Why You’ll Love This Recipe

• It is packed with ground beef: The recipe uses 1¼ pounds of 90% lean ground beef with 12 ounces of dry penne.
• The beef gets properly browned: Cooking it over medium-high heat develops the richly browned result called for in the directions.
• The sauce has several layers: Chunky marinara combines with tomato paste, heavy cream and cream cheese.
• Three dairy ingredients add richness: Cream cheese, mozzarella and Parmesan all contribute to the finished sauce.
• There is a little heat: Crushed red pepper flakes add warmth alongside smoked paprika and black pepper.
• Penne is a practical match for the sauce: The recipe specifically calls for tossing until the creamy beef sauce fills every tube.
• The consistency is adjustable: Reserved pasta water can loosen the finished pasta only when needed.
• Fresh parsley finishes the dish: Two tablespoons are added at the end for the final touch.

Ingredients

• 1¼ pounds 90% lean ground beef
• 12 ounces dry penne
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 5 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon salt, or to taste
• 1 tablespoon tomato paste
• 2 cups chunky marinara sauce
• ½ cup heavy cream
• 2 ounces cream cheese, softened
• 1¼ cups freshly shredded mozzarella
• ¾ cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley
• ½ to 1 cup reserved pasta water, as needed

Ingredient Notes

90% Lean Ground Beef

The recipe specifically calls for 1¼ pounds of 90% lean ground beef. Brown it with the diced onion over medium-high heat while breaking it into small crumbles.

Penne

Use 12 ounces of dry penne and cook it in salted water until al dente. Before draining, reserve about 1 cup of the pasta cooking water so it is available for adjusting the sauce later.

Unsalted Butter

Two tablespoons of unsalted butter start the skillet portion of the recipe and are used to cook the ground beef and onion.

Yellow Onion and Garlic

Finely dice one small yellow onion and mince five garlic cloves. The onion cooks with the beef, while the garlic goes in later with the seasonings and tomato paste.

Italian Seasoning, Smoked Paprika and Red Pepper

Italian seasoning provides the herb blend, smoked paprika adds another savory dimension, and ¼ teaspoon of crushed red pepper flakes introduces some heat. Black pepper and salt complete the seasoning mixture.

Tomato Paste

One tablespoon of tomato paste cooks with the garlic and dry seasonings for about 1 minute. This happens before the marinara is added.

Chunky Marinara Sauce

The sauce uses 2 cups of chunky marinara. After adding it to the seasoned beef, simmer for 4–5 minutes before incorporating the dairy ingredients.

Heavy Cream and Cream Cheese

Half a cup of heavy cream and 2 ounces of softened cream cheese turn the marinara into a thick, creamy, orange-red sauce. Reduce the heat before stirring them in.

Mozzarella and Parmesan

Use 1¼ cups freshly shredded mozzarella and ¾ cup freshly grated Parmesan. Both cheeses are stirred in after the skillet is removed from the heat.

Fresh Parsley

Two tablespoons of chopped fresh parsley finish the pasta after the penne has been thoroughly coated.

Reserved Pasta Water

Reserve about 1 cup before draining the penne. The ingredient list calls for using ½ to 1 cup as needed, but the directions specifically say to add pasta water only if necessary. This lets you adjust the finished sauce rather than automatically thinning it.

Equipment

• Large pot for cooking the penne
• Deep skillet
• Colander for draining the pasta
• Heatproof measuring cup for reserving pasta water
• Knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula for breaking up the beef and stirring the sauce

How to Make Ground Beef Penne in Marinara Parmesan Sauce

1. Cook the Penne

   Cook the penne in a large pot of salted water until al dente. Reserve about 1 cup of the pasta water before draining.

2. Brown the Ground Beef and Onion

   Melt the butter in a deep skillet over medium-high heat. Add the ground beef and onion and cook until the beef is richly browned and the onion is tender, breaking the beef into small crumbles as it cooks.

