Name: Ground Beef Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
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; 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

There’s something so comforting about a bowl of pasta smothered in a rich, creamy sauce with perfectly seasoned ground beef. This ground beef pasta recipe is the kind of meal that brings everyone to the table and keeps them there until the last spoonful. It’s quick, it’s simple, and it hits all the right notes with its cozy, cheesy sauce and tender pasta. If you’re looking for a weeknight dinner that’s as satisfying as it is easy to make, this one’s a winner.

🍝 A personal favorite from my weeknight rotation

I stumbled upon this recipe one night when I was low on groceries and in the mood for something warm and filling. I had a pack of ground beef, some pasta, and a handful of pantry staples that seemed like they could make a decent sauce. Little did I know, I was about to create a dish that would become a household favorite. There’s something magical about the way the tomato sauce, cheddar, and half-and-half blend together to make the creamiest, most flavorful sauce. Now, whenever I make this, it reminds me of that night and how sometimes the best meals come from the simplest ingredients.

A little background: Pasta with a twist of classic American flavors

This dish isn’t your traditional Italian pasta but instead has a bit of an American twist. Ground beef pasta recipes like this one are inspired by classic American comfort foods, combining elements of beefy casseroles and creamy pasta sauces. With a hint of Italian seasoning and a rich cheddar cheese finish, it’s almost like a cross between pasta and a cheeseburger casserole. Dishes like this have evolved over time, adding in American flavors like Worcestershire sauce and cheddar to make it even heartier and more indulgent.

Let’s talk ingredients: building flavor with pantry staples

Ground beef: I recommend using 85% lean ground beef here. It has enough fat to keep things juicy and flavorful without making the dish greasy. If you need to substitute, ground turkey works too, though it’s a little lighter in flavor.
Yellow onion: The onion adds a hint of sweetness and depth to the sauce. Any onion will do, but I find yellow onions give the most balanced flavor.
Garlic: Fresh garlic really brings out the savory notes in the sauce. I wouldn’t skip it, but if you’re out, a pinch of garlic powder could work in a pinch.
Italian seasoning: This blend of herbs adds a touch of earthiness to the dish, making it feel a little more “Italian-inspired.” If you don’t have Italian seasoning, a mix of basil and oregano works well.
Tomato sauce: This is the base of our sauce, giving it that classic tomato tang. You could also use crushed tomatoes if you want a slightly chunkier texture.
Chicken broth: It adds flavor depth and helps thin out the sauce without making it watery. Beef broth can work too, though it has a stronger flavor.
Half and half: This gives the sauce its creamy texture without making it overly rich. If you’re out of half and half, try mixing equal parts heavy cream and milk as a substitute.
Cheddar cheese: For that melty, gooey finish, cheddar is perfect. It adds a sharpness to the dish that balances the creamy tomato sauce. Feel free to experiment with other cheeses, like Monterey Jack or mozzarella, for different flavor profiles.

Essential kitchen tools for this recipe

Large skillet or sauté pan: You’ll want something with enough room for the ground beef and sauce to simmer without overflowing. A non-stick skillet makes cleanup easier.
Silicone spatula: Perfect for stirring and scraping up any flavorful bits from the bottom of the pan after adding the broth.
Medium pot: For boiling the pasta. If you’re multitasking, it’s helpful to have this pot going at the same time you’re preparing the sauce.
Cheese grater: Freshly shredded cheese melts more smoothly than pre-shredded. Plus, it’s worth the extra few minutes for that melty texture.

Step-by-step: bringing this dish together

Prep the cheese and half and half
First things first, shred your cheese and let it sit out with the half and half. This way, they’re not cold when you add them to the sauce, which helps everything blend smoothly. (Cold dairy can sometimes make the sauce a bit grainy.)
Cook the ground beef and onion
In a large skillet over medium heat, start cooking the ground beef. Crumble it as it cooks, and once it’s halfway browned, toss in the diced onion. Keep cooking until the onion is softened, and the beef is fully cooked. This step infuses the beef with a sweet, savory depth from the onions.
Add the garlic
Toss in the minced garlic and cook for just a minute until it’s fragrant. Be careful here; garlic can burn quickly, and burnt garlic has a bitter taste.
Create a roux with flour
Sprinkle in the flour, salt, and Worcestershire sauce. Stir everything together, letting the flour cook for about three minutes. This helps to get rid of that raw flour taste and will thicken the sauce later on.
Add chicken broth and tomato sauce
Pour in the chicken broth, using your spatula to scrape up any browned bits from the bottom of the pan (that’s flavor gold!). Then add the tomato sauce and Italian seasoning. Bring the mixture to a gentle boil, then reduce to a simmer.
Cook the pasta
While the sauce simmers, start a pot of boiling water for the pasta. Add the rotini and cook according to package instructions (usually about 7-8 minutes).
Finish the sauce with half and half and cheese
Slowly pour in the half and half, stirring as you go. Reduce the heat to low and gradually sprinkle in the shredded cheese, stirring until it’s fully melted and the sauce is creamy.
Combine pasta and sauce
Drain the pasta and add it directly to the sauce. Give it all a good stir so every piece of pasta is coated in that delicious, cheesy sauce.

Variations and adaptations for different tastes

Vegetarian version: Swap the ground beef for a plant-based ground meat substitute or even crumbled tofu. It still tastes great, and the sauce is just as satisfying.
Gluten-free option: Use a gluten-free pasta and substitute a gluten-free all-purpose flour for thickening the sauce.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a little kick.
Cheese swap: Try using mozzarella or Monterey Jack for a different cheesy experience. Mozzarella makes it more gooey, while Monterey Jack is a bit milder.

Serving suggestions and presentation

This ground beef pasta is great as a cozy dinner, but if you’re looking to elevate it, serve it alongside a fresh green salad and some garlic bread. For presentation, sprinkle a bit of extra cheese on top just before serving and garnish with fresh basil or parsley. A small handful of chopped chives adds a subtle oniony bite and a nice pop of color.

drink pairings

Since this is a rich and creamy dish, a refreshing drink pairs well to balance it out. Here are a few of my favorites:

Lemon Iced Tea: The acidity of the lemon cuts through the richness of the cheese and beef, making for a perfect pairing.
Sparkling Water with Lime: If you’re looking to keep it light, a bubbly water with a hint of lime works well. It’s simple but refreshing.
Ginger Ale: The slight spiciness of ginger ale complements the savory flavors, adding a unique twist to each bite.
Mint Lemonade: A minty lemonade is refreshing and cools down the richness of the sauce.

Storing and reheating tips

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, adding a splash of milk or broth to bring back the creamy texture. You can also microwave it, but make sure to cover it to avoid splatters and stir halfway through for even heating. I wouldn’t recommend freezing this dish, as the cheese sauce can become grainy after thawing.

Adjusting for different serving sizes

This recipe serves about 4-6 people, but you can easily adjust it. For a smaller batch, just halve all the ingredients. If you’re doubling, be mindful that it may take a bit longer for the sauce to simmer and thicken. Also, make sure to use a large enough pan so everything cooks evenly.