Description
A quick, nutrient-packed dish featuring lean ground beef and pasta in a rich, velvety cream cheese sauce. Perfect for a delicious and satisfying weeknight meal.
Ingredients
- 1 tbsp olive oil
- 1 lb lean ground beef (90/10 or 93/7)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/4 – 1/2 tsp red pepper flakes (optional, to taste)
- 1 cup beef broth (low sodium)
- 4 oz cream cheese, softened (or sour cream)
- 10–12 oz short pasta (penne, rigatoni, cavatappi)
- Salt and freshly ground black pepper to taste
- 1/4 cup fresh parsley or basil, chopped (for garnish)
- Reserved pasta water, as needed
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain.
- While pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add ground beef and cook, breaking it apart, until browned. Drain any excess fat.
- Add diced onion to the skillet and cook until softened, about 3-4 minutes. Stir in minced garlic and tomato paste; cook for 1 minute until fragrant.
- Pour in beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low.
- Stir in Italian seasoning, paprika, and red pepper flakes. Add softened cream cheese (or sour cream) and stir until completely melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
- Add the cooked and drained pasta to the skillet with the sauce. Toss well to coat evenly. Add more reserved pasta water, if needed, to reach desired consistency.
- Season with salt and pepper to taste. Garnish with fresh parsley or basil and serve immediately.
- Prep Time: 10 mins
- Cook Time: 20 mins