Best 10 Beef And Parmesan Pasta Recipes

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When it comes to cooking beef and parmesan pasta, there are endless possibilities and mouthwatering variations to explore. Whether you prefer a rich, creamy sauce or a light and tangy one, there's a recipe out there to suit your taste buds. The key is to find the perfect balance between the robust flavor of the beef and the savory sharpness of the parmesan cheese, creating a harmonious and unforgettable dish. So get ready to embark on a culinary journey as we present a collection of the best beef and parmesan pasta recipes that will tantalize your taste buds and leave you craving for more.

Here are our top 10 tried and tested recipes!

ONE POT GARLIC PARMESAN PASTA RECIPE BY TASTY



One Pot Garlic Parmesan Pasta Recipe by Tasty image

Here's what you need: unsalted butter, garlic, chicken broth, milk, fettuccine, salt, pepper, grated parmesan cheese, fresh parsley

Provided by Tasty

Categories     Dinner

Time 39m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
4 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 oz fettuccine
salt, to taste
pepper, to taste
¼ cup grated parmesan cheese
2 tablespoons fresh parsley, chopped

Steps:

  • Heat unsalted butter in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes.
  • Add in the chicken broth, milk, and fettuccine. Season with salt and pepper.
  • Bring the pot to a boil, then reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 18-20 minutes.
  • Stir in Parmesan. If the mixture is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, and top with parsley.
  • Enjoy!

Nutrition Facts : Calories 694 calories, Carbohydrate 74 grams, Fat 37 grams, Fiber 1 gram, Protein 11 grams, Sugar 9 grams

BEEF PARMESAN WITH GARLIC PASTA



Beef Parmesan with Garlic Pasta image

This is a great, inexpensive alternative to veal parmesan!

Provided by Lorrie

Categories     Main Dish Recipes     Pasta

Time 1h

Yield 4

Number Of Ingredients 11

1 ½ pounds beef cube steak
1 onion, sliced into thin rings
1 green bell pepper, sliced in rings
1 cup Italian seasoned bread crumbs
½ cup grated Parmesan cheese
2 tablespoons olive oil
16 ounces Classico® Tomato and Basil Sauce
½ cup shredded mozzarella cheese
12 ounces angel hair pasta
2 teaspoons minced garlic
¼ cup butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cut cube steak into serving size pieces. Coat meat with the bread crumbs and parmesan cheese. Heat olive oil in a large frying pan, and saute 1 teaspoon of the garlic for 3 minutes. Quick fry (brown quickly on both sides) meat. Place meat in a casserole baking dish, slightly overlapping edges. Place onion rings and peppers on top of meat, and pour pasta sauce over all.
  • Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, depending on the thickness of the meat. Sprinkle mozzarella over meat and leave in the oven till bubbly.
  • Boil pasta al dente. Drain, and toss in butter and 1 teaspoon garlic. For a stronger garlic taste, season with garlic powder. Top with grated parmesan and parsley for color. Serve meat and sauce atop a mound of pasta! HINT: make the meat ahead of time, and refrigerate over night, the acid in the tomato sauce will tenderize the meat even more. If you do this, save the mozzarella till the last minute.

Nutrition Facts : Calories 971.3 calories, Carbohydrate 81.6 g, Cholesterol 154.4 mg, Fat 45.1 g, Fiber 7.3 g, Protein 59.2 g, SaturatedFat 18.5 g, Sodium 1389.1 mg, Sugar 10.8 g

BEEF PARMESAN WITH GARLIC PARMESAN PASTA



Beef Parmesan with Garlic Parmesan Pasta image

These breaded cube steaks are totally delicious topped with marinara sauce and parmesan cheese!

