Cheesy Penne with Garlic Butter Ground Beef (Print version)
Creamy mozzarella penne tossed with garlic butter ground beef, a rich 30-minute skillet dinner for busy weeknights.
# Ingredients:
For the pasta and beef
01 -
12 oz (340 g) penne pasta
02 -
1 lb (450 g) ground beef (85/15)
03 -
3 tablespoons unsalted butter, divided
04 -
1 small yellow onion, finely diced
05 -
4 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon red pepper flakes (optional)
08 -
Salt and black pepper
For the creamy cheese sauce
09 -
1 cup (240 ml) heavy cream
10 -
1/2 cup (120 ml) beef broth
11 -
1 cup (110 g) shredded low-moisture mozzarella
12 -
1/2 cup (45 g) grated parmesan cheese
13 -
2 tablespoons fresh parsley, chopped
# Instructions:
01 -
Cook the penne in well-salted water until just shy of al dente, about 9 minutes. Reserve 1/2 cup pasta water, then drain.
02 -
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the ground beef and break it up. Cook until deeply browned, 6 to 7 minutes. Season with salt, pepper, and Italian seasoning, then transfer to a plate.
03 -
In the same skillet, melt the remaining 1 tablespoon butter. Add the onion and cook for 2 minutes until soft. Add the garlic and cook for 30 seconds until fragrant. Do not let it brown.
04 -
Pour in the heavy cream and beef broth. Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened. Lower the heat.
05 -
Stir in the mozzarella and parmesan a handful at a time, stirring constantly until smooth and glossy. Add a tablespoon of reserved pasta water if the sauce is too thick.
06 -
Return the beef and drained penne to the skillet. Toss over low heat for 1 to 2 minutes until coated. Sprinkle with parsley and serve hot.
# Good to know:
01 -
Best served immediately while the sauce is creamy and smooth.