I’m sharing my creamy, cheesy penne smothered in garlic butter and savory ground beef, a quick dish ideal for weeknights and perfect for Easy Meals For Leftovers.

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I love how plain penne pasta becomes a total showstopper with juicy ground beef, no fuss. This Cheesy Penne recipe is exactly the kind of thing I turn to when dinner needs to be fast, satisfying and something the whole family will fight over.

Its great for nights when you cant be fancy, and it’s also a winner for Easy Meals For Meal Prep since it reheats like a dream. Honestly it belongs on any list of Good Pasta Recipes Dinners I swear by, and I keep making it again and again.

I always find little hacks that save time but theyre my guilty pleasures.

Ingredients

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Mostly carbohydrates, small fiber amount, great for energy, not very filling.
High in protein and iron, fatty if 80/20, keeps dish savory.
Adds richness and fat, carries flavor, use sparingly for health.
Bold, pungent, low calorie, may aid immunity, gives savory punch.
Salty umami punch, packs protein and calcium, strong flavor.
Melts beautifully, mild creamy taste, adds protein and comfort.
Makes sauce silky and rich, high fat, use in moderation.
Sweet when cooked, adds fiber and depth, balances garlic.
Heart healthy fats, helps sautéing, gives subtle fruity notes.
Adds savory depth and umami, low calorie if fat skimmed.

Ingredient Quantities

1 lb (450 g) penne pasta

1 lb (450 g) ground beef 80/20

3 tbsp unsalted butter

1 tbsp olive oil

1 small yellow onion, finely diced

4 garlic cloves, minced (or more if you really like garlic)

1 tsp Worcestershire sauce

1 tsp Italian seasoning

1/2 tsp crushed red pepper flakes (optional)

1 tsp salt, plus more to taste

1/2 tsp freshly ground black pepper

1 cup beef broth (or chicken broth)

1 cup heavy cream (or 3/4 cup half and half)

1 cup grated Parmesan cheese (about 100 g), plus extra for serving

1 to 1 1/2 cups shredded mozzarella cheese

2 tbsp chopped fresh parsley (optional)

How to Make this

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1. Fill a large pot with water, bring to a rolling boil and salt it well, then add 1 lb penne and cook until al dente per package directions; before draining scoop out and save about 1 cup of the pasta water, then drain the pasta.

2. While the pasta cooks, heat a large skillet over medium high and add 1 tbsp olive oil and 3 tbsp unsalted butter, let the butter melt and get foamy, then add the finely diced small yellow onion and cook until soft about 3 to 4 minutes.

3. Add 4 minced garlic cloves and cook 30 to 45 seconds until fragrant, then add 1 lb ground beef 80/20, break it up with a spoon and brown it, stirring so it cooks evenly.

4. As the beef browns season it with 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp Worcestershire sauce, 1 tsp Italian seasoning and 1/2 tsp crushed red pepper flakes if you want heat; keep cooking until no pink remains, drain excess grease if there’s a lot but leave a little for flavor.

5. Pour in 1 cup beef broth and scrape the bottom of the skillet to loosen all the browned bits, bring to a simmer and let it reduce for 2 to 3 minutes so the flavors concentrate.

6. Lower the heat to medium low and stir in 1 cup heavy cream (or 3/4 cup half and half), let it warm gently until slightly thickened about 2 minutes, do not boil, taste and adjust salt if needed.

7. Turn off the heat and stir in 1 cup grated Parmesan until melted and smooth, then add 1 to 1 1/2 cups shredded mozzarella, stirring until the cheese is melted and the sauce is creamy; if the sauce seems too thick add a few tablespoons of the reserved pasta water to loosen it.

8. Add the drained penne to the skillet and toss everything together until the pasta is fully coated and the sauce clings to the noodles, warm through for a minute or two over low heat if needed.