Provided by Heather Cheney

Categories     Main Course

Time 1h10m

Number Of Ingredients 15

1 1/2 lbs beef cube steak
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C prepared italian salad dressing
1/2 C bread crumbs
1/2 C all purpose flour
1/2 C parmesan cheese (shredded)
1 tsp garlic salt seasoning
1/4 C olive oil
3 garlic cloves (sliced)
1-1 1/2 C prepared spaghetti sauce
1 C mozzarella cheese (shredded)
1/2 lb angel hair pasta
4 tbsp butter
1/2 C parmesan cheese

Steps:

  • Cut cube steak into individual portions and season with kosher salt and pepper. Combine breadcrumbs and flour with parmesan cheese and garlic salt. Dip each piece of cube steak into the italian dressing and then coat in the breadcrumb mixture. Set aside.
  • Heat 2 tbsp of olive oil in a large skillet over medium high heat and cook sliced garlic in the oil until very lightly browned, remove just the garlic from pan and set aside. Brown the steaks in batches until golden brown on each side, adding more oil as needed and remove from the heat-steaks do not need to be cooked all the way through. Arrange the steaks in the skillet and pour spaghetti sauce over the top and finish with shredded mozzarella cheese.
  • Bake uncovered at 400 degrees for 30-35 minutes or until bubbly and the steaks are cooked through, time will vary depending on thickness of the steaks.
  • While steaks are in the oven, cook pasta according to package directions and drain, saving 1 C of the starchy cooking water. Add reserved garlic, butter and parmesan cheese to hot pasta, adding the cooking water as needed to loosen it up. Serve steaks and sauce alongside the pasta.

Nutrition Facts : TransFat 1 g, ServingSize 1 serving, Calories 1101 kcal, Carbohydrate 73 g, Protein 63 g, Fat 61 g, SaturatedFat 25 g, Cholesterol 192 mg, Sodium 2381 mg, Fiber 4 g, Sugar 8 g

BEEF & PARMESAN PASTA



Beef & Parmesan Pasta image

Simple and easy to make beef & pasta dish. I love to throw this together when in a hurry on a busy weekend or getting home late from work.

Provided by LoveToCook

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 1/2 lbs ground beef
1 (15 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (13 3/4 ounce) can ready-to-serve beef broth
2 cups uncooked bow tie pasta
2 cups sliced zucchini (1/4-inch thick)
3/4 cup grated parmesan cheese

Steps:

  • Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into 3/4-inch crumbles.
  • Remove from skillet with slotted spoon; set aside.
  • Pour off drippings.
  • Combine tomatoes, broth and pasta in same skillet, pushing pasta into liquid; bring to a boil.
  • Reduce heat to medium; simmer, uncovered, 15 minutes, stirring frequently.
  • Stir in zucchini; continue cooking 5 minutes or until pasta is tender.
  • Return beef to skillet.
  • Stir in 1/2 cup of the cheese; heat through.
  • Sprinkle with remaining 1/4 cup cheese before serving.

Nutrition Facts : Calories 555.6, Fat 32.1, SaturatedFat 13.5, Cholesterol 148.1, Sodium 766.8, Carbohydrate 21.1, Fiber 2.4, Sugar 4.7, Protein 44.5

PARMESAN PASTA WITH BEEF RAGU



Parmesan Pasta with Beef Ragu image

This hearty dish has goodness of ragu with beef, Italian sausage and veggies and pasta, to make for an appetizing and filling dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 16

3 tablespoons olive oil
2 medium carrots, finely chopped (1 cup)
1 medium onion, finely chopped (1 cup)
3 cloves garlic, finely chopped
1/2 lb bulk Italian sausage or links (remove from casing)
1/2 lb ground chuck or lean (at least 80%) ground beef
2/3 cup dry red wine or beef broth
1 can (14 oz) beef broth
1 can (14 oz) chicken broth
1/2 cup half-and-half
1 can (28 oz) crushed tomatoes, undrained
1/2 teaspoon ground fennel seed
1 tablespoon salt, if desired
1 lb uncooked penne pasta
2 tablespoons olive oil
3/4 cup grated Parmesan cheese

Steps:

