This creamy tomato ground beef pasta recipe is an easy one-skillet-style dinner made with tender pasta, browned lean ground beef, tomato sauce, beef broth, heavy cream, and sharp cheddar cheese. It takes about 35–45 minutes from start to finish and makes 4–6 generous servings, making it a practical choice for a busy weeknight.
Every bite has the cozy flavor of a classic beef pasta dinner with a silky, lightly tangy tomato cream sauce. Italian seasoning, paprika, garlic, and a touch of optional red pepper flakes add savory warmth, while melted cheddar gives the sauce a rich, family-friendly finish that clings beautifully to shells, penne, or rotini.
Jump to RecipeWhy You’ll Love This Recipe
This creamy tomato ground beef pasta brings together the best parts of a comforting casserole and a fast skillet supper. The beef makes the dish hearty, the tomato sauce gives it bright savory flavor, and the cream and cheddar create a smooth sauce without requiring a long list of ingredients.
It is also wonderfully flexible. Use shells when you want little pockets of sauce, penne for a sturdy bite, or rotini when you want the spirals to catch every bit of seasoned beef.
The recipe serves 4–6 people, so it works for a family dinner with leftovers or a relaxed meal shared with friends. A simple green salad, steamed broccoli, or warm garlic bread is all you need to complete the table.
If you enjoy making pasta from scratch, you can pair the sauce with this helpful homemade pasta guide when you have extra time. For another tomato-forward pasta dinner with a different protein, our tomato basil chicken pasta is a lovely option to keep in your recipe collection.
Ingredients You’ll Need
The ingredient list is straightforward, but each item has a role in building a full, balanced sauce. Lean ground beef keeps the dish satisfying without making it excessively greasy, while olive oil helps the meat brown and gives the aromatics a flavorful cooking base.
- Pasta: Choose 12 ounces of medium shells, penne, or rotini. The most important detail is cooking it just until al dente.
- Aromatics: One finely diced yellow onion and 2–3 minced garlic cloves create a savory foundation.
- Seasonings: Italian seasoning, paprika, black pepper, kosher salt, and optional red pepper flakes provide warmth and depth.
- Thickener: Two tablespoons of all-purpose flour help the broth and tomato sauce develop a lightly creamy, spoon-coating texture.
- Tomato base: A 15-ounce can of tomato sauce brings familiar tomato flavor without the chunks of diced tomatoes.
- Dairy: Half a cup of heavy cream softens the tomato tang, while one cup of shredded sharp cheddar melts into the finished sauce.
- Finishing touches: Reserve pasta water before draining, and have chopped parsley or grated Parmesan ready for serving.
For the smoothest result, shred the cheddar yourself if possible. Pre-shredded cheese can work, but freshly shredded cheese generally melts more evenly into the warm sauce.
How to Make It Step-by-Step
Step 1: Bring a large pot of salted water to a boil before beginning the sauce. Cook the pasta according to the package directions until just al dente, since it will continue to soften after it meets the hot sauce.
Step 2: Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. Drain the pasta well, but do not rinse it; the surface starch helps the creamy tomato sauce cling to every piece.
Step 3: Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the lean ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon until no longer pink and nicely browned.
Step 4: If the beef has released a large amount of fat, carefully drain the excess while leaving a little flavorful moisture in the pan. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until tender and translucent.
Step 5: Stir in the minced garlic, Italian seasoning, paprika, and optional red pepper flakes. Cook for about 30 seconds, just until the garlic smells fragrant; keeping this step brief helps prevent it from burning.
Step 6: Sprinkle the flour evenly over the beef and onion mixture. Stir continuously for 1 minute so the flour coats the ingredients and loses its raw taste, forming the base that will thicken the sauce.
Step 7: Gradually pour in the beef broth while stirring constantly. Adding it slowly helps prevent lumps, and scraping the bottom of the skillet loosens the browned bits that add extra flavor.
Step 8: Stir in the 15-ounce can of tomato sauce, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Bring the mixture to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until it has thickened slightly.
Step 9: Reduce the heat to low before adding the heavy cream. Stir until the sauce is evenly colored and creamy, but avoid a vigorous boil because high heat can cause dairy to separate.
