A rich, creamy, cheesy pasta dish made with seasoned ground beef, spaghetti, tomatoes, and a velvety cheese sauce. Perfect for an easy family dinner.
Ingredients
- 12 oz (340 g) spaghetti
- 1 lb (450 g) ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2–3 cloves garlic, minced
- 1 cup diced tomatoes, drained
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 8 oz (225 g) cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup shredded Monterey Jack or mozzarella
- 1 cup beef broth
- ½ cup heavy cream or whole milk
- 2 tablespoons grated Parmesan
- 2 green onions, sliced
- Fresh parsley, chopped, for garnish
- 1 tablespoon butter, optional
Instructions
- Cook the spaghetti:
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain. - Brown the beef:
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if necessary. - Add the aromatics:
Add the diced onion and cook for 2–3 minutes. Stir in the garlic and cook for another 30 seconds. - Season:
Add the diced tomatoes, Italian seasoning, paprika, onion powder, salt, and black pepper. Stir well and cook for 2 minutes. - Make it creamy:
Reduce the heat to medium-low. Add the cream cheese and beef broth. Stir continuously until the cream cheese melts into a smooth sauce. - Add the cream and cheese:
Pour in the heavy cream and add the cheddar, Monterey Jack, and Parmesan. Stir until the cheeses melt and the sauce becomes creamy and smooth. - Combine with pasta:
Add the cooked spaghetti to the skillet and toss until every strand is coated. If the sauce is too thick, gradually add a little reserved pasta water until you reach your preferred consistency. - Finish:
Stir in the sliced green onions and optional butter. Taste and adjust the seasoning. - Serve:
Garnish with fresh parsley and a little extra Parmesan or shredded cheese. Serve hot.
Tips
- For extra flavor, use a combination of cheddar and Monterey Jack.
- Ground turkey or chicken can be substituted for beef.
- Add diced bell peppers for extra vegetables and color.
- For a little heat, add red pepper flakes or a small amount of chopped jalapeño.
- Don’t overcook the spaghetti; slightly firm pasta holds up better in the creamy sauce.
Approximate Nutrition
Per serving, assuming 6 servings: 550–650 calories, depending on the cheeses and cream used. Protein: about 28–32 g; carbohydrates: about 55–60 g; fat: about 25–32 g.