Ground Beef Penne in Cream Cheese Tomato Sauce

Instructions

step 1 Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside. /n
step 2 Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3–4 minutes. /n
step 3 Add minced garlic and cook for another 1 minute until fragrant. /n
step 4 Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if needed. /n
step 5 Stir in crushed tomatoes, Italian seasoning, salt, pepper, and paprika. Let the sauce simmer for 5–7 minutes. /n
step 6 Reduce heat to low and add cream cheese, stirring until fully melted and incorporated into the sauce. /n
step 7 Pour in heavy cream and mix well until the sauce becomes smooth and creamy. /n
step 8 Add the cooked penne pasta to the skillet and toss until evenly coated with the sauce. /n
step 9 Sprinkle mozzarella and Parmesan cheese over the pasta and let it melt, either by covering the skillet or placing it briefly under a broiler. /n
step 10 Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce. For longer storage, freeze in a sealed container for up to 2 months and thaw overnight in the refrigerator before reheating.