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This cheesy penne with garlic butter ground beef combines two comfort food favorites into one irresistible dish. The rich, creamy sauce coats every piece of pasta while the seasoned ground beef adds satisfying protein and flavor. It's the ultimate weeknight dinner that pleases everyone at the table.
I developed this recipe during a particularly hectic week when I needed something substantial that would please my picky teenagers. The first time I made it, there was complete silence at the dinner table except for the sounds of forks scraping plates clean.
Ingredients
- Penne pasta: Provides the perfect shape for holding the creamy sauce
- Ground beef: Creates a hearty protein base; select 80/20 for best flavor
- Olive oil: Helps prevent sticking and adds richness
- Garlic: Minced fresh provides aromatic foundation; choose firm bulbs
- Salt: Enhances all the flavors
- Black pepper: Adds gentle heat
- Italian seasoning: Creates depth with minimal effort
- Crushed red pepper flakes: Optional but adds pleasant warmth
- Heavy cream: Creates the luxurious sauce base
- Beef broth: Adds savory depth and thins the sauce perfectly
- Parmesan cheese: Freshly grated melts beautifully into the sauce
- Mozzarella cheese: Creates that irresistible cheesy pull
- Fresh parsley: Brightens the rich flavors and adds color
Step-by-Step Instructions
- Cook the pasta:
- Fill a large pot with water, add a generous tablespoon of salt, and bring to a rolling boil. Add penne and cook until al dente according to package directions, usually 9-11 minutes. Drain but do not rinse, as the starch helps the sauce cling to the pasta.
- Prepare the garlic base:
- Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add minced garlic and cook for exactly 60 seconds, stirring constantly to prevent burning. The garlic should become fragrant and just slightly golden.
- Brown the beef:
- Add ground beef to the garlic oil, breaking it into small pieces with a wooden spoon. Cook for 5-7 minutes until no pink remains and meat is evenly browned. If excessive fat accumulates, tilt the pan and spoon it out, leaving about a tablespoon for flavor.
- Season the meat:
- Sprinkle salt, black pepper, Italian seasoning, and red pepper flakes evenly over the browned beef. Stir thoroughly to coat every piece of meat with the seasoning blend, cooking for another minute to toast the spices and release their flavors.
- Create the sauce:
- Reduce heat to medium and pour in beef broth first, using a wooden spoon to scrape up any browned bits from the bottom of the pan. These contain immense flavor. Add heavy cream and stir to combine, allowing the mixture to simmer gently for 2-3 minutes until it begins to thicken slightly.
- Combine pasta and sauce:
- Add the drained penne directly into the sauce, folding gently with a spatula to ensure every piece gets evenly coated. Let it cook together for 1-2 minutes so the pasta can absorb some of the sauce flavors.
- Add the parmesan:
- Gradually sprinkle in the freshly grated Parmesan, about 1/4 cup at a time, stirring between additions. This prevents clumping and ensures smooth melting. The sauce should noticeably thicken and become silky.
- Melt the mozzarella:
- Evenly distribute the shredded mozzarella across the top of the pasta mixture. Cover with a tight-fitting lid and reduce heat to low. Allow to sit undisturbed for 3-4 minutes until cheese is completely melted and slightly bubbly.
- Garnish and serve:
- Sprinkle fresh chopped parsley over the entire dish just before serving. The bright green color and fresh flavor provide the perfect contrast to the rich, creamy pasta.
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The secret to this dish is definitely the combination of two cheeses. I discovered that while Parmesan provides the sharp, salty flavor in the sauce, the mozzarella creates that irresistible cheese pull that makes everyone go back for seconds. My daughter actually requests this for her birthday dinner every year now.
Frequently Asked Questions
- → Can I use a different type of pasta?
Yes, you can substitute penne with other short pasta like rigatoni or shells for a similar texture.
- → Can I make this dish gluten-free?
Use gluten-free pasta and ensure the beef broth and seasonings are labeled gluten-free.
- → Can I use another type of cheese?
While Parmesan and mozzarella work best, you can try Gruyère or Fontina for a different flavor profile.
- → How can I make this dish spicier?
Add more crushed red pepper flakes or a dash of hot sauce to the sauce for an extra kick.
- → How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat and add a splash of cream if the sauce thickens too much.