Creamy Tomato Beef Pasta
Creamy Tomato Beef Pasta is a 30 minute dinner recipe that the entire family will love! Pasta noodles covered in a creamy tomato ground beef meat sauce. Simple and easy to make.
Servings 8 people
- 1 box (16 oz) rigatoni, penne, or ziti pasta can use any tube shaped pasta
- 1 lb ground beef
- 1 onion finely chopped
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 2 cloves garlic
- 2 cans (14.5 oz each) diced tomatoes with garlic, oregano, basil Italian style
- 1 ¼ cups heavy cream
- ½ teaspoon salt
- ½ teaspoon dried basil
- ½ teaspoon granulated sugar
- parmesan cheese for garnish
In a pot, over medium high heat, add ground beef, salt, Italian seasoning, and garlic. Cook until no longer pink, crumbling the meat as you cook it. Drain.
Add the diced tomatoes, heavy cream, salt, dried basil, and sugar. Stir together and bring to a boil. Once boiling, reduce heat to low and let simmer for about 10 minutes while the pasta cooks. * I dump the 2 cans of diced tomatoes into my blender or processor and pulse it a few times. My kids don't like chunks of tomatoes so this helps chop them up more. I actually prefer it this way too.
Cook pasta according to package directions. Don't forget to add about 1 tablespoon salt to the boiling water before you add the past in. This helps flavor the bland pasta. Drain pasta. Do not rinse.
Add drained pasta into the pot with the creamy ground beef mixture. Stir together. Turn off the heat and let it sit for a few minutes so the sauce can thicken.
Serve and garnish with shredded parmesan cheese.
To make this a 30 minute meal, be sure and start your pot of water for the pasta first thing, before you start the ground beef. It will take about 5-8 minutes for a pot of water to come to a boil to cook pasta.
If wanted, feel free to substitute the ground beef with ground turkey or some ground Italian sausage. If you want some spice then be sure and use the hot Italian ground sausage. My family prefers ground beef so that's what I always use.
For some spice add some red pepper flakes in with the salt and dried basil (when you're adding in the tomato and heavy cream).
You really can use any pasta you prefer or have in your pantry. I love the tube shaped pastas like penne, ziti, rigatoni, etc. But any will work just fine.
For best flavor use an 80/20 or 85/15 ground beef. You drain the extra fat and grease anyways, so use the fattier ground beef for the better flavor.
recipe adapted from 5 Boys Baker
Calories: 489kcal | Carbohydrates: 50g | Protein: 20g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 90mg | Sodium: 639mg | Potassium: 544mg | Fiber: 3g | Sugar: 5g | Vitamin A: 667IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 3mg