Description
A comforting weeknight dinner featuring creamy cheese, savory ground beef, and pasta coated in a rich garlic butter sauce.
Ingredients
Scale
- 12 oz (340 g) penne pasta
- 1 lb (450 g) ground beef (80/20)
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 1/2 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt (or to taste)
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red-pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a rolling boil and add the penne. Cook according to package directions, usually about 10–11 minutes, until al dente. Reserve 1/2 cup of the pasta cooking water, then drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef for 5–6 minutes until no longer pink. Season with salt, black pepper, and red-pepper flakes, then transfer to a bowl.
- Reduce heat to medium, add butter to the same skillet, and melt. Sauté the onion for 2–3 minutes, then add garlic and cook for another 30 seconds.
- Pour in chicken broth, scraping up the browned bits, and let reduce by one-third, about 2–3 minutes.
- Stir in heavy cream and simmer gently for about 3 minutes until the sauce thickens slightly. Add mozzarella and half of the Parmesan, stirring until melted.
- Toss the cooked penne into the sauce, adding reserved pasta water if needed. Return ground beef to the pan, mix well, and serve topped with remaining Parmesan and parsley.
Notes
This dish can be adapted with different vegetables, cheeses, or proteins. Use the reserved pasta water to adjust sauce thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg