Name: Ground Beef Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 8–10 ounces pasta (any shape); 1 pound lean ground beef; 1/2 medium yellow onion, chopped; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/8 teaspoon red pepper flakes; 1 (14-ounce) can tomato sauce; 1/4 cup heavy cream; Kosher salt and black pepper, to taste; 1/4 cup grated Parmesan cheese, plus extra for serving; Fresh chopped parsley (optional, for garnish)

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This Ground Beef Pasta is one of those easy, comforting meals I turn to when I want something hearty on the table fast. Made with simple pantry staples and ready in just 25 minutes, it’s packed with rich tomato flavor, creamy sauce, and savory ground beef—all tossed together with perfectly cooked pasta. It’s a no-fuss dinner that always satisfies.

Why You’ll Love This Recipe

I love how this dish comes together with ingredients I usually already have on hand. The creamy tomato sauce clings to every bite of pasta, and the seasoned ground beef adds a ton of flavor. It’s family-friendly, quick to make, and perfect for busy weeknights when I want something warm, filling, and totally delicious. Ground Beef Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8–10 ounces pasta (any shape)
1 pound lean ground beef
1/2 medium yellow onion, chopped
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/8 teaspoon red pepper flakes
1 (14-ounce) can tomato sauce
1/4 cup heavy cream
Kosher salt and black pepper to taste
1/4 cup grated Parmesan cheese, plus extra for serving
Fresh chopped parsley (optional, for garnish)

Directions

I start by boiling a large pot of salted water and cooking the pasta to al dente according to the package directions. I drain it and set it aside.
While the pasta cooks, I heat a large skillet over medium-high heat and add the ground beef and chopped onion. I cook for about 5 minutes, breaking the meat into crumbles until it’s mostly browned and the onions are tender.
I stir in the tomato paste, Italian seasoning, garlic powder, and red pepper flakes. Then I pour in the tomato sauce and stir to combine. I let the sauce cook for 3–4 minutes until it thickens slightly.
I reduce the heat and stir in the heavy cream until the sauce is smooth and warmed through.
I add the drained pasta to the skillet, followed by the Parmesan cheese. I toss everything together until the pasta is well coated in the creamy tomato beef sauce.
I season with salt and pepper to taste. I usually start with about 1/4 teaspoon kosher salt and a few turns of freshly ground black pepper.
I serve it hot, topped with more Parmesan and a sprinkle of chopped parsley if I have it on hand.

Servings and timing

This recipe makes 4 servings and is ready in just 25 minutes total, including prep and cook time. It’s perfect for those nights when I need a quick dinner without sacrificing flavor.

Variations

I sometimes use ground turkey or chicken instead of beef for a lighter version.
For extra veggies, I stir in spinach, peas, or diced zucchini during the last few minutes of cooking.
I’ve made it with penne, shells, and even rotini—it works with any shape I have in the pantry.
If I want a spicier version, I double the red pepper flakes or add a dash of hot sauce.
I sometimes swap the heavy cream for half-and-half or a dollop of sour cream.

Storage/Reheating

Leftovers keep well in the fridge for up to 4 days in an airtight container. I reheat it on the stovetop or in the microwave with a splash of milk or water to bring back the creaminess. It also makes a great next-day lunch.

FAQs

Can I make this ahead of time?

Yes! I prepare everything and store it in the fridge. When I’m ready to serve, I reheat it gently on the stove or in the microwave with a splash of cream or water.

Can I freeze this dish?

It freezes well. I cool it completely, then portion and freeze for up to 2 months. I thaw it overnight in the fridge and reheat as usual.

What kind of pasta works best?

I use whatever I have on hand—penne, rotini, fusilli, or elbows all work great. The sauce clings well to short pasta shapes.

Can I leave out the cream?

Yes, but the cream adds richness and balances the acidity of the tomato sauce. If I skip it, I sometimes add a pinch of sugar to mellow the flavor.

What can I serve this with?

I usually serve it with garlic bread, a green salad, or roasted veggies for a well-rounded meal.

Conclusion

This Ground Beef Pasta is one of those comforting, reliable recipes I can count on any night of the week. It’s rich, creamy, and bursting with flavor—everything I want in a quick and easy pasta dish. Whether I’m cooking for my family or just myself, it always hits the spot and disappears fast.