A comforting Creamy Ground Beef Pasta made with penne, lean beef, diced tomatoes, Greek yogurt, and Parmesan—quick, cozy, and weeknight-friendly.
It’s funny… every time I make this Creamy Ground Beef Pasta, I think about this random night during a trip I took last year. I was in a tiny Airbnb kitchen somewhere up north (the kind with two pans, one wobbly burner, and a fridge that hummed like it was singing backup vocals). The weather was chilly—like bone cold—and all I wanted was something creamy, cozy, grounding… something like the pasta my mom used to whip up when she got home late from work, hair in a bun that somehow always stayed perfect while mine… well, let’s just say humidity hates me.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Anyway, I tossed together whatever I had: some pasta, a bit of ground beef, a sad onion, Greek yogurt (leftover from breakfast), and a can of tomatoes. Honestly, I didn’t expect much. But when I took that first bite—oh man—the combination of creamy sauce and beefy richness hit me in this weirdly nostalgic way. Kinda like when a song from your childhood suddenly plays in a grocery store. Familiar, warm, unexpectedly emotional.
So yeah, ever since then, this creamy beef pasta has been that “comfort-me-but-don’t-take-forever” dish. Maybe that’s dramatic, but don’t we all have those meals that remind us of something? Sound familiar?
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Ground Beef Pasta Recipe?
What I love about this Creamy Ground Beef Pasta—and I swear this isn’t me being dramatic—is that it somehow strikes that balance between “hearty enough to keep you full” and “light enough that you’re not falling asleep on the couch by 7 p.m.” The Greek yogurt adds this creaminess that feels indulgent but… not guilty? I still haven’t figured out how it pulls that trick.
It’s also one of those recipes that doesn’t ask for perfection or fancy ingredients. Everything goes into one pan (except the pasta part—thanks, boiling water). And the flavor? It’s one of those flexible ones that somehow adapts to your mood. Some nights I want it extra cheesy. Some nights extra tomato-y. Some nights I’m like… let’s just get dinner on the table before someone asks, “Is it ready yet?” for the 20th time.
So yeah, its selling point is basically that it’s dependable but not boring—kinda like that friend who always shows up with snacks.
Ingredient Notes:
Before you dive into making this creamy pasta with ground beef, let me share a few little thoughts—because ingredients have personalities too, don’t they?
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Penne pasta: I like penne because it traps sauce in those little tubes. It feels like a reward in every bite. But rotini works too, especially if you’re team “sauce in the swirls.”
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Lean ground beef: Flavorful without being heavy. Also widely available, which matters more than we admit.
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Greek yogurt: This is the ingredient that surprises people. It’s creamy but light, tangy but subtle. You know how some ingredients are loud? Yogurt is politely confident.
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Diced tomatoes: They add brightness and help balance the creamy sauce so it doesn’t feel too rich.
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Beef broth: Deepens everything. Like turning up the bass just a little.
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Parmesan: Honestly… just put the amount your heart tells you.
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Italian seasoning: A simple blend that makes the whole dish taste like you tried harder than you did.
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Basil or parsley: Optional but pretty. And sometimes we all need a little “pretty.”
How To Make Creamy Ground Beef Pasta?
Step 1: Cook the Pasta
Bring your water to a boil and salt it generously (I always imagine a chef whispering “more, more” in my ear). Cook the penne until it’s just firm enough. Drain it, and if it sticks a little, don’t panic. Life isn’t perfect and pasta doesn’t have to be either.
Step 2: Build the Creamy Beef Base
In a big skillet, sauté your onion and garlic. There’s something nostalgic about that smell—it always reminds me of my mom cooking something “quick but good” on school nights. Add the ground beef and break it up until it’s browned.
Then, stir in the tomatoes, broth, Greek yogurt, Parmesan, seasoning, and a bit of salt and pepper. Everything mingles together in this almost cozy, blushing sauce (I know food doesn’t blush, but it feels like it does). Let it simmer until the flavors settle in. This part always makes me feel like I’ve got my life together, even if the rest of my day was chaos.
Step 3: Combine the Pasta & Sauce
Add your cooked pasta straight into the skillet. Toss it until everything looks glossy and coated. And yes, you should taste-test it at this point. Really—it’s practically a requirement.
Step 4: Serve & Garnish
Spoon it into bowls, sprinkle some basil, and step back for a second to admire it. You made a whole creamy beef pasta dish in under 40 minutes. That’s something.
Storage Options:
Leftovers of this creamy ground beef pasta are honestly even better the next day (don’t know why—maybe the flavors just get to know each other overnight). Pop it in the fridge for up to 3–4 days. Add a splash of broth or water when reheating because the sauce thickens a bit.
Want To Save This Recipe?
Freezing works too, though the yogurt might turn the sauce a little grainy. Not a dealbreaker—just one of those quirks, like when your hair looks amazing one day and… not so much the next.
Variations and Substitutions:
This dish is super forgiving, like a friend who doesn’t judge you when you accidentally oversalt something.
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Swap beef for turkey or chicken if you want a lighter creamy pasta.
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Add spinach, mushrooms, or peas for a veggie boost.
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Make it spicy with chili flakes (I always add a pinch—just habit).
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Switch the pasta shape to whatever you have.
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Use sour cream instead of Greek yogurt if needed.
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Add mozzarella if you want it extra melty and, honestly, who doesn’t?
What to Serve with Creamy Ground Beef Pasta?
You can absolutely eat this creamy ground beef pasta by itself (I have—many times), but if you want sides:
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Garlic bread: Always a yes.
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Simple green salad: A little crunch balances everything.
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Broccoli or green beans: Quick, simple, reliable.
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Roasted veggies: If you’re feeling a bit fancy.
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Wine: Red or white. Or sparkling water if it’s “responsible night.”
Frequently Asked Questions:
Can I make this ahead of time?
Yes! The sauce holds up really well. I sometimes make it in the morning if I know dinner’s going to be hectic later.
Can I use regular yogurt instead of Greek yogurt?
You can, though it’s thinner. I did this once when I forgot to buy Greek yogurt (classic me). It still tasted great.
Can I make it gluten-free?
Absolutely. Just use your favorite gluten-free pasta. I’ve tried chickpea penne and it held up surprisingly well.
If you try this Creamy Ground Beef Pasta, please tell me how it went. Did it remind you of anything—maybe a family dinner or a weird travel moment like mine? Did you tweak it? Add way too much cheese (no judgment)? I’d honestly love to hear.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Ground Beef Pasta
Ingredients
- 8 oz penne pasta
- 1 lb lean ground beef
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 can 15 oz diced tomatoes including juices
- 1 cup low-sodium beef broth
- 1/2 cup plain Greek yogurt
- 1/4 cup grated Parmesan cheese
- 1 tbsp Italian seasoning
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
- Olive oil for sautéing
Instructions
Cook the Pasta
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain thoroughly and set aside.
Prepare the Beef Mixture
- In a large skillet, heat a small amount of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant. Introduce the lean ground beef to the skillet and cook until fully browned, breaking it apart into smaller pieces as it cooks.
Incorporate Remaining Ingredients
- Once the beef is cooked, add the diced tomatoes with their juices, beef broth, Greek yogurt, Parmesan cheese, Italian seasoning, salt, and black pepper. Stir gently to combine. Allow the mixture to simmer for several minutes, enabling the sauce to thicken slightly and the flavors to meld.
Combine Pasta and Sauce
- Add the cooked penne pasta directly into the skillet. Toss carefully until the pasta is fully coated with the creamy beef sauce.
Serve
- Transfer the pasta to serving bowls and garnish with freshly chopped basil or parsley. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
