Hey friend, let me tell you about this pasta…

So here’s my story: it’s Tuesday, it’s raining (obviously), and I realise everyone’s hungry but I forgot to plan dinner…again. I wind up making this creamy ground beef pasta on the stovetop and, folks, people actually scraped the pot. There’s not exactly a glamorous backstory—no Italian grandma demanding perfection—but honestly, this recipe’s saved dinner at my place more often than I’d like to admit. Plus, it’s cheap and even manages to taste like real comfort food, which isn’t always the case with quick dinners, right?

Oh, and side note—you ever notice how somehow every time you need the colander, it’s in the dishwasher? Or just me? Good thing you technically don’t need one here, unless you’re on Team Extra Precise.

Why You’ll Love This… Or at Least Tolerate It

I make this when it feels like everyone’s appetite has gone up a size and my patience has halved. My family goes absolutely bonkers for it—maybe because it’s cheesy, creamy (how is dairy so magical?), and you only need one pan; my favorite number of pans. I used to avoid recipes with more than two steps, but this one’s so forgiving you can mess up a bit and, honestly, nobody notices. Don’t tell my husband I once used elbow macaroni instead of penne… Okay, maybe he noticed, but he still ate it. Twice. (Leftovers are pretty fab, actually.)

Ingredients (Substitutions Totally Allowed)

1 pound (about 450g) ground beef — Sometimes I use ground turkey if that’s what’s in the fridge. My cousin swears by half pork/half beef but it’s up to you.
1 small onion, chopped fine — Or a big one if you love onions. Shallots also work, but I have never once remembered to buy shallots on purpose.
2-3 garlic cloves, minced (or a big spoonful of jarred minced garlic; nobody’s judging)
2 cups (about 500ml) beef broth — From the carton, from bouillon, whatever you have
2 cups of dry short pasta (penne, rotini, shells… even broken spaghetti is fine in a pinch!)
1 can (14oz) diced tomatoes — Or use tomato sauce, or skip if you’ve got tomato-phobia (it’s real, I marryed into it)
1 tsp dried Italian herbs — Or just a big pinch of dried oregano and basil.
Salt and pepper (to taste; my hand always slips a bit extra with the pepper)
1 cup cream — I usually use heavy cream, but I’ve done it with half-n-half or even whole milk, though it’s less luscious.
1 heaping cup shredded cheese — Cheddar, mozzarella, whatever’s lurking in the deli drawer. My grandmother always insisted on only Parmesan, but honestly anything melts does the job.
Optional: A handful of spinach or peas (to pretend there’s a vegetable so you can feel virtuous).

How To Actually Make It

Grab your biggest skillet or a deep-ish pan. If the kitchen’s a mess, just push things aside—not judging.
Brown the ground beef over medium-high heat. Break it up with a wooden spoon. (This is where I usually end up making a mess on the stovetop, oops.) If there’s lots of fat, you can drain it, but sometimes I just blot with a paper towel…eh.
Add the onion and cook a few minutes—3ish?—until it’s soft and kind of golden. Throw in the garlic and stir for another minute. If it sticks a bit, that’s fine; those brown bits are flavor. Unless it’s burning, then uh…turn it down.
Pour in the broth, then add your pasta, diced tomatoes, dried herbs, and a pinch of salt and pepper. Give it a stir. It’ll look kinda soupy (don’t worry if it looks weird at this stage—it always does!).
Bring it all to a gentle boil, then dial down to medium-low. Slap on a lid if you’ve got one (if not, try a sheet of foil, or just stir occasionally and add a splash more broth if it’s drying out). Simmer about 12-15 minutes, or until the pasta is just cooked. This is where I sneak a taste and usually burn my tongue. Every single time.
When pasta’s ready, stir in the cream and about 3/4 of your cheese. Keep it on low so nothing curdles. It’ll thicken up—let it bubble for 2-3 mins.
Taste, adjust salt/pepper, then top with remaining cheese and parsley or basil if you’re feeling fancy. Let it sit for a minute off the heat—the sauce will thicken up (trust me, it’s worth it).

