Creamy Beef Pasta
Creamy Beef Pasta combines tender rigatoni or penne with browned ground beef, tomato paste, Parmesan, and a smooth creamy sauce. It is a practical comfort dinner for busy nights, family-style serving, and budget-aware meal planning.
Equipment
- Large Pot
- Colander
- Large skillet
- Wooden spoon
Ingredients
- 1 lb ground beef
- 12 oz rigatoni or penne pasta
- 2 cloves garlic minced
- 2 tbsp tomato paste
- 3/4 cup milk or broth
- 1/2 cup plain Greek yogurt or cream cheese
- 1/3 cup grated Parmesan cheese
- 1 tbsp olive oil
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until just al dente.
- Reserve 1 cup of pasta water, then drain the pasta and set it aside.
- Heat olive oil in a large skillet and cook the ground beef until browned with no pink remaining.
- Stir in garlic, tomato paste, salt, and pepper until the beef is coated and fragrant.
- Add milk or broth gradually, scraping the skillet to bring the sauce together.
- Lower the heat and stir in Greek yogurt or cream cheese until the sauce is smooth.
- Add the cooked pasta and Parmesan, tossing with reserved pasta water as needed until creamy.
- Garnish with fresh parsley and serve warm.
Notes
Storage: Store cooled leftovers in an airtight container in the refrigerator for 3 to 4 days.
Reheating: Reheat gently with a splash of milk, broth, or water to loosen the sauce.
Freezing: Freeze portions for up to 2 months, then thaw overnight and stir well while reheating.
Best Tips: Cook the tomato paste with the beef before adding liquid for a deeper sauce flavor.
Variations: Add spinach, mushrooms, peas, or zucchini to make the pasta more vegetable-forward.
Sauce Tips: Keep the heat low after adding Greek yogurt or cream cheese so the sauce stays smooth.