Cavatappi Pasta with Beef Ragu and Parmesan

There’s nothing quite like a big bowl of pasta to warm you up, no matter the season. This cavatappi with beef ragu is quick, carb-heavy and deeply satisfying-our go-to when we need comfort in a hurry.

We’ve taken a classic Bolognese-style sauce and boosted it with sweet carrots, cream cheese, butter and a sprinkle of Parmesan and parsley. The result? Twirly cavatappi pasta cloaked in a rich, flavor-packed sauce that will have you coming back for bite after bite.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add cavatappi pasta and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, peel and finely dice the carrot. Pick parsley leaves from stems and roughly chop.
3. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 4-5 minutes. Season with salt and pepper.
4. Add diced carrot and Italian seasoning to the skillet. Cook, stirring, for 2 minutes until carrot begins to soften.
5. Stir in marinara sauce, cream cheese and butter. Reduce heat to medium-low and simmer until sauce thickens slightly, about 2-3 minutes.
6. Add drained pasta to the sauce along with a splash of reserved pasta water if needed to loosen. Toss to coat evenly.
7. Serve pasta in bowls, topped with grated Parmesan and chopped parsley.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rigatoni or fusilli works well.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I make this dairy-free?

Omit the cream cheese, butter and Parmesan or use dairy-free alternatives. The sauce will still be flavorful.