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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!

Be sure to serve this with a side of Garlic Bread with Cheese!

A wooden spoon full of creamy Ground Beef Pasta with Rotini noodles.

Ground Beef Pasta

You know the Italian-style version of Hamburger Helper? This is about 60 times better than that, and literally takes the same amount of time to make.

Hamburger Helper looks tasty to me, but always comes up short. I promise, this ground beef pasta recipe does not disappoint. Once you try it, you’ll be making it all the time. I think my family eats it about once a week.

Easy ground beef recipes are the best. The ingredients in this one are super simple, so let’s start there:

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Cook and crumble the ground beef and onions. Drain grease. Add the garlic and cook for 1 minute. Add salt, Worcestershire sauce, and flour. Stir to combine and cook for 3 minutes. Add chicken broth, tomato sauce and Italian seasoning. Bring a boil, then reduce to a simmer.

Ground beef in a skillet with tomato sauce being added to make Ground Beef Pasta.

Cook for 15 minutes while you start boiling water for the pasta. Boil the pasta for 7 minutes or per package instructions.

Slowly stir in the half and half to the sauce. Reduce heat to low and sprinkle in the cheese. Stir to combine.

Adding cream and cheese to meaty tomato sauce for Ground Beef Pasta.

Drain the pasta and add it to the sauce. Serve with garlic bread with cheese.

Adding rotini pasta to creamy sauce and combining it for Ground Beef Pasta.

Pro Tips

  • Shred the cheese first and set it aside along with the half and half, they shouldn’t be cold when added to the sauce.
  • 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 include 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.
  • 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.

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A close up view of Beef Pasta on a plate with creamy Rotini noodles.

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A wooden spoon full of creamy Ground Beef Pasta.

Ground Beef Pasta

4.98 from 99 ratings
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!

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

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
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!

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240 comments on “Ground Beef Pasta”

  1. Needed a quick recipe for 3 people (that included a picky teen). This recipe was quick and easy to follow. The quantity was way more than enough for family of 3, second servings and my work lunch. It was incredibly savory and was a fave. Will repeat this and save in my recipe box. Thanks for saving dinner! 

    • I’m so happy this is earning a spot in the recipe box Jessy! Great to hear you got some good mileage out of it too. Thanks so much for taking the time to leave a comment!💖

  2. My kids love this pasta the best out of all the other pasta meals! I put extra cheese on at the end on their plates so it melts within 

  3. As a beginner who usually makes mediocre food, I can say this pasta slaps and tasted good everytime. TRY IT OUT 🙂

  4. Love it! My mom and I made this for dinner tonight and the whole family is enjoying it! ( typing while eating) We used whole milk, basil & oregano but we didn’t use Italian seasoning. My dad at first only wanted to try but ended up going for seconds.

  5. I use gluten-free rotini, 3/4 cheddar cheese and 1/4 mozzarella cheese, and instead of regular flour I used two tablespoons of tapioca flour to keep it gluten free. Turned out great! Thanks for the recipe ️!

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