Cheesy Penne Garlic Beef

This cheesy penne with garlic butter ground beef combines tender pasta with savory beef and a rich, velvety cheese sauce for a comforting meal that comes together in just 30 minutes. Perfect for busy weeknights when you need a hearty dinner that satisfies everyone at the table.

I discovered this recipe during a particularly hectic week when I needed something quick yet impressive. After one bite, my family declared it our new Monday night tradition. The combination of garlicky beef and creamy cheese sauce has converted even my pickiest eaters.

Ingredients

• 1 pound ground beef the star protein that adds hearty flavor and texture
• 12 ounces penne pasta the perfect shape for holding the creamy sauce
• 3 tablespoons butter creates the rich garlic base that flavors the entire dish
• 4 cloves garlic provides aromatic depth, always use fresh for the best flavor
• 1 small onion adds sweetness and depth, dice it finely for best texture
• 1 teaspoon Italian seasoning a convenient blend that adds herbaceous notes
• 1/2 teaspoon red pepper flakes optional but adds a pleasant warmth
• 1 cup heavy cream creates the luscious sauce base, full fat works best
• 1/2 cup beef broth adds savory depth while thinning the sauce perfectly
• 1 cup shredded mozzarella provides that irresistible stretch and mild flavor
• 1/2 cup grated Parmesan adds sharp, salty notes that elevate the dish
• Fresh parsley brightens the rich dish with color and fresh flavor

Step-by-Step Instructions

Cook the Penne Pasta

Bring a large pot of generously salted water to a rolling boil. Add the penne and cook according to package directions until al dente, usually 9-11 minutes. The pasta should have a slight bite to it as it will continue cooking slightly when combined with the hot sauce. Before draining, reserve 1/2 cup of the starchy pasta water. This liquid gold helps bind the sauce to the pasta if needed later.

Brown the Ground Beef

In a large skillet, melt the butter over medium heat until it begins to foam. Add the ground beef, breaking it apart with a wooden spoon into small, even pieces. Cook for 5-7 minutes until no pink remains and the beef develops a golden brown color. Season with salt, pepper, and Italian seasoning, stirring to distribute the seasonings evenly. Add red pepper flakes if using. The browning creates deep flavor compounds that form the foundation of the dish. Transfer the cooked beef to a plate.

Sauté the Garlic and Onion

Using the same skillet with all those flavorful beef drippings, add a touch more butter if the pan seems dry. Add the minced garlic and finely chopped onion to the hot skillet. Sauté for 2-3 minutes, stirring frequently to prevent burning. The garlic should become fragrant and the onions translucent but not browned. This aromatic base infuses the entire dish with savory depth.

Make the Creamy Sauce

Pour the heavy cream and beef broth into the skillet with the aromatics, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These caramelized bits dissolve into the sauce, adding incredible flavor. Bring the mixture to a gentle simmer for 2-3 minutes until it thickens slightly. Reduce the heat to low and gradually add the mozzarella and Parmesan cheeses, stirring constantly until completely melted and the sauce becomes smooth and velvety.

Combine the Beef and Pasta

Return the cooked ground beef to the skillet, folding it into the creamy cheese sauce. Add the drained penne pasta and toss everything together, ensuring each piece of pasta gets evenly coated with the luxurious sauce. If the mixture seems too thick, add splashes of the reserved pasta water until you reach your desired consistency. The starch in the pasta water helps the sauce cling to the pasta while maintaining a silky texture.

Garnish and Serve

Transfer the finished dish to a large serving bowl or individual plates. Sprinkle generously with freshly chopped parsley for a pop of color and fresh flavor that balances the richness. Serve immediately while hot and at its most comforting peak of flavor and texture.

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The heavy cream is truly the secret ingredient in this recipe. I once tried to substitute half and half to lighten it up, but the sauce broke and never achieved that perfect silky texture. Some things are worth the splurge, and that rich mouthfeel from real cream is definitely one of them.

Make-Ahead and Storage Tips

This pasta dish actually improves overnight as the flavors meld together. To store leftovers, let the pasta cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to revive the sauce as it tends to thicken when chilled. Warm gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking.

Smart Substitutions

While this recipe shines with ground beef, you can easily substitute ground turkey or chicken for a lighter option. Just add an extra tablespoon of butter to compensate for the lower fat content. Dairy-free? Replace the heavy cream with full-fat coconut milk and use your favorite plant-based cheese alternatives. For a vegetarian version, substitute the beef with a pound of sautéed mushrooms and use vegetable broth instead of beef broth.

Serving Suggestions

This hearty pasta works beautifully alongside a simple green salad dressed with lemon vinaigrette to cut through the richness. For a complete meal, add some roasted broccoli or asparagus on the side. A slice of garlic bread is perfect for sopping up any extra sauce. For wine pairing, choose a medium-bodied red like Chianti or Merlot that can stand up to the rich flavors without overwhelming them.

Kid-Friendly Modifications

This dish is naturally appealing to children, but you can make it even more kid-friendly by omitting the red pepper flakes and reducing the garlic if you have sensitive eaters. Let them help by measuring ingredients or stirring the cheese into the sauce under supervision. For picky eaters, consider blending the onions into the sauce for a smoother texture while maintaining the flavor.

Pro Tips

For maximum flavor, choose 80/20 ground beef which has enough fat to remain juicy while developing better browning.

Always reserve some pasta water before draining, as its starchy quality is perfect for adjusting sauce consistency.

Let the cheese come to room temperature before adding to the sauce for smoother melting without clumping.

Frequently Asked Questions

→ How can I prevent the garlic from burning?

Sauté the garlic on medium heat and remove it from heat as soon as it becomes fragrant. Avoid letting it turn brown as burnt garlic has a bitter taste.

→ What can I use instead of heavy cream?

If you don’t have heavy cream, you can substitute with half-and-half or a mixture of whole milk and butter for a similar creamy texture.

→ Can I make this dish spicy?

Yes, you can add red pepper flakes or a dash of hot sauce to give the dish a spicy kick. Adjust the amount according to your spice preference.

→ What type of beef works best?

Ground beef with a moderate fat content, like 80/20, works best for flavor and tenderness. You can also use leaner beef, but it may need additional moisture.

→ Can I prepare this dish in advance?

Yes, you can prepare the sauce and cook the pasta in advance. Store them separately and combine them when ready to serve. Reheat with a splash of pasta water or broth to maintain the desired consistency.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if needed.