Creamy Garlic Beef Pasta is a single-pan Italian-American dish that combines roasted tomatoes, red peppers, and garlic with seasoned ground beef and fusilli pasta. It's a high-protein, easy-to-prep meal designed for both weeknight cooking and batch preparation.
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Preheat oven to 200°C / 400°F. On a parchment-lined baking sheet, add the halved tomatoes, cherry tomatoes, quartered red bell peppers, and heads of garlic.
Season the vegetables generously with salt, black pepper, Italian herbs, paprika, and chili flakes. Spray with cooking spray.
Bake for 25 minutes until the vegetables are perfectly roasted and softened.
While the vegetables bake, cook the fusilli pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
Let the roasted vegetables cool slightly. Transfer the tomatoes and peppers to a blender cup. Squeeze the roasted garlic cloves out of their skins into the cup.
Add the light cream cheese, 50g of grated Parmesan, and the reserved pasta water to the blender.
Blend until the sauce is completely smooth and creamy.
On the same parchment-lined baking sheet, spread the lean ground beef in a single thin layer.
Season the beef with salt, black pepper, Italian herbs, paprika, and garlic powder. Spray with cooking spray.
Bake at 180°C / 370°F for 10-12 minutes until the beef is golden brown and sizzling.
Remove the beef from the oven and use a spatula to break it up into smaller crumbles.
Add the cooked fusilli pasta, the creamy red pepper sauce, the remaining 50g of Parmesan, and the chopped fresh parsley to the baking sheet with the beef.
Mix everything together thoroughly until the pasta is fully coated and the dish is creamy and indulgent.
Garnish with additional Parmesan and parsley if desired. Serve immediately or divide into 8 equal portions for meal prep.
Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of water or broth if needed to loosen the sauce.
sheet pan · large skillet or pot for cooking ground beef
Yes. Prepare the roasted vegetables and cooked beef separately, then combine with cooked pasta and store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
Use 85/15 or 90/10 lean ground beef for the best balance of flavor and fat content, which works well in the creamy sauce.
Yes. Penne, rigatoni, or any short pasta shape works well. Avoid thin pasta like spaghetti, which may become mushy when combined with the sauce.
No. Roasted garlic cloves slip out of their skin easily after cooking and blend smoothly into the creamy sauce.
Tomatoes should be collapsed and slightly charred, peppers should have softened edges and light browning, and garlic should be golden and fragrant.
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