Next, reduce the heat and stir in the heavy cream, letting it simmer for a minute. I love how the cream adds richness to the dish, making it extra luxurious. Now it’s time to mix in the cheeses! Add both the mozzarella and Parmesan, stirring until they melt into a creamy sauce. This is the moment when my kitchen fills with that delightful cheesy aroma; it’s so hard to resist taking a taste right then! After it’s well combined, fold in the cooked penne, mixing everything thoroughly so that each piece of pasta is coated in that luscious sauce.
If you want to add a little crispiness to the top, you can transfer everything to a baking dish, sprinkle some extra mozzarella, and pop it in the oven for about 10 minutes at 350°F. This step is optional, but trust me, the golden, bubbly top is absolutely worth it! Once out of the oven, I like to let it rest for a few minutes, which also helps when it’s time to serve. Garnish with fresh parsley, and there you have it—a creamy, cheesy masterpiece that’s sure to impress!
Pro Tips for Best Results
One thing I’ve learned from making this dish multiple times is to use high-quality cheeses. I’ve tested this with both pre-shredded and block cheese, and I really prefer using freshly grated cheese. It melts better and gives a creamier texture that you can notice in every bite.
Another tip I gather from practice is to not rush the browning of the ground beef. Let it sit for a minute or two before stirring to allow it to develop a nice color and flavor. That extra depth really enhances the overall taste of the dish.
Lastly, if you want to elevate the flavors even further, try adding a splash of Worcestershire sauce or a sprinkle of Italian seasoning to the meat while it cooks. Both add delightful complexity to the dish and make it even more comforting.
Common Mistakes to Avoid
One common mistake I made early on was overcooking the pasta. Remember, it’s always best to cook your pasta until it’s al dente since it will continue to cook a bit when you add it to the hot beef and sauce. This keeps the pasta from becoming mushy. (See the next page below to continue…)