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Ground Beef Pasta

A creamy, savory pasta dish featuring lean ground beef, whole wheat pasta, and a medley of aromatic vegetables, perfect for busy families.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 tablespoon extra-virgin olive oil Adds healthy fat and richness to the dish.
  • 1 medium yellow onion Provides sweetness and depth of flavor when cooked.
  • 2 medium carrots Adds natural sweetness and a pop of color.
  • 1 teaspoon kosher salt Enhances flavors of all ingredients.
  • 1/2 teaspoon ground black pepper Adds warmth and slight spiciness.
  • 3 cloves garlic Imparts a robust, aromatic flavor.
  • 1 tablespoon Italian seasoning A blend of herbs that complements the sauce beautifully.
  • 1/4 teaspoon red pepper flakes Introduces a touch of heat to the dish.
  • 1 pound lean ground beef A good source of protein that makes the dish hearty.
Sauce Components
  • 2 tablespoons tomato paste Concentrated flavor that thickens the sauce.
  • 1 cup reduced sodium beef broth Adds moisture and richness to the sauce.
  • 1 cup tomato sauce Provides a flavorful base for the pasta.
Pasta and Toppings
  • 8 ounces whole wheat elbow mini shells A nutritious pasta option with a satisfying texture.
  • 4 ounces reduced-fat cream cheese Neufchatel Adds creaminess without excessive fat.
  • 1/4 cup freshly grated Parmesan Enhances flavor and adds a touch of nuttiness.
  • 1/4 cup chopped fresh parsley Brightens the dish and provides a fresh finish.

Method
 

Preparation
  1. Heat a Dutch oven or large pot over medium-low heat.
  2. Add the olive oil, onion, carrots, salt, and pepper. Cook until the onion turns brown and soft, about 10 minutes.
Cooking
  1. Add the garlic, Italian seasoning, and red pepper flakes. Cook for about 30 seconds until fragrant.
  2. Increase heat to medium-high and add the ground beef. Break up the meat with a wooden spoon and brown for about 6 minutes.
  3. Stir in the tomato paste and cook for 2 minutes.
  4. Pour in the beef broth, scraping any browned bits off the bottom of the pan.
  5. Add the tomato sauce, then fill the empty can halfway with water and pour it in. Stir to combine and bring to a boil.
  6. Stir in the pasta and cook until al dente according to package instructions, stirring often. Add more water if the pasta becomes too dry.
  7. Remove from heat, add the cream cheese, and stir until melted. Stir in the Parmesan and half the parsley.
Serving
  1. Adjust seasoning if needed and enjoy hot, with additional parsley and Parmesan on top.

Notes

This dish is meal prep friendly and can be stored in the fridge for up to 3-4 days or frozen for up to 3 months.