If you’re short on time but craving something truly comforting and delicious, you’re going to love this Creamy Beef Pasta in 35 Minutes Recipe. It’s one of those dishes that comes together quickly without sacrificing rich flavor or comforting creaminess. Trust me, I’ve made this on busy weeknights more times than I can count, and every time my family goes crazy for it. Stick with me, and I’ll walk you through every step to make sure your pasta turns out perfectly creamy and flavorful—you’ll want to make it again and again!
Why You’ll Love This Recipe
- Speedy and One-Pot: You get a full, hearty meal on the table in just 35 minutes with minimal cleanup, which is a total win on busy days.
- Rich, Creamy Flavor: The mix of cream and Parmesan cheese blends beautifully with the beef and tomatoes, creating a sauce you’ll want to savor.
- Family-Approved Comfort Food: My kids and husband can’t get enough of this, especially when I’m in a pinch but still want something homemade.
- Versatile Ingredients: You likely have most of these pantry staples already, so there’s no need for a special grocery run.
Ingredients You’ll Need
These ingredients come together to make a perfectly balanced dish—the savory beef, tangy tomatoes, creamy cheese, and pasta all marry beautifully. A tip? Use good quality canned tomatoes like San Marzano for that deep, rich flavor that really elevates the sauce.
- Olive oil or avocado oil: For sautéing the onions and garlic; avocado oil works great if you want a neutral taste.
- Onion: Adds sweetness and depth; diced small so it cooks evenly with the garlic.
- Garlic cloves: Minced for that punch of aroma and flavor that makes pasta sauce sing.
- Ground beef (90% lean): Leaner beef keeps the sauce from getting greasy but still super flavorful.
- Italian seasoning: A blend of herbs that gives the sauce a classic, comforting pasta vibe.
- Salt: Essential for bringing out all the flavors—don’t skip it!
- Black pepper: Adds just enough bite and warmth.
- Red pepper flakes (optional): A little heat that I love adding for a subtle kick—but feel free to leave it out if you prefer mild.
- Beef broth: Adds savory richness and helps cook the pasta all in one pot.
- Crushed tomatoes (28-ounce can): The saucy base—go for San Marzano if you want an extra-smooth, tangy flavor.
- Pasta (fusilli, rotini, or similar): Spiral shapes are great here because they hold onto that luscious sauce.
- Heavy cream: The secret to making the sauce rich and creamy without overpowering the other flavors.
- Parmesan cheese: Freshly grated to melt into the sauce and add a nutty, salty finish.
Variations
I love making this recipe my own depending on what’s in the fridge or what my family is craving. It’s super easy to adjust, so don’t hesitate to swap in your favorites or season to taste.
- Add veggies: I often toss in some chopped mushrooms, bell peppers, or spinach right before adding the broth to sneak in some greens and extra flavor.
- Dairy swaps: If you want a lighter version, Greek yogurt stirred in at the end works well, though it won’t be as rich as heavy cream.
- Spicy twist: Crank up the red pepper flakes or add a splash of hot sauce for a dinner that wakes up your taste buds.
- Different pasta shapes: I sometimes switch to penne or rigatoni, but just be sure to adjust cooking time slightly if needed.
How to Make Creamy Beef Pasta in 35 Minutes Recipe
Step 1: Sauté Aromatics and Cook the Beef
Heat your oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Toss in the diced onion and minced garlic, stirring occasionally until they’re soft and fragrant—this usually takes about 4 to 6 minutes. You’ll notice the smell fill your kitchen, and that’s your cue to add the ground beef. Crumble the beef into the pot, season it with Italian seasoning, salt, black pepper, and red pepper flakes if you like some heat. Keep breaking up the meat with your spoon until it’s browned all over and no longer pink. This step builds the base flavor, so don’t rush it!
Step 2: Add Liquids and Pasta
Once your beef is beautifully browned, pour in the beef broth and crushed tomatoes. Give everything a good stir to combine those flavors. Turn the heat up to bring this mixture to a lively simmer. Then, add your pasta directly into the pot and reduce the heat to medium. Cover the pot and cook for 9 to 12 minutes, stirring every few minutes to keep the pasta from sticking and to check for doneness. The key here is that the pasta cooks right in the sauce, soaking up all that incredible flavor.
Step 3: Stir in Cream and Cheese
When the pasta is just al dente, remove the pot from the heat. Stir in the heavy cream and half of your grated Parmesan cheese. This is where the magic happens—your sauce transforms into a velvety, creamy delight. If it feels too thick, add a tablespoon of beef broth at a time until you get your desired sauciness. If it’s a little thin, put it back on medium heat for a few more minutes to thicken it up. Serve immediately with the remaining Parmesan sprinkled on top for a cheesy finish.
Pro Tips for Making Creamy Beef Pasta in 35 Minutes Recipe
- Brown the Beef Well: I learned early that properly browning the beef adds a deeper flavor, so don’t rush it—get a nice, even sear.
- Stir the Pasta Frequently: Keeps the pasta from sticking and ensures even cooking when absorbing the sauce.
- Adjust Sauce Consistency Last: I always tweak the thickness after adding cream so it’s perfect every time.
- Don’t Overcook the Pasta: I avoid mushy noodles by checking doneness a minute or two early—it keeps the texture just right.
