One-Pot Creamy Beef and Garlic Butter Pasta

OMG—my whole family went crazy for this. I’m doubling it next time!

Ingredients

• 1 lb (450 g) ground beef
• 12 oz (340 g) penne or rotini pasta
• 2 tbsp butter
• 4 cloves garlic, minced
• 1 small onion, finely diced
• 3 cups beef broth
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tbsp tomato paste
• 1 tsp Italian seasoning
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp chopped fresh parsley, for garnish

Instructions

1. Brown the beef: Heat a large pot or deep skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart as it cooks. Drain excess grease if needed.
2. Add the aromatics: Add the butter, diced onion, and minced garlic. Cook for 2–3 minutes, until the onion softens and the garlic is fragrant.
3. Season: Stir in the tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for about 1 minute.
4. Add the pasta: Pour in the beef broth and heavy cream. Add the uncooked pasta and stir well.
5. Cook: Bring to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 12–15 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has been absorbed.
6. Make it creamy: Turn the heat to low. Stir in the mozzarella and Parmesan until melted and creamy.
7. Finish: Let the pasta rest for 2–3 minutes to thicken. Garnish with fresh parsley and serve hot.

Tips

• Use freshly grated Parmesan for the smoothest sauce.
• If the sauce becomes too thick, stir in a splash of beef broth or heavy cream.
• For extra garlic flavor, add another clove or two of minced garlic.
• Serve immediately while the cheese sauce is warm and creamy.