One-Pan Creamy Beef and Zucchini Penne

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American, Italian

Servings 4 generous portions

Essential equipment
Large deep skillet or sauté pan A wide pan with high sides is crucial. It needs to hold pasta, liquid, and sauce comfortably without spilling.
Wooden spoon or silicone spatula For breaking up the beef and stirring without scratching your pan.
Chef’s Knife For chopping zucchini, onion, and garlic efficiently.
Cutting board Preferably large enough to handle multiple vegetables at once.
Helpful alternatives
Dutch oven Works beautifully if you don’t have a deep skillet. It retains heat well and allows even cooking.
Nonstick skillet Makes cleanup even easier, though you’ll miss some browning if it’s lower quality.
Microplane grater Ideal for finely grating parmesan so it melts smoothly into the sauce.

Penne pasta – Penne is ideal because its ridges hold onto the creamy sauce. You can substitute rigatoni or ziti if needed but avoid very thin pastas that may overcook.
Ground beef – Use 85/15 ground beef for the best balance of flavor and richness without excess grease. Leaner beef works but you may lose some depth.
Zucchini – Medium zucchini sliced into half-moons or quartered rounds. This is one of those meals with zucchini where texture matters, so avoid cutting it too thin.
Yellow onion – Adds sweetness and body to the sauce once sautéed.
Garlic – Fresh cloves only. Garlic powder won’t deliver the same aroma or complexity.
Beef broth – Provides liquid for cooking the pasta and reinforces the savory base.
Heavy cream – Creates the creamy sauce. You can use half-and-half but the sauce will be thinner.
Tomato paste – Just a small amount adds umami and subtle acidity without turning this into a tomato sauce.
Parmesan cheese – Freshly grated is best for melting smoothly into the sauce.
Olive oil – For sautéing and flavor.
Salt and black pepper – Season gradually and taste as you go.
Italian seasoning – A blend of herbs that complements both the beef and zucchini.
Red pepper flakes optional – For gentle heat.

Mushrooms – If you like extra vegetables sliced mushrooms pair beautifully with ground beef and veggies.
Spinach – Stir in at the end for added color and nutrients.
Mozzarella cheese – For an extra creamy slightly stretchy finish.

Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon. Let it brown properly before stirring too much—this builds flavor. Season lightly with salt and pepper as it cooks. Once browned and no longer pink, transfer the beef to a plate and set aside.

In the same skillet, add a bit more olive oil if needed. Add the chopped onion and cook until soft and translucent, scraping up any browned bits from the bottom of the pan. Stir in the garlic and cook just until fragrant, about 30 seconds.

Add the zucchini to the pan and season with salt, pepper, and Italian seasoning. Cook until the zucchini is just tender but not mushy. This step is key for maintaining texture. Overcooked zucchini can release too much water and dilute the sauce.

Stir in the tomato paste and cook for about a minute to remove its raw taste. Pour in the beef broth, stirring to combine everything evenly. Bring the mixture to a gentle simmer.

Add the uncooked penne directly into the skillet, followed by the heavy cream. Stir well to ensure the pasta is submerged as much as possible. Reduce heat to medium-low, cover, and simmer, stirring occasionally to prevent sticking.

Once the pasta is al dente and the sauce has thickened, return the cooked ground beef to the skillet. Stir in the parmesan cheese until melted and creamy. Taste and adjust seasoning with more salt, pepper, or red pepper flakes.

Let the pasta rest for a few minutes off heat. The sauce will thicken slightly as it cools, creating that perfect creamy consistency.