Best Ground Beef Pasta

Here is my favorite ground beef pasta recipe, with a rich, creamy tomato sauce, perfectly seasoned beef, tender rotini, and melty cheddar cheese all cooked together in one pot.

This ground beef pasta is my family’s go-to weeknight dinner. I usually make it when I need something quick and filling that my kids will actually eat without complaining. Plus, leftovers taste even better the next day, right?

What Kind of Ground Beef Should I Use?

For this pasta dish, I’d recommend using 80/20 or 85/15 ground beef, which means it contains 80-85% lean meat and 15-20% fat. This ratio gives you enough fat to keep the beef juicy and flavorful without making your sauce too greasy. If you only have access to leaner ground beef like 90/10, that’ll work too, though you might want to add a splash of olive oil to the pan to prevent it from drying out. Whatever you choose, just make sure to break it up well while browning so it cooks evenly and mixes nicely with the sauce.

Options for Substitutions

This pasta dish is pretty forgiving when it comes to swaps:

• Ground beef: Ground turkey, chicken, or pork work great here. You can also use Italian sausage (removed from casings) for extra flavor, though you might want to reduce the Italian seasoning a bit.
• Rotini pasta: Any short pasta shape will do the job – penne, rigatoni, shells, or even elbow macaroni. Just cook according to the package directions for whatever shape you choose.
• Half and half: Heavy cream makes it richer, while whole milk works if you want something lighter. You can also use evaporated milk for a creamier texture without adding extra fat.
• Cheddar cheese: Monterey Jack, mozzarella, or a Mexican cheese blend all melt nicely. For a sharper taste, try white cheddar or add some Parmesan.
• Chicken broth: Beef broth is actually a natural fit here and adds deeper flavor. Vegetable broth works too if that’s what you have on hand.
• Tomato sauce: Crushed tomatoes or marinara sauce can step in. If using crushed tomatoes, you might want to simmer a bit longer to thicken things up.

Watch Out for These Mistakes While Cooking

The biggest mistake when making ground beef pasta is skipping the step to drain excess fat after browning the meat, which can leave your sauce greasy and unappetizing – take a minute to drain it well before moving forward.

Don’t rush the flour cooking step either, as those full 3 minutes are needed to cook out the raw flour taste and help thicken your sauce properly.

Another common error is adding the cheese while the heat is too high, which causes it to become grainy and separated instead of smooth – always turn the heat to low and stir constantly as the cheese melts.

Finally, slightly undercook your pasta by about a minute since it will continue cooking when you combine it with the hot sauce, preventing mushy noodles.

What to Serve With Ground Beef Pasta?

This ground beef pasta is pretty hearty on its own, but I love serving it with a simple side salad to balance out the richness. A basic Caesar salad or mixed greens with Italian dressing works great and takes just a few minutes to throw together. Garlic bread is always a crowd-pleaser too – you can buy the frozen kind or just toast some sliced bread with butter and garlic powder. If you want to add some veggies to the meal, steamed broccoli or roasted green beans on the side are easy options that don’t require much effort.

Storage Instructions

Store: This ground beef pasta keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day, so it’s great for meal prep. Just know that the pasta might absorb some of the sauce as it sits, so you can add a splash of broth or water when reheating if needed.

Freeze: You can freeze this for up to 3 months in a freezer-safe container. I like to portion it out into individual servings so I can grab just what I need for lunch. Let it thaw in the fridge overnight before reheating for best results.

Reheat: Warm it up on the stovetop over medium-low heat with a little extra broth or water to loosen the sauce. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Either way, stir in a bit of extra cheese at the end if you want it extra creamy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2650
• Protein: 115-130 g
• Fat: 115-130 g
• Carbohydrates: 180-200 g

Ingredients

• 1.75 lb ground beef
• 1 small onion (diced into 1/4-inch pieces)
• 4 garlic cloves
• 2.5 tsp italian seasoning (McCormick brand offers the best herb balance)
• 1.5 tsp salt
• 3 tbsp flour (I always use King Arthur all-purpose flour)
• 1 tbsp worcestershire sauce
• 16 oz tomato sauce
• 1 cup chicken broth
• 0.5 cup half and half (room temperature to prevent curdling in the sauce)
• 1 cup cheddar cheese (shredded from a block for better melting)
• 0.5 lb rotini pasta
• 0.25 tsp black pepper

Step 1: Prepare Mise en Place and Pasta Water

• 1 cup cheddar cheese
• 0.5 cup half and half
• 4 garlic cloves
• 1 small onion

Shred the cheddar cheese from a block (shredded cheese from a block melts much more smoothly than pre-shredded varieties), and set aside with the room-temperature half and half.

Mince the 4 garlic cloves and dice the onion into 1/4-inch pieces.

Fill a large pot with salted water and bring it to a boil—you’ll use this for the pasta in a few minutes.

Having everything prepped and ready will keep your cooking smooth and efficient.

Step 2: Brown the Beef and Soften the Onions

• 1.75 lb ground beef
• 1 small onion

In a large skillet over medium-high heat, add the ground beef and diced onion, breaking up the meat with a spoon as it cooks.