9. Finish with 2 tbsp chopped fresh parsley and extra grated Parmesan for serving, taste one more time for seasoning and serve hot, dont be shy to add more garlic or pepper flakes if you like it bolder.

Equipment Needed

1. Large pot (4 to 6 quart) for boiling the pasta
2. Colander to drain pasta and to scoop about 1 cup of the pasta water
3. Large skillet or sauté pan (12 inch) to brown the beef and make the sauce
4. Wooden spoon or silicone spatula to stir and break up the meat
5. Tongs or pasta fork to toss the penne with the sauce
6. Measuring cups and spoons for broth, cream, cheeses and seasonings
7. Box grater for grating Parmesan
8. Cutting board and chef’s knife for the onion and parsley
9. Small bowl or cup to hold the reserved pasta water and any prepped ingredients

FAQ

Can I use a different pasta than penne? Yes. Any medium tubular or short pasta like rigatoni, ziti, or rotini works great, just watch the cooking time since shapes cook a bit different. If you switch to whole wheat or gluten free, check the package for timing.

How do I stop the dish from being greasy? Browning 80/20 ground beef will render a lot of fat, so brown then tilt the pan and spoon off excess, or blot with a paper towel. You can also use 90/10 beef or a mix of beef and turkey, then add a little butter for flavor so it still tastes rich.

Can I make this ahead and reheat it? Yup. Store in the fridge up to 3 to 4 days, or freeze for 2 to 3 months. Reheat gently on the stove with a splash of beef broth or milk to loosen the sauce, or bake covered at 350 F until warmed through. Microwaving works but add liquid so it doesnt dry out.

Any tips to make it extra creamy and cheesy? Save a cup of pasta cooking water and stir a few tablespoons into the sauce, it helps bind the cheese and makes it silkier. Use freshly grated Parmesan and mix mozzarella in off the heat so it melts smoothly. For a golden top, sprinkle extra mozzarella and broil a minute or two, watching closely.

Can I lighten the recipe or make it dairy free? To lighten: use half and half instead of heavy cream or swap part of the cream for low fat milk plus a teaspoon of cornstarch to thicken. Dairy free: use unsweetened plant milk thickened with a little flour or cornstarch and dairy free grated cheese or nutritional yeast, but expect a different flavor and texture.

How do I adjust the spice for kids or if I like it hot? For mild: skip the red pepper flakes and add just a pinch of black pepper. For more heat: double the crushed red pepper flakes, add a splash of hot sauce, or stir in a pinch of cayenne while simmering.

Cheesy Penne With Garlic Butter Ground Beef Recipe Substitutions and Variations

Penne pasta: swap for ziti or rigatoni for the same bite, fusilli if you want sauce to cling more, or use a chickpea/rice gluten free pasta if you need GF.
Ground beef 80/20: use ground turkey or chicken (add 1 tbsp oil while cooking since they’re leaner), or try ground pork for a bit richer flavor, or go plant based with Beyond/Impossible crumbles or cooked lentils for a vegetarian option.
1 cup heavy cream: use 3/4 cup half and half plus a splash more for creaminess, or 1 cup whole milk plus 1 tbsp melted butter to mimic fat, or 1 cup evaporated milk for a lighter swap.
1 cup grated Parmesan: swap with Pecorino Romano or Grana Padano for similar salty, nutty notes, or use nutritional yeast for a vegan take (add a pinch more salt).

Pro Tips

1) Save and use that starchy pasta water, but add it little by little. Start with a few tablespoons to loosen the sauce, then go up to 1/4 cup at a time until the texture clings to the penne the way you like. If you dump a lot at once you can water the sauce down, so be patient.

2) Brown the beef until you see real color, dont just cook it until it’s no longer pink. Let some pieces get crisp for extra flavor, and drain off excess fat leaving about a tablespoon so the sauce still has richness. Season while it browns so the flavors build, not just at the end.