  • In 3-quart saucepan, heat 3 tablespoons oil over medium heat until fragrant. Add carrots and onion. Cook 7 minutes, stirring constantly, until vegetables soften but do not brown. Add garlic and cook about 30 seconds or until fragrant.
  • Crumble sausage and beef into saucepan. Cook 8 to 10 minutes, breaking up and stirring occasionally, until meat is brown. Drain fat.
  • Increase heat to high. Add wine to meat mixture and stir and scrape bottom of pan as wine boils. Allow wine to evaporate, about 7 minutes or until pan bottom is dry. Add beef broth and chicken broth and return to boiling. Allow mixture to evaporate just as wine did, stirring occasionally, about 25 minutes.
  • Add half-and-half to nearly dry pan. Cook 10 minutes, stirring constantly, until there is only a glaze left on bottom of pan (be careful-half-and-half can scorch, so stir well).
  • Add tomatoes and fennel and heat mixture to a simmer. Reduce heat to medium-low and cook about 20 minutes or until flavors are blended.
  • Meanwhile, fill large pot with 5 quarts water; heat to boiling over high heat. When water is boiling, add salt if desired. When water returns to boil, add pasta. Stir immediately to make sure it doesn't stick to itself or pan. Boil pasta 9 to 10 minutes or until cooked through but still slightly firm. Drain in colander. There is no need to shake off excess moisture.
  • In 12-inch skillet, heat 2 tablespoons oil over medium heat until hot. Add pasta (be careful-leftover water can make oil spatter). Cook 4 minutes, stirring occasionally, until edges of pasta turn slightly brown. Divide pasta evenly among 6 warmed pasta bowls. Sprinkle each with 2 tablespoons cheese. Top each with about 1 cup sauce.

Nutrition Facts : Calories 690, Carbohydrate 71 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 7 g, Protein 32 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1290 mg, Sugar 7 g, TransFat 1/2 g

40-MINUTE BEEF & PASTA SKILLET WITH PARMESAN



40-Minute Beef & Pasta Skillet with Parmesan image

Ah, a one-pot entrée ready in 40 minutes. This tasty beef and pasta skillet's got it all-and did we mention the tomatoes and Parmesan?

Provided by My Food and Family

Categories     Home

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 lb. lean ground beef
2 cups rotini pasta, uncooked
1 can (14-1/2 oz.) diced tomatoes, undrained
1 can (14-1/2 oz.) fat-free reduced-sodium beef broth
1 pkg. (10 oz.) frozen mixed vegetables (carrots, corn, green beans, peas)
1/2 cup KRAFT Grated Parmesan Cheese, divided

Steps:

  • Brown meat in large skillet; drain.
  • Stir in pasta, tomatoes and broth. Bring to boil; cover. Simmer on medium heat 15 min., stirring occasionally. Add vegetables; cook 5 min. or until heated through.
  • Stir in 1/4 cup cheese; sprinkle with remaining cheese.

Nutrition Facts : Calories 470, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 37 g

BEEF PARMESAN



Beef Parmesan image

Make and share this Beef Parmesan recipe from Food.com.

Provided by Miss Diggy

Categories     Cheese

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs round steaks
1 egg
1/2 cup parmesan cheese
1/3 cup oil
1/2 cup dry breadcrumbs
1 large onion, diced
2 teaspoons salt
1 teaspoon pepper
1/3 cup sugar
1 (6 ounce) can tomato paste
1 1/2 cups hot water
1/2 lb mozzarella cheese or 1/2 lb monterey jack cheese, sliced

Steps:

  • Trim off fat from steak.
  • Cut into 6 pieces and flatten with the bottom of a heavy pan between wax paper.
  • Dip meat into beaten egg, then into a mixture of bread crumbs and parmesan cheese.
  • Brown in oil and put into a 9x13-inch baking dish.
  • In remaining oil, brown onion, then add tomato paste, hot water, and seasonings.
  • Cook for 5 minutes.
  • Pour half of the sauce over meat and put a slice of cheese over each slice of meat and top with remaining sauce.
  • Cover and bake at 300 degrees for 2 hours.

PARMESAN PENNE



Parmesan Penne image

My mother was not much of a cook. So I credit my husband for encouraging me to experiment in the kitchen. This is a fantastic all-in-one meal that features both a cream sauce and a meat sauce.-Vera Soghomonian, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) tomato sauce
1 cup grated Parmesan cheese, divided
1/2 teaspoon ground allspice
Salt and pepper to taste
1 package (16 ounces) penne pasta
1/2 cup butter, cubed, divided
1/4 cup all-purpose flour
2 cups whole milk
2 large eggs, lightly beaten

Steps:

  • In a large skillet, cook and stir beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, 1/3 cup cheese, allspice, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. , Meanwhile, cook pasta according to package directions. In a large saucepan, melt 1/4 cup butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/3 cup Parmesan cheese. Gradually whisk in eggs until blended. , Drain pasta. Add the remaining cheese and butter; toss to coat. , Spread a third of the meat mixture in a greased 13x9-in. baking dish. Layer with half of the pasta, a third of the meat mixture and half of the white sauce. Repeat layers. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

Nutrition Facts :

BEEF AND PARMESAN PASTA



Beef and Parmesan Pasta image

This is a great main dish or a very good side dish!!

