Description
This One-Pot Creamy Beef Pasta is a comforting and easy-to-make dinner that combines browned ground beef, sautéed shallots, and tender rigatoni pasta all cooked together in a savory broth. Finished with heavy cream and a blend of sharp cheddar and parmesan cheeses, it creates a rich, cheesy sauce perfect for a satisfying weeknight meal.
Ingredients
Scale
Meat and Dairy
- 2 tablespoons unsalted butter
- 1 lb ground beef (grass-fed recommended)
- 1 cup heavy whipping cream
- 8 ounces sharp white cheddar cheese, shredded
- 1 cup freshly grated parmesan cheese, plus more for topping
Produce
- 1 large shallot, finely chopped
Pantry Items
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 lb dried short-cut pasta (rigatoni preferred)
- 4 cups (32 ounces) chicken or beef broth
Instructions
- Brown the Beef: In a large stock pot or Dutch oven, melt the butter over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until browned and no longer pink, about 6-7 minutes. Season with kosher salt, black pepper, and garlic powder to taste.
- Sauté Shallots: Add the finely chopped shallot to the beef. Stir well and continue cooking, allowing the shallots to soften and combine with the beef, about 4-5 minutes.
- Add Pasta and Broth: Pour in the dried rigatoni and chicken or beef broth. Stir everything together thoroughly, then cover the pot with a lid. Allow the pasta to cook in the simmering broth until al dente, about 10-12 minutes.
- Finish with Cream and Cheese: Once the pasta is cooked, turn off the heat. Stir in the heavy cream, shredded sharp white cheddar, and grated parmesan cheese until fully combined into a creamy sauce.
- Let It Rest: Cover the pot again and let the pasta sit for at least 10 minutes to allow the sauce to thicken and flavors to meld together.
- Serve and Enjoy: Serve hot with extra parmesan cheese sprinkled on top if desired for added flavor and richness.
Notes
- Using grass-fed ground beef enhances the flavor and nutritional value.
- Feel free to substitute rotini or penne if rigatoni is unavailable.
- Adjust salt and pepper to taste depending on the broth’s sodium content.
- Letting the pasta rest with the cheese allows the sauce to thicken perfectly without additional cooking.
- For a lighter version, use half-and-half or milk instead of heavy cream, though the sauce will be less rich.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 3g
- Sodium: 620mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
