Creamy Italian Spaghetti & Ground Beef

Creamy Italian Spaghetti Ground Beef is the perfect weeknight comfort dish when you want something hearty, flavorful, and easy to make. This one‑pot style pasta combines savory ground beef, Italian seasonings, diced tomatoes, heavy cream, and gooey mozzarella for a creamy twist on a classic spaghetti dinner. Whether you’re feeding a family or prepping for leftovers, this recipe brings satisfaction with minimal fuss. Let’s dive in and show you why this dish becomes an instant favorite.

Why You’ll Love This Recipe

You’ll love this Creamy Italian Spaghetti & Ground Beef because it hits all the high notes: the ease of a one‑pot meal, the comforting richness of cream and cheese, and the familiar appeal of spaghetti paired with ground beef. With the sautéed peppers and onions adding colour and sweet flavour, the Italian seasoning giving aromatic depth, and the heavy cream plus mozzarella creating a luscious texture, every bite feels like a cozy hug. Plus, it’s versatile and satisfying enough for busy nights yet special enough to serve when you want to feel a little indulgent.

Ingredients

• 1 Tablespoon cooking oil
• 1 Tablespoon butter
• 1 bell pepper (any colour), diced (I use many colours for visual appeal)
• 1 medium yellow onion, diced
• ⅛ teaspoon salt
• ⅛ teaspoon black pepper
• 2 Tablespoons minced garlic
• 1½ pounds ground beef
• 1 Tablespoon Italian seasoning
• 1 (15 oz) can diced tomatoes, with juice
• 4 cups chicken broth
• 12‑16 ounces uncooked spaghetti, broken in half
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 1 cup heavy whipping cream
• 16 ounces (1 pound) shredded mozzarella cheese
• Parsley, to garnish

Step‑by‑Step: How to Make Creamy Italian Spaghetti & Ground Beef

1. In a large Dutch oven or heavy pot, heat the cooking oil and butter over medium‑high heat. Add the diced bell pepper and onion. Season with ⅛ teaspoon salt and ⅛ teaspoon black pepper. Sauté the vegetables for 3 to 5 minutes, or until they become tender.
2. Next, mix in the minced garlic and let it cook for around 1 minute, just until it releases its aroma.
3. Add the ground beef and break it up with your spoon or spatula. Cook until no longer pink. Drain any excess grease if needed.
4. Stir in the Italian seasoning, the can of diced tomatoes (with juice), and the chicken broth. Then add the broken spaghetti into the pot. Stir everything together and bring to a simmer over high heat.
   • Note: At this point, taste the liquid and adjust with additional salt or black pepper if you think it needs it.
5. Once simmering, reduce the heat to medium, cover with the lid, and cook for 10 minutes. During cooking lift the lid twice to stir and check the liquid level so pasta cooks evenly.
6. After 10 minutes, stir in the heavy whipping cream and put the lid back on for about 5 more minutes, or until the pasta is tender to your liking.
7. Remove the lid, stir in the shredded mozzarella so it melts into the sauce. Garnish with parsley and serve immediately.

Helpful Tips

• Breaking the spaghetti in half makes it easier to handle in the pot and ensures it cooks evenly.
• Using a Dutch oven or heavy‑bottomed pot helps maintain even heat and prevents sticking.
• When you add the tomatoes and broth, bring everything to a simmer before reducing heat so that the pasta starts cooking immediately in the liquid rather than steaming.
• Lifting the lid twice during the 10‑minute cook helps avoid pasta sticking at the bottom and ensures liquid hasn’t evaporated too much—if it’s low, add a splash more broth or water.
• When you add the cream, keep the heat moderate so it doesn’t separate—once the mozzarella goes in, stirring quickly will help melt it in nicely.
• For best flavour, use a good quality chicken broth and freshly shredded mozzarella (not pre‑shredded if possible) so it melts smoothly.

