Creamy Spaghetti Alfredo With Ground Beef and Mozzarella – Comfort Food Made Easy

This is the kind of weeknight pasta that feels special without any fuss. Creamy alfredo meets juicy ground beef, with melty mozzarella on top for that irresistible pull. It’s rich, savory, and comes together with simple pantry ingredients.

If you love a cozy, cheesy pasta that feeds a crowd, this one checks all the boxes. Pair it with a crisp salad or garlic bread, and dinner is set.

Print Recipe

Creamy Spaghetti Alfredo With Ground Beef and Mozzarella - Comfort Food Made Easy

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Servings: 4 servings

Ingredients

• Spaghetti (12 ounces)
• Ground beef (1 pound, 85–90% lean)
• Unsalted butter (4 tablespoons)
• Garlic (3–4 cloves, minced)
• Heavy cream (1 1/2 cups)
• Whole milk or half-and-half (1/2 cup, optional for thinning)
• Parmesan cheese, freshly grated (1 cup)
• Mozzarella cheese, shredded (1 1/2 cups)
• Olive oil (1 tablespoon)
• Salt and black pepper
• Italian seasoning or dried oregano (1 teaspoon)
• Red pepper flakes (optional, a pinch)
• Fresh parsley (optional, for garnish)

Instructions

• Boil the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente.Reserve 1 cup of pasta water, then drain.
• Brown the beef: In a large skillet, heat olive oil over medium-high. Add ground beef, season with salt, pepper, and Italian seasoning. Cook, breaking it up, until browned and no longer pink.Drain excess fat if needed and set aside in a bowl.
• Start the alfredo base: In the same skillet, reduce heat to medium. Add butter and minced garlic. Cook 30–60 seconds until fragrant, not browned.
• Add cream: Pour in heavy cream.Stir and let it gently simmer for 2–3 minutes to thicken slightly. If it gets too thick, splash in a little milk or reserved pasta water.
• Cheese it up: Reduce heat to low. Stir in Parmesan until melted and smooth.Taste and season with salt, pepper, and a pinch of red pepper flakes if you like heat.
• Combine: Add the cooked spaghetti and ground beef to the skillet. Toss well so the sauce coats everything. Add a splash of pasta water for silky texture if needed.
• Add mozzarella: Sprinkle mozzarella over the top.Cover the skillet for 2–3 minutes until melted. For a bubbly top, transfer to an oven-safe dish and broil for 1–2 minutes, watching closely.
• Finish and serve: Garnish with chopped parsley. Serve hot with extra Parmesan on the side.

What Makes This Recipe So Good

• Ultra creamy sauce: The alfredo is smooth and silky, clinging to every strand of spaghetti.
• Hearty and satisfying: Ground beef adds protein and flavor, making it a complete meal.
• Melty mozzarella finish: A quick broil or melt on the stove gives that gooey, stretchy cheese moment.
• Fast and flexible: Ready in under 40 minutes, with easy swaps for different diets or tastes.
• Family friendly: Simple flavors that please everyone at the table.

Shopping List

• Spaghetti (12 ounces)
• Ground beef (1 pound, 85–90% lean)
• Unsalted butter (4 tablespoons)
• Garlic (3–4 cloves, minced)
• Heavy cream (1 1/2 cups)
• Whole milk or half-and-half (1/2 cup, optional for thinning)
• Parmesan cheese, freshly grated (1 cup)
• Mozzarella cheese, shredded (1 1/2 cups)
• Olive oil (1 tablespoon)
• Salt and black pepper
• Italian seasoning or dried oregano (1 teaspoon)
• Red pepper flakes (optional, a pinch)
• Fresh parsley (optional, for garnish)

Step-by-Step Instructions

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the spaghetti until just al dente.

   Reserve 1 cup of pasta water, then drain.

2. Brown the beef: In a large skillet, heat olive oil over medium-high. Add ground beef, season with salt, pepper, and Italian seasoning. Cook, breaking it up, until browned and no longer pink.

   Drain excess fat if needed and set aside in a bowl.

