream Cheese for Creamy Pasta? – Yes, cream cheese is excellent for creamy pasta! It adds richness, tang, and helps thicken the sauce naturally. The creamy beef pasta cream cheese version is incredibly smooth. Make sure to soften the cream cheese before adding so it melts easily without lumps. Philadelphia cream cheese works perfectly.
What is the Secret to a Good Creamy Sauce? – The secret is balancing fat (cream, cheese) with liquid (broth) and adding starch from the pasta cooking water. Don’t let the sauce boil after adding cream or it can break. Low heat is key. Also, use full-fat dairy for the best texture. The starch released from cooking pasta directly in the sauce creates natural creaminess.
Stir Regularly – When cooking pasta directly in the sauce, stir every 3-4 minutes to prevent sticking and ensure even cooking. The pasta on the bottom cooks faster, so stirring redistributes everything.
Add Cream at the End – Don’t add heavy cream too early or it can curdle. Wait until the pasta is cooked, then reduce heat to low before adding cream and cheese. This ensures a smooth, stable sauce.
My Creamy Beef Pasta Journey
I discovered this recipe when I needed a fast dinner that would satisfy my whole family on a busy weeknight. I wanted something with protein that felt comforting but didn’t take hours. When I made it for the first time, Grandma watched me and said, “Jazzy, this is smart! Cooking the pasta right in the sauce means it soaks up all that beefy, creamy flavor. And using cream cheese is brilliant because it makes the sauce so smooth and thick. This is the kind of one-pot meal that makes weeknight cooking easy.”
She was absolutely right. Now this is one of my favorite beef recipes for dinner that I make at least twice a month. It’s become a staple for those nights when I want something hearty and satisfying but don’t want to spend forever cooking or cleaning. Every time I make it, I remember how surprised I was that something so simple could be so delicious. It’s proof that the best comfort food doesn’t have to be complicated.
Substitutions for Creamy Beef Pasta
Protein Swaps – Use ground turkey, ground chicken, or Italian sausage instead of beef. For pasta with beef strips instead of ground, slice steak thin and cook it first. Ground lamb also works beautifully with Italian seasonings.
Pasta Options – Any short pasta works: penne, rigatoni, bow ties, shells, or rotini. Each shape holds the sauce differently. For a lighter option, use whole wheat pasta or protein pasta to boost nutrition even more for high protein recipes dinner.
Cheese Variations – Can I use Philadelphia cream cheese for pasta sauce? Yes! Philadelphia works perfectly. You can also use Neufchâtel (lower fat cream cheese), mascarpone for extra richness, or skip cream cheese and use all Parmesan and mozzarella.
Dairy-Free Version – Use coconut cream instead of heavy cream and dairy-free cream cheese. Skip the cheese or use dairy-free alternatives. The sauce won’t be as thick but it’s still delicious.
Variations on Creamy Beef Pasta
Creamy Beef Pasta Bake – After step 9, transfer everything to a baking dish, top with extra mozzarella and Parmesan, and bake at 375°F for 15-20 minutes until bubbly and golden. This creamy beef pasta bake is perfect for potlucks.
Creamy Beef Pasta Shells – Use large shells or jumbo shells for creamy beef pasta shells. The shells catch pools of the creamy sauce. This creates a fun, different texture similar to sweet potato taco bowl with various components.
Creamy Tomato and Beef Pasta – Add 1 can diced tomatoes for more tomato flavor in the creamy tomato and beef pasta version. This adds freshness and acidity that balances the richness.
Creamy Beef Pasta Crockpot – For creamy beef pasta crockpot style, brown beef first, then add everything except cream and cheese to the slow cooker. Cook on LOW 4-6 hours. Add cream and cheese in the last 30 minutes.
One Pot Creamy Beef and Butter Garlic Pasta – Add 3 tablespoons butter and extra garlic for a garlic butter pasta version. This one pot creamy beef and butter garlic pasta is incredibly rich and flavorful, similar to techniques in mediterranean chicken gyros with layered flavors.
Equipment for Creamy Beef Pasta
Large Deep Skillet or Dutch Oven – Essential for this one-pot meal. You need a 12-inch skillet with at least 3-inch sides or a 5-6 quart Dutch oven. Everything cooks together, so size matters.
