Name: Stovetop Creamy Ground Beef Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 lb ground beef; 1/2 cup onion (diced); 2 cloves garlic (minced); 1 teaspoon salt; 1/2 teaspoon black pepper; 1 cup tomato sauce; 2 cups beef broth; 12 oz pasta (penne, rotini, or elbows); 1/2 cup heavy cream; 1 cup shredded cheese (cheddar or mozzarella); 2 tablespoons fresh parsley (chopped); 1/4 cup Parmesan cheese (grated)

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Tuesday evening hit me hard last week. Between back-to-back meetings and a late pickup from soccer practice, I walked through the door at six with zero ideas and even less energy. My kids were already asking what’s for dinner, and takeout felt like giving up. I stood there staring into my pantry for what felt like forever until I spotted ground beef in the fridge and a box of pasta tucked behind the cereal. Twenty-three minutes later, we were eating this Stovetop Creamy Ground Beef Pasta straight from the skillet, and honestly, it tasted better than anything I could have ordered. The noodles came out perfectly tender, the beef had this deep savory flavor from cooking right in the sauce, and that cheese mixed with cream created this silky coating that clung to everything. My youngest, who usually picks around vegetables and complains about “mixed up food,” scraped his bowl clean without a word. That moment when everyone’s quietly eating instead of talking? That’s when you know dinner worked.

Here’s what makes this Stovetop Creamy Ground Beef Pasta different from throwing together random ingredients and hoping for decent results. The pasta doesn’t get boiled separately in another pot while you juggle sauce in a pan. Everything happens together in one skillet. The noodles soften directly in the beef broth and tomato mixture, soaking up all that seasoned flavor as they cook. When you stir in cream and cheese at the end, the starchy cooking liquid helps everything bind into this cohesive, restaurant-style sauce. It’s genuinely foolproof, which matters when your brain is fried and you just need dinner handled.

What Makes This Work

Traditional pasta recipes create unnecessary complexity by separating every component. You boil noodles in one vessel, brown meat in another, build sauce somewhere else, then try coordinating everything to finish simultaneously without anything getting cold or overcooked. This method collapses all those steps into a single continuous process. Brown the beef, layer in aromatics and liquids, add dry pasta directly to the pan, then finish with dairy. The technique requires minimal attention once everything’s simmering, and cleanup involves exactly one skillet instead of your entire kitchen.

Ingredients You Need

Every element serves a specific purpose in building flavor and achieving the right texture.

Ground beef creates the protein base and adds meaty, savory depth
Diced onion contributes natural sweetness that balances rich dairy
Minced garlic brings aromatic warmth throughout the dish
Tomato sauce provides acidity and prevents the sauce from feeling too heavy
Beef broth becomes the cooking liquid that infuses pasta with concentrated flavor
Short pasta shapes like penne or rotini trap sauce in their curves and ridges
Shredded cheddar or mozzarella melts into creamy pockets between noodles
Heavy cream transforms the cooking liquid into velvety sauce
Fresh parsley adds bright, herbaceous contrast
Grated Parmesan delivers nutty, salty finishing touches

Step-by-Step Cooking

This sequence flows naturally without requiring perfect timing or constant monitoring.

Set a large skillet over medium heat and add one pound of ground beef, breaking it apart with your spatula into small pieces.
Cook the beef for about 6 minutes, stirring occasionally, until it’s completely browned with no pink remaining anywhere.
Carefully drain off most of the fat, leaving just enough to keep things from drying out.
Add half a cup of diced onion straight into the pan with the beef and cook for 2 to 3 minutes until it softens.
Toss in two cloves of minced garlic and let it cook for maybe 30 seconds until you can smell that garlicky aroma.
Season everything with one teaspoon of salt and half a teaspoon of black pepper.
Pour in one cup of tomato sauce and two cups of beef broth, then stir well to scrape up any browned bits stuck to the bottom.
Add twelve ounces of uncooked pasta directly to the skillet and mix everything together so the noodles are submerged.
Bring the whole thing to a gentle simmer, then turn the heat down to low and put a lid on the pan.
Let it cook for 12 to 15 minutes, lifting the lid every few minutes to give it a stir and make sure nothing’s sticking.
When the pasta feels tender and most of the liquid has been absorbed, take the skillet completely off the heat.
Stir in half a cup of heavy cream and one cup of shredded cheese, mixing until the cheese melts and creates a smooth, creamy coating.
Taste it and add more salt or pepper if it needs adjusting.
Sprinkle chopped fresh parsley and grated Parmesan on top before serving hot.

