Cheesy Penne Ground Beef

Cheesy penne with ground beef is the ultimate weekday comfort dish for busy nights when you need something cozy and filling. Rich and savory with melty cheese and a creamy sauce, this pasta was born out of the need for a meal that is both crowd-pleasing and quick to put on the table. Over the years, it has become my go-to whenever we want big flavors without too much fuss.

I first whipped this up after a marathon soccer practice hoping to win over my skeptical teenagers with something cheesy and bold. They cleaned their plates in record time and now it is requested at least twice a month.

Ingredients

• Penne pasta: Provides perfect texture and holds the sauce so every bite is creamy. Try to choose bronze die pasta for better sauce grip.
• Ground beef: Brings hearty flavor and protein. Select 80 or 85 percent lean for juiciness but not too much grease.
• Butter: Adds richness and forms the base of the creamy sauce. Look for unsalted real butter for best results.
• Garlic: Infuses the dish with a warm savory note. Use fresh cloves and mince right before cooking for max flavor.
• Onion: Creates depth and a slight sweetness in the sauce. Choose a small white or yellow onion that feels heavy for its size.
• Heavy cream: Is the secret to that luscious texture. Go for full fat and avoid ultra pasteurized if you can for richness.
• Beef broth: Enhances the savory aspect and keeps the sauce from being too thick. Opt for low sodium so you control the salt.
• Italian seasoning: Brings herbs that marry all the flavors together. A fresh blend has brighter taste than old jars.
• Red pepper flakes: Let you dial up or down the heat depending on your family’s tastes. Go easy for kids or skip altogether.
• Freshly grated Parmesan or parsley: For garnish levels up the dish. Grate cheese from a block for boldest flavor.

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add penne pasta and stir often. Cook just until al dente as directed on the box. Reserve a half cup pasta water then drain and set aside.

Brown the Beef:

In a large nonstick skillet set over medium heat, add the ground beef. Break up any clumps with a spatula and cook until fully browned and no pink remains, about 6 to 8 minutes. Pour off excess fat so the sauce stays silky. Place beef on a clean plate.

Build the Flavor Base:

Keep the skillet on medium and drop in the butter. As it melts, toss in minced garlic and finely chopped onion. Stir frequently and let them soften until the onions look translucent and your kitchen smells amazing, about 3 to 4 minutes.

Make the Creamy Sauce:

Add in Italian seasoning and, if using, the red pepper flakes. Stir well to toast the spices for a minute so their flavors bloom. Slowly pour in the heavy cream and beef broth. Whisk constantly as the sauce heats and begins to thicken. Let it gently simmer for about 3 to 5 minutes.

Combine and Finish:

Return the cooked ground beef to the skillet with the sauce. Stir to coat every piece in the creamy mixture. Tip in the drained penne pasta and gently toss it all together until the noodles are dressed and everything is hot. To loosen the sauce, add a splash of reserved pasta water if needed.

Plate and Garnish:

Spoon the cheesy penne with beef into bowls. Top with plenty of freshly grated Parmesan or some chopped parsley for color and brightness. Serve immediately while bubbly and hot.

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Penne has always been my noodle of choice because it is sturdy enough to catch every bit of rich sauce. Growing up we would reserve a little sauce at the end to mop up with crusty bread, which is still my favorite way to enjoy this.

Storage Tips

Cheesy penne keeps well in the fridge for up to three days. Pack leftovers into airtight containers and reheat gently in the microwave or in a skillet with a splash of milk to keep it creamy. Do not freeze the assembled pasta as the cream can separate, but the sauce alone freezes well for up to one month.

Ingredient Substitutions

Swap out penne with any short cut pasta like rigatoni, fusilli, or rotini for a change in texture. Use ground turkey or chicken for a lighter version or try Italian sausage for an herby kick. If you are out of beef broth, chicken or veggie broth will still give a great result. For the sauce, use half and half in place of heavy cream if you need a slight reduction in richness.

Serving Suggestions

Serve cheesy penne with a crisp green salad dressed simply with lemon and olive oil. Garlic bread is always welcome for sopping up extra sauce. Round out the meal with steamed broccoli or Italian-style green beans for extra color and nutrition.

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The result is a dish that feels like a warm hug—cozy, hearty, and oh-so-satisfying!

Frequently Asked Questions

→ Can I use another type of pasta instead of penne?

Yes, most short pastas like rigatoni, ziti, or rotini work well in place of penne for this dish.

→ How can I make the sauce thicker or richer?

Simmer the sauce a bit longer, or add extra cheese for a thicker, creamier texture. A touch more cream also adds richness.

→ Is it possible to use a different meat?

Ground turkey, chicken, or pork can be substituted for ground beef, according to your preference.

→ What additions can enhance the flavor?

Try adding sautéed mushrooms, spinach, or sun-dried tomatoes for extra depth and a burst of color.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.