Description
A comforting and creamy beef and bowtie pasta dish featuring ground beef, savory tomato sauce, and a rich blend of cheeses, perfect for an easy weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces bowtie pasta (farfalle)
Beef Mixture
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons tomato paste
- 1 (14.5-ounce) can diced tomatoes with juices
- 1 cup beef broth
Creamy Cheese Sauce
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- Chopped parsley (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
- Brown the beef and cook aromatics: In a large skillet over medium-high heat, add the ground beef. Cook until browned, breaking it into crumbles as it cooks. Drain excess grease if necessary. Add the diced onion and cook for 3–4 minutes until softened. Stir in minced garlic, Italian seasoning, salt, pepper, and tomato paste, cooking for 1–2 minutes to deepen the flavors.
- Simmer with tomatoes and broth: Add the diced tomatoes with their juices and beef broth to the skillet. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
- Add cream and cheeses: Stir in the heavy cream and grated Parmesan cheese until the sauce becomes smooth and creamy. Add the cooked pasta to the skillet and gently toss to combine everything evenly.
- Top with mozzarella and melt: Sprinkle shredded mozzarella cheese evenly over the pasta mixture. Cover the skillet and let it sit for 2–3 minutes off the heat until the mozzarella melts into a gooey topping.
- Garnish and serve: Sprinkle chopped parsley on top if desired, then serve the creamy beef and bowtie pasta hot for a comforting meal.
Notes
- You can substitute ground turkey or Italian sausage for the beef to change up the protein.
- Add fresh spinach or sliced mushrooms when cooking the onions for extra vegetables and nutrients.
- For a lighter version, you can use half-and-half instead of heavy cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
