Ingredients
- 12 oz penne pasta
- 1 lb ground beef
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1/4 tsp red pepper flakes (optional)
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tbsp chopped parsley, for garnish
Ingredients and Why They Matter
Penne pasta is the shape that works best here because the hollow centers and ridges catch the creamy garlic butter sauce and bits of ground beef, so every bite feels hearty and well‑coated. Using 12 ounces instead of a full pound keeps the ratio of sauce to pasta generous, which helps this stay creamy rather than dry or tight once the cheese melts and the pasta absorbs some of the liquid. Ground beef adds protein and that classic “cheeseburger pasta” vibe; using regular or lean beef both work, as long as you drain any extra fat so the final sauce is rich but not greasy.
Unsalted butter is the base of the flavor, giving the sauce a silky mouthfeel and letting the garlic bloom without burning. Fresh minced garlic adds a punch of aroma and depth; it’s what makes the dish smell amazing as soon as the butter hits the pan. Onion powder and Italian seasoning layer in savory, herby notes without requiring extra chopping—think of them as shortcuts to the kind of flavor you’d get from sautéed onions and a blend of dried herbs. Salt, black pepper, and optional red pepper flakes are there to balance everything and add a gentle kick; the flakes are totally up to your heat tolerance.
Beef broth adds a savory, meaty backbone that thins the sauce slightly while boosting umami, so the dish tastes deeper than cream alone. Heavy cream is what turns the garlic butter and broth into a lush sauce; its high fat content helps the cheeses melt smoothly and cling to the pasta instead of breaking or becoming grainy. Shredded mozzarella is your main “stretchy” cheese, giving the pasta that gooey, pull‑apart factor, while Parmesan brings sharp, salty flavor that cuts through the richness and keeps the dish from feeling flat. A final sprinkle of chopped parsley brightens everything visually and adds a hint of freshness so the skillet doesn’t look or taste heavy.
Step-by-Step Instructions
I start by bringing a large pot of well‑salted water to a boil, then cooking the penne according to the package directions until it’s just al dente. While the pasta cooks, I stir it occasionally to keep it from sticking, then drain it once it’s done and set it aside; you can reserve a splash of pasta water if you like a looser sauce, but the beef broth and cream usually provide enough liquid.
While the pasta is boiling, I heat a large skillet over medium‑high heat and melt the unsalted butter. As soon as the butter is melted and starts to foam, I add the minced garlic and sauté it for about 30–60 seconds, just until it smells fragrant; I’m careful not to let it brown, because burnt garlic will turn the sauce bitter. Then I add the ground beef straight into the garlicky butter and cook, breaking it apart with a spoon or spatula, until it’s browned and no longer pink. If there’s a lot of grease in the pan, I take a moment to drain off the excess so the finished sauce isn’t oily.
Once the beef is browned and drained, I season it with onion powder, Italian seasoning, salt, black pepper, and the red pepper flakes if I’m using them. I stir the spices into the meat so every crumb of beef is coated and gets a chance to toast slightly in the hot pan, deepening the flavor. Next, I pour in the beef broth and heavy cream, scraping the bottom of the skillet with my spoon to lift up any browned bits from the meat and garlic—that’s where a lot of flavor hides. I bring this mixture to a gentle simmer over medium heat and let it bubble for 3–4 minutes, stirring occasionally, until it reduces slightly and starts to thicken into a glossy sauce.
When the sauce is lightly thickened, I reduce the heat to low so the dairy won’t scorch and stir in the shredded mozzarella and grated Parmesan a handful at a time. I keep stirring until the cheeses are fully melted and the sauce looks smooth, creamy, and cohesive; if it seems too thick at this point, a splash of extra broth, cream, or even pasta water will loosen it to your liking. Then I add the cooked penne right into the skillet, tossing and folding everything together until every piece of pasta is coated in the cheesy garlic butter sauce and nestled in with the beef.
Before serving, I taste and adjust the seasoning with more salt or pepper if needed, since cheeses and broths vary in saltiness. I finish by sprinkling chopped parsley over the top for color and freshness, then bring the skillet straight to the table so the pasta is served piping hot and extra cheesy.
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