Pro Tips and Variations
If you want the sauce extra creamy and clingy, make sure you use heavy cream, not milk; lower‑fat dairy tends to thin out and can cause the sauce to break when mixed with hot pasta and cheese. For the best melt, shred your own mozzarella and grate your Parmesan from a block rather than using pre‑shredded cheese, which often contains anti‑caking agents that prevent smooth melting. If the dish tightens up as it sits, a quick splash of warm broth, cream, or reserved pasta water stirred in over low heat will bring it back to a silky consistency.
You can easily customize this skillet to what you have on hand. Swap penne for any short, sturdy pasta like rotini, rigatoni, shells, or cavatappi that can hold the sauce. Add a handful of baby spinach, peas, or sautéed bell peppers to sneak in some vegetables without changing the comfort‑food vibe. If you prefer a lighter feel, you can use half‑and‑half in place of some of the cream and leaner ground beef, or even swap the beef for ground turkey while keeping the garlic butter and cheese profile the same.
Storage and Make-Ahead
Like most creamy pastas, this dish is best right after it’s cooked, but the leftovers are still very good if you store and reheat them correctly. I let the pasta cool slightly, then transfer it to an airtight container and refrigerate for up to 3 days. When reheating, I splash in a little milk, cream, or broth and warm it gently on the stovetop or in the microwave, stirring halfway through to help the sauce loosen and turn creamy again.
This recipe isn’t ideal for freezing because cream‑based, cheese‑heavy sauces can separate once thawed, but if you do freeze it, expect to stir in extra liquid and reheat very gently to bring the sauce back together. A better make‑ahead strategy is to cook the pasta slightly under al dente, prepare the sauce and beef as directed, then cool and refrigerate the components separately; when you’re ready to eat, rewarm the sauce with a bit of extra cream or broth and toss with freshly reheated pasta for a fresher feel.
FAQ
Can I make this a true one‑pot pasta?
This version cooks the pasta separately for more control, but you can adapt it to a one‑pot method by adding dry pasta and extra broth directly to the skillet and simmering until the pasta is tender. Just be sure to keep the liquid level high enough so the pasta stays mostly submerged and stir often to prevent sticking.
What kind of ground beef works best?
Regular ground beef or 80–85% lean works well because a bit of fat boosts flavor, and you’ll drain off any excess before making the sauce. If you use extra‑lean beef, you may want to add an extra tablespoon of butter or a drizzle of olive oil so the final dish still tastes rich.
Can I use a different cheese?
Yes, you can swap part of the mozzarella for cheddar, provolone, or an Italian blend as long as it’s a good melting cheese. Keep the Parmesan, though, because its salty, nutty flavor helps balance the richness of the cream and beef.
How do I keep the garlic from burning?
Always sauté the garlic in melted butter over medium or medium‑low heat and add the beef before the garlic takes on more than a light golden edge. Burnt garlic turns bitter quickly, so if it does scorch, it’s better to wipe out the pan and start over with fresh butter and garlic to save the dish.
Can I make it less rich?
To lighten it a bit, you can use half‑and‑half instead of full heavy cream and reduce the mozzarella slightly while keeping the Parmesan for flavor. You could also increase the pasta to 16 ounces and add some vegetables, which stretches the sauce further and makes each serving a little lighter without losing the overall comfort‑food feel.
Conclusion and Call to Action
This Cheesy Penne with Garlic Butter Ground Beef is the kind of skillet pasta that solves dinner in one pan: it’s fast, hearty, and hits that perfect mix of garlic, butter, beef, and melty cheese that everyone at the table loves. With simple ingredients, a 30‑minute cook time, and leftovers that reheat well, it’s an easy weeknight staple you can keep in your rotation all year.
Once you share this on your blog, invite readers to rate the recipe, tell you which pasta shapes and cheese combos they tried, and share photos of their cheesy skillets so others can see how it turns out at home. Encourage them to save or pin the recipe so they always have a quick, comforting ground beef pasta ready for those nights when only a big bowl of creamy, cheesy penne will do.