My favorite comfort meals always include something creamy, rich, and full of flavor, and these Ground Beef Alfredo Pasta recipes are just that! The mix of tender pasta, creamy sauce, and juicy beef makes every bite so cozy and satisfying. They’re easy enough for busy weeknights but taste like something from a fancy restaurant.

Some of these recipes are quick one-pot meals, while others are baked and extra cheesy for a family-style dinner. You’ll find fun twists with veggies, spices, and even low-carb options like zucchini noodles. No matter which one you try, each recipe brings the same creamy Alfredo goodness with a hearty beef touch.

If you love creamy pasta dishes as much as I do, this list is for you! From classic to creative, there’s something here for every craving and every mood. So grab your skillet, some Parmesan cheese, and let’s make your next dinner warm, easy, and delicious!

Classic Ground Beef Alfredo Pasta

This rich and creamy pasta dish combines seasoned ground beef with velvety Alfredo sauce for ultimate comfort food. The savory beef adds hearty protein to the traditional Alfredo, making it a complete and satisfying meal that the whole family will love.

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef (80/20 or 85/15)
• 1 pound fettuccine pasta
• 4 tablespoons butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups freshly grated Parmesan cheese
• Salt and pepper to taste
• 1 teaspoon Italian seasoning
• Fresh parsley for garnish
• Pinch of nutmeg (optional)

Instructions

1. Cook the pasta by bringing a large pot of salted water to a rolling boil over high heat. Add the fettuccine and cook according to package directions until al dente, usually 8-10 minutes. Reserve 1 cup of pasta water before draining, as the starchy water can help adjust the sauce consistency later if needed.
2. Brown the ground beef while the pasta is cooking by heating a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon or spatula into small crumbles. Cook for 6-8 minutes, stirring occasionally, until the meat is completely browned with no pink remaining and has developed nice caramelized bits.
3. Season the beef with salt, pepper, and Italian seasoning while it cooks, stirring to distribute the seasonings evenly. Once fully cooked, drain any excess fat if necessary, leaving just enough to keep the meat moist. Transfer the beef to a plate and set aside.
4. Start the Alfredo sauce in the same skillet by reducing the heat to medium and adding the butter. Let it melt completely, then add the minced garlic and sauté for 1-2 minutes until fragrant and softened but not browned. Garlic burns easily, so watch it carefully and stir constantly.
5. Add the cream by slowly pouring the heavy cream into the skillet with the butter and garlic, stirring constantly to combine. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Let it simmer for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.
6. Incorporate the Parmesan by gradually adding the freshly grated cheese to the cream mixture, stirring constantly in a figure-eight motion. Add the cheese in three or four additions, allowing each batch to melt completely before adding more. Fresh Parmesan melts much better than pre-grated versions and creates a smoother sauce.
7. Season the sauce with salt, pepper, and a small pinch of nutmeg if using, which enhances the creamy flavor without being detectable. Taste and adjust seasonings as needed. The sauce should be thick enough to coat the back of a spoon but still pourable.
8. Combine everything by returning the cooked ground beef to the skillet with the Alfredo sauce, stirring to coat the meat evenly. Add the drained pasta to the skillet and toss everything together using tongs or two large spoons, ensuring every strand is coated with the creamy sauce and beef is distributed throughout.
9. Adjust consistency if needed by adding reserved pasta water a few tablespoons at a time if the sauce seems too thick. The starchy water helps the sauce cling to the pasta better and creates a silkier texture.
10. Garnish and serve immediately by transferring the pasta to a large serving platter or individual plates. Top with freshly chopped parsley and additional grated Parmesan cheese. Serve hot while the sauce is creamy and the pasta is perfectly coated.

Creamy Ground Beef and Mushroom Alfredo

Earthy mushrooms add depth and texture to this luxurious ground beef Alfredo. The mushrooms absorb the creamy sauce while complementing the savory beef, creating layers of rich, umami flavor in every bite.

Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 12 ounces penne or rigatoni pasta
• 8 ounces button or cremini mushrooms, sliced
• 4 tablespoons butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• 1 teaspoon onion powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh thyme for garnish

Instructions

1. Cook the pasta according to package directions in a large pot of boiling salted water until al dente, about 10-12 minutes for penne or rigatoni. Drain well, reserving 1 cup of the starchy pasta water for adjusting sauce consistency later.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces with a wooden spoon. Season with salt, pepper, and onion powder as it cooks. Continue cooking for 6-8 minutes until fully browned and no pink remains, then transfer to a plate.
3. Cook the mushrooms by adding olive oil to the same skillet over medium-high heat. Add the sliced mushrooms in a single layer and let them cook undisturbed for 2-3 minutes to develop a golden-brown color. Stir and continue cooking for another 3-4 minutes until the mushrooms are tender and have released their moisture.
4. Make the Alfredo sauce by reducing heat to medium and adding butter to the mushrooms. Once melted, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
5. Add the cheese gradually to the simmering cream, stirring constantly until each addition melts completely. The sauce should become thick and velvety, coating the back of a spoon. Season with additional salt and pepper to taste.
6. Combine all ingredients by returning the browned beef to the skillet with the mushroom Alfredo sauce. Add the cooked pasta and toss everything together thoroughly, ensuring the pasta is well coated and the beef and mushrooms are evenly distributed.
7. Adjust and serve by adding reserved pasta water if needed to reach desired consistency. The sauce should cling to the pasta without being too thick. Garnish with fresh thyme leaves and extra Parmesan, then serve immediately while hot and creamy.

Ground Beef Alfredo with Spinach and Tomatoes

This colorful variation adds fresh spinach and juicy tomatoes to create a more balanced, vegetable-forward dish. The spinach wilts into the creamy sauce while the tomatoes provide bright, acidic pops that cut through the richness.

Prep Time: 12 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 1 pound bow tie (farfalle) pasta
• 3 cups fresh spinach, roughly chopped
• 1½ cups cherry tomatoes, halved
• 4 tablespoons butter
• 5 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Boil the pasta in a large pot of salted water according to package instructions until al dente. Bow tie pasta typically takes 10-12 minutes. Drain well, reserving some pasta water, and set aside.
2. Cook the ground beef in a large, deep skillet over medium-high heat, breaking it into crumbles as it cooks. Season generously with salt and pepper. Cook for 6-8 minutes until browned throughout, then use a slotted spoon to transfer the beef to a plate, leaving a thin layer of fat in the pan.
3. Sauté the tomatoes in the same skillet over medium heat for 2-3 minutes until they start to soften and release their juices. The tomatoes will add brightness and acidity to balance the rich cream sauce.
4. Start the sauce by adding butter to the skillet with the tomatoes. Once melted, add the minced garlic and red pepper flakes if using, cooking for 1 minute until aromatic. Pour in the heavy cream and bring to a gentle simmer, stirring frequently.
5. Melt in the Parmesan by adding the grated cheese gradually to the simmering cream, stirring constantly until smooth and creamy. The sauce should thicken nicely and coat the back of your spoon.
6. Add the spinach by stirring the fresh chopped spinach into the hot Alfredo sauce. The heat will wilt the spinach within 1-2 minutes, reducing its volume significantly and infusing the sauce with its fresh, green flavor.
7. Combine everything by returning the cooked ground beef to the skillet and adding the drained pasta. Toss everything together thoroughly using tongs, ensuring the pasta is evenly coated with the creamy sauce and the spinach, tomatoes, and beef are well distributed.
8. Finish and serve by adjusting the consistency with pasta water if needed. Transfer to serving plates and garnish with torn fresh basil leaves and extra Parmesan cheese. Serve immediately while the spinach is vibrant and the sauce is creamy.

