Ground Beef Pasta with Alfredo
This Ground Beef Pasta with Alfredo sauce is a game-changing, one-pot recipe for busy weeknight dinners! This easy recipe requires no pre-boiling of pasta, saving you time and dishes. Juicy, well-seasoned meat is paired with a creamy Parmesan sauce and perfectly cooked in a single pot. Quick, delicious, and a family favorite!
Servings 5 servings
Calories 650kcal
Equipment
Ingredients
- 1 pound ground beef
- 1 teaspoon Italian Seasoning
- Salt and pepper to taste
- 1 teaspoon Cajun Seasoning Optional for spicy kick.
- ½ cup diced onions
- ½ cup diced green peppers
- 2-3 garlic cloves Minced
- 14.5 oz canned fire roasted diced tomatoes Drained
Pasta and Alfredo Sauce
- 1-2 cups broth (beef, vegetable, or chicken) or water. Broth adds additional flavor.
- 1 cup heavy whipping cream
- ½ teaspoon Italian seasoning
- ½ teaspoon Cajun seasoning Optional for spicy kick.
- Salt and pepper to taste
- 8-10 oz pasta I used linguine. See notes. 8oz of pasta will result in a creamier texture.
- 1 ½ cups grated Parmesan cheese
Instructions
- Place a large skillet (large enough to fit the pasta and ground beef) or Dutch oven on the stove at medium-high heat.
- Add the ground beef. Break down the ground beef using a meat chopper, wooden, or silicone spoon. Season the ground beef with the spices.1 pound ground beef, 1 teaspoon Italian Seasoning, Salt and pepper to taste, 1 teaspoon Cajun Seasoning
- Add in the onions, green peppers, and minced garlic. Stir and cook until the meat is fully cooked, no longer pink, and the onions and garlic are fragrant.½ cup diced onions, ½ cup diced green peppers, 2-3 garlic cloves
- Add in the diced tomatoes and stir.14.5 oz canned fire roasted diced tomatoes
- Remove the ground beef and vegetables from the pan and set aside. Drain any excess fat from the beef.
- Place the same pan or pot on the stove at medium-high heat. Add the broth and heavy cream to the pot. Start with 1 cup of broth. Taste the sauce repeatedly and add salt and additional spices as necessary to suit your taste.1-2 cups broth (beef, vegetable, or chicken), 1 cup heavy whipping cream, ½ teaspoon Italian seasoning, ½ teaspoon Cajun seasoning, Salt and pepper to taste
- Once the mixture begins to boil and bubble add in the pasta. The pasta should wilt down without the need to break it.8-10 oz pasta
- Once the pasta has wilted and is fully covered in the sauce, adjust the heat to medium and cover the pot. If the pasta isn’t completely submerged in sauce, add additional broth as needed.
- Simmer the pasta for 10-15 minutes or until the pasta is al dente. Sprinkle in the Parmesan cheese and fold to combine.1 ½ cups grated Parmesan cheese
- Add the ground beef mixture to the pasta and sauce. Fold to combine the ingredients.
- Cool before serving.
Notes
Feel free to season the beef with any spices you wish.
You can use any pasta you prefer in the recipe: linguine, fettuccine, spaghetti, penne, etc.
You can use ground turkey, ground chicken, ground sausage (Italian sausage too), sausage rounds, bacon, seafood, or omit the meat completely.
You can use any canned tomatoes you prefer.
You can use half and half or milk instead of heavy cream, but it will alter the texture of the sauce. It won't be as thick and may turn out watery.
Feel free to boil your pasta in accordance with the package instructions if you prefer it.
The noodles and ground beef will soak up a lot of the pasta sauce. As the dish sits, it isn't an overly saucy dish. If you prefer a saucy dish cook additional servings of the sauce on the side and add it to your pasta as needed.
You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
Nutrition
Serving: 1serving | Calories: 650kcal | Carbohydrates: 38g | Protein: 37g | Fat: 38g