3) Treat the cream and cheese gently. Keep the heat low so the cream never boils, add the Parmesan off the heat when you can, and shred your own cheese for smoother melting. If the sauce starts to look grainy or splits, whisk in a little reserved pasta water or a small knob of butter and it will come back together.

4) Finish with care. Toss the pasta into the sauce off heat and let it rest a minute so the sauce thickens and glues itself to the noodles, taste and tweak with salt or a tiny splash of acid like lemon juice or vinegar to brighten it. Want a bubbly top? Put it in an ovenproof dish, sprinkle extra mozzarella and broil for 2 to 3 minutes until golden.

Cheesy Penne With Garlic Butter Ground Beef Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing my creamy, cheesy penne smothered in garlic butter and savory ground beef, a quick dish ideal for weeknights and perfect for Easy Meals For Leftovers.

Servings

servings

Calories

807

kcal

Equipment: 1. Large pot (4 to 6 quart) for boiling the pasta
2. Colander to drain pasta and to scoop about 1 cup of the pasta water
3. Large skillet or sauté pan (12 inch) to brown the beef and make the sauce
4. Wooden spoon or silicone spatula to stir and break up the meat
5. Tongs or pasta fork to toss the penne with the sauce
6. Measuring cups and spoons for broth, cream, cheeses and seasonings
7. Box grater for grating Parmesan
8. Cutting board and chef’s knife for the onion and parsley
9. Small bowl or cup to hold the reserved pasta water and any prepped ingredients

Ingredients

1 lb (450 g) penne pasta
1 lb (450 g) ground beef 80/20
3 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, finely diced
4 garlic cloves, minced (or more if you really like garlic)
1 tsp Worcestershire sauce
1 tsp Italian seasoning
1/2 tsp crushed red pepper flakes (optional)
1 tsp salt, plus more to taste
1/2 tsp freshly ground black pepper
1 cup beef broth (or chicken broth)
1 cup heavy cream (or 3/4 cup half and half)
1 cup grated Parmesan cheese (about 100 g), plus extra for serving
1 to 1 1/2 cups shredded mozzarella cheese
2 tbsp chopped fresh parsley (optional)

Directions

Fill a large pot with water, bring to a rolling boil and salt it well, then add 1 lb penne and cook until al dente per package directions; before draining scoop out and save about 1 cup of the pasta water, then drain the pasta.
While the pasta cooks, heat a large skillet over medium high and add 1 tbsp olive oil and 3 tbsp unsalted butter, let the butter melt and get foamy, then add the finely diced small yellow onion and cook until soft about 3 to 4 minutes.
Add 4 minced garlic cloves and cook 30 to 45 seconds until fragrant, then add 1 lb ground beef 80/20, break it up with a spoon and brown it, stirring so it cooks evenly.
As the beef browns season it with 1 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp Worcestershire sauce, 1 tsp Italian seasoning and 1/2 tsp crushed red pepper flakes if you want heat; keep cooking until no pink remains, drain excess grease if there's a lot but leave a little for flavor.
Pour in 1 cup beef broth and scrape the bottom of the skillet to loosen all the browned bits, bring to a simmer and let it reduce for 2 to 3 minutes so the flavors concentrate.
Lower the heat to medium low and stir in 1 cup heavy cream (or 3/4 cup half and half), let it warm gently until slightly thickened about 2 minutes, do not boil, taste and adjust salt if needed.
Turn off the heat and stir in 1 cup grated Parmesan until melted and smooth, then add 1 to 1 1/2 cups shredded mozzarella, stirring until the cheese is melted and the sauce is creamy; if the sauce seems too thick add a few tablespoons of the reserved pasta water to loosen it.
Add the drained penne to the skillet and toss everything together until the pasta is fully coated and the sauce clings to the noodles, warm through for a minute or two over low heat if needed.
Finish with 2 tbsp chopped fresh parsley and extra grated Parmesan for serving, taste one more time for seasoning and serve hot, dont be shy to add more garlic or pepper flakes if you like it bolder.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.