Notes From My Less-Than-Perfect Kitchen

The first time I made this I used water instead of broth. It was fine. Not bad, not great. But honestly, broth really does taste better—lesson learned.
If you dump the cream in way too fast, it can seize up, but just keep stirring and it mostly comes back together.
Pasta-to-liquid ratio isn’t law; sometimes I chuck in an extra splash of broth if it’s too thick or simmer a bit longer to thicken.
Technically, you should use a big skillet, but once I made this in a stock pot because every pan was dirty. Still came out decent.

Your Mileage May Vary (Wild Variations)

Added mushrooms once and it was amazing. (Unless you’re a fungus-hater, which some of my friends are, and I can respect that.)
Tried it with leftover chicken instead of beef—actually, I find it works if you add a pinch more herbs and a squeeze of lemon at the end.
I once put in kale. It didn’t work. Crunchy, slightly bitter—just, nope. Spinach or frozen peas are much safer bets.
If you want to make it spicy, toss in a pinch of chili flakes. Or not. Up to you.

Equipment? Sort of Optional

Big skillet or deep frying pan—if you don’t have a lid, I’ve used a baking sheet… or just stirred more often.
Wooden spoon—I mean, a spatula works fine, or even a giant fork if that’s all you’ve got.
Cheese grater? Honestly, pre-shredded cheese works and nobody ever complains.

Stovetop Creamy Ground Beef Pasta Recipe

How to Store Leftovers (hint: you probably won’t have any)

If, by some act of fate, you do wind up with leftovers: stick them in an airtight container in your fridge. They’ll last up to 2 days, though honestly, in my house, it never lasts more than a day! I also swear it tastes even better the next day—sorta like soup, everything melds together. I haven’t tried freezing it (there’s never enough left), but cream sauces can sometimes go a bit weird when reheated from frozen. Not the end of the world, though.

How We Serve It (and the Table’s Always Full)

Some nights I just shovel it into bowls and call it a meal. When I’m pretending to be fancy (once in a blue moon), I’ll toss a salad together or warm up some crusty bread. My youngest insists on a mountain of extra cheese on top every time…not that I’m complaining. If you’re the type to want wine with dinner, this is awesome with a cheap red (or even a good local craft beer!).

A Few Hard-Earned ‘Pro Tips’

I once tried rushing the simmer stage because I was starving—not worth it. Undercooked pasta is nobody’s friend.
Don’t walk away for long; pasta will stick if you get distracted by, say, a random YouTube rabbit hole. (Ask me how I know…)
If you add the cheese all at once, it gets weirdly clumpy. Sprinkle it in and stir, and you’ll avoid the dreaded cheese blob.

Real Questions People Have Asked Me (with Honesty)

Can I make this with gluten-free pasta?
I’ve tried—honestly, some GF brands go mushy fast, so watch the cook time and maybe use a tad less broth. But it works.
What if I hate tomatoes?
I say just skip them or sub in a little tomato paste (or none at all). The sauce is super flexible. Or maybe try this similar one-pot beef pasta version which uses less tomato.
Is it okay to use pre-shredded cheese?
Yep. Anyone who says otherwise needs to get a new hobby (unless you really want to channel your inner chef, then by all means shred away).
What’s the best pot/pan?
My trusty old cast iron’s great, but any deep skillet works. I’ve even used a rice cooker in a pinch. Doesn’t matter as much as you’d think.
Can I make it ahead?
Yup. I think it tastes better the next day—but reheat gently, maybe with a splash of broth.
Any tips for picky eaters?
Toss in more cheese or skip any mystery veggies. You can also peek at Budget Bytes’ creamy beef pasta tips for kid-friendly swaps (not an ad, I just love their ideas).

And if you’re wondering if this will earn a spot in your usual dinner rotation? Only one way to know, mate—give it a whirl. Or as my neighbor says in her charming southern twang, this one’ll knock your socks off if you make it right. Sometimes even if you don’t.

Let me know if you wind up with a weird substitution disaster (or a surprise hit). Happy cooking!

Stovetop Creamy Ground Beef Pasta Recipe