Creamy One-Pot Ground Beef Penne

This ground beef penne is a soft, creamy, one-pot dinner. Savory browned beef, tender penne and a silky cream sauce come together in a single skillet. The pasta cooks right in seasoned chicken stock, so it soaks up flavor as it softens. A pour of heavy cream and a handful of melted mozzarella finish it.

It’s a simple, cozy meal for a quiet weeknight. There’s no separate pot of boiling water, no colander and very little washing up. Below, you’ll find each step, why it matters, and a few gentle ways to adapt the dish, including a version with tomato sauce.

Why This Ground Beef Penne Feels So Easy

• Everything happens in one pan. The beef browns, the pasta simmers and the sauce forms in the same skillet.
• The pasta cooks in stock, not water. As the penne softens, it absorbs the seasoned broth and tastes savory all the way through.
• The sauce makes itself. Pasta releases starch as it cooks. That starch thickens the stock, so the cream turns into a smooth, clinging sauce.
• The flavors are familiar. Butter, onion, garlic and Italian herbs make a gentle, comforting base that suits most tables.

Ground Beef Penne Ingredients

• 1 lb (450 g) ground beef
• 1½ tablespoons butter
• ½ onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Italian herbs
• ½ teaspoon red pepper flakes or chili flakes (optional)
• 3½ cups (820 ml) chicken stock or broth
• 2 cups (250 g) penne pasta, or any pasta you like
• 1 cup (240 ml) heavy cream
• ¼ cup (30 g) grated mozzarella cheese (optional)
• Parsley or chives, chopped, for garnish (optional)

Kitchen tools: a skillet or pot with a lid, a chopping board, a knife, a spatula or wooden spoon and a cheese grater.

Ingredient notes

• Ground beef. Leaner beef releases less fat, while beef with more fat gives a richer taste. With fattier beef, you may want to spoon off some fat after browning.
• Chicken stock. Stock adds depth that water can’t. If you use a salted broth, taste the dish before adding all the salt, because brands vary a lot.
• Italian herbs. This is a dried blend, usually of herbs such as oregano, basil, thyme and rosemary. Rub it between your fingers as you add it to wake up the aroma.
• Penne. Its ridges and hollow tubes hold creamy sauce well. Other short shapes, such as rigatoni, fusilli or elbows, also work, though cooking times will differ.
• Heavy cream. Its high fat content keeps the sauce stable over heat, so it’s less likely to split than milk.
• Mozzarella. Grating it fresh from a block helps it melt smoothly. Pre-shredded cheese is often coated to stop it clumping, which can make it melt less evenly.

How to Make Ground Beef Penne

Step 1: Prepare the aromatics

Finely chop the onion and mince the garlic. Having them ready before you start lets the cooking flow without rushing.

Step 2: Brown the beef

Melt the butter in a large skillet or pot over medium-high heat. Add the ground beef and break it into small crumbles with your spatula. Cook until it’s browned and no longer pink. If there’s a lot of fat in the pan, carefully spoon off some of it.

Step 3: Soften the onion and garlic

Add the onion and cook, stirring, until soft and translucent. Then add the garlic and stir for about 30 seconds, just until fragrant.

Step 4: Season

Sprinkle in the salt, black pepper, Italian herbs and red pepper flakes, if using. Stir for a moment so the spices warm in the fat and release their aroma.

Step 5: Add the stock and penne

Pour in the chicken stock and scrape the bottom of the pan to lift any browned bits. Bring it to a boil, then stir in the penne and make sure it’s mostly covered by liquid.

Step 6: Simmer with the lid on

Cover the pan, lower the heat and simmer, stirring every few minutes so the pasta doesn’t stick. Cook until the penne is al dente, meaning tender with a little bite at the center. The cooking time on the pasta package is a helpful guide, but taste a piece to be sure.

Step 7: Stir in the cream and cheese

Lower the heat and stir in the heavy cream. Let it warm through and thicken slightly. Then sprinkle in the mozzarella, if using, and stir until melted.

