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 Cheesy Garlic Bread.

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:

Ingredients

The bottom of this post also contains recipe card with ingredients and full instructions.

  • 1 ½ lbs. ground beef, 85% lean
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 Tablespoon 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
  • 1 cup shredded cheddar cheese- Heluva Good Orange Cheddar melts really well and tastes great
  • ½ pound Rotini pasta

How to Make It

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.

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. 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.

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

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

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.
  • Bagged shredded cheese contains cellulose which prevents it from melting as well into the sauce, so shred your cheese from a block.
  • 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.

Storage

Store in an airtight container and refrigerate for up to 3 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

5 from 3 votes
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
  • 1 Tablespoon 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
  • 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 cheesy garlic bread!

Notes

Bagged shredded cheese contains cellulose which prevents it from clumping together in the bag, but it also doesn't melt as creamy or taste as good, so shred your cheese from a block. I like to use Heluva Good Orange Cheddar.

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.

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