Beef Noodles with Pink Sauce

There’s a certain kind of hush that falls over the kitchen when you’re stirring a pot of pasta, steam rising and the sauce slowly thickening – rich, creamy, tomatoey sighs weaving into the air. The smell is more than the individual parts. Beef browning in the pan, garlic making itself known in that instant it hits hot olive oil, and then the gentle tang of tomatoes meeting the mellow tang of cottage cheese – that swirl into a pink sauce so lush and warm it feels, honestly, like a hug. This beef noodle casserole with its creamy tomato sauce is quick, yes, but I promise you, even though it’s done in less than half an hour – it lingers well past the last bite, in that very best way.

Why You’ll Crave It

• That velvety pink sauce melts into the noodles in a way that feels indulgent but isn’t heavy
• It uses everyday pantry things you probably already have (and if not, nothing fancy or hard-to-find)
• Cottage cheese might surprise you here – it doesn’t stand out but brings this lovely creaminess and body
• The beef and mushrooms give it all this umami depth – hearty and deeply savory without overpowering
• Makes fabulous leftovers, if you can manage to save some

The first time I made this, I ate standing up at the counter right from the pan – I just… couldn’t stop.

What You’ll Need

• 300 g ground beef: look for something around 15% fat – it gives you richness without getting greasy
• 250 g dried pasta: short shapes are best, like fusilli, penne, or even cavatappi if you’ve got it
• 200 g cottage cheese: the small-curd kind blends best – it gets beautifully creamy when warm
• 150 g mushrooms: sliced thin – any kind works, button or cremini are perfect
• 200 ml tomato sauce: smooth, plain passata or your favorite jarred kind, unsweetened if possible
• 1 medium onion: finely chopped, cooked low and slow to add lovely sweetness
• 2 garlic cloves: minced or pressed – not too much, just enough warmth
• 1 tbsp olive oil: for sautéing, though you can use butter if that’s your mood
• Salt and black pepper: to taste (start with a pinch, taste, then adjust)
• Fresh parsley: a handful, chopped roughly, for brightness at the end (don’t skip it if you can help it)

Easy How-To

Prep Your Ingredients

Chop the onion and garlic, slice up the mushrooms, and set out your beef and cheese – honestly, this step makes things feel like they fly by once the pan gets hot.

Boil Your Pasta

Get a big pot of salted water going. When it’s at a full boil, toss in the pasta and cook it just until it’s al dente – you want a little bite left since it’ll finish in the sauce. Save a splash of the pasta water before you drain it – about half a cup is enough.

Sauté the Mushrooms

In a large skillet, heat the olive oil over medium. Add the mushrooms and give them time – they’ll start to release their water, then brown a little around the edges. About 5 minutes should do it. A sprinkle of salt here helps pull out flavor.

Brown the Beef & Onion

Push mushrooms to the side, then add the onion and beef to the same pan. Break up the meat as you go, stir everything together. Cook until the beef’s browned and there’s no pink left. Lower the heat a little if needed so everything cooks, not scorches.

Make the Sauce

Now add the garlic (just 30 seconds) and follow with the tomato sauce. Let it simmer gently for 3-4 minutes. Then stir in the cottage cheese. Don’t worry – it’ll look a little curdled at first, but keep stirring and warming it gently… and there it is – creamy, mellow, pink magic.

Bring It All Together

Add the drained pasta into the sauce. Stir gently to coat every noodle. If it feels a bit stiff, splash in that bit of pasta water to loosen things slightly. Cook together over low heat for about a minute, letting everything come together.

Serve and Garnish

Turn off the heat, taste for salt and pepper, and sprinkle with parsley just before serving. Serve hot, maybe with bread for mopping or just as is, rich and steamy.

Good to Know

• If you’re skeptical about cottage cheese, you are not alone – but trust the process, it melts into something lovely
• A dash of crushed red pepper is nice if you like a little kick, but it’s also perfectly comforting without
• Sneak in a handful of spinach during the last few minutes – it wilts and blends right in, barely noticed but welcome

Serving Ideas

• Serve with a bright green salad – something vinegary cuts through the cream beautifully
• Garlic bread or toasted baguette pieces on the side are… honestly necessary, at least for me
• Add a spoonful of grated parmesan on top if you want it extra rich – not needed, but glorious

Top Tricks

• Make double the sauce and freeze half – it reheats beautifully and saves you a whole round of cooking later
• Use a wide skillet or sauté pan so the pasta can spread and mix evenly – it helps so much, especially in the last step

Frequently Asked Questions

Can I use ricotta or mascarpone instead of cottage cheese?

Yes, both will work fine. Ricotta gives a thicker, sweeter finish, while mascarpone makes it silkier and richer. I’d say start with a bit less and add as needed since both are softer than cottage cheese.

Is this dish freezer-friendly?

You can freeze it, though the texture of the pasta may soften slightly. I’d recommend freezing just the sauce and boiling fresh pasta when you’re ready to enjoy it again.

What kind of mushrooms should I use?

Button mushrooms are great, but cremini offer a deeper, earthier flavor. You could even add a few slices of portobello or some dried porcini (rehydrated) if you’re feeling fancy.