Creamy Ground Beef Pasta

This creamy ground beef pasta is an easy one-skillet recipe that comes together in less than 30 minutes. Made with pantry staples, it’s a cozy weeknight favorite with a rich tomato cream sauce.

Flavor: Beefy marinara sauce with herby notes of basil and oregano, finished with heavy cream, then tossed with pasta.
Skill Level: This beginner-friendly recipe is easy-to-make and so forgiving.
Serving Suggestions: Garnish with Parmesan, parsley, or red pepper flakes, and serve with Homemade Garlic Bread and a Caesar Salad for a hearty meal.
Yield: Feeds up to six people as written, or double to feed a crowd.

broth , tomato paste , onion , heavy cream , ground beef , rigatoni , basil , garlic powder , oregano , marinara with labels to make Creamy Ground Beef Pasta

Best Ingredients, Easy Swaps

Pasta: Use short shapes that hold creamy tomato sauce well. Rigatoni grabs the most sauce, but rotini, penne, or other medium pasta work well, too.
Lean Ground Beef: 85-90% lean keeps the sauce creamy, not greasy, but still flavorful. For a lighter version, use lean ground turkey or chicken.
Marinara Sauce: Use a marinara you already love, or make this homemade marinara sauce.
Heavy Cream: Heavy cream makes the smoothest tomato cream sauce. Swap in half-and-half, but keep the simmer gentle and expect a slightly thinner sauce.
Herbs & Spices: Basil, oregano, and garlic powder give this dish a classic Italian flavor. Swap in Italian seasoning if that’s what you have, and add in some red chili flakes for heat.

Variations

Cheesy Version: Stir in a cup of shredded mozzarella at the end, and top with Parmesan for extra-cheesy flavors.
Veggie Boost: Add in some fresh mushrooms while browning the beef. Or stir in some baby spinach at the end, just until wilted.

adding seasonings to beef and onions to make Creamy Ground Beef Pasta

adding tomato sauce and tomato paste with broth to beef and onion mixture

How to Make Creamy Ground Beef Pasta

Brown the ground beef with onions, and add the spices.
Add broth, marinara, tomato paste, and salt, and allow to thicken.
Add heavy cream to the sauce and lightly simmer (full recipe below).
Add cooked pasta to the sauce and stir to coat.

pot of Creamy Ground Beef Pasta with a spoon

Always salt the pasta water well for a flavorful base that won’t taste bland under the sauce.
For creamy, not oily sauce, be sure to drain the beef well after browning, especially if you are using anything but extra lean.
Marinara, tomato paste, and beef broth are the secret ingredients that make this sauce taste so good. Let them simmer together for a bit before adding the cream.
Reserve some pasta water to use to thin out the sauce, if needed. It also helps the sauce cling to the noodles.
Keep the pasta al dente, especially if you are planning to have leftovers. Otherwise, the pasta will get too soft when reheated.

Leftovers That Stay Creamy

Refrigerate leftovers in an airtight container for up to 4 days. Creamy pasta can be frozen, but it keeps a better texture if the sauce is frozen on its own for up to three months. Then, just cook fresh pasta when ready to serve.

Reheat slowly on the stove or in the microwave with a small splash of liquid, giving it a good stir. If you plan for leftovers, save a little extra sauce since the pasta soaks it up overnight.

Quick Comfort Food Pasta Dishes

Did you make this creamy ground beef pasta? Leave a comment and rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 21 minutes

Total Time 26 minutes

In a large skillet, brown the beef and onion over medium heat until no pink remains. Drain any fat.
Stir in basil, oregano, and garlic powder. Cook 1 minute.
Add marinara, beef broth, tomato paste, and salt. Bring to a simmer and cook 5 to 7 minutes until slightly thickened. Add heavy cream* and let simmer an additional 5 minutes.
Meanwhile, cook rigatoni in salted water according to package directions, al dente. Reserve ½ cup pasta water and drain well. Do not rinse.
Add the cooked pasta to the sauce and toss to coat, adding pasta water if needed. Simmer 2 minutes to thicken.
Season with additional salt and pepper to taste.

*After adding cream, simmer the sauce gently, since dairy can separate if boiled.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Pasta

Cuisine American

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