Cook for 5-7 minutes until the beef is fully browned and the onions begin to soften.

This browning creates deep flavor through caramelization, which is the foundation of a rich sauce.

Step 3: Build the Aromatic Base and Create a Roux

• 4 garlic cloves
• 3 tbsp flour
• 1.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp worcestershire sauce

Once the beef is browned, drain excess fat from the skillet, leaving about 2 tablespoons for flavor and texture.

Add the minced garlic and cook for 1 minute until fragrant.

Then sprinkle in the flour, salt, black pepper, and Worcestershire sauce, stirring constantly for 3 minutes.

The flour will coat the meat and create a light roux that will thicken the sauce and give it a silky texture.

Step 4: Build and Simmer the Sauce

• 1 cup chicken broth
• 16 oz tomato sauce
• 2.5 tsp italian seasoning

While your pasta water is boiling, pour in the chicken broth, tomato sauce, and Italian seasoning to the beef mixture, stirring well to combine and break up any flour lumps.

Bring the sauce to a boil, then reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken naturally.

I find that this simmering time lets the Italian seasoning really bloom and develop deeper flavor.

Step 5: Cook the Pasta

• 0.5 lb rotini pasta

Once the sauce is simmering, add the rotini pasta to your boiling salted water and cook for 7 minutes, stirring occasionally to prevent sticking.

The pasta will finish cooking slightly al dente, which allows it to absorb sauce flavors without becoming mushy when combined.

Step 6: Finish the Sauce with Cream and Cheese

• 0.5 cup half and half
• 1 cup cheddar cheese

After the sauce has simmered for 15 minutes, reduce the heat to low and gently stir in the room-temperature half and half (adding it at room temperature prevents it from curdling in the hot sauce).

Once combined, slowly mix in the shredded cheese from Step 1, stirring constantly until fully melted and smooth.

The low heat ensures the cheese melts evenly without becoming grainy or separating.

Step 7: Combine and Serve

• cooked rotini pasta from Step 5
• finished sauce from Step 6

Drain the cooked pasta and add it directly to the sauce, tossing gently until all the pasta is coated evenly.

Serve immediately while hot, making sure each portion gets a good balance of creamy sauce and pasta.

Best Ground Beef Pasta

Delicious Best Ground Beef Pasta recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 6 servings

Calories 2525 kcal

Ingredients

  

• 1.75 lb ground beef
• 1 small onion (diced into 1/4-inch pieces)
• 4 garlic cloves
• 2.5 tsp italian seasoning (McCormick brand offers the best herb balance)
• 1.5 tsp salt
• 3 tbsp flour (I always use King Arthur all-purpose flour)
• 1 tbsp worcestershire sauce
• 16 oz tomato sauce
• 1 cup chicken broth
• 0.5 cup half and half (room temperature to prevent curdling in the sauce)
• 1 cup cheddar cheese (shredded from a block for better melting)
• 0.5 lb rotini pasta
• 0.25 tsp black pepper

Instructions

 

• Shred the cheddar cheese from a block (shredded cheese from a block melts much more smoothly than pre-shredded varieties), and set aside with the room-temperature half and half. Mince the 4 garlic cloves and dice the onion into 1/4-inch pieces. Fill a large pot with salted water and bring it to a boil—you'll use this for the pasta in a few minutes. Having everything prepped and ready will keep your cooking smooth and efficient.
• In a large skillet over medium-high heat, add the ground beef and diced onion, breaking up the meat with a spoon as it cooks. Cook for 5-7 minutes until the beef is fully browned and the onions begin to soften. This browning creates deep flavor through caramelization, which is the foundation of a rich sauce.
• Once the beef is browned, drain excess fat from the skillet, leaving about 2 tablespoons for flavor and texture. Add the minced garlic and cook for 1 minute until fragrant. Then sprinkle in the flour, salt, black pepper, and Worcestershire sauce, stirring constantly for 3 minutes. The flour will coat the meat and create a light roux that will thicken the sauce and give it a silky texture.
• While your pasta water is boiling, pour in the chicken broth, tomato sauce, and Italian seasoning to the beef mixture, stirring well to combine and break up any flour lumps. Bring the sauce to a boil, then reduce heat to medium-low and simmer for 15 minutes, allowing the flavors to meld and the sauce to thicken naturally. I find that this simmering time lets the Italian seasoning really bloom and develop deeper flavor.
• Once the sauce is simmering, add the rotini pasta to your boiling salted water and cook for 7 minutes, stirring occasionally to prevent sticking. The pasta will finish cooking slightly al dente, which allows it to absorb sauce flavors without becoming mushy when combined.
• After the sauce has simmered for 15 minutes, reduce the heat to low and gently stir in the room-temperature half and half (adding it at room temperature prevents it from curdling in the hot sauce). Once combined, slowly mix in the shredded cheese from Step 1, stirring constantly until fully melted and smooth. The low heat ensures the cheese melts evenly without becoming grainy or separating.
• Drain the cooked pasta and add it directly to the sauce, tossing gently until all the pasta is coated evenly. Serve immediately while hot, making sure each portion gets a good balance of creamy sauce and pasta.