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Garlic Parmesan Bowtie Pasta with Creamy Beef recipe

Garlic Parmesan Bowtie Pasta with Creamy Beef

A deeply comforting, rich, and creamy pasta dish perfect for a family meal. It combines tender bowtie pasta with a savory ground beef sauce, enriched with garlic, parmesan, and cream for a velvety smooth texture. This straightforward recipe offers a restaurant-quality experience for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 oz bowtie pasta (farfalle)
  • 1 lb ground beef (80/20 or 85/15 works well)
  • 1 tsp Italian seasoning
  • 1 (10 oz) can Rotel tomatoes with chilies, undrained
  • 2 tbsp butter
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup heavy cream
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh parsley, chopped (optional, for garnish)

Equipment

  • Large pot
  • Large skillet
  • Spoon or spatula

Method
 

Instructions
  1. Cook the Pasta: First things first, get a large pot of water on the stove and salt it generously—it should taste like the sea! Bring it to a rolling boil and add your bowtie pasta. Cook according to the package directions until it's al dente, which means it still has a slight bite. Drain the pasta and set it aside for later.
  2. Brown the Ground Beef: While the pasta is cooking, grab a large skillet and melt 1 tablespoon of butter over medium heat. Add the ground beef and use a spoon or spatula to break it apart as it cooks. Let it brown properly, for about 5-7 minutes. A good browning develops a ton of flavor. Once it's cooked through, carefully drain off any excess grease.
  3. Add Aromatics and Seasoning: Add the minced garlic and Italian seasoning to the skillet with the beef. Stir it all together and let it cook for another minute or two until the garlic becomes wonderfully fragrant. This step really wakes up the flavors.
  4. Simmer with Tomatoes: Pour the entire can of Rotel tomatoes with chilies (don't drain it!) into the skillet. Give everything a good stir and let it simmer for 3-4 minutes. This allows the flavors to meld together and the beef to absorb some of that tangy tomato goodness.
  5. Create the Creamy Sauce: Now for the best part. Add the remaining tablespoon of butter to the skillet and let it melt into the beef mixture. Pour in the heavy cream and bring the sauce to a gentle simmer. You'll want to let it cook for 3-4 minutes, stirring occasionally, as it thickens up into a luscious, creamy base.
  6. Melt the Cheese: Reduce the heat a bit and stir in the grated Parmesan and shredded mozzarella. Keep stirring gently until the cheeses are completely melted and the sauce is smooth and velvety. This is a good time to taste it and season with salt and pepper as needed.
  7. Combine Everything: Add the cooked and drained bowtie pasta directly into the skillet with that gorgeous creamy beef sauce. Toss everything together gently until every single piece of pasta is coated in the sauce.
  8. Serve and Garnish: Serve the pasta immediately while it's hot and creamy. If you like, a sprinkle of fresh chopped parsley on top adds a nice touch of color and freshness.

Notes

Don't be shy when salting your pasta water. When browning the beef, allow it to develop dark brown, crispy bits for more flavor. Let the heavy cream simmer gently to thicken the sauce. Turn the heat down to low before adding cheese to prevent it from separating. Reserve a small cup of the starchy pasta water to loosen the sauce if it gets too thick.