Why Make This Recipe
One-Pot Garlic Butter Beef Pasta is a fantastic dish that brings comfort food to your table with minimal fuss. It’s quick to make, and the one-pot method means fewer dishes to wash afterward! The creamy sauce filled with tender pasta, savory beef, and melted cheese is sure to please everyone. Plus, it only takes about 30 minutes to prepare and cook, making it an excellent option for busy weeknight dinners.
How to Make One-Pot Garlic Butter Beef Pasta
Ingredients:
- 12 oz rotini pasta
- 1 lb ground beef
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Directions:
- In a large skillet or deep pan, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add the minced garlic, butter, Italian seasoning, paprika, salt, and black pepper to the beef. Stir and sauté for 1–2 minutes until fragrant.
- Pour in the beef broth and heavy cream. Stir to combine and bring the mixture to a light boil.
- Add the uncooked rotini pasta. Reduce the heat to medium-low, cover, and simmer for about 12–15 minutes, stirring occasionally, until the pasta is cooked, and the sauce thickens.
- Stir in the shredded cheddar and mozzarella cheese until fully melted and creamy.
- Garnish with chopped parsley and serve warm, straight from the skillet!
How to Serve One-Pot Garlic Butter Beef Pasta
Serve your One-Pot Garlic Butter Beef Pasta warm, right out of the skillet. It pairs nicely with a side salad or some crusty bread to soak up the delicious sauce. For added flair, sprinkle some extra cheese on top and a few more parsley flakes before serving.
How to Store One-Pot Garlic Butter Beef Pasta
To store leftovers, let the pasta cool to room temperature. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. If you want to freeze it, you can portion it into freezer-safe containers. It should last for about 2 months in the freezer. When ready to eat, simply thaw and reheat in a pan or microwave.
Tips to Make One-Pot Garlic Butter Beef Pasta
- Make sure to stir the pasta occasionally while it cooks to prevent it from sticking to the bottom of the pan.
- If you like it spicy, consider adding a pinch of red pepper flakes to the beef as it cooks.
- Feel free to swap out the cheeses based on your preference. Other great choices include gouda or mozzarella.
Variation
You can easily make this dish vegetarian by replacing the ground beef with a meat substitute or by using sautéed vegetables like bell peppers and mushrooms. Use vegetable broth instead of beef broth and enjoy a delicious vegetarian version!
FAQs
Q: Can I use a different type of pasta?
A: Yes! While rotini is great for holding sauce, you can use any pasta shape you prefer. Just adjust the cooking time according to the type of pasta you choose.
Q: Can I make this dish ahead of time?
A: You can prepare it ahead of time and store it in the refrigerator. Reheat it on the stove over low heat, adding a splash of broth or cream if needed to loosen the sauce.
Q: Is there a way to make it lighter?
A: Absolutely! You can use lean ground turkey or chicken in place of the beef, and substitute half-and-half or milk for the heavy cream. Just keep in mind that the creaminess might be slightly less.
One-Pot Garlic Butter Beef Pasta
Ingredients
Main Ingredients
- 12 oz rotini pasta
- 1 lb ground beef Use lean ground beef for a lighter option.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 1 cup heavy cream Can be substituted with half-and-half or milk for a lighter dish.
- 1 1/2 cups shredded cheddar cheese Feel free to swap with your preferred cheese.
- 1/2 cup shredded mozzarella cheese
- to taste Fresh parsley, chopped For garnish.
Instructions
Cooking
- In a large skillet or deep pan, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Add the minced garlic, butter, Italian seasoning, paprika, salt, and black pepper to the beef. Stir and sauté for 1–2 minutes until fragrant.
- Pour in the beef broth and heavy cream. Stir to combine and bring the mixture to a light boil.
- Add the uncooked rotini pasta. Reduce the heat to medium-low, cover, and simmer for about 12–15 minutes, stirring occasionally, until the pasta is cooked, and the sauce thickens.
- Stir in the shredded cheddar and mozzarella cheese until fully melted and creamy.
- Garnish with chopped parsley and serve warm, straight from the skillet.