Best Creamy Beef And Pasta Recipes

CREAMY BEEF AND PASTA

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low for 2-1/2 to 3-1/2 hours or until pasta is tender.

BEEF CASSEROLE WITH CREAMY PASTA AND GREEN ONIONS

Steps:

• Preheat oven to 325 degrees.
• Brown meat in large skillet. Drain and return to pan. Stir in tomatoes, tomato sauce, and garlic. Simmer for a few minutes. Season to taste.
• Meanwhile cook noodles and drain. Combine hot noodles with cream cheese. Stir to combine and melt cream cheese. Add sour cream and green onions.
• In a 4 quart casserole, layer noodles, meat mixture, then top with grated cheddar.
• Bake for 30 minutes until bubbly.
• *If making ahead will need to increase cooking time.

CREAMY BEEF AND PASTA CASSEROLE WITH SPINACH

Steps:

• Brown ground beef in a skillet with onion and garlic. Drain.
• While beef is browning, prepare pasta in a large pot according to package directions. Drain pasta and set aside.
• Return empty pasta pot to stove and over med-low heat, stir together tomato sauce and cream cheese until cream cheese is melted and mixture is smooth.
• Reduce heat to low. Add 1 cup of the cheddar cheese; stir well. Add thyme, oregano, basil, salt and pepper. Stir well.
• Add drained pasta, drained browned beef mixture and drained spinach to pot. Gently stir to combine and coat well.
• Pour into a 13 x 9" baking dish or similar size casserole dish. Sprinkle with remaining 1 cup cheddar cheese.
• Bake at 350 for 25-30 minutes or until cheese is melted and starting to slightly brown.

EASY, ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY

Steps:

• Add ground beef to a pot on medium high heat, season with salt, pepper, and Italian seasoning, and cook until browned.
• Add spinach, garlic, and salt and pepper (if needed) and cook until spinach is wilted. Then, add beef stock and bring to a boil until all sides are bubbling.
• Add ½ cup (120 ml) heavy cream and stir. Then, add zucchini, green beans, broccoli, and pasta and stir until well combined. Cook for 15 minutes or until pasta is cooked and the sauce has thickened, stirring occasionally.
• Turn off the heat, add remaining ¼ cup (60 ml) heavy cream and stir for a creamier sauce.
• Remove pot from heat and serve with Parmesan.

ONE POT CREAMY BEEF AND VEGGIE PASTA RECIPE BY TASTY

Steps:

• Add ground beef to pot on medium high heat and season with salt, pepper and Italian seasoning and cook until browned.
• Add in spinach, garlic, and additional salt and pepper and cook until spinach is wilted.
• Add the beef stock and bring to a boil until all sides are bubbling. Then, add ½ cup of heavy cream and stir.
• Add the zucchini, green beans, broccoli and pasta and stir until incorporated.
• Cook for 15 minutes or until pasta is cooked and the sauce is thickened, stirring occasionally. If the pasta cooks too soon increase the heat a little and stir until the sauce thickens.
• Turn off the heat, add ¼ cup heavy cream and stir for a creamier sauce. Remove pot from heat and serve with Parmesan.

CROCK POT CREAMY BEEF AND PASTA

Steps:

• Combine all ingredients in crock pot and mix well.
• Cover and cook on low for 6 hours or until pasta is tender.

CREAMY GROUND BEEF WITH VEGGIES AND PASTA

Steps:

• Add the ground beef back to the skillet used for browning. Mix in the remaining ingredients in the "Meat and Seasoning" grouping. Heat on medium low until almost all of the liquid has been reabsorbed by the meat. Remove the meat to a large mixing bowl. Use the same skillet to prepare the mushrooms and onions.
• In the skillet from the meat, brown the onion until it's translucent. Add the mushrooms and 2 cups of water. Cook covered on medium high until the water has dissipated somewhat. When you stir the mushrooms you should be able to see the pan bottom. Add the remaining 2 cups of water and cook down again. While mushrooms are in initial stage of cooking move on to the next steps.
• Bring to boil 4 quarts water. Add pasta.
• Set broccoli in a deep ceramic or glass bowl with room on top for a collendar or sieve. When pasta has finished cooking, pour the pasta into the collendar. The hot water will cook the broccoli perfectly. Remove the pasta and collendar. Add pasta to mixing bowl with meat.
• Let the broccoli sit in the hot water for 5 - 7 minutes, depending on how well cooked you like your broccoli. Use a glass or ceramic bowl because it holds the heat longer than a metal or plastic bowl. Drain broccoli and use collendar again for next step. Add broccoli to mixing bowl.
• Set the diced tomatoes to drain. Reserve the juices for another use. After fully drained remove tomatoes to bowl with meat.
• Brown the minced garlic in the butter. Whisk the flour into the evaporated milk. When the garlic begins to brown whisk the milk and flour mixture into the butter and garlic. Bring to a light boil.
• Add the fresh skim milk and whisk again. Bring back to a light boil. Add cream cheese and stir until melted. Reduce heat to medium low. Add the Parmesan cheese and stir until melted. Add seasonings and stir well. Add shredded cheddar and stir until combined. Let sit to melt the cheese.
• Add the cooked mushrooms and onion mixture to the mixing bowl. Pour the sauce over all. Carefully using a silicone spoonula scrape down the sides of the bowl and fold ingredients to coat. Take care not to break the pasta apart.