Go Back
Creamy Garlic and Herb Spaghetti
Print

Creamy Garlic and Herb Spaghetti

A rich and comforting one-pan spaghetti recipe made with ground beef, marinara sauce, pasta, and creamy garlic and herb cheese. This easy weeknight dinner delivers all the classic flavors of spaghetti with a deliciously creamy twist.
Course Dinner, Lunch, Pasta Dish
Cuisine American, Italian
Keyword Creamy Garlic and Herb Spaghetti, one pot spaghetti, spaghetti with boursin cheese
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 1 lb Ground Beef
  • 1/2 Cup Yellow Onion, Diced
  • 1/2 Cup Green Bell Pepper, diced
  • 1 tbsp Italian Seasoning
  • 1 tbsp Tomato Paste
  • 24 oz Marinara or Spaghetti Sauce just use your favorite brand
  • 8 oz Spaghetti Noodles, broken in half
  • 2 Cups Beef Broth
  • 2.65 oz Boursin Garlic and Herb Cheese
  • 1-2 tsp Chopped Fresh Parsley optional for garnis
  • Parmesan Cheese optional for serving

Instructions

  • In a deep 12-inch skillet over medium heat, cook the ground beef, onion, and green pepper until the beef is browned and the vegetables are softened. Drain excess grease if desired.
  • Stir in the Italian seasoning.
  • Create a well in the center of the skillet and add the tomato paste. Cook for 2 to 3 minutes, stirring frequently.
  • Stir in the marinara sauce.
  • Place the broken spaghetti noodles on top of the sauce.
  • Pour the beef broth over the noodles and make sure they are all submerged.
  • Bring to a boil. Cover, reduce heat to a simmer, and cook for 12 to 15 minutes, stirring occasionally.
  • Once the pasta is tender, stir in the garlic and herb cheese until completely melted and creamy.
  • Garnish with parsley if desired.

Notes

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in the microwave or on the stovetop with a splash of broth or water to loosen the sauce.
To freeze, allow the spaghetti to cool completely before transferring to a freezer-safe airtight container. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating. The texture of the pasta may soften slightly after freezing, but it will still be delicious.