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Need a dinner idea that won't let you down? This Savory Ground Beef Pasta has gotten me out of countless mealtime jams. Whenever I want something fast that'll please everyone at the table, I turn to this dish. The soft pasta coated in a smooth, tomato-based cream sauce with tasty ground beef checks all the boxes and comes together in just half an hour.
A Dish You'll Whip Up Time After Time
Through my years of family cooking, I've found that uncomplicated meals often win the day. This pasta creation has become our top comfort food because it's so straightforward yet totally filling. I'm a fan of the one-pot approach, and I love that it works with any pasta type hiding in my cupboard. It tastes even better the next day and saves the week when my cooking motivation hits rock bottom.
What You'll Need
- Rotini Pasta: We enjoy how these twists grab all the rich sauce, though any shorter pasta does the trick.
- Ground Beef: Adds heartiness and deep flavor.
- Spices: My go-to mix of garlic powder, Italian seasoning and smoky paprika.
- Tomato Sauce: Forms the yummy base for everything.
- Heavy Whipping Cream: Makes the whole dish velvety smooth.
- Cheddar Cheese: Delivers that mouthwatering melty goodness.
Kitchen Magic in Minutes
- Time to Eat
- Put together some garlic bread or a simple salad while it's bubbling hot.
- Make it Creamy
- Add the heavy cream, mix in your pasta and watch as the cheese melts into something wonderful.
- Create the Sauce
- Cook your beef with spices and flour then mix in tomato sauce and broth until it gets nice and thick.
- Start with Pasta
- Boil until barely soft then put aside.
My Favorite Cooking Tips
I sometimes swap in ground turkey when we're trying to eat lighter. Don't be afraid to try different cheese combinations. I really enjoy mixing sharp cheddar with a bit of mozzarella. The smoky paprika really kicks up the flavor, but the regular kind works just fine. When you're warming up the leftovers, a little splash of cream will bring back that silky smoothness.
Mix It Up
This pasta goes great with a side of oven-roasted broccoli or my easy garlic bread. Lately I've started throwing in some fresh spinach or cooked mushrooms for extra nutrients. It's turned into our Sunday dinner staple, but it's honestly perfect any night you need something good.
Recipe Q&A
- → What other pasta shapes work well?
Sure, you can swap in something like penne, shells, or fusilli. Just follow their cooking times on the package.
- → What keeps the cream sauce from separating?
Add the cream off heat and keep stirring. Don’t let it boil after adding dairy, and stick to low heat while mixing.
- → Can I prepare this in advance?
It's best fresh, but you can reheat it gently with a little milk or cream stirred in to regain the sauce's smoothness.
- → Is there a good substitute for heavy cream?
Half-and-half can do the job, but the sauce might not be as thick. Heavy cream is ideal for that silky texture.
- → Can this be frozen for later?
Cream sauces often separate when frozen. To fix it, rewarm slowly with extra cream stirred in till smooth.