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+ servings
A wooden spoon full of creamy Ground Beef Pasta.
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5 from 20 votes

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!


  • 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
  • 1 cup shredded cheddar cheese
  • ½ pound Rotini pasta


  • 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!



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.


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