A rich, creamy stovetop pasta loaded with ground beef, tomatoes, and heavy cream — perfect for a quick, comforting dinner.

1 lb ground beef

3/4 cup heavy or whipping cream

1 (14 oz) can diced tomatoes, undrained

8 oz uncooked pasta (penne, rotini, or shells)

1 tbsp olive oil

1/2 sweet yellow onion, chopped

1 1/2 tsp minced garlic

2 tbsp tomato paste

1/2 tsp Dijon mustard

1/4 tsp Italian seasoning

Salt and black pepper to taste

Freshly grated parmesan cheese, optional

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1. Bring a pot of salted water to a boil and cook pasta until al dente.

2. Heat olive oil in a large skillet or pot over medium-high heat.

3. Add onion and sauté 4–5 minutes until translucent.

4. Add ground beef and garlic; cook until browned, breaking up as it cooks.

5. Mix in diced tomatoes, tomato paste, Dijon mustard, and Italian seasoning. Simmer 4–5 minutes.

6. Stir in heavy cream; cook another 3–5 minutes until thickened.

7. Season with salt and pepper to taste.

8. Toss pasta in the sauce until fully coated.

9. Top with parmesan and serve warm.

For extra flavor, add a splash of pasta water before tossing.

Use cheddar or mozzarella for a cheesier version.

Store leftovers in an airtight container for up to 3 days.