3. Add the Garlic, Seasonings and Tomato Paste

   Stir in the garlic, Italian seasoning, smoked paprika, black pepper, crushed red pepper, salt, and tomato paste. Cook for about 1 minute so the garlic and tomato paste deepen in flavor.

4. Build the Creamy Marinara Sauce

   Add the chunky marinara and simmer for 4–5 minutes. Reduce the heat and stir in the heavy cream and cream cheese until the sauce becomes thick, creamy, and orange-red.

5. Add the Cheese, Penne and Parsley

   Remove from heat and stir in the mozzarella and Parmesan. Add the penne and toss thoroughly until the beef is evenly distributed and the sauce fills every tube. Add pasta water only if needed, then finish with parsley.

Tips for the Best Results

• Cook the penne only until al dente: The pasta gets tossed through the warm sauce later, so follow the supplied al dente cue during boiling.
• Reserve the pasta water before draining: Once the water goes down the drain, you cannot retrieve it. Set aside about 1 cup first.
• Use medium-high heat for the beef: The directions call for richly browned beef rather than simply cooking it until no longer pink.
• Break the beef into small crumbles: Smaller pieces distribute more evenly through the penne and creamy marinara sauce.
• Give the tomato paste its full minute: Cook the garlic, seasonings and tomato paste for about 1 minute before adding the marinara.
• Reduce the heat before adding the dairy: The heavy cream and softened cream cheese go in after the marinara has simmered for 4–5 minutes and the heat has been reduced.
• Add the shredded cheeses off the heat: Remove the skillet from the heat before stirring in the mozzarella and Parmesan, just as the supplied method directs.
• Use pasta water only as needed: Do not automatically add the entire reserved amount. First toss the pasta with the sauce, then decide whether the consistency needs adjusting.

Common Mistakes to Avoid

Forgetting to Reserve the Pasta Water

The recipe specifically calls for reserving about 1 cup before draining. That starchy cooking water gives you a way to adjust the final sauce if necessary.

Under-Browning the Ground Beef

The supplied directions call for the beef to become richly browned. Use the specified medium-high heat and break the meat into small crumbles as it cooks with the onion.

Adding the Garlic Too Early

The onion cooks with the ground beef, but the minced garlic is added afterward with the seasonings and tomato paste. Preserve that sequence rather than putting everything into the skillet at once.

Skipping the Marinara Simmer

After adding the 2 cups of chunky marinara, simmer it for 4–5 minutes before reducing the heat and adding the cream and cream cheese.

Adding Mozzarella and Parmesan Too Soon

The recipe removes the skillet from the heat before adding both cheeses. Follow that sequence when finishing the sauce.

Automatically Adding All the Pasta Water

The reserved water is there to adjust consistency. Add it only if needed rather than assuming the finished pasta requires the entire amount.

Substitutions and Variations

The supplied Ground Beef Penne recipe does not include ingredient substitutions. It specifically calls for 90% lean ground beef, penne, chunky marinara, heavy cream, cream cheese, freshly shredded mozzarella and freshly grated Parmesan.

Changing the meat, pasta shape, cheeses or sauce would create an editorial variation rather than reproduce the original recipe. If you do experiment, keep in mind that those changes may also alter the sauce consistency and cooking behavior.

Serving Suggestions

Serve the Ground Beef Penne while the creamy marinara Parmesan sauce is warm and coating the pasta thoroughly. The chopped fresh parsley specified in the recipe provides the finishing touch.

No bread, salad, vegetables or other side dishes were supplied with the original recipe. Those can certainly be chosen according to preference, but they are not required components of this pasta dish.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe, so this article does not assign a storage duration or reheating method that was not provided.

Frequently Asked Questions

What kind of ground beef should I use for Ground Beef Penne?

The recipe specifically calls for 1¼ pounds of 90% lean ground beef.

How much penne do I need?

Use 12 ounces of dry penne and cook it in salted water until al dente.

Why should I reserve the pasta water?

The reserved water lets you adjust the consistency after the penne has been tossed with the beef and creamy marinara sauce. The directions say to add it only if needed.

