Description
Cheesy Garlic Butter Linguine with Savory Ground Beef is a creamy, flavorful pasta dish that combines tender linguine, rich garlic butter sauce, melted mozzarella and Parmesan cheeses, and perfectly browned ground beef. Ready in just 30 minutes, this comforting meal is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 12 oz linguine pasta
Ground Beef
- 1 lb ground beef
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning
Sauce
- 3 tbsp unsalted butter
- 5 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (optional)
Garnish
- 2 tbsp chopped fresh parsley
Instructions
- Cook the Pasta: Prepare the linguine according to package instructions until al dente. Drain and set aside to keep warm.
- Brown the Beef: In a large skillet over medium heat, add the ground beef. Break it apart with a spatula and season with salt, pepper, and Italian seasoning. Cook until browned and no longer pink, about 6-8 minutes. Drain any excess grease and set the beef aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the unsalted butter over medium-low heat. Add the minced garlic and optional red pepper flakes, sautéing for about 1 minute until fragrant but not browned.
- Prepare the Creamy Sauce: Pour in the heavy cream while stirring constantly. Allow the mixture to simmer gently for 2-3 minutes until it slightly thickens. Stir in the shredded mozzarella and grated Parmesan cheese until fully melted and the sauce is smooth and creamy.
- Combine Everything: Add the cooked linguine and browned ground beef back into the skillet. Toss everything together to coat the pasta and beef evenly in the cheesy garlic butter sauce. Cook for an additional 2-3 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper as needed.
- Serve & Garnish: Remove from heat and sprinkle with chopped fresh parsley for a bright, fresh finish. Serve immediately while hot.
Notes
- For a bit of heat, keep the red pepper flakes in the sauce; omit them if you prefer no spice.
- Use freshly grated Parmesan for the best flavor and melting quality.
- To reduce fat, substitute half-and-half for heavy cream, but the sauce may be slightly less rich.
- Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
