It’s 6pm, you’re tired, and everyone’s hungry. This creamy cheesy penne is the perfect solution for a hectic evening. It combines savory beef with a rich, velvety sauce that feels like a hug in a bowl. You can have this satisfying meal ready to serve in just 30 minutes.
Why This Recipe Is a Winner
This dish is the ultimate comfort food for a chilly winter night. It uses simple pantry staples that you likely already have on hand. The combination of garlic butter and heavy cream creates a restaurant-quality sauce at home. It is filling enough to satisfy the biggest appetites in your family.
Kids love the mild, cheesy flavor and the fun pasta shape. You will love how quickly it comes together in one skillet. It is perfect for busy weeknights when you need a win. This recipe proves that simple ingredients can create a truly special dinner.
Simple Method
Making this creamy cheesy penne is very straightforward and stress-free. You simply boil the pasta while you brown the beef in a skillet. The sauce builds right in the same pan to capture all the flavor. Even if you are a beginner, you can master this recipe with ease. It is a reliable meal that turns out perfectly every single time.
Ingredients You’ll Need
These mostly pantry-friendly ingredients come together to create a deep, savory flavor profile.
- 12 oz dry penne pasta
- 1 lb lean ground beef (85/15 or 90/10)
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 small yellow onion, finely diced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp cracked black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped for garnish
Step-by-Step
- Bring a large pot of heavily salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large deep skillet or Dutch oven over medium-high heat, add the ground beef. Cook until fully browned, breaking it into small crumbles with a spatula. Drain any excess fat and set the beef aside on a plate.
- Reduce the skillet heat to medium. Add the butter and allow it to melt. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for 60 seconds until fragrant, taking care not to burn the garlic.
- Return the cooked ground beef to the skillet. Season with Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Stir to combine.
- Pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer, scraping the bottom of the pan to release any browned bits (fond).
- Reduce heat to low and simmer for 3-5 minutes until the sauce begins to thicken slightly.
- Add the cooked penne to the skillet. Toss thoroughly to coat the pasta in the sauce.
- Sprinkle in the mozzarella and Parmesan cheeses. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy.
- Garnish with fresh parsley and serve immediately while hot.
Best Ways to Enjoy It
Serve this warm pasta in shallow bowls for a cozy family dinner. It pairs beautifully with a crisp green salad or roasted broccoli. You can also add a side of toasted garlic bread to soak up the sauce. Set the table, pour a cold drink, and enjoy a peaceful meal together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for 3-4 days. This dish does not freeze well because the cream sauce may separate. To reheat, place a portion in a small pan over low heat. Add a splash of milk or broth to loosen the sauce. Stir gently until it is warmed through and creamy again.
Tips for Best Results
- Don’t skip salting your pasta water generously for the best flavor.
- Avoid overcooking the penne so it stays firm in the sauce.
- Use freshly grated Parmesan for a much smoother melt than bottled cheese.
- Prep all your ingredients before you start browning the ground beef.
- For a holiday twist, double the batch to feed a larger crowd.
- Add a handful of fresh spinach at the end for an easy veggie boost.
Ways to Switch It Up
- Swap the ground beef for ground turkey for a lighter option.
- Use gluten-free penne to make this dish friendly for sensitive stomachs.
- Add sliced mushrooms during the onion sauté for extra earthy flavor.
- Stir in a spoonful of pesto for a bright, herby variation.
Common Questions
Can I use half-and-half instead of heavy cream?
You can, but the sauce will be thinner and less rich. Heavy cream provides the best velvety texture for this specific recipe.
How do I know when the sauce is thick enough?
The sauce should coat the back of a spoon easily. It will also thicken further once you add the cheeses and pasta.
Will my kids find this too spicy?
The red pepper flakes are optional and add very little heat. Leave them out entirely if your little ones are sensitive to spice.
I hope this warm pasta dish brings comfort to your dinner table tonight. It is one of my favorite ways to slow down and enjoy a meal. Happy cooking!
— Alex
Creamy Cheesy Penne with Garlic Butter Ground Beef
Ingredients
- 12 oz dry penne pasta
- 1 lb lean ground beef (85/15 or 90/10)
- 3 tbsp unsalted butter
- 4 cloves garlic , minced
- 1 small yellow onion, finely diced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt, plus more for pasta water
- 1/4 tsp cracked black pepper
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large deep skillet or Dutch oven over medium-high heat, add the ground beef. Cook until fully browned, breaking it into small crumbles with a spatula. Drain any excess fat and set the beef aside on a plate.
- Reduce the skillet heat to medium. Add the butter and allow it to melt. Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and cook for 60 seconds until fragrant, taking care not to burn the garlic.
- Return the cooked ground beef to the skillet. Season with Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes. Stir to combine.
- Pour in the beef broth and heavy cream. Bring the mixture to a gentle simmer, scraping the bottom of the pan to release any browned bits (fond).
- Reduce heat to low and simmer for 3-5 minutes until the sauce begins to thicken slightly.
- Add the cooked penne to the skillet. Toss thoroughly to coat the pasta in the sauce.
- Sprinkle in the mozzarella and Parmesan cheeses. Stir continuously until the cheeses are fully melted and the sauce is smooth and creamy.
- Garnish with fresh parsley and serve immediately while hot.