How much pasta water should I reserve?

Reserve about 1 cup before draining. The ingredient list provides a working range of ½ to 1 cup as needed.

When do I add the garlic?

Add the minced garlic after the beef has browned and the onion has become tender. It cooks for about 1 minute with the Italian seasoning, smoked paprika, black pepper, red pepper flakes, salt and tomato paste.

How long should the marinara simmer?

Simmer the chunky marinara for 4–5 minutes before reducing the heat and stirring in the heavy cream and cream cheese.

What makes the marinara sauce creamy?

The recipe uses ½ cup heavy cream and 2 ounces softened cream cheese. Mozzarella and Parmesan are then stirred in after the skillet comes off the heat.

When should I add the mozzarella and Parmesan?

Remove the skillet from the heat first, then stir in 1¼ cups freshly shredded mozzarella and ¾ cup freshly grated Parmesan.

Is this Ground Beef Penne spicy?

The recipe contains ¼ teaspoon crushed red pepper flakes along with black pepper and smoked paprika. The source does not assign a specific heat level beyond those measured ingredients.

Can I use another pasta shape?

No pasta substitution is included in the supplied recipe. Penne is specifically called for, and the directions emphasize tossing until the sauce fills every tube.

How many servings does this recipe make?

A serving yield was not supplied, so an exact number of portions has not been assigned.

What do I do if the sauce is too thick?

Use some of the reserved pasta water as needed after adding and tossing the penne. Add only what is necessary to reach the consistency you want.

Related Recipes

• Ground Beef Pasta Recipes
• Penne Pasta Recipes
• Creamy Pasta Recipes
• Marinara Pasta Recipes
• Easy Ground Beef Dinners

Recipe Card: Ground Beef Penne in Marinara Parmesan Sauce

Ingredients

• 1¼ pounds 90% lean ground beef
• 12 ounces dry penne
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 5 garlic cloves, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes
• ½ teaspoon salt, or to taste
• 1 tablespoon tomato paste
• 2 cups chunky marinara sauce
• ½ cup heavy cream
• 2 ounces cream cheese, softened
• 1¼ cups freshly shredded mozzarella
• ¾ cup freshly grated Parmesan
• 2 tablespoons chopped fresh parsley
• ½ to 1 cup reserved pasta water, as needed

Instructions

1. Cook the penne in a large pot of salted water until al dente. Reserve about 1 cup of the pasta water before draining.
2. Melt the butter in a deep skillet over medium-high heat. Add the ground beef and onion and cook until the beef is richly browned and the onion is tender, breaking the beef into small crumbles as it cooks.
3. Stir in the garlic, Italian seasoning, smoked paprika, black pepper, crushed red pepper, salt, and tomato paste. Cook for about 1 minute so the garlic and tomato paste deepen in flavor.
4. Add the chunky marinara and simmer for 4–5 minutes. Reduce the heat and stir in the heavy cream and cream cheese until the sauce becomes thick, creamy, and orange-red.
5. Remove from heat and stir in the mozzarella and Parmesan. Add the penne and toss thoroughly until the beef is evenly distributed and the sauce fills every tube. Add pasta water only if needed, then finish with parsley.

Recipe Notes

• Cook the penne until al dente.
• Reserve about 1 cup of pasta water before draining.
• Brown the beef with the onion over medium-high heat, breaking the meat into small crumbles.
• Cook the garlic, seasonings and tomato paste for about 1 minute.
• Simmer the chunky marinara for 4–5 minutes before adding the dairy ingredients.
• Reduce the heat before stirring in the heavy cream and softened cream cheese.
• Remove the skillet from the heat before adding the mozzarella and Parmesan.
• Add reserved pasta water only if needed.
• Finish with 2 tablespoons of chopped fresh parsley.
• No overall prep time, total cook time, serving yield or nutrition information was supplied.

Storage and Reheating

Specific storage and reheating instructions were not included with the supplied recipe.