Creamy Cheesy Beef Pasta Skillet

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Creamy Cheesy Beef Pasta Skillet

This one-pan wonder combines savory ground beef, tender pasta, and a velvety cheese sauce. By cooking the pasta directly in the skillet with the beef and broth, the starches help thicken the sauce into a glossy, restaurant-style consistency.

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Servings: 4–6 people

Ingredients

  • 1 lb (450g) Lean ground beef (90/10 is best)

  • 1 Small yellow onion, finely diced

  • 3 cloves Garlic, minced

  • 1 tsp Smoked paprika

  • 1 tsp Italian seasoning

  • Salt and black pepper to taste

  • 2 cups Beef broth (low sodium)

  • 1 cup Tomato sauce (plain)

  • 8 oz (225g) Short pasta (Rotini, Shells, or Elbows)

  • 1/2 cup Heavy cream (or half-and-half)

  • 2 cups Sharp cheddar cheese, freshly shredded

  • Fresh parsley for garnish

Instructions

  1. Brown the Beef: In a large deep skillet or Dutch oven over medium-high heat, brown the ground beef with the diced onions. Cook until the beef is no longer pink. Drain any excess grease.

  2. Season: Stir in the minced garlic, smoked paprika, Italian seasoning, salt, and pepper. Sauté for about 1 minute until fragrant.

  3. Simmer: Pour in the beef broth and tomato sauce. Stir in the dry pasta. Bring the mixture to a gentle boil.

  4. Cook Pasta: Reduce heat to medium-low, cover the skillet, and simmer for 10–12 minutes (or according to pasta package directions) until the pasta is tender and most of the liquid is absorbed.

  5. Make it Creamy: Remove the lid and stir in the heavy cream and shredded cheese. Stir constantly until the cheese is melted and the sauce is silky.

  6. Serve: Let it sit for 2–3 minutes to thicken further. Garnish with parsley and serve warm.

  7. Notes & Tips

  • The Cheese Factor: Always grate your own cheese from a block. Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your sauce feel “gritty” rather than smooth.

  • Pasta Choice: Use shapes with nooks and crannies (like Radiatori or Campanelle) to trap the maximum amount of sauce.

  • Veggie Boost: You can easily hide a cup of fresh spinach or finely chopped bell peppers in this dish during the simmering stage.

Benefits

  • One-Pot Cleanup: Fewer dishes means more time to relax.

  • High Protein: Each serving provides a significant protein punch to keep you full.

  • Customizable: It’s a “fridge-clearing” recipe; swap the beef for ground turkey or the cheddar for Monterey Jack.

Nutritional Info (Per Serving)

Values are estimates based on 1/6th of the recipe.

Nutrient Amount
Calories 480 kcal
Protein 28g
Fat 24g
Carbohydrates 36g
Fiber 2g

Q&A

Q: Can I use milk instead of heavy cream?

A: Yes, but the sauce will be thinner. If using milk, you might want to whisk 1 teaspoon of cornstarch into the milk before adding it to help with thickening.

Q: How do I store leftovers?

A: Keep them in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce, as the pasta will soak up moisture overnight.

Q: Is this freezer-friendly?

A: While you can freeze it, dairy-based sauces can sometimes break or become grainy when thawed. It’s best enjoyed fresh!

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