Description
This One-Pot Creamy Beef Pasta is a comforting and satisfying meal made with ground beef, rigatoni pasta, and a luscious, cheesy, creamy sauce. With all the ingredients cooked in a single pot, it’s an easy and convenient dinner option, perfect for busy weeknights. Infused with sharp white cheddar and parmesan, every bite is packed with flavor and creamy texture.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 lb ground beef (grass-fed preferred)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 large shallot, finely chopped
Pasta & Liquids
- 1 lb dried short-cut pasta (e.g., rigatoni)
- 4 cups (32 ounces) chicken or beef broth
Cream & Cheese
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese, shredded
- 1 cup freshly grated parmesan cheese, plus more for topping
Instructions
- Brown the Beef: In a large stock pot or dutch oven, melt the unsalted butter over medium-high heat. Add the ground beef, breaking it into crumbles with a wooden utensil. Cook until the beef is fully browned, about 6-7 minutes. Season with salt, pepper, and garlic powder to taste.
- Sauté the Shallot: Add the finely chopped shallot to the browned beef. Stir well and continue cooking for another 4-5 minutes, allowing the aromatics to soften and become fragrant.
- Cook Pasta: Add the dried pasta and pour in the chicken or beef broth. Stir everything together to ensure the pasta is well distributed. Cover the pot with a lid and let it cook for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
- Add Cream and Cheese: Turn off the heat. Pour in the heavy whipping cream, then add the shredded sharp white cheddar and grated parmesan cheese. Stir thoroughly until the cheeses are completely melted and the sauce is smooth and creamy.
- Let Flavors Meld: Cover the pot and allow the creamy beef pasta to sit for at least 10 minutes. This resting time helps the sauce thicken and allows flavors to meld together. Serve hot with extra parmesan on top if desired.
Notes
- For a lighter dish, substitute half-and-half for the heavy cream.
- Feel free to use your favorite short-cut pasta such as penne or fusilli if rigatoni is unavailable.
- Sharp white cheddar provides a robust flavor, but regular cheddar or a cheese blend can be used as alternatives.
- Grass-fed beef offers richer taste and better texture but is optional.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 630
- Sugar: 3g
- Sodium: 780mg
- Fat: 33g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 115mg