Wooden Spoon – For breaking up the ground beef and stirring the pasta. A wooden spoon won’t scratch your pan and handles high heat well.
Sharp Knife and Cutting Board – For dicing onion and mincing garlic. Having everything prepped before you start makes cooking smooth.
Measuring Cups – Important for the liquid ratios. The broth-to-pasta ratio needs to be right for the pasta to cook properly without being soupy or dry.
Storage Tips for Creamy Beef Pasta
Refrigerator Storage – Store in an airtight container for 3-4 days. The pasta will absorb more sauce as it sits, so it gets thicker. This makes great leftovers for protein dinner throughout the week.
Reheating Tips – Reheat in a skillet over medium heat with a splash of milk, cream, or broth to loosen the sauce. Stir frequently. You can also microwave for 2-3 minutes, stirring halfway through. Add a tablespoon of water or milk to prevent drying out.
Freezer Storage – This freezes well for up to 3 months. Cool completely before freezing in portions. The texture changes slightly but it’s still delicious. Thaw overnight in the fridge before reheating.
Meal Prep Strategy – Make a double batch for easy weeknight family dinner pasta all week. Portion into containers. This creamy ground beef pasta reheats beautifully and makes perfect packed lunches.
Grandma’s Secret for Creamy Beef Pasta
Grandma taught me the most important trick for making this pasta taste restaurant-quality. “Jazzy,” she said while watching me cook one evening, “the secret to really good creamy beef pasta is to save some of the pasta cooking liquid before you add the cream. That starchy water helps the sauce cling to the pasta and makes it smoother. But since you’re cooking the pasta right in the sauce, you’re already getting that benefit. The real trick is to not boil the sauce after you add the cream and cheese. Keep it on low heat and just stir gently until everything melts together.”
She was absolutely right. Now I always keep the heat low after adding dairy, and my sauce never breaks or curdles. Her other secret is to slightly undercook the pasta because it continues cooking in the hot sauce after you turn off the heat. She says al dente pasta with a little bite is so much better than mushy, overcooked pasta. These simple tricks turn good beef pasta into amazing, creamy, perfectly cooked butter pasta that everyone loves.
FAQ about Creamy Beef Pasta
Can you use cream cheese for creamy pasta?
Yes, cream cheese is excellent for creamy pasta! It adds thickness, richness, and a slight tang that balances heavy cream beautifully. The creamy beef pasta with cream cheese version is incredibly smooth and velvety. Use softened cream cheese so it melts easily without lumps. Philadelphia cream cheese is the most common choice, but any brand works. Add it after the pasta is cooked, on low heat, and stir until smooth.
What is the secret to a good creamy sauce?
The secret to a good creamy sauce is using full-fat dairy, not letting it boil after adding cream (high heat causes curdling), and balancing cream with something acidic like tomato paste or Parmesan. Adding pasta starch helps the sauce cling to the pasta. For this recipe, cooking the pasta directly in the sauce releases starch that naturally thickens and emulsifies the cream. Low heat, patience, and good quality ingredients are key.
What is added to pasta to make it creamy?
To make pasta creamy, add heavy cream, cream cheese, butter, or a combination of cheeses like Parmesan, mozzarella, or mascarpone. Some recipes use sour cream or Greek yogurt. The starch from pasta cooking water also creates creaminess when combined with fat and cheese. For this recipe, we use heavy cream, cream cheese, mozzarella, and Parmesan for maximum creaminess and flavor.
Can I use Philadelphia cream cheese for pasta sauce?
Yes, Philadelphia cream cheese works perfectly for pasta sauce! It’s actually one of the best options because it melts smoothly and has a mild, creamy flavor that doesn’t overpower other ingredients. Use the regular, full-fat version for best results. Soften it to room temperature before adding to the sauce so it incorporates easily without lumps. Philadelphia creates that signature creamy, smooth texture in the creamy beef pasta cream cheese version.
Conclusion
This Creamy Beef Pasta is the perfect Monday night rescue! And just like that, a delicious, hearty dinner is on the table, and you only have one pan to clean. Here’s to a delicious meal that solves the “what’s for dinner?” question and gives you your Monday night back!
