Tips for Perfect Creamy Cheesy Penne
- Use 80/20 ground beef for the best flavor; drain excess fat so the sauce doesn’t become greasy.
- Stir the pasta regularly while it simmers so it cooks evenly and doesn’t stick to the bottom.
- Shred cheese from a block instead of using pre‑shredded, which can contain anti‑caking agents that make sauces grainy.
- Adjust richness by swapping some milk for cream or using part low‑fat milk if you prefer a lighter version.
FAQs
Can I use a different pasta shape?
Yes. Rotini, rigatoni, shells, or ziti all work well; just keep the total weight around 12–16 ounces and simmer until tender, adding a bit more liquid if needed.
Can I substitute ground turkey or chicken?
You can replace the beef with ground turkey or chicken; just use a bit of extra butter or oil to keep the sauce rich and season generously to build flavor.
Does this reheat well?
Leftovers keep 3–4 days in the refrigerator. Reheat gently on the stovetop or in the microwave with a splash of milk or broth stirred in to bring the sauce back to a creamy consistency.
Can I make it spicier?
Increase the red pepper flakes, use a spicy Italian‑style seasoning, or stir in a spoonful of hot sauce before adding the cheese.
Why You’ll Love This Pasta
Creamy Cheesy Penne with Garlic Butter Ground Beef delivers everything people want from a skillet dinner: one pan, simple ingredients, and big flavor. With tender pasta, savory beef, and a velvety garlic‑Parmesan sauce, it’s the kind of dish that feels like classic comfort food and fits easily into any weeknight rotation.