Introduction
Hey there, friends! Ever have one of those days where you just need some serious comfort food, like, right now? Something warm, hearty, and undeniably delicious that comes together without a ton of fuss? Yep, me too! And that’s exactly why this Cozy One-Pan Garlic Butter Beef Pasta Skillet is one of my absolute favorites.
It’s the kind of meal that feels like a big warm hug. We’re talking tender ground beef simmered in a dreamy garlic butter sauce, tossed with perfect little rotini noodles, and then coated in a blanket of melty, glorious cheese. The best part? It’s shockingly easy and mostly happens in just one pan (after the pasta cooks, of course!). It’s perfect for a busy weeknight but feels special enough for a cozy weekend in. Get ready to fall in love!
Why You’ll Love This Recipe
- Fast: On the table in about 30 minutes!
- Easy: Simple steps, perfect for beginner cooks.
- Giftable: (Okay, maybe not a whole hot pan, but it’s definitely a meal you’d make for someone you care about!)
- Crowd-Pleasing: Seriously, who can resist pasta, beef, and cheese?
Ingredients
Here’s what you’ll need to whip up this magic. Most of these are probably already in your pantry or fridge!
- 12 oz rotini pasta: I love how the spirals grab onto the sauce, but any short pasta shape will work!
- 1 lb ground beef: Use whatever lean percentage you like. A little fat adds flavor!
- 3 tbsp unsalted butter: The base for our rich garlic butter.
- 4 cloves garlic, minced: Don’t skimp on the garlic! Freshly minced is key for the best flavor.
- 1 tsp onion powder: Adds a little extra savory depth.
- 1 tsp Italian seasoning: Gives us that classic, comforting herb blend.
- Salt & black pepper, to taste: We’ll be seasoning as we go.
- 1/4 tsp red pepper flakes (optional): Just a tiny pinch for a hint of warmth if you like it.
- 1/2 cup beef broth: Helps build the sauce and brings more beefy flavor.
- 1/2 cup heavy cream: For that luxurious, creamy texture!
- 1 1/2 cups shredded mozzarella cheese: Hello, melty cheese pull! Pre-shredded works, but shredding your own often melts a little smoother.
- 1/2 cup grated Parmesan cheese: Adds a salty, nutty zing.
- 2 tbsp chopped parsley (for garnish): Totally optional, but adds a pop of freshness and color at the end.
How to Make It
Alright, let’s get cooking! Follow these simple steps:
- First things first, get your pasta going. Fill a large pot with water, add a generous pinch of salt, bring it to a rolling boil, and toss in your rotini. Cook it according to the package directions until it’s al dente – you want it cooked through but still with a slight bite. Once it’s done, drain it really well and set it aside. Don’t rinse it! That starch helps the sauce cling beautifully.
- While the pasta is cooking, grab your largest skillet or a Dutch oven. Heat it over medium-high heat and add your ground beef. Break it up with a spoon and cook it until it’s nicely browned all over. This usually takes about 5-7 minutes. Once it’s cooked, drain off any excess fat.
- Now, reduce the heat down to medium. Add the butter right into the skillet with the cooked ground beef. Let the butter melt, then add your minced garlic. Cook the garlic for just 1-2 minutes, stirring constantly, until it’s fragrant. Be super careful not to let it burn – burnt garlic tastes bitter!
- Stir in the onion powder, Italian seasoning, a good pinch of salt and black pepper, and the red pepper flakes (if you’re using them). Cook and stir for another minute to really let those spices bloom in the hot pan.
- Pour in the beef broth and the heavy cream. Stir everything together. Bring the mixture up to a gentle simmer and let it bubble away for about 5-7 minutes. This helps the sauce thicken up slightly and allows all those amazing flavors to meld together.
- Time to add the pasta! Add the cooked and drained rotini right into the skillet with the beefy sauce. Toss everything gently using tongs or a spoon until all the pasta is coated in that delicious sauce.
- Now for the cheesy goodness! Remove the skillet from the heat. Sprinkle the shredded mozzarella cheese and the grated Parmesan cheese over the top. Stir continuously until all the cheese is completely melted and the sauce is wonderfully creamy and clings to the pasta. Taking it off the heat helps prevent the cheese from getting greasy.
