Easy Creamy Beef Skillet Spaghetti
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Spaghetti is not usually at the top of my husband’s favorite dinner list, so anytime I find a version he really enjoys, I count that as a big win. That is exactly what happened with this Easy Creamy Beef Skillet Spaghetti. It earned his stamp of approval, which says a lot, because he can be pretty picky when it comes to spaghetti.
This recipe has all the comfort of a classic spaghetti dinner, but with a creamy, cheesy twist that makes it extra satisfying. The sauce is rich and flavorful, with just enough cream to give it a smooth, velvety texture without feeling too heavy. Then it all gets finished with a generous topping of shredded mozzarella and Parmesan cheese, which melts right into the hot pasta and makes every bite even better. It is a simple skillet meal that feels cozy, hearty, and perfect for a busy weeknight dinner.
Ingredients for Easy Creamy Beef Skillet Spaghetti
- GROUND BEEF
- GARLIC POWDER
- ONION POWDER
- SUGAR
- ITALIAN SEASONING
- SALT
- PEPPER
- SPAGHETTI NOODLES
- PASTA SAUCE
- WATER
- HEAVY CREAM
- MOZZARELLA CHEESE
- PARMESAN CHEESE
Instructions for Easy Creamy Beef Skillet Spaghetti
Start by heating a large skillet or deep frying pan over medium heat. Add the ground beef and cook until it is fully browned, breaking it up into crumbles as it cooks. Once the beef is done, carefully drain off any excess grease from the pan.
Next, stir in the spices and let them cook with the beef for about 1 minute. This helps bring out the flavor before adding the rest of the ingredients. Pour in the pasta sauce and water, then stir everything together until well combined.
Break the spaghetti noodles in half and add them to the skillet. Gently stir to help the noodles settle into the sauce mixture. Cover the skillet and let it simmer over medium-low heat for 15 to 20 minutes, stirring often so the spaghetti cooks evenly and does not stick together or to the bottom of the pan.
Once the noodles are tender, remove the lid and pour in the heavy cream. Stir until the cream is fully incorporated into the sauce and everything is smooth and creamy. Remove the skillet from the heat, then sprinkle the mozzarella and Parmesan cheese over the top. Cover the skillet again and let it sit for a few minutes, just until the cheese is melted and gooey. Serve warm.
Frequently Asked Questions
Can I use a different type of pasta?
Yes. You can swap the spaghetti for other long pasta, such as linguine, fettuccine, or even shorter shapes like penne, elbow, or rotini. Just keep in mind that different pasta shapes may need a little more or less liquid and a little more or less cooking time.
Do I have to break the spaghetti noodles in half?
For this skillet recipe, yes, it works best to break the spaghetti in half so it fits easily in the pan and cooks evenly in the sauce.
Can I use milk instead of heavy cream?
You can, but the sauce will not be as rich or creamy. Heavy cream gives the dish its smooth texture, while milk can make the sauce a little thinner.
What kind of pasta sauce works best?
Any jarred pasta sauce you enjoy will work well in this recipe. A traditional marinara, garlic herb, or tomato basil sauce would all be delicious.
Can I make this recipe with ground turkey instead of ground beef?
Yes. Ground turkey is a great substitute if you want a lighter version. Ground Italian sausage would also be tasty if you want even more flavor.
How do I know when the spaghetti is done?
The spaghetti is ready when it is tender and most of the liquid is absorbed. Be sure to stir it often while it simmers so the noodles cook evenly.
Can I add vegetables to this recipe?
Yes. Mushrooms, diced onions, bell peppers, or even spinach can be added to the skillet. Just cook any firmer vegetables with the ground beef before adding the sauce and pasta.
Can I make this ahead of time?
Yes, but it is best to serve fresh. If you do make it ahead, don’t top with cheese until serving. Also, the pasta may absorb more of the sauce as it sits, so you may want to stir in a splash of cream or milk when reheating.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I freeze this recipe?
It can, but creamy pasta dishes sometimes change texture a bit after freezing and reheating. It is best to enjoy fresh or from the refrigerator within a few days.
Tips and Tricks
- Use a deep skillet or sauté pan. Since everything cooks together in one pan, a deep skillet works best to hold the pasta, sauce, and liquid without spilling over as you stir.
- Drain the beef well. If your ground beef has a lot of grease, draining it well will keep the finished sauce from feeling too heavy or oily.
- Stir frequently while it simmers. This is one of the most important tips for this recipe. Stirring often keeps the spaghetti from clumping together and helps prevent it from sticking to the bottom of the pan.
- Keep the heat at medium-low. A gentle simmer is best so the pasta can cook through without the sauce reducing too quickly or scorching.
- Add more water if needed. If the pasta is not quite tender but the sauce is getting too thick, stir in a little extra water. This can help the noodles finish cooking without drying out the dish.
- Use a pasta sauce you already know you like. Since jarred pasta sauce is a big part of the flavor, using one your family already enjoys is an easy way to make sure this dish is a hit.
- Add the cream at the end. Stirring in the heavy cream after the pasta is ready helps keep the sauce smooth and creamy.
- Let the cheese melt with the lid on. Once you sprinkle the mozzarella and Parmesan over the top, covering the skillet for a few minutes helps the cheese melt beautifully.
- Serve it right away for the creamiest texture.
This dish is best when served hot and fresh, with the sauce still silky and the cheese perfectly melted.
FOR MORE RECIPES LIKE THIS, TRY:
- Simple Meatless Spaghetti Sauce
- Instant Pot Cheesy Chicken Spaghetti
- Easy Cream Cheese Pasta
- Baked Tomato Feta Pasta
Easy Creamy Beef Skillet Spaghetti
Real Mom Kitchen
Equipment
Ingredients
- 1 lb ground beef lean, 90/10
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sugar
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ¼ tsp pepper
- 8 oz spaghetti noodles
- 24 oz pasta sauce
- 2 cups water
- ½ cup heavy whipping cream
- 1 ½ cup mozzarella cheese shredded
- ½ cup parmesan cheese shredded
Instructions
- In a large frying pan or skillet, brown the ground beef. Drain off any excess grease.
- Add in the seasonings to the beef and cook for 1 minute. Add in the pasta sauce and water. Break the spaghetti noodles in half and add to the pan. Stir everything together well.
- Cover and simmer on medium low for 15-20 minutes stirring frequently. When the noodles are cooked, remove cover and add in heavy whipping cream. Stir until well incorporated.
- Remove from heat and sprinkle mozzarella and parmesan cheese. Cover and let sit for a few minutes until melted.
Nutrition
This recipe is adapted from Geniuinely Jana.