Step 8: Garnish and serve

Taste and adjust the seasoning. Scatter chopped parsley or chives over the top and serve while warm and creamy.

Tips for a Silky, Creamy Penne

• Brown the beef properly. Give it time to develop golden, crisp edges. Those browned bits add a deep, savory flavor to the sauce.
• Stir regularly. Pasta cooked in a small amount of liquid can stick to the pan. A quick stir every few minutes keeps it moving.
• Watch the liquid. If the pan looks dry before the pasta is tender, add a splash of stock or water.
• Keep the cream gentle. Once the cream goes in, a low heat keeps the sauce smooth.
• Rest it briefly. A minute or two off the heat lets the sauce settle and thicken around the pasta.

Common Mistakes to Avoid

Crowding the beef. Piling the beef in all at once can make it steam rather than brown. Spread it out and let it sit for a moment before stirring.

Over-salting with broth. Salted stock and the teaspoon of salt can add up. Taste before adding the full amount.

Overcooking the pasta. Penne keeps softening in the warm sauce. Stop at al dente for the best texture.

Boiling the cream hard. A hard boil can make the sauce greasy or grainy. A gentle simmer is all it needs.

Undercooking the beef. Ground beef should reach 160°F (71°C), according to the USDA. When in doubt, check with an instant-read thermometer.

Variations to Make It Your Own

Penne pasta with ground beef and tomato sauce

For a red sauce like the classic Italian-American style, stir in some tomato sauce or crushed tomatoes with the stock. Because tomatoes add liquid, you may need a little less stock. You can keep the cream for a creamy tomato sauce or leave it out for a lighter one.

Penne pasta with ground beef and cheese

Love it extra cheesy? Add more mozzarella or a handful of grated Parmesan at the end. Cheddar works well too, for a mellow, family-friendly flavor.

Baked penne pasta with ground beef

Transfer the finished penne to an ovenproof dish, top it with more mozzarella and bake until the cheese is bubbly and golden. Keep the pasta slightly firm before baking, since it softens further in the oven.

Ground beef penne with a white sauce

This recipe already makes a creamy white sauce. For a richer version, stir in some grated Parmesan along with the mozzarella.

Add vegetables

Baby spinach wilts in seconds when stirred in at the end. Sautéed mushrooms, peas or diced bell pepper also fit nicely.

Serving Suggestions

Serve this easy ground beef penne in warm, shallow bowls. A crisp green salad with a lemony dressing brings fresh contrast to the creamy sauce. Garlic bread or warm crusty bread is lovely for the last of the sauce, and steamed broccoli or green beans round out the plate.

Storage and Reheating

Let leftovers cool, then store them in an airtight container in the refrigerator. The USDA recommends eating refrigerated leftovers within 3 to 4 days.

Cream sauces thicken as they rest, and the pasta keeps absorbing liquid. To reheat, add a splash of stock, milk or water. Warm the penne gently in a skillet over low heat, or in the microwave, stirring partway. Freezing isn’t ideal, since cream sauces can separate when thawed.

Ground Beef Penne FAQ

Do I need to boil the pasta separately?

No. The penne cooks right in the stock, which saves a pot and adds flavor.

Can I use a different pasta?

Yes. Rigatoni, fusilli and elbow macaroni all work. Check the package cooking time and add liquid if needed.

Can I make it without heavy cream?

You can use half-and-half, but keep the heat low, since lighter dairy curdles more easily. The sauce will also be thinner.

Is this ground beef penne spicy?

It’s mild without the red pepper flakes. Add them for gentle warmth, or more for extra heat.

Can I use ground turkey or chicken?

Yes. Ground turkey or chicken makes a lighter version. Cook it to 165°F (74°C), the USDA’s guideline for poultry.

How many calories are in penne pasta with ground beef?

It depends on the beef’s fat content and the serving size. A rough estimate for the whole pan is listed with the recipe card.

Final Thoughts

This creamy ground beef penne asks for just one pan and a little patience at the stove. Brown the beef well, let the penne simmer in seasoned stock and finish everything with cream and cheese. It’s simple, warm and comforting, just what a quiet evening calls for.