Provided by CORWYNN DARKHOLME

Categories     Pasta Main Dishes

Time 1h

Yield 6

Number Of Ingredients 6

1 ½ pounds lean ground beef
1 (14 ounce) can beef broth
1 (14.5 ounce) can Italian-style diced tomatoes
2 cups uncooked farfalle (bow tie) pasta
2 cups sliced zucchini, (1/4 inch thick)
¾ cup grated Parmesan cheese, divided

Steps:

  • In a large skillet over medium/high heat, brown the ground beef until no longer pink, breaking up into 3/4 inch pieces. Remove beef with a slotted spoon to a bowl. Pour off the drippings.
  • Return the skillet to the heat and add the beef broth, tomatoes, and pasta. Stir to coat all of the pasta. Bring to a boil and reduce heat to medium.
  • Cook, uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for an additional 5 minutes or until pasta is tender.
  • Return beef to the skillet and stir in 1/2 cup of the cheese; heat through. Sprinkle the remaining cheese over each serving.

Nutrition Facts : Calories 340.6 calories, Carbohydrate 13.5 g, Cholesterol 85.4 mg, Fat 17.9 g, Fiber 1.6 g, Protein 29.6 g, SaturatedFat 7.7 g, Sodium 680.6 mg, Sugar 2.9 g

GARLIC-PARMESAN BEEF WITH PASTA



Garlic-Parmesan Beef with Pasta image

Move over, chicken Parmesan! Our Beef Parmesan with Garlic Pasta is a great way to make beef cube steak tender and delicious.

Provided by My Food and Family

Categories     Home

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

1 cup dry Italian-style bread crumbs
1/2 cup KRAFT Grated Parmesan Cheese
1 lb. beef cube steak, cut into bite-size pieces
2 Tbsp. olive oil
1 clove garlic, minced
1 green pepper, cut into thin strips
1 onion, cut into thin slices
2 cups CLASSICO Tomato and Basil Pasta Sauce
1/2 lb. angel hair pasta, uncooked
1/2 cup KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375°F.
  • Combine bread crumbs and Parmesan in medium bowl. Add meat, in batches; toss until meat is evenly coated with crumb mixture.
  • Heat oil in large nonstick skillet on medium heat. Add garlic; cook and stir 1 min. Add meat; cook 3 to 5 min. or until evenly browned, stirring frequently. Spoon into 1-qt. casserole sprayed with cooking spray; top with peppers, onions and pasta sauce.
  • Bake 30 to 45 min. or until heated through. About 10 min. before meat mixture is done, cook pasta as directed on package, omitting salt.
  • Sprinkle mozzarella over meat mixture; bake 5 min. or until melted.
  • Drain pasta. Serve topped with meat mixture.

Nutrition Facts : Calories 740, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1550 mg, Carbohydrate 78 g, Fiber 6 g, Sugar 11 g, Protein 48 g

Tips:

  • When choosing beef, look for cuts that are tender and flavorful, such as ribeye, strip loin, or tenderloin.
  • To ensure the beef is cooked evenly, use a meat thermometer to check the internal temperature.
  • For a richer flavor, use a combination of olive oil and butter to cook the beef.
  • Don't overcrowd the pan when cooking the beef. This will prevent it from cooking evenly.
  • Allow the beef to rest for a few minutes before slicing it. This will help to keep the juices in the meat.
  • Use a high-quality Parmesan cheese for the best flavor.
  • To prevent the pasta from sticking together, add a little olive oil or butter to the cooking water.
  • Cook the pasta according to the package directions.
  • Drain the pasta and then return it to the pot.
  • Add the beef, sauce, and Parmesan cheese to the pasta and stir to combine.

Conclusion:

Beef and Parmesan pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that the whole family will enjoy. So next time you're looking for a quick and easy meal, give beef and Parmesan pasta a try.

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