Try this cheeseburger pasta, then check out more meaty pastas including our beef cannelloni, one-pan sausage pasta, sausage pasta bake and sausage pasta with broccoli. For more burger inspiration, check out our best burger recipes.

How to make the perfect cheeseburger pasta: cook's tips

  • When frying the beef, press down on each piece with a fork for extra crispiness
  • This recipe uses penne pasta as it is a good shape for the sauce, but it would work well with shells or fusilli, if preferred

How to store cheeseburger pasta: Leftovers will keep in the fridge for up to three days in an airtight container.

How to serve cheeseburger pasta: Serve with a fresh tomato salad and garlic bread.

Cheeseburger pasta recipe


  • 2 tbsp extra-virgin olive oil
  • 500g beef mince
  • 3 large garlic cloves, finely crushed
  • 2 small onions, finely chopped
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp double cream
  • 2 tbsp dijon mustard
  • 300g penne pasta
  • 80g red leicester cheese, grated
  • 100g pickled cucumbers, finely chopped
  • ¼ green pepper, finely chopped


  • STEP 1

    Heat the grill to high.

  • STEP 2

    Heat the oil in a large frying pan over a medium heat. Add the beef mince and break into chunks, roughly 1-2cm in size. Season generously with sea salt and freshly ground black pepper, and fry for 5-6 mins until evenly golden. Add the garlic and half the onion, and cook for 2 mins before adding the tomatoes, cream and mustard. Stir to combine and simmer for 5 mins until slightly thickened. Season to taste with sea salt, black pepper and a pinch of sugar.

  • STEP 3

    Meanwhile, bring a pan of heavily salted water to the boil. Cook the pasta according to pack instructions. Once al dente, drain, reserving a mug of the cooking water.

  • STEP 4

    Toss the pasta through the sauce until evenly coated, adding a little cooking water, if needed, to loosen to sauce. Top with the cheese, pickled cucumber, remaining onion and pepper, and put under the grill for 3-5 mins or until golden, bubbling and lightly charred.

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