Cheesy Ground Beef Alfredo Bake

This comforting casserole transforms classic Alfredo pasta into a baked dish with a golden, bubbly cheese topping. The ground beef adds heartiness while the oven creates crispy edges and melds all the flavors together beautifully.

Prep Time: 15 minutes | Cook Time: 35 minutes | Servings: 8

Ingredients

• 1½ pounds ground beef
• 1 pound penne pasta
• 4 tablespoons butter
• 4 garlic cloves, minced
• 3 cups heavy cream
• 2 cups grated Parmesan cheese, divided
• 2 cups shredded mozzarella cheese, divided
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooking spray for baking dish

Instructions

1. Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray to prevent sticking. Set aside while you prepare the pasta and sauce.
2. Cook the pasta in boiling salted water for 2 minutes less than the package directions recommend, as it will continue cooking in the oven. Drain well and set aside. Slightly undercooked pasta ensures it doesn’t become mushy during baking.
3. Brown the ground beef in a large oven-safe skillet or Dutch oven over medium-high heat, breaking it into small pieces. Season with salt, pepper, Italian seasoning, and garlic powder. Cook for 7-9 minutes until well browned, then drain excess fat if necessary.
4. Make the Alfredo sauce by reducing heat to medium and adding butter to the beef. Once melted, add minced garlic and cook for 1 minute. Pour in the heavy cream and bring to a simmer, then gradually stir in 1½ cups of Parmesan cheese until melted and smooth.
5. Combine pasta and beef by adding the partially cooked pasta to the skillet with the creamy beef mixture. Stir in 1 cup of mozzarella cheese, mixing everything together until the pasta is evenly coated and the cheese is melted throughout.
6. Transfer to baking dish if you didn’t use an oven-safe skillet. Pour the entire mixture into the prepared baking dish and spread it evenly. The pasta should be level for even baking.
7. Add cheese topping by sprinkling the remaining ½ cup Parmesan and 1 cup mozzarella evenly over the top of the pasta. The generous cheese layer will create a golden, bubbly crust that’s irresistible.
8. Bake uncovered for 20-25 minutes until the cheese on top is melted, bubbly, and golden brown in spots. The edges should be slightly crispy and the sauce should be bubbling around the sides. Let rest for 5 minutes before serving, garnished with fresh parsley.

One-Pot Ground Beef Alfredo

This simplified version cooks everything in one pot for easy cleanup without sacrificing flavor. The pasta absorbs the creamy sauce as it cooks, creating an extra-rich dish with minimal effort and dishes to wash.

Prep Time: 8 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 12 ounces rotini or fusilli pasta
• 4 tablespoons butter
• 5 garlic cloves, minced
• 4 cups beef broth
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• 1 teaspoon onion powder
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 cups water
• Green onions for garnish

Instructions

1. Brown the beef in a large, deep pot or Dutch oven over medium-high heat, breaking it into small crumbles with a wooden spoon. Season with salt, pepper, onion powder, and dried basil as it cooks. Continue for 6-8 minutes until fully browned and no pink remains.
2. Add aromatics by pushing the beef to the sides of the pot and adding butter to the center. Once melted, add minced garlic and sauté for 1 minute in the butter until fragrant, then stir it into the beef.
3. Add liquids and pasta by pouring in the beef broth, water, and heavy cream, stirring to combine. Bring the mixture to a boil over high heat, then add the uncooked pasta directly to the pot. Stir well to ensure the pasta is submerged in the liquid.
4. Cook the pasta by reducing heat to medium and maintaining a steady simmer. Cook uncovered for 12-15 minutes, stirring frequently to prevent sticking, until the pasta is tender and has absorbed most of the liquid. The frequent stirring is crucial for even cooking.
5. Add the Parmesan once the pasta is tender and most liquid is absorbed. Remove from heat and stir in the grated Parmesan cheese gradually, mixing until it melts completely and creates a thick, creamy sauce that coats the pasta.
6. Let it rest for 3-5 minutes off the heat with the lid on. This allows the sauce to thicken further as the pasta continues absorbing liquid. The dish should be creamy but not soupy.
7. Adjust consistency if the pasta seems too thick by adding a splash of broth or cream and stirring well. If it’s too thin, let it sit a few more minutes to thicken naturally.
8. Serve immediately garnished with sliced green onions and additional Parmesan cheese. The one-pot method creates an ultra-creamy texture as the starch from the pasta helps thicken the sauce naturally.

