Description
A rich and comforting recipe featuring penne pasta tossed in a creamy garlic butter beef sauce, layered with melted cheddar and mozzarella cheeses, finished with a golden broiled cheese topping and fresh herbs.
Ingredients
Scale
Pasta
- 300 grams (about 10.5 oz) penne pasta
Beef and Sauce
- 500 grams (about 1 lb) ground beef
- 4 cloves garlic, minced
- 60 grams (about 4 tablespoons) butter
- 240 ml (about 1 cup) heavy cream
- 1 teaspoon Italian seasoning
- Salt, to taste
- Pepper, to taste
Cheese
- 150 grams (about 1.5 cups) shredded cheddar cheese
- 150 grams (about 1.5 cups) shredded mozzarella cheese
Garnish
- Fresh herbs such as parsley or basil, for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and reserve about 1 cup of the cooking water, then set the pasta aside.
- Brown the beef: In a large skillet, melt the butter over medium heat. Add the ground beef and season with salt and pepper. Cook, stirring occasionally, until the beef is browned and cooked through.
- Sauté garlic: Add the minced garlic to the skillet with the browned beef and sauté for 1-2 minutes until fragrant, taking care not to burn the garlic.
- Simmer cream and seasoning: Pour in the heavy cream and sprinkle Italian seasoning over the mixture. Stir well and let it simmer gently for 3-5 minutes to thicken slightly and blend the flavors.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy beef sauce.
- Add cheese: Stir in the shredded cheddar and mozzarella cheeses, allowing them to melt completely and distribute evenly throughout the pasta.
- Broil for topping: Transfer the pasta mixture into a baking dish. Sprinkle additional cheese on top if desired and place it under a preheated broiler for 3-5 minutes, or until the top is golden brown and bubbly.
- Garnish and serve: Remove from the oven and garnish with fresh herbs such as chopped parsley or basil. Serve immediately while warm.
Notes
- Reserve some pasta cooking water to adjust sauce consistency if needed.
- Use freshly minced garlic for best flavor and aroma.
- Broiling time may vary depending on your oven; watch carefully to avoid burning cheese.
- For a lighter version, substitute heavy cream with half-and-half or milk, but sauce will be less rich.
- Fresh herbs add brightness and enhance the dish’s presentation.
