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Cheesy penne with garlic butter ground beef is pure comfort food that brings everyone to the table fast. This dish combines tender pasta, flavorful ground beef, melted cheese, and a buttery garlic sauce into one skillet wonder. It is a favorite for busy weeknights and always disappears from our dinner table before I can even think about leftovers.
The first time I made this was on a rushed weeknight after soccer practice. My kids finished their bowls before I sat down and now it is in our regular rotation all winter long.
Ingredients
- Penne pasta: The shape holds the cheesy sauce perfectly Look for bronze cut pasta for the best texture
- Ground beef: Brings rich flavor and protein Opt for fresh beef with a bright red color and little excess liquid
- Unsalted butter: Makes the garlic sauce velvety Fresh butter will blend best in the sauce
- Garlic: Adds bold flavor Use whole cloves and mince fresh for a sweeter fragrance
- Onion powder: Boosts savory notes Pick a fine powder for even distribution
- Italian seasoning: Brings herby warmth Choose a blend with oregano basil and thyme for great aroma
- Salt and black pepper: Enhances every ingredient Go for freshly ground pepper if you can
- Red pepper flakes: Adds gentle heat Only use if you like a bit of spice
- Beef broth: Deepens the flavor Use low sodium for best control over saltiness
- Heavy cream: Makes it extra rich Look for cream that is thick and smooth
- Shredded mozzarella cheese: Melts silky for stretch Buy whole blocks and shred at home for maximum melt
- Parmesan cheese: Gives nutty salty finish Shred yourself for best freshness
- Chopped parsley: Brightens and freshens the dish Choose flat-leaf parsley with vibrant green leaves
Step-by-Step Instructions
- Boil the Pasta:
- Cook penne pasta in a large pot of salted boiling water until al dente following the package timing. Drain the pasta and set aside so it does not overcook.
- Sauté the Garlic:
- In a wide skillet melt unsalted butter over medium-high heat. Add the minced garlic and let it cook for about 1 full minute until deeply fragrant but not browned.
- Brown the Beef:
- Tumble in the ground beef. Break it apart with a spoon and cook until fully browned and no longer pink. If needed drain excess fat to avoid a greasy sauce.
- Season Everything:
- Sprinkle in onion powder Italian seasoning salt black pepper, and optional red pepper flakes for kick. Stir these in and cook for about 30 seconds to let the flavors bloom.
- Simmer with Sauce:
- Pour in the beef broth and heavy cream. Stir often and lower the heat slightly to keep a gentle simmer. Let cook for 3 to 4 minutes until the mixture thickens just a bit.
- Add Cheeses:
- Lower the heat to low. Now add shredded mozzarella and grated parmesan cheese. Mix with patience until all the cheese is melted and the sauce is smooth and luscious.
- Combine and Finish:
- Add the cooked penne pasta to the skillet. Toss and fold so every single piece of pasta is coated in the cheesy garlic butter sauce.
- Garnish and Serve:
- Sprinkle chopped fresh parsley on top for color and brightness. Serve immediately while hot and creamy.
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I always look forward to adding extra mozzarella because it turns out so stretchy and gooey. My youngest loves to help sprinkle the parsley at the end and proudly calls herself the “finisher” of the dish.
Storage Tips
Store leftover cheesy penne in an airtight container and refrigerate for up to three days. To reheat just splash a teaspoon of milk or broth over the pasta and microwave in short bursts stirring every thirty seconds so the sauce becomes smooth again. For longer storage freeze individual portions wrapped tightly and reheat from frozen covered in the oven.
Ingredient Substitutions
Ground turkey or chicken can work well if you prefer lighter meat. Swap the heavy cream for evaporated milk or half and half to make it a touch lighter though it will be a bit less rich. A sharp cheddar adds bite if you want to change up the cheeses or use gluten free penne for dietary needs.
Serving Suggestions
Serve this cheesy penne with a crisp green salad dressed simply with lemon and olive oil. Garlic bread or toasted rustic bread make a great partner to mop up any extra sauce. For a touch more color stir in roasted broccoli florets or sautéed spinach at the end.
Cultural Context
This recipe takes inspiration from Italian American comfort food. Penne pasta and cheese sauces are classics of Italian family kitchens while ground beef and garlic butter echo cozy American casseroles. The dish is flexible enough to adapt to what you have and is always about gathering around the table to share.
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Cheesy penne with garlic butter ground beef is a dish that will have everyone at the table asking for seconds. Don't forget to add your own twist!
Frequently Asked Questions
- → Can I use a different pasta shape?
Yes, penne can be swapped for shapes like rigatoni, rotini, or ziti. Adjust cook time as needed.
- → Is it possible to substitute the ground beef?
Ground turkey, chicken, or plant-based options work well as alternatives without sacrificing flavor.
- → How can I make the dish spicier?
Increase the red pepper flakes or add a pinch of cayenne for extra heat in the sauce.
- → Can I prepare this ahead of time?
Yes, assemble the pasta and sauce, then reheat gently. Add fresh parsley just before serving.
- → What cheeses work best here?
Melty mozzarella and sharp Parmesan provide creaminess and bold flavor, but provolone or fontina work too.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream if needed.