Ground Beef Alfredo with Broccoli

This veggie-packed version adds tender-crisp broccoli florets for color, nutrition, and texture. The broccoli’s slight bitterness balances the rich Alfredo sauce perfectly while adding important vitamins and fiber to this indulgent dish.

Prep Time: 12 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 12 ounces penne pasta
• 3 cups broccoli florets (fresh or frozen)
• 4 tablespoons butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• ½ teaspoon garlic powder
• ¼ teaspoon nutmeg
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)

Instructions

1. Cook pasta and broccoli together by bringing a large pot of salted water to a boil. Add the penne and cook for 7 minutes, then add the broccoli florets to the same pot. Continue cooking for 3-4 more minutes until the pasta is al dente and broccoli is tender-crisp. Drain both together and set aside.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Season with salt, pepper, and garlic powder. Cook for 6-8 minutes until completely browned, then transfer to a plate using a slotted spoon.
3. Make the Alfredo sauce by reducing heat to medium and adding butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a gentle simmer, stirring occasionally for 3-4 minutes until it begins to thicken.
4. Add the Parmesan gradually to the simmering cream, stirring constantly until each addition melts smoothly. Add a small pinch of nutmeg, which enhances the creamy flavor without being detectable. The sauce should be thick and velvety.
5. Combine everything by returning the browned beef to the skillet along with the drained pasta and broccoli. Toss everything together using tongs, ensuring the pasta and broccoli are evenly coated with the creamy sauce and the beef is distributed throughout.
6. Heat through by cooking for 1-2 additional minutes over low heat, allowing all components to warm together and the flavors to meld. The broccoli should be bright green and tender but still have some bite.
7. Serve immediately on plates or a large platter, garnished with red pepper flakes if desired for a slight kick. The combination of tender beef, crisp broccoli, and creamy Alfredo creates a satisfying, well-rounded meal.

Garlic Butter Ground Beef Alfredo

This extra-garlicky version features both fresh garlic and garlic butter for intense flavor. The double dose of garlic elevates the classic Alfredo while the seasoned beef adds satisfying substance to every forkful.

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 1 pound fettuccine pasta
• 6 tablespoons butter, divided
• 8 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• ½ teaspoon onion powder
• Salt and pepper to taste
• Fresh parsley for garnish
• Garlic bread for serving (optional)

Instructions

1. Cook the fettuccine in a large pot of boiling salted water according to package directions until al dente, usually 8-10 minutes. Drain well, reserving 1 cup of pasta water, and set aside.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Season with salt, pepper, garlic powder, onion powder, and dried parsley. Cook for 6-8 minutes until fully browned, then transfer to a plate.
3. Make garlic butter by melting 4 tablespoons of butter in the same skillet over medium heat. Add 6 cloves of minced garlic and cook for 2 minutes, stirring constantly, until the garlic is fragrant and golden but not burned. The generous amount of garlic creates intense flavor.
4. Add remaining garlic by stirring in the remaining 2 minced garlic cloves along with the remaining 2 tablespoons of butter. This layering of garlic at different cooking stages creates depth and complexity in the final sauce.
5. Pour in the cream and bring to a gentle simmer, stirring frequently. Let it simmer for 3-4 minutes to allow the garlic flavor to infuse throughout the cream and for the sauce to begin thickening naturally.
6. Melt in the Parmesan gradually, adding it in batches and stirring constantly until completely smooth. The cheese should melt seamlessly into the garlic cream, creating a rich, aromatic sauce.
7. Combine pasta and beef by returning the cooked ground beef to the skillet and adding the drained fettuccine. Toss everything together thoroughly, ensuring every strand of pasta is coated with the garlicky Alfredo sauce.
8. Finish and serve by adjusting consistency with reserved pasta water if needed. Garnish generously with fresh chopped parsley and serve immediately. This dish pairs wonderfully with garlic bread for garlic lovers.

