Directions:
Drop the penne into a pot of boiling salted water and cook until tender with a slight bite. Before draining, scoop out ½ cup of the pasta water and set it aside.
Melt the butter in a large skillet over medium-high heat. Add the ground beef and cook until it’s nicely browned, breaking it into crumbles as it cooks. Drain any excess grease.
Stir in the diced onion, minced garlic, tomato paste, and Italian seasoning. Cook for about 2 minutes, stirring often, until the onion softens and everything is well blended.
Pour in the heavy cream and let it heat until small bubbles begin to appear around the edges.
Add the mozzarella and Parmesan a little at a time, stirring until the cheeses melt into a rich, smooth sauce. Mix in the reserved pasta water to reach a creamy consistency.
Add the drained penne and gently fold everything together until the sauce fills the pasta and coats every piece evenly.
Season with the salt and black pepper, give everything one final stir, and serve while it’s hot and creamy.
Cooking Time: 30 minutes | Servings: 5 | Calories: 648 per serving
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