Cheesy Penne Garlic Beef (Print Version)

# Ingredients:

→ Main Ingredients

01 - 12 oz penne pasta
02 - 1 lb ground beef
03 - 3 tablespoons butter
04 - 4 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 1 teaspoon Italian seasoning
07 - 1/2 teaspoon red pepper flakes (optional)
08 - 1 cup heavy cream
09 - 1/2 cup beef broth
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup grated Parmesan cheese
12 - 1 tablespoon fresh parsley, chopped (for garnish)
13 - Salt and black pepper, to taste

# Instructions:

01 - Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions (usually about 9-11 minutes) or until al dente. Once cooked, drain the pasta, reserving about 1/2 cup of pasta water for later. Set the pasta aside.
02 - In a large skillet, melt the butter over medium heat. Add the ground beef and cook until browned and cooked through, about 5-7 minutes. Break the beef apart with a spatula as it cooks. Season with salt, pepper, and Italian seasoning. If you prefer a little heat, sprinkle in the red pepper flakes. Once cooked, remove the beef from the skillet and set it aside.
03 - In the same skillet, add a little more butter if needed. Add the minced garlic and chopped onion, sautéing them until softened and fragrant, about 2-3 minutes. Be sure not to burn the garlic as it can turn bitter.
04 - Add the heavy cream and beef broth to the skillet, stirring to combine. Bring to a simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly. Once the sauce has thickened, stir in the mozzarella and Parmesan cheeses, and continue stirring until the cheese melts smoothly into the sauce.
05 - Return the cooked ground beef to the skillet and stir to combine with the creamy sauce. Add the cooked penne pasta to the skillet, tossing everything together. If the sauce is too thick, add a little bit of the reserved pasta water to loosen it up and help the sauce coat the pasta evenly.
06 - Transfer the cheesy penne with garlic butter ground beef to serving dishes. Garnish with freshly chopped parsley and serve hot. Enjoy!

# Notes:

01 - Avoid overcooking the garlic to prevent bitterness in the sauce.
02 - Use full-fat heavy cream for a creamier sauce.
03 - Loosen the sauce with reserved pasta water if it gets too thick.
04 - Fresh parsley enhances the dish with a fresh, herbal note.

Back