Description
Cheesy Penne with Ground Beef is a hearty and easy-to-make skillet pasta dish perfect for weeknight dinners. Tender penne pasta is combined with a flavorful ground beef and tomato sauce base, enriched with creamy sour cream and topped with melted mozzarella and Parmesan cheeses for a comforting, cheesy finish. This American-Italian inspired meal is satisfying and kid-friendly, making it a family favorite.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Sauce and Meat
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (15 oz) tomato sauce
- 1/2 cup beef broth
- 1/2 cup sour cream
Cheese and Garnish
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Chopped parsley (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until it becomes softened and translucent. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to prevent burning.
- Brown the ground beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cook until the beef is browned evenly and no pink remains. Drain any excess fat from the skillet to reduce greasiness.
- Season and simmer: Sprinkle in Italian seasoning, salt, and black pepper. Stir well to combine. Pour in the tomato sauce and beef broth, stirring to incorporate. Allow the mixture to simmer gently for 5 to 7 minutes so flavors meld together.
- Add sour cream: Reduce the heat to low and stir in the sour cream until fully combined into the sauce, creating a creamy texture.
- Combine pasta and sauce: Add the cooked penne pasta to the skillet. Toss and stir carefully to coat all the pasta evenly in the creamy beef sauce.
- Melt the cheese: Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top of the pasta mixture. Cover the skillet and cook on low heat for 2 to 3 minutes, just until the cheeses melt and become bubbly.
- Garnish and serve: If desired, sprinkle chopped parsley over the finished dish for a fresh pop of color and flavor. Serve hot and enjoy!
Notes
- For extra vegetables, add sautéed mushrooms, spinach, or bell peppers when cooking the onions.
- You can bake the assembled pasta in a 375°F oven for 15 minutes to develop a golden, bubbly cheese crust instead of stovetop melting.
- Drain excess fat carefully after browning beef for a leaner dish.
- Use low-fat sour cream or Greek yogurt for a lighter variation.
- Leftovers store well refrigerated for up to 3 days and reheat on stovetop or microwave.