Substitutions And Variations

• Vegetable swap: Instead of bell pepper and onion, you could use a mix of zucchini and mushrooms, or even spinach stirred in near the end.
• Meat variations: Use ground turkey or ground pork instead of ground beef for a different flavour profile.
• Broth options: You could use beef broth instead of chicken broth for a richer taste.
• Cheese swaps: Try mixing half mozzarella and half sharp cheddar or provolone for a slightly different melt and flavour.
• Spice it up: Add red pepper flakes or a chopped jalapeño for a spicy kick.
• Tomato variation: Instead of canned diced tomatoes, use crushed tomatoes or a can of tomato sauce plus diced fresh tomatoes. Just adjust cook time accordingly.
• Pasta shape: Although spaghetti works nicely when broken in half, you could use penne, rigatoni, or even fusilli instead if you want a different shape.

Storage Instructions

• Allow leftovers to cool to room temperature (no longer than 2 hours out).
• Store in an airtight container in the fridge for up to 3 days.
• When reheating, add a splash of broth or cream to help loosen the sauce and melt the cheese smoothly. Reheat on stovetop over medium heat, stirring occasionally, until warmed through.
• You can also freeze for up to 1 month: portion into freezer‑safe containers, leaving a little head‑space. Thaw in the fridge overnight and reheat with a splash of broth/cream to refresh texture.

Nutritional Information

Here’s a rough estimate per serving if this recipe yields ~6 servings:

• Calories: ~550‑650 kcal
• Protein: ~30‑35 g
• Fat: ~28‑35 g (from beef, butter, cream, cheese)
• Carbohydrates: ~50‑60 g (from spaghetti, tomatoes, vegetables)
• Fiber: ~3‑5 g
• Sodium: variable depending on broth & seasoning (can be moderate to high)
  Note: These values are estimates. For exact nutrition, consider using your own ingredients and calculating via a nutrition calculator.

Serving Suggestions

• Serve with a crisp green salad (greens + vinaigrette) to balance the richness of the dish.
• Garlic bread or crusty Italian bread works beautifully to mop up the creamy sauce.
• A side of steamed broccoli or green beans adds colour and freshness.
• For wine pairing: a light to medium red (e.g., Chianti, Sangiovese) or a crisp white (e.g., Pinot Grigio) can complement nicely.
• Sprinkle extra fresh parsley and a little grated Parmesan cheese at the table for guests to personalise.

Common Questions About Making Creamy Italian Spaghetti & Ground Beef

Q: Can I make this gluten‑free?
Yes—you can substitute the spaghetti with a gluten‑free pasta of your choice. Be mindful that the cooking time may vary slightly and the liquid absorption could differ a bit. Simply follow the same process and adjust cook time until the pasta is tender.

Q: What if I don’t have a Dutch oven?
You can use a large, heavy‑bottomed saucepan or pot. The key is enough capacity to cook the spaghetti in the broth without overflowing and to stir easily. Just be sure to monitor the liquid level since thinner pots may cause faster evaporation.

Q: Can I reduce the cream or cheese to make it lighter?
Absolutely—you can reduce the heavy cream to ½ cup (or substitute half‑and‑half) and use 12 oz mozzarella instead of 16 oz. The dish will still be creamy though slightly lighter in richness. You may also reduce butter to ½ Tablespoon if desired.

Q: How to prevent the sauce from getting too watery?
Make sure you’ve brought the mixture to a simmer after adding the broth and spaghetti. During the 10‑minute cook, if you notice the liquid is still very high, lift the lid and let it simmer uncovered for a minute or two to reduce slightly before adding the cream. Also ensure you stir midway so pasta absorbs liquid evenly.

Q: Can I add vegetables or make it more veggie‑packed?
Yes—to boost vegetables, you can add diced zucchini, mushrooms, chopped spinach (stir in at the end), or even frozen peas right after cream is added. Just ensure vegetables are cooked through accordingly and adjust seasoning.

Conclusion

Thank you so much for trying out this Creamy Italian Spaghetti & Ground Beef recipe. I hope you find as much joy in making it as I do in sharing it. It’s one of those dishes that marries ease and flavour so well—perfect for a busy weeknight but special enough for company. The creamy sauce, tender spaghetti, savory beef and melty mozzarella all come together in a comforting bowl of pure satisfaction. Enjoy every bite, relish the simplicity and richness, and I’m so glad you’re part of this food‑loving community. Happy cooking and buon appetito!

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