Description
This One-Pot Creamy Beef and Garlic Butter Pasta is a hearty, comforting meal perfect for busy weeknights. Ground beef is cooked with fragrant garlic and Italian seasoning, then simmered with pasta in a rich blend of beef broth and milk. Finished with a creamy blend of Parmesan and mozzarella cheeses, this dish is flavorful, cheesy, and easy to prepare in just 30 minutes using only one pot.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 3 cups beef broth
- 2 cups milk
- 12 oz pasta (penne, rotini, or shells)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Cook the ground beef: Heat olive oil in a large pot or deep skillet over medium-high heat. Add ground beef and cook, breaking it apart with a spoon, until browned and no longer pink. Drain excess grease if necessary.
- Sauté garlic and seasonings: Add minced garlic, Italian seasoning, salt, and pepper to the beef. Cook for 1–2 minutes until the garlic is fragrant. Stir in the butter and allow it to melt into the mixture.
- Add liquids and pasta: Pour in beef broth and milk, then add the uncooked pasta. Stir well to combine and bring to a gentle boil.
- Simmer: Reduce heat to medium-low, cover the pot, and simmer for 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Finish with cheese: Stir in Parmesan and mozzarella cheeses until melted and creamy. Taste and adjust seasoning if needed.
- Serve: Serve hot, garnished with fresh chopped parsley if desired.
Notes
- For extra flavor, add red pepper flakes during cooking.
- You can swap mozzarella for provolone or fontina cheese for a different cheese profile.
- Leftovers reheat well with a splash of milk to restore creaminess.
- Use gluten-free pasta to make this recipe gluten-free.