Spicy Cajun Ground Beef Alfredo

This zesty variation adds Cajun seasoning and a kick of heat to traditional Alfredo. The spicy ground beef and creamy sauce create an exciting flavor combination that’s bold, satisfying, and anything but boring.

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 12 ounces penne pasta
• 4 tablespoons butter
• 4 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• 2 tablespoons Cajun seasoning, divided
• ½ teaspoon paprika
• ½ teaspoon cayenne pepper (adjust to taste)
• 1 bell pepper, diced
• 1 small onion, diced
• Salt and pepper to taste
• Green onions for garnish

Instructions

1. Cook the pasta according to package directions in salted boiling water until al dente. Drain well, reserving some pasta water, and set aside while you prepare the spicy beef and sauce.
2. Season and brown the beef by heating a large skillet over medium-high heat and adding the ground beef. Sprinkle with 1 tablespoon of Cajun seasoning, paprika, cayenne pepper, salt, and pepper. Break the beef into crumbles and cook for 6-8 minutes until browned throughout, then transfer to a plate.
3. Sauté the vegetables in the same skillet by adding a tablespoon of butter if the pan seems dry. Add diced bell pepper and onion, cooking for 4-5 minutes until softened and slightly caramelized. The vegetables add texture and sweetness that balances the spice.
4. Start the Alfredo sauce by adding the remaining 3 tablespoons of butter to the vegetables. Once melted, add minced garlic and the remaining tablespoon of Cajun seasoning, cooking for 1 minute until fragrant and the spices bloom in the butter.
5. Add the cream and bring to a gentle simmer, stirring to incorporate all the Cajun spices. Let it simmer for 3-4 minutes, allowing the sauce to thicken slightly and the spicy flavors to infuse throughout the cream.
6. Melt in the Parmesan gradually, stirring constantly until the cheese is completely incorporated and the sauce is smooth and creamy. Taste and adjust the heat level by adding more cayenne if desired or a touch of cream to mellow it.
7. Combine everything by returning the Cajun-seasoned beef to the skillet and adding the cooked pasta. Toss everything together thoroughly, ensuring the pasta is well coated with the spicy Alfredo sauce and the beef and vegetables are evenly distributed.
8. Serve immediately garnished with sliced green onions and extra Parmesan cheese. The combination of creamy, spicy, and savory flavors creates an exciting twist on traditional Alfredo that spice lovers will adore.

Ground Beef Alfredo with Sun-Dried Tomatoes

Tangy, concentrated sun-dried tomatoes add Mediterranean flair and bright flavor to this creamy pasta. Their intense taste cuts through the richness while adding beautiful color and texture to the dish.

Prep Time: 12 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 12 ounces rigatoni pasta
• ½ cup sun-dried tomatoes in oil, chopped
• 4 tablespoons butter
• 5 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil for garnish
• Pine nuts for topping (optional)

