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A wooden spoon full of creamy Ground Beef Pasta.
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Ground Beef Pasta

This Ground Beef Pasta recipe is an easy 30 minute meal that you can make with any kind of pasta. Your family will love the creamy, cheesy, Italian sauce!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 4 people
Calories: 668kcal
Author: Stephanie

Ingredients

  • 1 ½ lbs. ground beef 85% lean
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 3 tablespoons flour optional-helps thicken the sauce
  • 1 tablespoon Worcestershire Sauce
  • 16 oz. tomato sauce
  • 1 cup chicken broth
  • ½ cup half and half (half cream, half milk)
  • 1 cup shredded cheddar cheese
  • ½ pound Rotini pasta
US Customary - Metric

Instructions

  • Shred the cheese and set it aside along with the half and half. We don’t want those to be cold when we add them to the sauce.
  • Cook and crumble the ground beef over medium heat. Add the onions halfway through and cook until softened.
  • Drain grease. Add the garlic and cook for 1 minute.
  • Add salt, Worcestershire sauce, and flour. Stir to combine and cook for 3 minutes to remove raw flour taste.
  • Add chicken broth and use a silicone spatula to clean the bottom of the pan. Add the tomato sauce and Italian seasoning. Bring a boil, then reduce to a simmer. Cook for 15 minutes while you start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 7 minutes or per package instructions.
  • Slowly add in the half and half to the sauce, stirring as you go.
  • Reduce heat to low and slowly sprinkle in the cheese. Stir to combine. Drain the pasta and add it to the sauce. Serve with garlic bread with cheese.

Notes

Pro Tips:
  • If possible, shred your cheese from a block, it melts and tastes better than packaged shredded cheese. I like to use Cracker Barrel Extra Sharp Yellow.
  • Penne, Rigatoni, Ziti, Bowtie, or Cavatappi are good pastas with this meal as well.
  • Optional ingredient additions: Drained diced tomatoes, frozen peas, carrots, and/or corn.
  • Milk can be used instead of half and half, but the sauce won’t be quite as thick and creamy. Reduce the heat to low prior to adding to avoid curdling it, whole milk works best. Conversely, heavy cream may also be used.
  • This recipe is in The Cozy Cookbook on page 136!
Storage: Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.

Nutrition

Calories: 668kcal | Carbohydrates: 60g | Protein: 55g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 146mg | Sodium: 1738mg | Potassium: 1303mg | Fiber: 5g | Sugar: 8g | Vitamin A: 902IU | Vitamin C: 16mg | Calcium: 316mg | Iron: 7mg