Name: Stovetop Creamy Ground Beef Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb ground beef; 3/4 cup heavy or whipping cream; 1 (14 oz) can diced tomatoes, undrained; 8 oz uncooked pasta; 1 tablespoon olive oil; 1/2 sweet yellow onion, chopped; 1 1/2 teaspoons minced garlic; 2 tablespoons tomato paste; 1/2 teaspoon Dijon mustard; 1/4 teaspoon Italian seasoning; Salt, to taste; Black pepper, to taste; Freshly grated Parmesan cheese, optional

This stovetop creamy ground beef pasta is my idea of the perfect comfort meal—hearty, rich, and incredibly satisfying. It combines tender pasta, juicy ground beef, and a luscious tomato-cream sauce that comes together in one pan. I love how easy it is to make on busy nights, and it always tastes like something that took hours to prepare.

Why You’ll Love This Recipe

I love this recipe because it’s simple, quick, and packed with flavor. Everything cooks in one skillet, which means fewer dishes to wash and more time to enjoy. The combination of ground beef, tomato paste, and cream creates a velvety sauce that clings beautifully to the pasta. It’s perfect for weeknights, meal prep, or when I just want something warm and cozy without too much effort.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb ground beef
3/4 cup heavy/whipping cream
1 14 oz canned diced tomatoes, undrained
8 oz uncooked pasta
1 tablespoon olive oil
1/2 sweet yellow onion, chopped
1 1/2 teaspoons minced garlic
2 tablespoons tomato paste
1/2 teaspoon Dijon mustard
1/4 teaspoon Italian seasoning
Salt, to taste
Black pepper, to taste
Freshly grated parmesan cheese, optional

Directions

I start by heating the olive oil in a large skillet or deep pan over medium-high heat.
I add the chopped onion and sauté for about 3–4 minutes until it turns translucent.
Next, I add the ground beef and cook until browned, breaking it up with a spatula as it cooks. I season it lightly with salt and pepper at this stage.
Once the beef is browned, I stir in the minced garlic, cooking for another 30 seconds until fragrant.
I mix in the tomato paste, Dijon mustard, and Italian seasoning, stirring well to coat the beef evenly.
Then I pour in the canned diced tomatoes (with their juice) and add the uncooked pasta. I give everything a good stir.
I add about 1/2 cup of water or enough liquid to help the pasta cook evenly, then cover and let it simmer on medium-low heat for about 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
I reduce the heat to low, stir in the heavy cream, and let the sauce thicken for another 2–3 minutes.
I taste and adjust seasoning with more salt and pepper if needed.
Finally, I serve it hot, topped with freshly grated Parmesan cheese if I’m feeling indulgent.

Servings and Timing

This recipe makes about 4 servings. It takes around 10 minutes to prepare and about 20 minutes to cook, so it’s ready in roughly 30 minutes total.

Variations

Sometimes I add a handful of baby spinach or frozen peas for a pop of color and freshness. When I’m in the mood for a spicier dish, I toss in a pinch of red pepper flakes. I’ve also made this with ground turkey or Italian sausage instead of beef for a fun twist. For an even creamier version, I mix in a bit of cream cheese along with the heavy cream.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm it on the stovetop over medium-low heat with a splash of milk or cream to bring the sauce back to life. It also reheats well in the microwave—I cover it and heat in short intervals, stirring in between. This pasta can be frozen for up to 2 months; I thaw it in the fridge overnight before reheating.

FAQs

Can I use a different type of pasta?

Yes, I can use penne, rotini, fusilli, or any pasta that holds sauce well.

Can I use milk instead of heavy cream?

I can, but the sauce won’t be as rich or creamy. Half-and-half is a good middle ground.

Do I need to cook the pasta separately?

No, I love that it cooks right in the sauce—it absorbs all the flavor that way.

Can I make this dish ahead of time?

Yes, it keeps beautifully in the fridge and actually tastes even better the next day.

What can I use instead of Dijon mustard?

A small amount of yellow mustard or a splash of Worcestershire sauce adds a similar tang.

How can I make it vegetarian?

I replace the beef with cooked lentils, chopped mushrooms, or a plant-based ground meat alternative.

Can I add cheese to the sauce?

Absolutely—I sometimes stir in shredded mozzarella or cheddar to make it extra cheesy.

What kind of canned tomatoes work best?

I prefer diced tomatoes for texture, but crushed tomatoes make a smoother sauce.

How do I keep the pasta from sticking?

I stir it occasionally while simmering and make sure there’s enough liquid in the pan.

Can I make it spicier?

Yes, I add red pepper flakes or a dash of hot sauce for a kick of heat.

Conclusion

This stovetop creamy ground beef pasta is one of my favorite easy meals for busy nights. I love its rich, comforting flavor and how effortlessly it comes together in a single pan. Every bite is creamy, savory, and perfectly balanced—comfort food at its best, with minimal cleanup and maximum flavor.