How to Serve Creamy Beef Pasta in 35 Minutes Recipe
Garnishes
I’m all about keeping it simple here—freshly grated Parmesan sprinkled on top is non-negotiable for me. Sometimes I add a sprinkle of chopped fresh parsley or basil for a pop of color and freshness. A tiny drizzle of good olive oil on top before serving really brings everything together beautifully.
Side Dishes
I love pairing this creamy beef pasta with a crisp green salad or roasted veggies like asparagus or broccoli. Garlic bread or a warm, crusty baguette is perfect for mopping up that saucy goodness. These sides keep the meal balanced and hearty without competing with the rich pasta.
Creative Ways to Present
For a dinner party or special occasion, I serve the creamy beef pasta in pretty deep bowls, topped with a sprig of fresh thyme or rosemary. Using a hollowed-out Parmesan rind as a serving dish is an old trick I love—it adds some wow-factor and infuses extra cheesy flavor while serving!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container in the fridge for up to 3 days. The pasta tends to soak up sauce overnight, so before reheating, I like to add a splash of broth or cream to loosen things up and keep it creamy.
Freezing
Freezing works well too! Just cool the pasta completely, portion it into freezer-safe containers, and freeze for up to 2 months. When you’re ready, thaw overnight in the fridge before reheating gently to keep the texture intact.
Reheating
I reheat leftovers on the stovetop over low heat, stirring frequently and adding a splash of beef broth or cream to bring back that luscious sauce texture. Microwave works in a pinch, but stirring halfway through helps heat evenly.
FAQs
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Can I use a different type of meat in this Creamy Beef Pasta in 35 Minutes Recipe?
Absolutely! Ground turkey, chicken, or even sausage can work well. Just adjust the cooking time since different meats cook at different rates. For ground turkey or chicken, cook until no longer pink, and for sausage, brown it similarly to the beef.
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What’s the best pasta to use for this recipe?
I prefer short, twisted pasta shapes like fusilli or rotini because they hold the sauce really well. But penne or rigatoni are also great substitutes. Just avoid very thin pasta like angel hair since it might overcook in this method.
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Can I make this recipe dairy-free?
Yes! Skip the heavy cream and Parmesan cheese or use dairy-free alternatives like coconut cream and vegan cheese. The texture will be a bit different but still tasty and creamy.
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How do I prevent the pasta from sticking together?
Stir the pasta every few minutes while it’s cooking in the sauce. This keeps the noodles separate and helps them cook evenly. Also, using enough liquid to cover the pasta helps avoid sticking.
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Can I prepare this recipe ahead of time?
You can prep the ingredients ahead, like chopping onions and measuring spices, but I recommend cooking it fresh when you have time. Leftovers keep well, so you can also double the recipe and enjoy it over a few days.
Final Thoughts
This Creamy Beef Pasta in 35 Minutes Recipe holds a special place in my weeknight dinner rotation because of how easy, satisfying, and crowd-pleasing it is. I’ve learned that a few quality ingredients and simple techniques make all the difference in achieving that perfect creamy texture and well-rounded flavor. If you need a comforting meal that feels a little special but won’t take hours, give this a try—you’ll be hooked just like my family and me!
Print
Creamy Beef Pasta in 35 Minutes Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Description
This 35-Minute One-Pot Creamy Beef Pasta is a hearty and delicious meal perfect for busy weeknights. Ground beef is cooked with Italian seasoning, onions, and garlic, then simmered in a savory tomato and beef broth sauce along with pasta until tender. Finished with rich heavy cream and Parmesan cheese, this creamy pasta dish is both comforting and satisfying, all made easily in one pot for minimal cleanup.
Ingredients
Main Ingredients
- 1 tablespoon olive oil or avocado oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 pound ground beef (90% lean)
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 3 cups beef broth
- 1 (28-ounce) can crushed tomatoes (San Marzano recommended)
- 16 ounces pasta (fusilli, rotini, or similar)
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Heat oil and sauté aromatics: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add diced onion and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 4–6 minutes.
- Cook the ground beef: Add ground beef to the pot. Season with Italian seasoning, salt, black pepper, and red pepper flakes if using. Cook, breaking up the meat with a wooden spoon until browned and cooked through.
- Add liquids and bring to simmer: Pour in beef broth and crushed tomatoes. Stir to combine the ingredients. Increase heat to bring the sauce to a simmer.
- Cook pasta in the sauce: Add the pasta to the simmering sauce and reduce the heat to medium. Cover the pot and cook for 9–12 minutes, stirring occasionally, until the pasta is tender but still al dente.
- Finish with cream and cheese: Remove the pot from heat. Stir in the heavy cream and half of the grated Parmesan cheese. If the sauce feels too thick, add beef broth a tablespoon at a time until desired consistency is reached. If too thin, cook over medium heat a few more minutes to thicken.
- Serve: Serve immediately, topped with the remaining Parmesan cheese. Note that the sauce will thicken slightly as it cools.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a vegetarian version, omit the beef and use vegetable broth with sautéed mushrooms or lentils.
- If you prefer a spicier dish, increase the red pepper flakes to taste.
- Use gluten-free pasta if you need the recipe to be gluten-free.
- Leftovers reheat well and the sauce can be loosened up with a splash of broth or cream.
Nutrition
- Serving Size: 1 serving (approximately 1 1/2 cups)
- Calories: 470
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 75 mg
