Ingredients
Method
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish. Set aside.
- Bring a large pot of salted water to a boil. Cook the penne pasta for 1-2 minutes less than the package directions for al dente. Drain and set aside.
- In a large skillet over medium-high heat, add the ground beef and diced onion. Cook for 6-8 minutes, breaking the meat up with a spoon, until the beef is browned and the onion is softened. Drain any excess grease.
- Add the minced garlic and tomato paste to the skillet. Stir and cook for 1-2 minutes until the tomato paste darkens slightly and the garlic is fragrant.
- Pour in the diced tomatoes and beef broth, scraping up any browned bits from the bottom of the pan. Add the Italian seasoning, smoked paprika, salt, and pepper. Stir to combine and let the mixture simmer for 5 minutes.
- Reduce the heat to medium-low and add the softened cream cheese in chunks. Stir until the cream cheese is fully melted and incorporated into the sauce, about 2-3 minutes. Pour in the heavy cream and stir until the sauce is smooth and creamy.
- Add the drained pasta to the skillet and toss until every piece is evenly coated in the creamy beef sauce. Transfer the mixture to the prepared baking dish and spread it out into an even layer.
- Sprinkle the shredded cheddar and mozzarella evenly over the top. Cover the dish tightly with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is fully melted, bubbly, and lightly golden on top.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh parsley if desired and serve warm.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore the creaminess. This dish also freezes well for up to 3 months — assemble, cool completely, wrap tightly, and freeze before baking or after.
Lighter swap: Substitute ground turkey or ground chicken for the ground beef, and use half-and-half in place of heavy cream to reduce the fat content while keeping the dish creamy and nutritious.
Seasoning tip: Using low-sodium beef broth gives you full control over the salt level. Taste the sauce before adding the pasta and adjust seasoning as needed — especially if your canned tomatoes or cheese are on the saltier side.