Ground Beef Pasta
User Reviews
5.0
381 reviews
Excellent
-
Prep Time
5 mins
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Cook Time
5 mins
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Total Time
30 mins
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Servings
4 people
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Calories
668 kcal
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Course
Main Course
Ground Beef Pasta
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This Ground Beef Pasta recipe is an easy 30 minute meal that you can make with any kind of pasta. Your family will love the creamy, cheesy, Italian sauce!
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Ingredients
- 1 + ½ lbs. ground beef 85% lean
- 1 small yellow onion diced
- 3 cloves garlic minced
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 3 Tablespoons flour optional-helps thicken the sauce
- 1 Tablespoon Worcestershire sauce
- 16 oz tomato sauce
- 1 cup chicken broth
- ½ cup half and half (half cream, half milk)
- 1 cup shredded cheddar cheese
- ½ pound rotini pasta
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Instructions
- Shred the cheese and set it aside along with the half and half. We don’t want those to be cold when we add them to the sauce.
- Cook and crumble the ground beef over medium heat. Add the onions halfway through and cook until softened.
- Drain grease. Add the garlic and cook for 1 minute.
- Add salt, Worcestershire sauce, and flour. Stir to combine and cook for 3 minutes to remove raw flour taste.
- Add chicken broth and use a silicone spatula to clean the bottom of the pan. Add the tomato sauce and Italian seasoning. Bring a boil, then reduce to a simmer. Cook for 15 minutes while you start boiling water for the pasta. Once the water is boiling, add the pasta and cook for 7 minutes or per package instructions.
- Slowly add in the half and half to the sauce, stirring as you go.
- Reduce heat to low and slowly sprinkle in the cheese. Stir to combine. Drain the pasta and add it to the sauce. Serve with garlic bread with cheese.
Notes
- Pro Tips:
- Storage: Store in an airtight container and refrigerate for up to 3-4 days or freeze for up to 3 months.
- If possible, shred your cheese from a block, it melts and tastes better than packaged shredded cheese. I like to use Cracker Barrel Extra Sharp Yellow.
- Penne, Rigatoni, Ziti, Bowtie, or Cavatappi are good pastas with this meal as well.
- Optional ingredient additions: Drained diced tomatoes, frozen peas, carrots, and/or corn.
- Milk can be used instead of half and half, but the sauce won’t be quite as thick and creamy. Reduce the heat to low prior to adding to avoid curdling it, whole milk works best. Conversely, heavy cream may also be used.
- This recipe is in The Cozy Cookbook on page 136!
Nutrition Information
Show Details
Calories
668kcal
(33%)
Carbohydrates
60g
(20%)
Protein
55g
(110%)
Fat
23g
(35%)
Saturated Fat
12g
(60%)
Cholesterol
146mg
(49%)
Sodium
1738mg
(72%)
Potassium
1303mg
(37%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
902IU
(18%)
Vitamin C
16mg
(18%)
Calcium
316mg
(32%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 60g | 20% |
| Protein | 55g | 110% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 146mg | 49% |
| Sodium | 1738mg | 72% |
| Potassium | 1303mg | 28% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 902IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 316mg | 32% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
381 reviews
Excellent
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