Pro Tips

Drain the beef fat properly or the sauce ends up greasy instead of creamy
Stir the pasta every few minutes while it cooks to prevent clumping and ensure even doneness
Always remove the pan from heat before adding cheese so it melts smoothly without separating
Grate your own cheese instead of buying pre-shredded for better melting and creamier texture
Pick pasta shapes with ridges or twists that catch and hold sauce better than smooth varieties

Variations to Try

Swap ground beef for Italian sausage with casings removed for fennel and herb notes
Use ground turkey for a leaner option, though you might need to boost seasoning a bit
Toss in fresh spinach during the last couple minutes of cooking for added greens
Add sliced mushrooms along with the onion for earthy depth
Experiment with different cheese blends like smoked gouda or pepper jack
Mix in diced bell peppers for sweetness and color

Troubleshooting

If pasta seems undercooked after 15 minutes, add another quarter cup of broth and keep cooking covered
Sauce too thin means cheese was added before enough liquid cooked off, let it simmer uncovered briefly
Grainy cheese happens when the pan’s too hot, always remove from heat before stirring in dairy
Dry pasta indicates you didn’t use enough liquid initially, stick with the full two cups of broth next time
Bland flavor suggests under-seasoning, taste as you cook and adjust salt generously

Substitutions

Replace heavy cream with half-and-half or whole milk for a lighter version
Use vegetable broth instead of beef broth if you prefer milder flavor
Swap tomato sauce for crushed tomatoes or marinara depending on what’s in your pantry
Try Greek yogurt stirred in at the end instead of cream for tangy richness
Substitute dried Italian seasoning for fresh parsley when that’s all you have

Storage and Serving

This Stovetop Creamy Ground Beef Pasta tastes incredible served immediately while the sauce is silky and the pasta perfectly tender, but leftovers hold up surprisingly well for a cream-based dish.

Serve hot straight from the skillet for casual family meals
Pair with garlic bread to soak up extra sauce
Add a simple green salad with vinaigrette to cut through the richness
Serve alongside roasted broccoli or green beans for balance
Store leftovers in airtight containers in the fridge for up to 3 days
Reheat gently in a skillet over low heat, adding a splash of milk or broth to restore creaminess
Microwave individual portions for 1 to 2 minutes, stirring halfway and adding liquid as needed
Freeze cooled portions in freezer-safe containers for up to 2 months, though texture may change slightly

Common Questions

Can I use different pasta shapes?

Yes, just stick with short shapes like penne, rotini, shells, or elbows rather than long noodles. Cooking time might vary slightly depending on thickness, so start checking for doneness around the 12-minute mark and adjust accordingly.

How do I keep pasta from sticking?

Stir the pasta every 3 to 4 minutes while it cooks to redistribute liquid and prevent clumping. Make sure you use enough broth initially so pasta stays submerged as it absorbs liquid. Keeping the skillet covered also maintains moisture levels.

What if I don’t have heavy cream?

Half-and-half or whole milk works fine as a lighter substitute, though the sauce won’t be quite as thick. Evaporated milk provides richness without the fat content of cream. Greek yogurt stirred in off-heat creates tanginess while maintaining creaminess.

Can I make this ahead?

The dish tastes best fresh, but you can cook it completely, cool it down, and refrigerate for up to two days. Reheat gently in a skillet with added liquid to restore sauce consistency. Pasta will keep absorbing sauce as it sits, so expect to add extra broth or milk when reheating.

How can I add vegetables?

Stir in frozen peas or corn during the last 5 minutes of cooking, add fresh spinach right before serving so it wilts from residual heat, or include diced bell peppers and mushrooms when you cook the onions. Keep vegetable additions modest so they don’t water down the sauce.

Why did my cheese get grainy?

Cheese separates and becomes grainy when added to liquid that’s too hot. Always remove the skillet completely from heat and let it sit for a minute before stirring in cheese. Use freshly grated cheese rather than pre-shredded, which contains anti-caking agents that prevent smooth melting.

Can I double the recipe?

Yes, but use a very large skillet or wide pot to ensure enough surface area for pasta to cook evenly. You may need to increase cooking time slightly since more volume takes longer to come to temperature. Stir more frequently when doubling to prevent sticking.