Description
This Cajun Beef Spaghetti recipe features perfectly cooked spaghetti tossed in a creamy, three-cheese Parmesan sauce infused with bold Cajun spices. Ground beef is sautéed with onions and garlic, then simmered with diced tomatoes and a blend of heavy cream, chicken broth, and three delicious cheeses—Parmesan, mozzarella, and cheddar. Finished with fresh parsley, this comforting dish perfectly balances spicy, creamy, and cheesy flavors, making it an irresistible weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces spaghetti
Beef and Vegetables
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
Spices and Seasoning
- 2 tablespoons Cajun seasoning
- 1/4 teaspoon crushed red pepper flakes
- Salt to taste
- Black pepper to taste
Liquids
- 1 tablespoon olive oil
- 1 14-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1/2 cup chicken broth
Cheeses
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Spaghetti: Cook spaghetti according to package directions until al dente. Be sure to reserve 1/2 cup of the pasta cooking water before draining. Set the pasta aside for later.
- Brown Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned and fully cooked through.
- Sauté Onions: Add diced onion to the skillet with the browned beef and cook for 3 to 4 minutes until the onions soften and become translucent.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Season Beef Mixture: Sprinkle Cajun seasoning and crushed red pepper flakes over the beef and onions, stirring well to coat everything evenly with the spices.
- Add Tomatoes and Tomato Paste: Pour in diced tomatoes and stir in tomato paste until fully combined. Let the mixture simmer gently for 5 minutes to develop flavor.
- Incorporate Cream and Broth: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, allowing the sauce to blend and warm through.
- Mix in Cheeses: Stir grated Parmesan, mozzarella, and cheddar cheeses into the sauce. Continue stirring until all the cheeses melt and the sauce thickens slightly to a creamy consistency.
- Toss Pasta in Sauce: Add the cooked spaghetti and the reserved pasta water to the skillet. Toss gently to coat the spaghetti thoroughly with the cheesy Cajun sauce and heat everything through evenly.
- Season and Garnish: Taste and adjust seasoning with salt and black pepper as needed. Finish by sprinkling chopped fresh parsley over the dish before serving.
Notes
- Reserving pasta water helps loosen the sauce and allows it to cling nicely to the spaghetti.
- You can adjust the Cajun seasoning and crushed red pepper flakes according to your preferred spice level.
- For a lighter version, substitute half-and-half for heavy cream.
- Use freshly grated Parmesan for the best flavor and melting quality.
- This dish pairs well with a simple green salad or steamed vegetables to balance the richness.
