Description
An easy, creamy beef pasta recipe loaded with juicy ground beef, melty cheese, and rotini pasta in a creamy homemade tomato sauce. Ready in one pan in 30 minutes!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small yellow onion, diced (about a cup)
- 2 pounds lean ground beef
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- 1/4 cup flour
- 1 (28- ounce) can tomato sauce
- 1 cup beef broth
- 1 pound Rotini pasta
- 1 cup heavy cream
- 2 cups grated sharp cheddar cheese
- Optional: Garnish with parsley (fresh or dried)
Instructions
- In a large, deep skillet, heat the olive oil over medium heat. When the oil is hot, add in the diced onions and sauté for 5-6 minutes, until they begin to soften. Add in the ground beef to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return to the heat.
- With the heat still on medium, add the garlic, basil, oregano, salt, red pepper, and flour. Cook for 1 minute, stirring constantly to coat.
- Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.
- While the sauce is simmering, boil Rotini according to the package directions. Drain.
- Add the cream and pasta to the sauce, stirring to combine. Add the cheese and stir until melted.
- Garnish with parsley if desired and serve immediately.
Notes
Store airtight in the refrigerator for up to 3 days.
Nutrition
- Serving Size:
- Calories: 560
- Sugar: 7.6 g
- Sodium: 788 mg
- Fat: 20.8 g
- Carbohydrates: 56.4 g
- Protein: 36.7 g
- Cholesterol: 106.4 mg
