Ground Beef Pasta Bake

 

 

 

 

 

 

 

 

 

 

 

  

 

 

Sometimes simple is best.  If you’re looking for easy, quick, cheesy, creamy and delicious than this is a keeper my friends. 

I make this when I want something rich and creamy but quick to make. I serve it with a salad and some garlic bread and it is delicious!  I’m always amazed at how something this simple can be this good.  Simple ingredients…lean ground beef in a cheesy super quick homemade Alfredo sauce. You can also use ground chicken or turkey instead.

 Ground Beef Pasta Bake

1 box of small shell Pasta

 2 Tablespoons olive oil

1-pound lean 90/10 ground beef (or use ground turkey or chicken)

 

Sauce

1 ½ cups heavy cream

½ cup cream cheese

1 teaspoon salt

½ teaspoon pepper

2 teaspoons garlic powder

½ cup shredded Parmesan cheese

½ cup pasta water

fresh parsley, chopped 

 

Bring a large pot of salted water to a boil. Add the pasta shells and cook until al-dente, according to the package instructions (about 8–10 minutes). Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.  

 

 

 

 

 

 

 

 

 

Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon. 

 

 

 

 

 

 

 

 

 

Cook until browned and fully cooked (about 5–7 minutes). Drain excess grease or blot with paper towel if there isn’t that much. 

 

 

 

 

 

 

 

 

 

 

 

 

 

  

 

Reduce the heat to low and add heavy cream and cream cheese. Stir continuously until the cream cheese melts and the mixture becomes smooth. Add salt, pepper and garlic powder. Continue stirring until the cheese is fully melted and incorporated into the sauce. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Add the Parmesan cheese to the skillet and stir until melted. Then add the cooked and drained pasta shells. Toss everything together until the pasta is well-coated in the creamy sauce.

 

 

 

 

 

 

 

 

 

 

If the sauce is too thick, add the reserved pasta water, a little at a time, until you reach your desired consistency.

 

 

 

 

 

 

 

 

 

 

 

TIPS

You can you can use any small pasta you might have on hand. I love using these small shells because they capture the sauce inside.  Some other ideas are penne, rigatoni, bow tie, etc. 

 

 

 

 

 

 

 

 

 

 

 

 

 

An important tip for getting this dish just right is to cook the pasta just until al dente since it will continue cooking slightly when mixed with the sauce. Don’t overcook the pasta.

 Choose lean ground meat whether it’s beef, turkey or ground chicken. Turkey or chicken can be used as a lighter alternative.

 Pasta water– This starchy liquid helps adjust the sauce’s consistency… it has that starch in it which keeps it from getting too thin and watery when adding to the sauce.

 You can substitute half-and-half or whole milk instead of heavy cream if you want something a little lighter.  I would recommend the cream if you want rich and creamy.

 

 

 

 

 

 

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