Cheesy Penne with Garlic Butter Ground Beef
A quick and creamy pasta dish with sautéed garlic and ground beef, perfect for weeknight dinners.
Ingredients
Pasta and Meat
- 12 oz penne pasta about 3 cups dry, regular or whole wheat
- 1 lb ground beef 80/20 gives more flavor; leaner is fine if you drain excess fat
Sauce Base
- 4 tbsp unsalted butter use salted if that’s what you have, reduce added salt
- 5 cloves garlic, minced about 2½ teaspoons if pre-minced
Cheeses
- 1.5 cups shredded mozzarella cheese freshly shredded melts better than pre-shredded
- ¼ cup grated Parmesan cheese
Seasoning
- to taste Salt and freshly ground black pepper
- 1 tbsp chopped parsley optional, for brightness
Instructions
Preparation
- Fill a large pot with water and salt it generously. Bring to a boil and cook the penne per package directions for al dente. Drain and set aside.
- Meanwhile, heat a large skillet over medium heat and melt the butter. Add the minced garlic and sauté for 1–2 minutes, stirring constantly so it doesn’t brown.
Cooking
- Add the ground beef to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until no pink remains and the meat is nicely browned. Season with salt and pepper. If there’s a lot of fat, carefully drain it or cook it off.
- Toss the drained pasta into the skillet with the beef and garlic butter. Stir until pasta is evenly coated.
- Turn the heat down to low. Add mozzarella and Parmesan and stir gently until the cheeses melt into a creamy sauce. If it seems too thick, add a splash of reserved pasta water, milk, or beef broth to loosen.
Serving
- Serve hot, sprinkled with chopped parsley.
Notes
For best enjoyment, serve with a crisp green salad and something acidic like cherry tomatoes or a simple vinaigrette. Garlic bread or roasted broccoli pairs nicely.