Hearty Cavatappi Pasta with Beef Ragu and Parmesan

There’s nothing quite like a big bowl of pasta to warm you up. This cavatappi beef ragu combines tender ground beef, sweet carrots and a luscious tomato sauce enriched with cream cheese and butter. Each twirly bite is coated in a velvety, flavor-packed sauce that’s both satisfying and simple to make.

Perfect for busy weeknights, this recipe comes together in under 30 minutes using everyday ingredients. A sprinkle of Parmesan and fresh parsley adds the perfect finishing touch. Get ready to enjoy a bowl of pure comfort.

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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

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView 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, heat cooking oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5 minutes. Season with salt and pepper.
3. Add diced carrot to the skillet and cook for 2 minutes, stirring occasionally.
4. Stir in marinara sauce, Italian seasoning and cream cheese. Reduce heat to medium-low and simmer until the sauce thickens slightly, about 3 minutes.
5. Add butter and stir until melted. Toss in the cooked pasta and 1/4 cup reserved pasta water. Stir to coat the pasta evenly. If sauce is too thick, add more pasta water a tablespoon at a time.
6. Remove from heat. Stir in half the Parmesan and half the parsley. Serve in bowls, topped with remaining Parmesan and parsley.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli or rigatoni can be substituted for cavatappi.

Can I make this dish ahead of time?

Yes, you can prepare the sauce up to 2 days ahead. Cook the pasta fresh and combine when ready to serve.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water.