If you love creamy pasta, check out this Creamy Penne Pasta Primavera from Allrecipes for another delicious variation.
Give this creamy beef pasta recipe a try and let me know what you think. Grandma and I love hearing about your pasta successes!
Grandma’s One-Pot Creamy Beef Pasta
Equipment
- 1 Large deep skillet or Dutch oven A 12-inch skillet or 5-qt Dutch oven is perfect. You need high sides!
- 1 Wooden spoon For breaking up the beef and stirring. Grandma insisted on wood.
- 1 Cutting board
- 1 Sharp knife
Ingredients
- 2 tbsp Olive oil
- 1.5 lbs Ground beef 80/20 is best for flavor!
- 1 medium Onion diced
- 4 cloves Garlic minced
- 2 tbsp Tomato paste
- 2 tsp Italian seasoning
- 1 tsp Dried basil
- 1 tsp Dried oregano
- 1/2 tsp Garlic powder
- 1/2 tsp Onion powder
- 1/4 tsp Red pepper flakes Optional, but Grandma loved a tiny kick.
- Salt and pepper To taste
- 3 cups Beef broth Low sodium is best so you can control the salt.
- 1 lb Short pasta Penne, rigatoni, or bow ties work beautifully.
- 1 cup Heavy cream
- 4 oz Cream cheese, softened
- 1 cup Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- Fresh parsley For garnish
Instructions
- Heat the [olive oil] in your large skillet or Dutch oven over medium-high heat. Add the [ground beef]. My Grandma, Jazzy, always said, "Don't just cook it 'til it's grey, honey. Get those nice brown, crispy bits. That's where all the flavor is hiding." Break it up with your wooden spoon and cook for 6-8 minutes until nicely browned. Drain any extra fat, but leave about a tablespoon in the pan.
- Add the diced [onion] to the pan and cook for 3-4 minutes until it gets soft and sweet. Now, toss in the minced [garlic], [Italian seasoning], [basil], [oregano], [garlic powder], [onion powder], [salt], [pepper], and [red pepper flakes]. Stir for just 30 seconds until you can smell them. "Wakes 'em up," Grandma would say. Finally, stir in the [tomato paste] and cook it for 1-2 minutes to deepen that rich tomato flavor.
- Pour in the [beef broth] and use your spoon to scrape up all those flavorful browned bits from the bottom of the pan, that's the real secret to this dish! Add the uncooked [short pasta] right into the pot. Give it a good stir to make sure the pasta is mostly covered by the broth.
- Bring the pot to a boil, then immediately turn the heat down to a medium-low. Cover the skillet and let it simmer for 12-15 minutes, or until the pasta is al dente (tender but still with a little bite). This is the magic part! My notebook has a little star here: "Stir every few minutes, Jazzy, or it'll stick to the bottom!"
- Once the pasta is cooked and has soaked up most of the broth, reduce the heat to low. This is Grandma's most important rule: "Never, ever boil the cream, or the sauce will break." Add the [heavy cream] and the softened [cream cheese]. Stir gently until that cream cheese melts into the sauce, making it velvety smooth and wonderful.
- Turn off the heat completely. Sprinkle in the [shredded mozzarella cheese] and [grated Parmesan cheese]. Keep stirring just until the cheeses are melted and the sauce is thick, gooey, and clinging to every single piece of pasta. Let it sit for 2-3 minutes; it will thicken up perfectly as it rests.
- Give it one last taste and add more salt or pepper if it needs it. Serve it up hot in big, comforting bowls with a sprinkle of [fresh parsley] and, in our house, always a little extra Parmesan. This is the meal that feels like a warm hug.
Notes
- On Cream Cheese: Make sure your cream cheese is truly at room temperature. If it’s cold, it won’t melt smoothly and you might get little lumps.
- Protein Swaps: I’ve looked through Grandma’s notes, and she has variations for ground turkey or even spicy Italian sausage. Both are delicious!
- Adding Veggies: If you want to add some greens, stir in a few big handfuls of fresh spinach right at the end with the cheese. It will wilt down perfectly.
- Storage: This recipe is almost better the next day. Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheating: Reheat gently in a skillet over medium-low heat. Add a splash of milk or broth (about 1-2 tablespoons) to loosen up the sauce and bring it back to its original creamy glory.
