Description
A rich and cheesy pasta tossed with browned ground beef in a creamy sauce, perfect for busy weeknights.
Ingredients
- 8 oz pasta (penne, rotini, or shells)
- 1 lb ground beef
- 2 cups shredded cheese (cheddar or mozzarella)
- 1 cup heavy cream
- 1 cup beef broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté until soft and translucent, about 3-4 minutes.
- Add ground beef to the skillet, breaking it up as it cooks until browned. Drain excess fat if desired.
- Pour in beef broth and heavy cream; stir and bring to a gentle simmer, reducing and thickening for about 3-5 minutes.
- Add cooked pasta and shredded cheese to the skillet; toss until the cheese melts and coats the pasta.
- Season with salt and pepper, then serve hot.
Notes
Use 80/20 ground beef for flavor. For leaner meat, drain more fat. Heavy cream can be substituted with half-and-half mixed with flour for thickening.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: American