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Creamy Ground Beef Pasta Skillet

A comforting one-pot meal with tender pasta, flavorful ground beef, and a rich, creamy sauce that makes every bite delightful.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 644
Ingredients Method Notes

Ingredients
  

Pasta and Sauce
  • 8 ounces pasta (preferably penne or rotini)
  • 1 pound ground beef (Halal)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup beef broth (unsalted)
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • 1 cup fresh spinach (optional for added nutrition)

Method
 

Cooking the Pasta
  1. In a large pot, bring salted water to a boil and cook the pasta until al dente according to package directions. Drain and set aside.
Preparing the Beef
  1. In a large skillet, heat the olive oil over medium heat. Add the diced onions, and sauté until they turn translucent (about 3-5 minutes).
  2. Stir in the minced garlic and cook for another 30 seconds.
  3. Add the ground beef to the skillet. Break it apart using a spatula and cook until browned, about 5-7 minutes. Season with salt, pepper, and Italian seasoning.
Making the Sauce
  1. Pour in the beef broth and bring the mixture to a gentle simmer.
  2. Stir in the heavy cream, mixing until well combined. Allow the sauce to thicken for about 5 minutes.
Combining Ingredients
  1. Lower the heat and add the cooked pasta to the skillet. Stir well to coat the pasta in the creamy sauce.
  2. If using spinach, toss it in at this stage until wilted.
Final Touches
  1. Finally, stir in the grated Parmesan cheese, allowing it to melt and integrate into the dish.
  2. Taste and adjust seasoning if necessary.
Serving
  1. Once everything is nicely mixed, plate your creamy ground beef pasta skillet and enjoy!

Notes

For a leaner option, swap ground beef for ground turkey or chicken. For vegetarian alternatives, consider mushrooms or lentils. Leftovers can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.