This cheesy ground beef pasta is the ultimate one-pan wonder comfort food, ready in just 30 minutes with no chopping required. It’s the perfect quick yet indulgent dinner for busy weeknights when you need something hearty and delicious.

With a rich, creamy tomato sauce and a layer of golden, bubbly cheese, it’s a pasta dinner recipe that your family, even your pickiest eaters, will ask for again and again.

close up vie wof papsta in creammy tomato sauce topped with mozzarella

Cheesy Ground Beef Pasta (With Creamy Tomato Sauce)

One pan, thirty minutes, no chopping, and you can have a truly easy and crowd-pleasing dinner. Delicious and cozy.

Prep Time 20

Cook Time 2

Total Time 22

Serving Size servings

Equipment

Oven-proof skillet

Ingredients

¾ pound penne pasta
1 pound ground beef (85% or 90% lean is best)
24 ounce jarred marinara sauce (nice quality such as Rao's)
½ cup heavy cream
¼ cup parmesan
1½ cups shredded mozzarella
¼ cup salted butter

Instructions

Cook the pasta. In a large pot of salted boiling water, cook the penne pasta until al dente or one minute less than al dente, as it will continue cooking in the sauce. Drain and set aside.
Cook the meat and add marinara sauce. In an oven-proof skillet over medium heat, cook the ground beef until it is no longer pink, breaking it up as it cooks. If there is excess grease, drain some of it off (if using 85-90% lean beef, this step may not be necessary). Next, add the jarred marinara sauce to the cooked beef in the skillet. Stir well and let it simmer for 3-5 minutes to blend the flavors.
Add the cream and parmesan. Stir in the heavy cream and Parmesan cheese. Mix until the sauce is heated through and begins to simmer again.
Add the pasta. Adjust the oven rack so that is 2 inches away from the broiler and preheat it to high. Add the cooked pasta to the skillet with the sauce. Stir to combine and simmer for 1 minute to allow the pasta to absorb some of the sauce.
Layer cheese on top. Sprinkle the shredded mozzarella evenly over the top of the pasta mixture. Cut the salted butter into small pats and distribute them evenly over the cheese.
Broil until golden. Place the skillet under the broiler. Broil for 1-2 minutes, keeping a close eye on it to prevent burning, until the cheese is melted and golden brown.

Notes

This kind of dish is simple, so using good ingredients can make a difference. Try to use a high-quality jarred marinara sauce or even a homemade one.

Freshly grated cheese will generally melt better and taste superior, so homemade or premium brands like Rao’s work well.

Using 85-90% lean ground beef strikes the perfect balance. It gives you enough fat for flavor without making the dish greasy. If your beef is on the fattier side, don’t hesitate to drain off some of the excess fat after cooking.

Even though the recipe doesn’t say so, you might want to season your beef as it’s cooking with a bit of salt and pepper. Serve immediately for the best texture and flavor.

Consider topping the finished dish with a sprinkle of fresh herbs like basil or parsley to add a bit of color and freshness.

For extra flavor, add a pinch of red pepper flakes to the sauce for a little kick or stir in some fresh basil or Italian seasoning before adding the pasta. This can add a fresh, aromatic touch to the dish.

You can also replace the ground beef with a plant-based substitute or add extra vegetables like bell peppers, mushrooms, or zucchini for added nutrition and flavor.

More Tips:

Be careful not to overcook the pasta when boiling it initially. It will cook more when you mix it with the sauce, so aim for just under al dente. This will stop the pasta from getting too soft or mushy.

If your ground beef releases much fat during cooking, draining some of it off can prevent your sauce from becoming greasy.

When adding the mozzarella on top, spread it evenly across the dish, making sure to cover the edges well so every bite has a delicious, gooey cheese pull and prevents the pasta on the edges from drying out under the broiler.

Broilers can be different in strength, so keep a close eye on the dish when broiling the cheese. It can go from golden and bubbly to burnt in seconds. If your broiler is especially strong, you might want to start with the rack a bit further from the heat and move it closer if needed.

Leftovers reheat well. To keep the pasta creamy, add a splash of cream or milk when reheating on the stove or in the microwave to restore its original luscious texture.

skillet with penne pasta, tomato sauce, and cheese.

Serving Suggestions

Serve this cheesy ground beef pasta with garlic bread, Caesar salad, roasted broccoli, green beans with almonds, a Caprese salad, or a triple Bbrry sangria for a complete meal.

Key Ingredients and Tools

When making this beef pasta, it’s important to have the right tools and ingredients for the best results:

Oven-proof skillet: This is important because the dish goes from the stovetop to the broiler in the same pan. If you don’t have a pan like this, you can transfer the mixture to a baking dish before broiling.
Heavy cream: This makes the sauce rich and creamy in a way that milk or half-and-half can’t achieve. Usually found in the dairy section near the milk and half-and-half.
High-quality marinara sauce: Using a good marinara sauce, like Rao’s, brings a deep, well-balanced flavor to the dish.
Shredded mozzarella: Low-moisture shredded mozzarella is best because it melts evenly and doesn’t release too much moisture, which could make the dish watery. Avoid using fresh mozzarella, as it might not melt as well under the broiler.

These tools and ingredients are essential for making your dish as tasty as possible. Make sure you have them on hand for the best results!

Here are a few substitutions you can try:

Ground beef: Ground turkey, chicken, or pork would work well in this dish. You can even use Italian sausage for an extra kick of flavor.
Heavy cream: If you want a lighter option, you could use half-and-half, but the sauce may be slightly less thick.
Penne: Penne is used in this recipe because it holds up well with hearty sauces, but you can use other pasta types like rigatoni or fusilli.
Shredded mozzarella: Substitute with shredded cheddar or a cheese blend for a different flavor.
Marinara sauce: If you want to take it up a notch, use homemade tomato sauce or another brand, though it may affect the overall taste.

These substitutions will change the flavor and texture slightly, but feel free to experiment!

Serving Suggestions

Put any leftovers in a sealed container in the fridge for up to 3 days. When reheating, add a bit of cream or milk to keep it creamy. Heat it on the stove or in the microwave until it’s warm.

This dish doesn’t freeze well because the cream and cheese can separate when thawed, resulting in a grainy texture. It’s better to eat it fresh or after keeping it in the fridge for a few days.

If you need to freeze it, know that the texture and creaminess may change when reheated.

This cheesy ground beef pasta is a real winner for those hectic evenings when you need a comforting meal. It’s easy to make with simple ingredients and just one pan, and it’s bound to become a family favorite. Whether you’re feeding a bunch of people or just want a speedy dinner, this dish surely brings flavor and convenience.

Cheesy Ground Beef Pasta Skillet (30-Minute Comfort Food)