Description
This One-Pot Creamy Beef Pasta is a comforting and hearty dish perfect for busy weeknights. Ground beef is browned with shallots and garlic powder, then combined with rigatoni pasta and broth to cook all in one pot. Finished with heavy cream, sharp cheddar, and Parmesan cheese, this creamy pasta delivers rich, cheesy flavor with minimal cleanup.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 lb ground beef (grass-fed recommended)
- Kosher salt & freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 large shallot, finely chopped
- 1 lb dried short-cut pasta (rigatoni preferred)
- 4 cups (32 ounces) chicken or beef broth
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese, shredded
- 1 cup freshly grated Parmesan cheese, plus more for topping
Instructions
- Brown the Beef: In a large stock pot or dutch oven, melt the butter over medium-high heat. Add the ground beef and break it into crumbles with a wooden utensil. Cook until browned completely, about 6-7 minutes. Season with kosher salt, freshly ground black pepper, and garlic powder to taste.
- Sauté Shallots: Add the finely chopped shallot to the beef and stir together. Continue cooking for another 4-5 minutes until the shallots are softened and fragrant.
- Cook Pasta in Broth: Add the dried rigatoni pasta and pour in the chicken or beef broth. Stir well to combine all ingredients. Cover the pot with a lid and cook for 10-12 minutes, until the pasta is fully cooked but still al dente.
- Add Cream and Cheeses: Turn off the heat. Pour in the heavy whipping cream, shredded sharp cheddar, and freshly grated Parmesan cheese. Stir thoroughly to combine into a creamy sauce.
- Let it Rest: Keep the pot covered and let the pasta rest for at least 10 minutes. This allows the sauce to thicken and the flavors to meld beautifully before serving.
- Serve and Enjoy: Give the pasta a final stir, serve hot with extra Parmesan cheese if desired, and enjoy your comforting, cheesy one-pot meal!
Notes
- You can substitute rigatoni with other short-cut pasta like penne or ziti.
- For a lighter version, swap heavy cream for half-and-half or whole milk, but the sauce will be less rich.
- Leftovers store well in the fridge for up to 3 days and reheat easily on the stovetop or microwave.
- Adding fresh herbs like parsley or basil at the end enhances freshness and flavor.
- Ensure to cook pasta just until al dente so it doesn’t become mushy during the resting phase.
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 2g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 110mg