Instructions

1. Cook the rigatoni in a large pot of boiling salted water according to package directions until al dente, typically 10-12 minutes. Drain well, reserving 1 cup of pasta water, and set aside.
2. Drain and chop sun-dried tomatoes by removing them from their oil (reserve the oil) and chopping them into bite-sized pieces. The oil can be used for cooking the beef for extra flavor.
3. Brown the ground beef in a large skillet over medium-high heat, optionally using 1 tablespoon of the sun-dried tomato oil for added flavor. Season with salt, pepper, dried basil, and oregano. Cook for 6-8 minutes until browned, then transfer to a plate.
4. Sauté the sun-dried tomatoes by adding butter to the skillet over medium heat. Once melted, add the chopped sun-dried tomatoes and minced garlic, cooking for 2 minutes until the garlic is fragrant. The tomatoes will release their concentrated flavor into the butter.
5. Make the Alfredo sauce by pouring in the heavy cream and bringing it to a gentle simmer. Stir occasionally and let it simmer for 3-4 minutes to allow the sun-dried tomato flavor to infuse throughout the cream.
6. Add the Parmesan gradually, stirring constantly until each addition melts completely and the sauce becomes thick and creamy. The sun-dried tomatoes should be evenly distributed throughout the sauce.
7. Combine all components by returning the browned beef to the skillet and adding the cooked rigatoni. Toss everything together thoroughly, ensuring the pasta tubes catch the sauce and are filled with the flavorful beef mixture.
8. Garnish and serve with fresh basil leaves torn over the top and optional toasted pine nuts for added crunch and Mediterranean authenticity. The tangy tomatoes provide a bright contrast to the rich cream sauce.

Ground Beef Alfredo Stuffed Shells

These elegant stuffed shells feature a ground beef and ricotta filling topped with creamy Alfredo sauce. Perfect for special occasions or meal prep, they offer all the flavors of beef Alfredo in a beautiful, individual presentation.

Prep Time: 25 minutes | Cook Time: 35 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 20-24 jumbo pasta shells
• 15 ounces ricotta cheese
• 1½ cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 egg
• 4 tablespoons butter
• 4 garlic cloves, minced
• 2½ cups heavy cream
• 2 teaspoons Italian seasoning, divided
• Salt and pepper to taste
• Fresh parsley for garnish
• Cooking spray

Instructions

1. Preheat the oven to 375°F (190°C) and spray a 9×13-inch baking dish with cooking spray. Set aside while you prepare the shells and filling.
2. Cook the jumbo shells in a large pot of boiling salted water for 2 minutes less than package directions, as they’ll continue cooking in the oven. Drain carefully and lay them out on a baking sheet to prevent sticking, ensuring they don’t tear.
3. Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles. Season with salt, pepper, and 1 teaspoon of Italian seasoning. Cook for 6-8 minutes until fully browned, then drain excess fat and let cool slightly.
4. Make the ricotta filling by combining ricotta cheese, 1 cup of mozzarella cheese, ½ cup of Parmesan cheese, the egg, and the remaining teaspoon of Italian seasoning in a large bowl. Mix well until smooth, then fold in the cooled ground beef until evenly distributed.
5. Prepare the Alfredo sauce by melting butter in a medium saucepan over medium heat. Add minced garlic and cook for 1 minute, then pour in the heavy cream and bring to a gentle simmer. Gradually stir in the remaining ½ cup of Parmesan cheese until melted and smooth.
6. Spread sauce in baking dish by pouring about 1 cup of the Alfredo sauce into the bottom of the prepared baking dish, spreading it evenly to prevent the shells from sticking.
7. Stuff the shells by using a spoon to fill each cooked pasta shell generously with the beef and ricotta mixture, about 2-3 tablespoons per shell. Arrange the stuffed shells in a single layer in the baking dish on top of the sauce.
8. Top with remaining sauce and cheese by pouring the rest of the Alfredo sauce over the stuffed shells, then sprinkling with the remaining ½ cup of mozzarella cheese. Cover the dish with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes until bubbly and golden. Garnish with fresh parsley before serving.

Ground Beef Alfredo with Roasted Red Peppers

Sweet roasted red peppers add smoky flavor and vibrant color to this creamy pasta dish. The peppers complement the beef beautifully while adding a gourmet touch that makes this simple recipe feel special.