3. Start the alfredo base: In the same skillet, reduce heat to medium. Add butter and minced garlic. Cook 30–60 seconds until fragrant, not browned.
4. Add cream: Pour in heavy cream.

   Stir and let it gently simmer for 2–3 minutes to thicken slightly. If it gets too thick, splash in a little milk or reserved pasta water.

5. Cheese it up: Reduce heat to low. Stir in Parmesan until melted and smooth.

   Taste and season with salt, pepper, and a pinch of red pepper flakes if you like heat.

6. Combine: Add the cooked spaghetti and ground beef to the skillet. Toss well so the sauce coats everything. Add a splash of pasta water for silky texture if needed.
7. Add mozzarella: Sprinkle mozzarella over the top.

   Cover the skillet for 2–3 minutes until melted. For a bubbly top, transfer to an oven-safe dish and broil for 1–2 minutes, watching closely.

8. Finish and serve: Garnish with chopped parsley. Serve hot with extra Parmesan on the side.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container for up to 3–4 days in the fridge.
• Reheating: Rewarm gently on the stove over low heat with a splash of milk or water to loosen the sauce.

  Microwave in short bursts, stirring between rounds.

• Freezing: Alfredo sauces don’t freeze perfectly, but this dish can work in a pinch. Freeze up to 2 months; thaw overnight and reheat with extra cream or milk to restore creaminess.

Benefits of This Recipe

• Balanced comfort: Protein, carbs, and dairy make it filling and satisfying.
• Budget friendly: Uses everyday ingredients with big flavor.
• Customizable: Easy to add veggies or swap proteins without changing the core method.
• Entertaining-ready: Looks and tastes like a restaurant dish with minimal effort.

Common Mistakes to Avoid

• Overcooking pasta: Keep it al dente so it doesn’t turn mushy when tossed with sauce.
• Boiling the cream: Gentle simmer only; high heat can cause separation.
• Using pre-shredded cheese only: Bagged cheese has additives that prevent smooth melting. Freshly grate Parmesan for the sauce.
• Skipping seasoning: Taste at each step.

  The cream and pasta need salt to shine.

• Greasy sauce: Drain excess beef fat before adding it back to the sauce.

Alternatives

• Protein swaps: Use ground turkey, chicken, or Italian sausage. For seafood vibes, try cooked shrimp added at the end.
• Veggie boosts: Add sautéed mushrooms, spinach, peas, or roasted broccoli. Stir in sun-dried tomatoes for tang.
• Pasta swap: Fettuccine, penne, or rigatoni all work well.

  Gluten-free pasta is a simple swap.

• Lighter sauce: Use half-and-half and add a bit more pasta water. You’ll keep creaminess with fewer calories.
• Extra-cheesy: Mix in provolone or fontina with the mozzarella for deeper flavor.

FAQ

Can I make this ahead?

Yes. Assemble the dish without melting the mozzarella, cover, and refrigerate up to 24 hours.

Reheat on the stove with a splash of milk, then add mozzarella and melt before serving.

How do I keep the sauce from separating?

Maintain low heat, add cheese gradually, and avoid boiling. If it looks too thick or tight, whisk in a little warm pasta water.

Is there a garlic substitute?

Use 1/2 teaspoon garlic powder if fresh garlic isn’t available. Add it with the cream instead of sautéing.

Can I use jarred alfredo sauce?

You can.

Warm it with a splash of cream, then proceed with the beef and pasta. Still add fresh Parmesan for better flavor.

What’s the best mozzarella for melting?

Low-moisture mozzarella shreds melt cleanly and won’t water down the sauce. Fresh mozzarella works too but releases more moisture.

Final Thoughts

Creamy Spaghetti Alfredo with Ground Beef and Mozzarella is everything you want in a comfort pasta: rich, hearty, and wonderfully cheesy.

It’s easy to pull off on a busy night and feels special enough for company. Keep the steps simple, season as you go, and let the mozzarella finish do the magic. One skillet, big flavor, and happy plates.