- Serve immediately! Scoop big portions into bowls. If you have that fresh parsley, give it a rough chop and sprinkle it over the top for a little burst of color and freshness. Enjoy every single comforting bite!
Substitutions & Additions
Want to switch things up? This recipe is super flexible! Here are a few ideas:
- Change the Meat: Ground turkey or even crumbled Italian sausage (casings removed) would be fantastic substitutes for the ground beef.
- Different Pasta Shapes: Penne, rigatoni, cavatappi, or even elbow macaroni work just as well as rotini.
- Sneak in Veggies: Sauté some chopped onions, bell peppers, or sliced mushrooms with the ground beef. You can also stir in a few handfuls of fresh spinach during the last few minutes of simmering the sauce – it will wilt right in.
- Cheese Love: Mix up the cheeses! Provolone, a cheddar blend, or Monterey Jack would all be delicious additions or swaps for some of the mozzarella. For extra tang and creaminess, stir in a few ounces of cream cheese with the shredded cheeses.
- Extra Kick: If you like things spicy, add a little more red pepper flakes or a dash of your favorite hot sauce to the sauce.
Tips for Success
A few little pointers to make sure your pasta dish is absolutely perfect:
- Watch the Garlic: Garlic burns easily! Keep the heat at medium and stir it constantly for that minute or two until it’s just fragrant.
- Taste and Season: Don’t forget to taste your sauce before adding the pasta and again before adding the cheese. Add more salt and pepper if needed – seasoning in layers builds the best flavor.
- Melt Cheese OFF Heat: This is key! It ensures a super smooth, creamy sauce without the cheese getting oily or clumpy.
- Don’t Overcook Pasta: Cook it only to al dente as it will finish cooking slightly in the hot sauce.
- Leftover Love: This pasta makes great leftovers! The flavors meld even more.
How to Store It
- Refrigerate: Let any leftovers cool completely, then transfer them to an airtight container. They’ll keep well in the refrigerator for 3-4 days.
- Reheat: To reheat, you can pop it in the microwave (you might want to add a splash of milk or broth to loosen it up) or warm it gently in a skillet on the stovetop over medium-low heat, stirring occasionally, again adding liquid if needed.
- Freezing: While technically you can freeze pasta dishes, the texture of the pasta and dairy sauce can change slightly upon thawing and reheating. It’s best enjoyed fresh or from the fridge!
FAQs
Got questions? Let’s see if I can help!
Q: Can I use a different type of pasta?
A: Absolutely! Any short pasta shape like penne, rigatoni, elbow macaroni, or even cavatappi works perfectly and will hold the sauce beautifully.
Q: Can I make this recipe vegetarian?
A: Yes! You can omit the ground beef and use more vegetables like mushrooms, zucchini, and onions, or even add some canned, drained lentils or chickpeas for protein. Just use vegetable broth instead of beef broth.
Q: Do I have to use heavy cream?
A: Heavy cream gives the richest, creamiest result. You could substitute half-and-half or even whole milk in a pinch, but the sauce might be a little thinner and less luxurious.
Q: Is this dish spicy?
A: With the optional 1/4 tsp red pepper flakes, it will have just a very subtle warmth. If you don’t add them, it’s not spicy at all. You can add more flakes if you like more heat!
I hope you love this cozy pasta dish as much as I do! Happy cooking!
Cozy One-Pan Garlic Butter Beef Pasta Skillet
This recipe is for a comforting and easy one-pan meal featuring tender ground beef in a garlic butter sauce, tossed with rotini pasta and melted cheese. It's designed to be quick, hearty, and perfect for busy weeknights or cozy weekends.
Equipment
- Large pot for cooking pasta
- Largest skillet or Dutch oven for cooking beef and sauce
Ingredients
Main Ingredients
- 12 oz rotini pasta or any short pasta shape
- 1 lb ground beef any lean percentage
- 3 tbsp unsalted butter
- 4 garlic cloves minced
- 1 tsp onion powder
- 1 tsp Italian seasoning
- salt to taste
- black pepper to taste
- 0.25 tsp red pepper flakes optional
- 0.5 cup beef broth
- 0.5 cup heavy cream
- 1.5 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tbsp chopped parsley for garnish, optional
Instructions
- First things first, get your pasta going. Fill a large pot with water, add a generous pinch of salt, bring it to a rolling boil, and toss in your rotini. Cook it according to the package directions until it's al dente – you want it cooked through but still with a slight bite. Once it's done, drain it really well and set it aside. Don't rinse it! That starch helps the sauce cling beautifully.
