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–+ servings
image of ground beef short cut pasta beef broth tomato sauce heavy cream cheese olive oil onion garlic Italian seasoning arranged on white marble kitchen counter with clear glass bowls rustic brown wooden kitchen sets soft diffuse daylight
adam saha

Beef Pasta for Cozy Nights

Indulge in a comforting, creamy beef pasta dish packed with rich flavors and perfect for cozy weeknights. This easy one-pot recipe combines tender pasta with a velvety sauce infused with beef, tomatoes, and aromatic seasonings — all ready in under 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb Ground Beef 80/20 blend preferred for flavor
  • 12 oz Short-cut pasta (shells, rotini, or penne)
  • 1 large Yellow onion diced
  • 4 cloves Garlic minced
  • 2 tbsp Olive oil or butter
  • 1 tbsp Italian seasoning
  • 1 tsp Smoked paprika
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • pinch Red pepper flakes (optional)
  • 2 tbsp Tomato paste
  • 1 (14.5 oz) can Crushed tomatoes or tomato sauce
  • 4 cups Beef broth or chicken or vegetable broth
  • 1 tbsp Worcestershire sauce
  • 1/2 cup Heavy cream or half-and-half or whole milk
  • 1 cup Sharp cheddar cheese shredded
  • 1/4 cup Parmesan cheese grated for topping

Equipment

  • Large Dutch Oven or Deep Skillet
  • Wooden Spoon or Spatula
  • - Measuring cups and spoons

Method
 

  1. Heat olive oil or butter in a large Dutch oven or deep skillet over medium-high heat.
  2. Reduce heat to medium. Add diced onion and cook until softened and translucent, about 4–5 minutes.
  3. Add minced garlic, Italian seasoning, smoked paprika, and red pepper flakes (if using). Stir and cook for 1 minute until fragrant.
  4. Clear a space in the center of the skillet and add the tomato paste. Cook for about 1 minute, stirring constantly until slightly darkened.
  5. Pour in the crushed tomatoes, Worcestershire sauce, and beef broth. Bring mixture to a rapid simmer, scraping up any browned bits from the pan bottom.
  6. Add short-cut pasta to the skillet, ensuring it's mostly submerged. Cover the skillet and reduce heat to low. Simmer for 12–15 minutes, stirring occasionally to prevent sticking.
  7. Turn off heat and stir in heavy cream until well incorporated, creating a velvety texture.
  8. Sprinkle in shredded cheddar cheese. Stir gently until melted and the sauce is thick and rich.
  9. Let the dish rest for 5 minutes off the heat. Garnish with fresh herbs and extra parmesan before serving.

Nutrition

Calories: 620kcalCarbohydrates: 40gProtein: 35gFat: 35g

Notes

To make this recipe high-protein, consider adding 1/2 cup cottage cheese or ricotta with the cream. For a gluten-free version, use certified gluten-free pasta. Leftovers store well in the fridge for 3–4 days. Reheat gently with added liquid to restore the creamy texture.
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