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Ground Beef Pasta with Cheddar and Half and Half Recipe

★★★★★

4.9 from 80 reviews
  • Author: Hailey
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Description

This comforting Ground Beef Pasta is a hearty and creamy dish that combines seasoned ground beef with a rich tomato-cheese sauce, perfectly tossed with rotini pasta. It’s easy to prepare and makes a satisfying weeknight dinner, enhanced by the creamy half and half and shredded cheddar cheese for a luscious finish.

Ingredients

Scale

Meat and Vegetables

  • 1 ½ lbs. ground beef (85% lean)
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced

Seasonings and Thickeners

  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 3 Tablespoons flour (optional, helps thicken the sauce)
  • 1 Tablespoon Worcestershire Sauce

Liquids and Dairy

  • 16 oz tomato sauce
  • 1 cup chicken broth
  • ½ cup half and half (half cream, half milk)
  • 1 cup shredded cheddar cheese

Pasta

  • ½ pound rotini pasta

Instructions

  1. Prepare dairy ingredients: Shred the cheddar cheese if not pre-shredded and set it aside along with the half and half. These ingredients should be at room temperature when added to the sauce to ensure they melt smoothly.
  2. Cook ground beef and onions: Heat a pan over medium heat and cook the ground beef, breaking it into crumbles as it browns. Halfway through cooking the beef, add the diced onions and continue cooking until the onions are softened and translucent.
  3. Drain excess grease and add garlic: Remove and discard excess fat from the pan. Add the minced garlic to the beef mixture and cook for about 1 minute until fragrant, being careful not to burn it.
  4. Add seasonings and flour: Sprinkle in the kosher salt, Worcestershire sauce, and flour. Stir well to combine and cook for about 3 minutes to eliminate any raw flour taste, helping to thicken the sauce later.
  5. Add liquids and seasonings: Pour in the chicken broth and use a silicon spatula to scrape the bottom of the pan, loosening any browned bits. Then add the tomato sauce and Italian seasoning. Bring the mixture to a boil, then reduce heat to a simmer and cook for 15 minutes, allowing the flavors to meld. While simmering, bring water to a boil for pasta.
  6. Cook pasta: Once the water is boiling, add the rotini pasta and cook according to package instructions, approximately 7 minutes, until al dente. Drain the pasta once done.
  7. Add half and half to the sauce: Slowly pour in the half and half while stirring continuously to incorporate the dairy smoothly into the sauce without curdling.
  8. Add cheese and combine: Reduce the heat to low and gradually sprinkle in the shredded cheddar cheese while stirring until fully melted and creamy. Mix the drained pasta into the sauce until evenly coated.
  9. Serve: Plate the pasta with the creamy ground beef sauce and serve hot, optionally accompanied by garlic bread with cheese for an extra indulgent touch.

Notes

  • Using 85% lean ground beef strikes a good balance of flavor and fat for rich taste without excessive grease.
  • If you prefer a thicker sauce, do not skip the flour; it acts as a natural thickener.
  • Room temperature half and half and cheese prevent temperature shock, helping create a smooth sauce.
  • Feel free to substitute rotini with penne or rigatoni for similar results.
  • For a spicier version, add a pinch of red pepper flakes when adding the Italian seasoning.
  • Leftovers store well refrigerated up to 3 days and can be reheated gently on the stovetop.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American

Keywords: ground beef pasta, creamy beef pasta, rotini pasta recipe, easy pasta dinner, quick ground beef dinner

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