Ground Beef Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 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
Description
This pasta dish starts by cooking and crumbling ground beef with diced onion until softened, followed by minced garlic. Seasonings including Italian herbs, salt, Worcestershire sauce, and optional flour are added. Chicken broth and tomato sauce build a flavorful simmering base. The sauce is enriched with half and half and shredded cheddar cheese stirred in at the end to create creaminess and depth. Cooked rotini pasta is folded into the sauce, allowing it to absorb the flavors.
The texture is creamy and thick with tender pasta spirals carrying the rich sauce. The browned beef adds heartiness, while the Worcestershire sauce and Italian seasoning provide a savory complexity. Cooking the sauce to simmer ensures flavors meld and thicken before combining with pasta.
Serve this pasta alongside garlic bread, optionally topped with cheese. It makes a filling main course suitable for family meals or leftovers.
For best results, shred cheese from a block to improve melt quality. This recipe stores well refrigerated for several days or can be frozen. Variations include adding vegetables like peas, carrots, or corn for extra texture and nutrition. Milk can substitute half and half but will yield a thinner sauce, so reduce heat when adding to avoid curdling.
Ingredients
- 1 + ½ lbs. ground beef 85% lean
- 1 yellow onion diced, small
- 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 cheddar cheese shredded
- ½ pound rotini pasta
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
- Shred cheese from a block for better melting and flavor than pre-shredded options.
- Store leftovers in an airtight container refrigerated for 3-4 days or freeze for up to 3 months.
- Consider adding vegetables like peas, carrots, or corn to the sauce for variation.
- Milk can replace half and half but results in a thinner sauce; add carefully over low heat to prevent curdling.
- This recipe pairs well with garlic bread topped with cheese.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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