Description
A delicious and creamy beef pasta dish that is perfect for a weeknight dinner.
Ingredients
Scale
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- To taste salt and black pepper
- 24 oz jar alfredo sauce (or homemade)
- 2 cups beef broth or water
- 8 oz fettuccine or penne pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet or Dutch oven, brown the ground beef over medium-high heat until no longer pink, breaking it up as it cooks. Drain excess fat if needed.
- Add the chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic, Italian seasoning, salt, and pepper; cook for another minute until fragrant.
- Pour in the alfredo sauce and beef broth (or water), stirring to combine. Bring the mixture to a gentle simmer.
- Break the pasta in half and add it directly to the skillet, ensuring it’s mostly submerged in the liquid. Reduce heat to medium-low, cover, and cook for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
- Remove from heat and stir in half of the mozzarella and Parmesan cheeses until melted and creamy.
- Sprinkle the remaining cheeses over the top. If desired, cover for a minute to let the cheese melt, or place under a broiler for 2-3 minutes for a golden top.
- Garnish with fresh chopped parsley and serve immediately.
Notes
- This dish can easily be adapted with different types of pasta or sauces to suit your preference.
- You can also add vegetables such as spinach or bell peppers for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg