Creamy Italian Beef Pasta

Name: Creamy Italian Beef Pasta
Prep time: 12 min
Cook time: 33 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ounces dried pasta (penne or rigatoni preferred); 1 tablespoon olive oil; 1 pound ground beef (or ground turkey for leaner); 1 medium onion, diced finely; 3 garlic cloves, minced; 2 teaspoons Italian seasoning, or mixed dried oregano and basil; 1 cup beef broth (can swap with chicken broth for lighter taste); 1 1/2 cups marinara sauce (homemade works great here, canned okay); 3/4 cup heavy cream (use half and half for lighter creaminess but less thick); 1 cup shredded provolone cheese (mozzarella works well; cheddar changes flavor); Salt and black pepper to taste

By Emma

Certified Culinary Professional

Published on 15 February 2026 • Recipe tested & approved

Ground beef simmered with garlic and Italian spices, finished creamy with cheese and tossed with pasta. Comfort in one skillet. Rich, thick sauce clings to every strand.

Prep: 12 min

Cook: 33 min

Total: 45 min

Servings: 4 servings

#Italian-American #one skillet meal #creamy pasta #ground beef recipes #comfort food

Before You Start

Ever had those days when stirring a pan filled with brown sizzling beef and onions just sets something straight in your soul? That sizzle, that smell. I’ve tested many pasta combos. Some too watery, some overly dry. Learned to coax that perfect thick sauce that hugs pasta strands with creamy molten cheese, without turning sloppy. And that bit of beef stock? Not optional. It pulls the fond off the pan, deepens flavor much more than plain water or wine ever will. Simmer’s where magic happens—when the sauce thickens and smells rich, you know you’re on the right track. Pasta is just a carrier, trust the sauce to do the talking.

Ingredients

10 ounces dried pasta (penne or rigatoni preferred)
1 tablespoon olive oil
1 pound ground beef (or ground turkey for leaner)
1 medium onion, diced finely
3 garlic cloves, minced
2 teaspoons Italian seasoning, or mixed dried oregano and basil
1 cup beef broth (can swap with chicken broth for lighter taste)
1 1/2 cups marinara sauce (homemade works great here, canned okay)
3/4 cup heavy cream (use half and half for lighter creaminess but less thick)
1 cup shredded provolone cheese (mozzarella works well; cheddar changes flavor)
Salt and black pepper to taste

About the ingredients

Choosing your pasta really matters here. Tubular shapes like penne or rigatoni trap sauce better than flat noodles. Olive oil’s the go-to for browning meat without overpowering flavor, but if you only have vegetable oil, it’ll still work. Ground turkey or chicken works fine—won’t be as rich but lighter. Fresh garlic beats powder, but powder can save a pinch in a hurry. Beef broth is a game changer; helps deepen, balances tang from marinara; chicken broth okay but less punchy. Heavy cream thickens and smooths; half and half lightens texture but lowers richness; avoid milk—it’s too thin and breaks. Cheese is flexible; provolone melts beautifully; mozzarella for stringy texture; sharp cheddar adds bite but shifts profile. Salt is tricky since cheese and broth already salty. Taste often!

Method

Start boiling water aggressive enough to hit rapid boil fast. Salt it well enough so pasta flavors up during boil.
Cook pasta till al dente per package, maybe a minute less if planning to reheat in sauce; it’ll soak more flavor that way. Drain and toss it aside in colander.
Heat olive oil in a large deep skillet over medium-high heat. Add beef and onion. Brown until beef no longer pink, onions translucent and starting to caramelize at edges. Drain fat carefully — too much ruins the sauce coat; too little leaves greasy sogginess.
Lower heat slightly. Return meat to pan. Toss in garlic; smell will hit within seconds, that garlicky punch; cook just about a minute. No burning, no bitter notes.
Sprinkle Italian seasoning. Pour in broth. Scrape bottom hard to lift brown bits, flavor gold. Stir thoroughly. Dump in marinara next. Stir and raise heat till boiling. Once bubbles hit, reduce heat to medium-low simmer.
Let sauce cook uncovered, stirring occasionally to prevent sticking. It’ll thicken, reduce by about a quarter. Usually 8-12 minutes; rely on thickened look and sauce clinging to spoon. The more you reduce, the deeper the flavor but watch not to dry out.
Turn heat to low. Stir in cream and cheese immediately. Cheese melts into silky texture, cream coats everything with gloss. Salt and pepper carefully here; cheese adds salt already.
Finally, dump pasta back in skillet. Mix gently but fully. Pasta takes color, sauce clings. Use heat under low for just 2 minutes max to warm pasta through but avoid mush.
Serve hot immediately. Garnish optional but fresh parsley chopped adds brightness.

Cooking tips

Start with water boiling aggressively; salted water seasons pasta from inside out. Avoid overcooked pasta—it’ll fall apart when tossed back. Brown beef and onion for flavor and texture; remove excess fat or sauce can separate or get greasy. Garlic added late—not burned—is crucial. Scraping fond off pan releases the meaty crust and colors sauce. Italian seasoning brings herbs’ earthiness; don’t overdo or sauce gets bitter. Simmer uncovered to thicken properly; a thick sauce clings, a watery one slides off pasta. Adding cream and cheese off high heat avoids curdling and keeps sauce luscious. Pasta added last, on low heat only—no cooking pasta more, just heat through. Serve immediately; sauce thickens as it cools and becomes glue-like.

Chef's notes

💡 Brown beef and onions hard; look for caramelized edges not burnt black. Drain fat carefully don’t leave greasy puddles but some fat helps sauce coat pasta. Garlic thrown in late; smell hits fast. Burned garlic bitter so watch fast timing.
💡 Salt water aggressively when boiling pasta; flavors pasta inside out. Al dente means firm bite, slightly chewy not mushy even if reheated in sauce later. Toss pasta in colander straight after drain; prevents sogginess.
💡 Simmer uncovered lets sauce reduce well. Stir occasionally but not vigorously to keep thickening. Sauce thick when coats spoon, looks glossy. Reduce about 25% but watch not to dry out pan bottom. Scrape fond up, deep flavor base.
💡 Add cream and cheese off heat or very low. High heat breaks sauce, curdles cream, texture goes wrong. Cheese melts silky, coats everything smooth. Salt late; cheese broth already salty. Taste constantly.
💡 Last step pasta added back on low heat only. Mix gently, warm through max 2 minutes or pasta turns mushy. Sauce clings to tubular pasta best penne rigatoni traps sauce inside. Fresh parsley chopped bright but optional garnish.

Common questions

Can I swap ground beef for turkey?

Yes ground turkey works lighter but less rich. Brown longer for color cause lower fat. Adjust salt cause turkey less flavor than beef. Same steps otherwise.

What if sauce too thin?

Simmer uncovered more. Stir gently every few minutes scrape fond. If rushed add small slurry corn starch plus broth. But long reduce best flavor and consistency.

How to store leftovers?

Airtight container fridge works 3-4 days. Reheat low heat covered, add splash broth or cream stops drying. Can freeze but texture shifts. Thaw slow in fridge overnight.

What if pasta overcooked?

Tough situation. Better a bit firm cause reheating mushes. Mix with sauce off heat, bite still there better than soft goo. Or use pasta shapes hold best under sauce reheating.