Creamy Beef Penne Pasta with Melted Mozzarella Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go to make the cooking process smooth and efficient. Boil a large pot of water for the pasta and have a colander ready for draining.

Keep a wooden spoon handy for stirring the beef and the sauce. Because this recipe moves quickly once the sauce is started, having everything prepped in advance prevents any unnecessary stress while the beef is browning or the sauce is simmering.

Instructions

Browning and Boiling

1. 1Prepare the pasta and beef
   Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. While the water heats, add the ground beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon and cook, stirring occasionally, until the beef is fully browned and reaches an internal temperature of 160°F (71°C). Drain any excess fat from the skillet.
   Look for The beef should be browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Ensure the beef is broken into small pieces for better distribution in the sauce.

At this stage, the pasta should be boiling in salted water, and the ground beef should be well-browned and crumbly in the skillet. Ensure the beef has reached 160°F (71°C) and the fat has been properly drained. The kitchen should smell savory and aromatic, indicating that the base flavors have been established before the liquid ingredients are introduced to the pan.

Creating the Sauce

2. 2Create the creamy tomato sauce
   Pour the tomato sauce into the skillet with the browned beef. Stir well to combine, then pour in the heavy cream. Continue to stir the sauce over medium heat until it is smooth and well-incorporated. Let the sauce simmer gently for about three to five minutes to allow the flavors to meld together perfectly before adding the cooked pasta.
   Look for The sauce will turn a rich, creamy orange-red color and thicken slightly.
   Tip Keep the heat low once the cream is added to prevent the sauce from separating.

The sauce should be uniform in color and texture after the tomato sauce and heavy cream have been incorporated. It should be simmering gently, allowing the flavors to meld.

The consistency should be thick and creamy, coating the wooden spoon without being too watery. Check that the heat is low enough to prevent any splattering or burning as the sauce thickens and prepares for the pasta.

Finishing with Cheese

3. 3Combine and melt the cheese
   Add the cooked and drained penne pasta directly into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. Sprinkle the shredded mozzarella cheese over the top and cover the skillet for a minute or two, or until the cheese is melted and bubbling. Serve the pasta immediately while the cheese is hot and stretchy.
   Look for The cheese should be completely melted and create long strings when lifted with a fork.
   Tip Use a lid to trap the heat and speed up the melting process of the cheese.

The final phase concludes when the pasta is fully coated in the sauce and the mozzarella is melted. The dish should look glossy and inviting, with strings of cheese forming when stirred. Once the cheese is bubbling and fully melted, remove the skillet from the heat immediately. The pasta is now ready to be plated and served while hot, ensuring the best texture and flavor for every bite.

Common mistakes

A common mistake is overcrowding the skillet, which can lead to uneven cooking of the beef. Always ensure the skillet is large enough. Another error is overcooking the pasta, which makes it mushy; keep a close eye on the boiling pot and test the pasta frequently.

Finally, avoid using high heat when adding the cream, as this can cause the sauce to break or curdle. Maintain a gentle simmer to keep the sauce smooth and emulsified.

How to tell it’s done

The dish is done when the pasta is cooked to an al dente texture, meaning it is tender but still has a slight bite, and the sauce is thick enough to coat the back of a spoon.

The ground beef must reach an internal temperature of 160°F (71°C) to ensure it is fully cooked. The final indicator is the mozzarella, which should be completely melted and stretchy, indicating that the heat has permeated the entire dish.

• Ground meat: 160°F (71°C) in the thickest part