Step 10: Add the drained pasta to the skillet and toss thoroughly so the shells, penne, or rotini are coated. Stir in the shredded sharp cheddar a little at a time until it melts into the sauce.
Step 11: Check the consistency and add a small splash of reserved pasta water if the sauce feels too thick. Taste and adjust the seasoning, then finish with parsley or Parmesan and serve immediately.
Pro Tips for a Smooth, Flavorful Sauce
The small details make this pasta especially satisfying. Browning the beef instead of merely cooking it through creates deeper savory flavor, so give it enough time to develop golden edges before adding the onion.
- Do not overcook the pasta: Al dente pasta holds its shape and absorbs the sauce without becoming soft or mushy.
- Stir while adding broth: A slow pour combined with steady stirring creates a smoother flour-thickened sauce.
- Keep dairy over low heat: Add the cream and cheddar after reducing the heat. This helps the cheese melt smoothly and reduces the chance of a grainy texture.
- Use pasta water thoughtfully: Add it one tablespoon or small splash at a time. It loosens the sauce while its starch helps the sauce cling to the pasta.
- Season in layers: The beef, aromatics, tomato sauce, and final pasta mixture each benefit from tasting as you go.
For a slightly spicier dinner, use the full ¼ teaspoon of red pepper flakes and add more only after tasting. For a milder family version, leave them out completely; the paprika and Italian seasoning still provide plenty of flavor.
Serving Suggestions
Serve this pasta hot in shallow bowls so the creamy sauce stays evenly distributed. A sprinkle of chopped parsley adds fresh color, while grated Parmesan contributes a salty finish that pairs nicely with the sharp cheddar.
Garlic bread is ideal for catching the last spoonfuls of sauce, and a crisp green salad balances the rich main dish. Roasted zucchini, green beans, or steamed broccoli also make easy vegetable sides that can be prepared while the pasta cooks.
If you like hearty tomato-and-beef comfort food, you may also enjoy this Hungarian-style beef goulash for another warming dinner idea. It has a different seasoning profile, but it offers the same satisfying combination of tender beef and a flavorful sauce.
Storage and Reheating
Cool leftovers promptly and transfer them to an airtight container. Refrigerate for up to 3 days, keeping in mind that the pasta will absorb some sauce as it rests.
Reheat individual portions gently in the microwave, stirring halfway through, or warm them in a skillet over low heat. Add a splash of beef broth, water, or cream to loosen the sauce and restore its silky texture.
Because the finished sauce contains cream and cheese, avoid reheating it over high heat. Gentle warming preserves the smooth consistency and keeps the beef pasta tasting freshly made.
Creamy Tomato Ground Beef Pasta
Ingredients
Method
- Bring a large pot of generously salted water to a boil. Cook the pasta according to the package directions until just al dente, reserve about ½ cup of pasta water, and drain.
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces, until browned; drain excess fat if needed.
- Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic, Italian seasoning, paprika, and optional red pepper flakes, then cook for about 30 seconds.
- Sprinkle the flour over the beef mixture and stir for 1 minute. Gradually pour in the beef broth while stirring, then add the tomato sauce, kosher salt, and black pepper.
- Bring the sauce to a gentle simmer and cook for 5–8 minutes, stirring occasionally, until it is slightly thickened. Reduce the heat to low before adding the cream.
- Stir in the heavy cream without allowing the sauce to boil vigorously. Add the cooked pasta and toss until coated, then stir in the cheddar cheese until melted.
- Add a splash of reserved pasta water if the sauce is too thick. Taste and adjust the seasoning, garnish with parsley or Parmesan, and serve hot.
Notes
Final Thoughts
Creamy tomato ground beef pasta is the kind of dependable dinner that earns a regular place in the weekly rotation. It uses familiar pantry and refrigerator ingredients, comes together in one main cooking vessel, and delivers a rich, cozy bowl of pasta in about 35–45 minutes.
Remember the three most important techniques: cook the pasta just to al dente, reserve some starchy pasta water, and add the cream and cheddar over low heat. Those simple steps produce a sauce that is creamy, flavorful, and perfectly connected to every bite.
Finish each serving with parsley or Parmesan, add a favorite vegetable or salad on the side, and enjoy this comforting meal while it is hot. It is easy enough for a weeknight yet delicious enough to share with guests.