Creamy Beef Pasta Recipe
Today I’m gonna show you guys how to make a creamy beef pasta. This is so easy, so delicious, you’re gonna be amazed. For another simple and flavorful main course, consider this easy baked salmon with garlic lemon parsley. So let’s go!
What You Need
- 8 ounces large shell pasta (from a 16 oz package)
- About 15 ounces marinara sauce (about half of a 23 oz jar)
- 3/4 cup heavy whipping cream
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 2 tablespoons flour
- 1 teaspoon dry parsley
- 1 teaspoon Italian seasoning
- 1 to 1.5 pounds ground beef
- 2 cups fresh cheddar cheese
- 1 teaspoon black pepper, plus more to taste
- 1/4 cup sour cream
- 1 cup beef broth
- 1 small onion, chopped
- 5 garlic cloves, minced
- Cilantro, for garnish (optional)
How to Make It
- Add your tablespoon of olive oil to your pan and bring it up to temperature.
- Add the beef and allow it to cook, breaking it up until it’s brown. Depending on your heat, this will probably take about five to seven minutes.
- Now, start adding your salt and pepper in here. You can do this toward the end of the recipe if you want to, but I typically like to salt and pepper my beef in the beginning stages. If you need to add more later, you can.
- Once the beef is cooked, remove it from the cooktop and drain the excess fat. Mine didn’t render a lot of fat. Put the cooked beef in a bowl and set it aside.
- Add your chopped onions to the pan. Cook these for about two minutes until they’re translucent and give off that fragrance.
- Add your minced garlic. Get both of these mixed up in here. You don’t want to burn your garlic, so turn your heat down a little bit and cook this for an additional minute until you get that garlic fragrance.
- Next, start adding your two tablespoons of flour. Get this mixed in and cook it until it browns, which may be about 30 seconds to a minute depending on your heat.
- Slowly add in your beef broth. As you’re adding it, kind of scrape the bottom of your pan to get those driplets that are in the pan.
- Introduce your marinara sauce and get that all mixed together.
- Shortly after that, bring in the oregano, Italian seasoning, parsley, and paprika. Get this all mixed together. This smells so good when you add those dry herbs in there.
- Bring the mixture to a boil, then reduce the heat down and let it cook for about five minutes until it thickens.
- After about five minutes, add your cooked pasta shells. Make sure these are already cooked.
- Bring your ground beef back in and get this all mixed up.
- Start adding your heavy whipping cream, about three-fourths cups. Get that stirred in and let this cook for about one to two minutes.
- Next, come in with your sour cream. Add that and get it all mixed in there too.
- The last thing you’ll do is add your cheese. Cook this for another one to two minutes or until it melts.
- At this point, you want to add salt and pepper if you think you need a little more. Give it a taste. I can probably add a little sprinkle of salt or a little bit of kosher salt on top of it.
- To finish, add some garnishment on top, like cilantro, to add a little color to it.
Recipe Notes
I like to use fresh cheddar cheese when making cheesy pasta recipes like this because I like the way it melts better than pre-shredded cheddar cheese.
Serving Suggestion
If you’re looking for something simple, quick, easy, filling, and delicious, this creamy beef pasta is a go-to right here. For another great meal idea, try this quick and easy veggie noodle stir fry. The cheese, the marinara, the salt — all of it mixes well together.
My Creamy Pasta Timing Trick
I drain the pasta just before it reaches al dente and finish it directly in the sauce. That last minute lets the noodles absorb flavor without turning soft, and a splash of reserved cooking water brings the sauce back together if it becomes too thick.
If you like practical skillet dinners, the ground beef and potato skillet is another hearty option. For a chicken pasta night, see the chicken fettuccine Alfredo, or try these one-pot meatballs and rice.
Easy Creamy Beef Pasta Recipe for Quick Weeknight Dinner
This incredibly easy and delicious creamy beef pasta is perfect for a quick weeknight dinner. Featuring savory ground beef, a rich marinara sauce, heavy cream, sour cream, and fresh cheddar cheese, it comes together quickly for a satisfying main course.
- 8 ounces large shell pasta (from a 16 oz package)
- About 15 ounces marinara sauce (about half of a 23 oz jar)
- 3/4 cup heavy whipping cream
- 1 tablespoon olive oil
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon oregano
- 2 tablespoons flour
- 1 teaspoon dry parsley
- 1 teaspoon Italian seasoning
- 1 to 1.5 pounds ground beef
- 2 cups fresh cheddar cheese
- 1 teaspoon black pepper, plus more to taste
- 1/4 cup sour cream
- 1 cup beef broth
- 1 small onion, chopped
- 5 garlic cloves, minced
- Cilantro, for garnish (optional)
- Bring a large pot of salted water to a boil. Add the large shell pasta and cook according to package directions until al dente. Drain well and set aside.
- Add your tablespoon of olive oil to your pan and bring it up to temperature.
- Add the beef and allow it to cook, breaking it up until it’s brown. Depending on your heat, this will probably take about five to seven minutes.
- Now, start adding your salt and pepper in here. You can do this toward the end of the recipe if you want to, but I typically like to salt and pepper my beef in the beginning stages. If you need to add more later, you can.
- Once the beef is cooked, remove it from the cooktop and drain the excess fat. Put the cooked beef in a bowl and set it aside.
- Add your chopped onions to the pan. Cook these for about two minutes until they’re translucent and give off that fragrance.
- Add your minced garlic. Get both of these mixed up in here. You don’t want to burn your garlic, so turn your heat down a little bit and cook this for an additional minute until you get that garlic fragrance.
- Next, start adding your two tablespoons of flour. Get this mixed in and cook it until it browns, which may be about 30 seconds to a minute depending on your heat.
- Slowly add in your beef broth. As you’re adding it, kind of scrape the bottom of your pan to get those driplets that are in the pan.
- Introduce your marinara sauce and get that all mixed together.
- Shortly after that, bring in the oregano, Italian seasoning, parsley, and paprika. Get this all mixed together. This smells so good when you add those dry herbs in there.
- Bring the mixture to a boil, then reduce the heat down and let it cook for about five minutes until it thickens.
- After about five minutes, add your cooked pasta shells. Make sure these are already cooked.
- Bring your ground beef back in and get this all mixed up.
- Start adding your heavy whipping cream, about three-fourths cups. Get that stirred in and let this cook for about one to two minutes.
- Next, come in with your sour cream. Add that and get it all mixed in there too.
- The last thing you’ll do is add your cheese. Cook this for another one to two minutes or until it melts.
- At this point, you want to add salt and pepper if you think you need a little more. Give it a taste. I can probably add a little sprinkle of salt or a little bit of kosher salt on top of it.
- To finish, add some garnishment on top, like cilantro, to add a little color to it.
Cook the pasta just shy of al dente because it continues softening in the sauce. Keep the heat moderate after adding dairy to prevent splitting. Refrigerate leftovers for up to 3 days and loosen with a splash of broth or milk when reheating.