- While the pasta is cooking, grab your largest skillet or a Dutch oven. Heat it over medium-high heat and add your ground beef. Break it up with a spoon and cook it until it's nicely browned all over. This usually takes about 5-7 minutes. Once it's cooked, drain off any excess fat.
- Now, reduce the heat down to medium. Add the butter right into the skillet with the cooked ground beef. Let the butter melt, then add your minced garlic. Cook the garlic for just 1-2 minutes, stirring constantly, until it's fragrant. Be super careful not to let it burn – burnt garlic tastes bitter!
- Stir in the onion powder, Italian seasoning, a good pinch of salt and black pepper, and the red pepper flakes (if you're using them). Cook and stir for another minute to really let those spices bloom in the hot pan.
- Pour in the beef broth and the heavy cream. Stir everything together. Bring the mixture up to a gentle simmer and let it bubble away for about 5-7 minutes. This helps the sauce thicken up slightly and allows all those amazing flavors to meld together.
- Time to add the pasta! Add the cooked and drained rotini right into the skillet with the beefy sauce. Toss everything gently using tongs or a spoon until all the pasta is coated in that delicious sauce.
- Now for the cheesy goodness! Remove the skillet from the heat. Sprinkle the shredded mozzarella cheese and the grated Parmesan cheese over the top. Stir continuously until all the cheese is completely melted and the sauce is wonderfully creamy and clings to the pasta. Taking it off the heat helps prevent the cheese from getting greasy.
- Serve immediately! Scoop big portions into bowls. If you have that fresh parsley, give it a rough chop and sprinkle it over the top for a little burst of color and freshness. Enjoy every single comforting bite!
Notes
Tips for Success:
- Watch the Garlic: Garlic burns easily! Keep the heat at medium and stir it constantly for that minute or two until it's just fragrant.
- Taste and Season: Don't forget to taste your sauce before adding the pasta and again before adding the cheese. Add more salt and pepper if needed – seasoning in layers builds the best flavor.
- Melt Cheese OFF Heat: This is key! It ensures a super smooth, creamy sauce without the cheese getting oily or clumpy.
- Don't Overcook Pasta: Cook it only to al dente as it will finish cooking slightly in the hot sauce.
- Leftover Love: This pasta makes great leftovers! The flavors meld even more. How to Store It:
- Refrigerate: Let any leftovers cool completely, then transfer them to an airtight container. They'll keep well in the refrigerator for 3-4 days.
- Reheat: To reheat, you can pop it in the microwave (you might want to add a splash of milk or broth to loosen it up) or warm it gently in a skillet on the stovetop over medium-low heat, stirring occasionally, again adding liquid if needed.
- Freezing: While technically you can freeze pasta dishes, the texture of the pasta and dairy sauce can change slightly upon thawing and reheating. It's best enjoyed fresh or from the fridge!
- Watch the Garlic: Garlic burns easily! Keep the heat at medium and stir it constantly for that minute or two until it's just fragrant.
- Taste and Season: Don't forget to taste your sauce before adding the pasta and again before adding the cheese. Add more salt and pepper if needed – seasoning in layers builds the best flavor.
- Melt Cheese OFF Heat: This is key! It ensures a super smooth, creamy sauce without the cheese getting oily or clumpy.
- Don't Overcook Pasta: Cook it only to al dente as it will finish cooking slightly in the hot sauce.
- Leftover Love: This pasta makes great leftovers! The flavors meld even more. How to Store It:
- Refrigerate: Let any leftovers cool completely, then transfer them to an airtight container. They'll keep well in the refrigerator for 3-4 days.
- Reheat: To reheat, you can pop it in the microwave (you might want to add a splash of milk or broth to loosen it up) or warm it gently in a skillet on the stovetop over medium-low heat, stirring occasionally, again adding liquid if needed.
- Freezing: While technically you can freeze pasta dishes, the texture of the pasta and dairy sauce can change slightly upon thawing and reheating. It's best enjoyed fresh or from the fridge!