Here’s a cozy and delicious Creamy Beef and Bowtie Pasta recipe—rich, simple, and perfect for a comforting weeknight meal.
Ingredients (serves 4–6)
- 12 oz bowtie pasta (farfalle)
- 1 lb ground beef
- 1 small onion, diced
- 2–3 cloves garlic, minced
- 1 tbsp olive oil (if needed)
- 1 cup beef broth
- 1 (14.5 oz) can diced tomatoes (optional but recommended)
- 1 cup heavy cream (or half-and-half for lighter)
- 1 cup shredded mozzarella or cheddar
- 1/2 cup grated Parmesan
- 1 tsp Italian seasoning
- 1/2 tsp paprika (optional)
- Salt and pepper, to taste
- Optional: fresh parsley for garnish
Instructions
1. Cook the Pasta:
- Bring a pot of salted water to a boil.
- Cook bowtie pasta according to package directions until al dente.
- Drain and set aside.
2. Brown the Beef:
- In a large skillet, heat a little olive oil if needed.
- Add ground beef and diced onion; cook until beef is browned and onion is soft.
- Add garlic and cook 30 seconds more.
- Drain excess fat.
3. Build the Sauce:
- Add beef broth, diced tomatoes (if using), Italian seasoning, paprika, salt, and pepper.
- Bring to a simmer for 3–4 minutes.
- Stir in heavy cream and let the sauce bubble gently for another 2–3 minutes.
4. Add Cheese:
- Lower heat and stir in mozzarella and Parmesan until melted and creamy.
5. Combine:
- Add cooked bowtie pasta to the skillet.
- Toss until everything is well-coated and heated through.
6. Serve:
- Garnish with extra Parmesan or parsley.
- Serve hot with garlic bread or a side salad.
Tips & Variations
- Extra creamy: Add 4 oz softened cream cheese to the sauce.
- Veggie boost: Stir in spinach, peas, or mushrooms.
- Spicy version: Add red pepper flakes or use pepper jack cheese.
If you want, I can give you a one-pot version where the pasta cooks directly in the sauce—no draining required. Want that?
