Cheesy Penne With Garlic Butter Ground Beef Recipe

I’m sharing a creamy, cheesy penne smothered in savory garlic butter ground beef that could make Garlic Penne Pasta your new weeknight favorite.

Ingredients

• Penne pasta: starchy carbs for energy, gives the dish comforting chew and soaks up sauce.
• Ground beef: protein and iron rich, adds savory depth but is high in fat.
• Butter: adds silky mouthfeel and flavor, boosts richness not heart-healthy in large amounts.
• Garlic: punchy aromatics, has small health perks, keeps the dish from tasting flat.
• Heavy cream: makes sauce creamy and decadent, high in fat so use wisely, its lush.
• Cheddar cheese: sharp tangy melt that adds flavor and some protein, more sodium tho.
• Mozzarella: stretchy gooey texture, mild flavor that balances sharper cheeses.
• Parmesan: nutty salty finish, strong umami, a little goes a long way.

Ingredient Quantities

• 12 ounces penne pasta (about 3 cups dry)
• 1 pound ground beef (80/20 is best for flavor)
• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, optional
• 1/2 cup beef broth or reserved pasta cooking water
• 1 cup heavy cream
• 4 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 2 tablespoons chopped fresh parsley or basil, optional

How to Make this

1. Bring a large pot of salted water to a boil, cook 12 oz penne to al dente according to package, reserve 1/2 cup pasta water then drain and set aside.

2. Heat a large skillet over medium-high, add 1 tbsp olive oil and 2 tbsp butter; add 1 finely chopped small yellow onion and sauté until soft, about 3-4 minutes, then add 4 minced garlic cloves and cook 30-45 seconds.

3. Add 1 lb ground beef (80/20 preferred), break it up and brown, then stir in 1 tsp Italian seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using; cook until no pink remains and some browned bits form.

4. Pour in 1/2 cup beef broth or the reserved pasta water to deglaze, scrape up the browned bits with a spoon and simmer 1-2 minutes to tighten the mixture.

5. Reduce heat to medium-low, add the remaining 2 tbsp butter, 1 cup heavy cream and 4 oz softened cream cheese (cut into cubes); whisk or stir until the cream cheese melts and the sauce is smooth.

6. Stir in 1 cup shredded cheddar, 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan, keep heat low and stir until cheeses melt into a creamy sauce, taste and add more salt or pepper if needed.

7. Add the cooked penne to the skillet and toss to coat completely; if the sauce is too thick add a splash more reserved pasta water until you get the texture you like.

8. Let the pasta sit in the warm sauce 1-2 minutes so it thickens and clings, then stir in 2 tablespoons chopped fresh parsley or basil if you want a fresh pop.

9. Serve hot with extra grated Parmesan and extra red pepper flakes on the side, and a tip: grate your own cheeses for a silkier melt and reheat leftovers gently with a splash of cream or milk so it doesn’t get grainy.

Equipment Needed

1. Large pot (6 to 8 qt) for boiling the penne and reserving pasta water
2. Colander, to drain pasta
3. Large skillet or sauté pan (10 to 12 inch), heavy bottom works best for browning beef
4. Wooden spoon or sturdy spatula for breaking up meat and stirring sauce
5. Tongs or pasta fork to toss the pasta with the sauce
6. Measuring cups and spoons for broth, cream, cheese and seasonings
7. Chef’s knife and cutting board for the onion and herbs
8. Box grater or microplane for grating cheddar, mozzarella and Parmesan (fresher = silkier melt)
9. Whisk or small rubber spatula to smooth the cream cheese into the sauce

FAQ

Cheesy Penne With Garlic Butter Ground Beef Recipe Substitutions and Variations

• Penne: rigatoni, ziti, or fusilli (all hold sauce well and swap 1:1, rigatoni gives a meatier bite).
• Ground beef: ground turkey or chicken for leaner, Italian sausage for more spice, or plant based beef crumbles if you want vegetarian protein.
• Heavy cream: 3/4 cup half and half plus 1/4 cup melted butter to mimic richness, or evaporated milk for lighter creaminess, or full fat coconut milk for a dairy free option.
• Cheeses: swap cheddar with Colby or Monterey Jack for milder melt, swap mozzarella with provolone or fontina for stretch and flavor, swap Parmesan with Pecorino Romano or Asiago for a sharper salty finish.

Pro Tips

1) Get the beef nicely browned and a little bit crisp, dont just stir it until it loses pink. Use a hot pan, let it sit so brown bits form, then break it up. If theres too much fat spoon some out but leave a little for flavor.

