Cheeseburger Pasta Recipe

A square, overhead shot of cheeseburger pasta in a black dish with a silver handle. The pasta is topped with sliced jalapeños. In the top right corner of the dish, you can slightly see a wooden spoon sticking out of the dish at an angle. In the top right corner of the image, you can see three slices of bread stacked into a pile. This is all set in a light blue/grey background.

5 from 3 votes

This cheeseburger pasta combines juicy minced beef (ground beef) with pasta shells in a creamy, cheesy, slightly tangy sauce.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Keyword: beef pasta, Cheeseburger, minced beef

Servings:

Author Nicky Corbishley

Ingredients

300 g (10½oz) pasta bows (Farfalle)
1 tbsp oil (avocado/rapeseed/olive oil)
1 onion peeled and finely chopped
500 g (1lb 2oz) minced (ground) beef I use lean mince (about 5 or 10% fat) in this recipe as there's quite a lot of fat in the cream and cheese
½ tsp salt
½ tsp ground black pepper
1 tsp Italian herb mix
1 tsp paprika
1 tsp garlic powder/granules or use garlic salt, but leave out the regular salt
2 tbsp tomato purée (paste in USA)
1 tbsp Worcestershire sauce
360 ml (1½ cups) beef stock
120 ml (½ cup) double (heavy) cream
3 tbsp finely chopped pickled gherkins
100 g (1 packed cup) mixed grated (shredded) cheese I use Cheddar and red Leicester

Extra Cheesy topping (optional):

100 g (1 packed cup) mixed grated (shredded) cheese I use Cheddar and red Leicester

To Serve:

1 tablespoon finely chopped pickled gherkins
sliced green chilli

Instructions

Cook the pasta in a large pan of salted boiling water, as per the pack instructions (usually 10-12 minutes), then drain, reserving a cup of the pasta water.
300 g (10½oz) pasta bows (Farfalle)
While the pasta is cooking, heat the oil in a large frying pan over a medium heat. Add the onion and cook for 5 minutes, stirring often, until softened.
1 tbsp oil, 1 onion
Turn the heat up to medium-high. Add the minced beef, salt and pepper and cook for 5-6 minutes, stirring often and breaking up any chunks as you go, until the beef is browned.
500 g (1lb 2oz) minced (ground) beef, ½ tsp salt, ½ tsp ground black pepper
Add the Italina herb mix, paprika, garlic powder, tomato puree and Worcestershire sauce. Stir together and cook for a further minute.
1 tsp Italian herb mix, 1 tsp paprika, 1 tsp garlic powder/granules, 2 tbsp tomato purée, 1 tbsp Worcestershire sauce
Add the stock, stir together and bring to a gently boil, then simmer for 5 minutes.
360 ml (1½ cups) beef stock
By now the pasta should be ready. Add the pasta to the pan with the minced beef. Add the cream, chopped gherkins and cheese and stir together, heating through until the cheese has melted.
120 ml (½ cup) double (heavy) cream, 3 tbsp finely chopped pickled gherkins, 100 g (1 packed cup) mixed grated (shredded) cheese
If you want the pasta to be more sauce, add in splashes of the reserved pasta water until it's to your liking.
If you want a cheesy topping, add more grated cheese on top, place a lid (or some foil) on the pan and cook for a further minute until the cheese melts. (See Notes)
100 g (1 packed cup) mixed grated (shredded) cheese
Remove the lid, and top with extra chopped gherkins, and slices of green chilli, then serve.
1 tablespoon finely chopped pickled gherkins

Video

Notes

Tip: If you want to crisp up the cheese, place the pan under the grill (broiler) for 4-5 minutes, until golden and bubbly. Make sure your pan is suitable for using under the grill.

Nutrition

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