Prep Time: 10 minutes | Cook Time: 25 minutes | Servings: 6

Ingredients

• 1 pound ground beef
• 12 ounces penne pasta
• 1 cup roasted red peppers (jarred or homemade), sliced
• 4 tablespoons butter
• 5 garlic cloves, minced
• 2 cups heavy cream
• 1½ cups grated Parmesan cheese
• 1 teaspoon smoked paprika
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish
• Crumbled feta cheese (optional)

Instructions

1. Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain well, reserving some pasta water for adjusting sauce consistency later if needed.
2. Prepare the roasted peppers by draining them well and slicing them into strips. If using jarred peppers, pat them dry with paper towels to remove excess moisture that could thin the sauce.
3. Brown the ground beef in a large skillet over medium-high heat, breaking it into small pieces. Season with salt, pepper, smoked paprika, and dried basil as it cooks. The smoked paprika enhances the roasted pepper flavor. Cook for 6-8 minutes until fully browned, then transfer to a plate.
4. Make the Alfredo sauce by adding butter to the same skillet over medium heat. Once melted, add minced garlic and cook for 1 minute until fragrant. Add the sliced roasted red peppers and sauté for 2 minutes to warm through and release their flavors.
5. Add the cream and bring to a gentle simmer, stirring occasionally. Let it simmer for 3-4 minutes to allow the roasted pepper flavor to infuse throughout the cream and for the sauce to begin thickening.
6. Incorporate the Parmesan gradually, stirring constantly until each addition melts completely and the sauce becomes thick and creamy. The red peppers should be evenly distributed throughout the golden sauce.
7. Combine everything by returning the ground beef to the skillet and adding the drained pasta. Toss thoroughly to ensure the pasta is well coated and the beef and roasted peppers are evenly distributed throughout.
8. Serve immediately garnished with fresh basil leaves and optional crumbled feta cheese, which adds a tangy contrast to the sweet peppers and rich cream. The combination of flavors creates a Mediterranean-inspired twist on classic Alfredo.

Ground Beef Alfredo with Zucchini Noodles

This lighter version swaps traditional pasta for spiralized zucchini noodles while keeping the rich, creamy sauce and hearty beef. Perfect for low-carb diets, it offers all the indulgent flavors with added vegetables and fewer calories.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 4

Ingredients

• 1 pound ground beef
• 4 large zucchini, spiralized into noodles
• 4 tablespoons butter
• 5 garlic cloves, minced
• 1½ cups heavy cream
• 1½ cups grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt and pepper to taste
• Cherry tomatoes for garnish
• Fresh parsley or basil for garnish
• Red pepper flakes (optional)

Instructions

1. Prepare the zucchini noodles by spiralizing the zucchini into thin noodles using a spiralizer or julienne peeler. Place the noodles in a colander, sprinkle lightly with salt, and let them sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels before cooking.
2. Brown the ground beef in a large skillet over medium-high heat, breaking it apart with a wooden spoon. Season with salt, pepper, garlic powder, and Italian seasoning. Cook for 6–8 minutes until browned and cooked through, then transfer to a plate and set aside.
3. Make the Alfredo sauce by adding butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally for 3–4 minutes until slightly thickened.
4. Add Parmesan cheese gradually, stirring constantly until the sauce becomes smooth and creamy. Taste and adjust the seasoning as needed with salt and pepper.
5. Add the beef back to the skillet, stirring to coat the meat evenly with the creamy Alfredo sauce. Keep the heat on low to maintain a gentle simmer.
6. Toss in the zucchini noodles and gently mix until they are well coated in the sauce. Cook for 2–3 minutes only — just enough to heat through but not so long that the noodles release too much water and become soggy.
7. Finish and serve by transferring to serving bowls. Garnish with halved cherry tomatoes, fresh basil or parsley, and a sprinkle of red pepper flakes for a touch of spice. Serve immediately while the sauce is rich and creamy.