2) Use the reserved pasta water to help the sauce come together, not just for thinning. The starch makes the sauce silky so add a splash at a time until you like the texture. If it gets too thin simmer a minute to tighten, if it goes grainy take it off the heat and whisk in a little warm cream or pasta water.

3) Grate your own cheeses from blocks and keep heat low when you add them. Pre-shredded cheese has stabilizers that stop it melting smooth, and high heat will make it separate. Cube the cream cheese so it melts faster, and stir patiently until everything’s smooth.

4) Finish smartly: taste and adjust salt and a tiny brightener like a squeeze of lemon or a quick splash of vinegar to cut the richness. Stir in fresh herbs at the end, and when reheating leftovers do it slowly with a splash of milk or cream so it doesnt get dry or grainy.

Cheesy Penne With Garlic Butter Ground Beef Recipe

Recipe by James Level

0.0 from 0 votes

I’m sharing a creamy, cheesy penne smothered in savory garlic butter ground beef that could make Garlic Penne Pasta your new weeknight favorite.

Pin

Servings

6

servings

Calories

873

kcal

Equipment: 1. Large pot (6 to 8 qt) for boiling the penne and reserving pasta water
2. Colander, to drain pasta
3. Large skillet or sauté pan (10 to 12 inch), heavy bottom works best for browning beef
4. Wooden spoon or sturdy spatula for breaking up meat and stirring sauce
5. Tongs or pasta fork to toss the pasta with the sauce
6. Measuring cups and spoons for broth, cream, cheese and seasonings
7. Chef’s knife and cutting board for the onion and herbs
8. Box grater or microplane for grating cheddar, mozzarella and Parmesan (fresher = silkier melt)
9. Whisk or small rubber spatula to smooth the cream cheese into the sauce

Ingredients

• 12 ounces penne pasta (about 3 cups dry)

• 1 pound ground beef (80/20 is best for flavor)

• 4 tablespoons unsalted butter, divided

• 1 tablespoon olive oil

• 1 small yellow onion, finely chopped

• 4 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon black pepper

• 1/4 teaspoon red pepper flakes, optional

• 1/2 cup beef broth or reserved pasta cooking water

• 1 cup heavy cream

• 4 ounces cream cheese, softened

• 1 cup shredded cheddar cheese

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese, plus extra for serving

• 2 tablespoons chopped fresh parsley or basil, optional

Directions

• Bring a large pot of salted water to a boil, cook 12 oz penne to al dente according to package, reserve 1/2 cup pasta water then drain and set aside.
• Heat a large skillet over medium-high, add 1 tbsp olive oil and 2 tbsp butter; add 1 finely chopped small yellow onion and sauté until soft, about 3-4 minutes, then add 4 minced garlic cloves and cook 30-45 seconds.
• Add 1 lb ground beef (80/20 preferred), break it up and brown, then stir in 1 tsp Italian seasoning, 1/2 tsp kosher salt, 1/4 tsp black pepper and 1/4 tsp red pepper flakes if using; cook until no pink remains and some browned bits form.
• Pour in 1/2 cup beef broth or the reserved pasta water to deglaze, scrape up the browned bits with a spoon and simmer 1-2 minutes to tighten the mixture.
• Reduce heat to medium-low, add the remaining 2 tbsp butter, 1 cup heavy cream and 4 oz softened cream cheese (cut into cubes); whisk or stir until the cream cheese melts and the sauce is smooth.
• Stir in 1 cup shredded cheddar, 1 1/2 cups shredded mozzarella and 1/2 cup grated Parmesan, keep heat low and stir until cheeses melt into a creamy sauce, taste and add more salt or pepper if needed.
• Add the cooked penne to the skillet and toss to coat completely; if the sauce is too thick add a splash more reserved pasta water until you get the texture you like.
• Let the pasta sit in the warm sauce 1-2 minutes so it thickens and clings, then stir in 2 tablespoons chopped fresh parsley or basil if you want a fresh pop.
• Serve hot with extra grated Parmesan and extra red pepper flakes on the side, and a tip: grate your own cheeses for a silkier melt and reheat leftovers gently with a splash of cream or milk so it doesn’t get grainy.

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.

Nutrition Facts

• Serving Size: 349g
• Total number of serves: 6
• Calories: 873kcal
• Fat: 63.5g
• Saturated Fat: 32.8g
• Trans Fat: 0.25g
• Polyunsaturated: 12.7g
• Monounsaturated: 17.8g
• Cholesterol: 196mg
• Sodium: 661mg
• Potassium: 583mg
• Carbohydrates: 43.3g
• Fiber: 1.7g
• Sugar: 2g
• Protein: 42.8g
• Vitamin A: 4000IU
• Vitamin C: 1.3mg
• Calcium: 320mg
• Iron: 4.25mg