why make this recipe
Garlic Parmesan Bowtie Pasta with Creamy Beef is a hearty and delicious meal that is easy to make. It combines the rich flavors of beef, garlic, and cheese, creating a comforting dish that is perfect for any night of the week. This recipe is simple enough for beginners but impressive enough to serve guests. Plus, it can be customized to suit your dietary needs, making it a versatile choice for everyone.
how to make Garlic Parmesan Bowtie Pasta with Creamy Beef
Ingredients
- 12 oz bowtie pasta
- 1 lb ground beef
- 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)
Gluten-Free Option: Use gluten-free bowtie pasta.
Dairy-Free Option: Replace heavy cream with coconut cream (and use dairy-free cheeses).
Vegetarian Option: Substitute ground beef with plant-based meat or sautéed mushrooms.
Directions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- Cook the Ground Beef: In a large skillet, heat 1 tbsp of butter over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain excess fat.
- Add Garlic and Seasonings: Stir in minced garlic and Italian seasoning. Cook for 1-2 minutes until fragrant.
- Add Rotel Tomatoes: Pour in the can of Rotel tomatoes with chilies (undrained) and simmer for 3-4 minutes, stirring occasionally.
- Make the Creamy Sauce: Add the remaining 1 tbsp of butter and melt. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Add the Cheese: Stir in the grated Parmesan and shredded mozzarella cheese. Continue stirring until the cheese melts into the sauce. Season with salt and pepper to taste.
- Combine Pasta and Sauce: Add the cooked bowtie pasta to the skillet and toss to coat the pasta in the creamy beef sauce.
- Serve: Garnish with fresh parsley if desired, and serve immediately.
how to serve Garlic Parmesan Bowtie Pasta with Creamy Beef
This dish can be served hot and is great on its own or paired with a side salad or garlic bread. For an extra touch, sprinkle more Parmesan cheese on top before serving.
how to store Garlic Parmesan Bowtie Pasta with Creamy Beef
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over low heat, adding a splash of milk or cream if needed to loosen the sauce.
tips to make Garlic Parmesan Bowtie Pasta with Creamy Beef
- Ensure the pasta is cooked al dente to avoid it becoming mushy when mixed with the sauce.
- You can add vegetables like spinach or bell peppers for extra flavor and nutrition.
- For a spicier kick, add red pepper flakes when cooking the beef.
variation
Feel free to add different herbs or spices according to your taste. You can also switch out the cheeses or add more vegetables to change the flavor profile.
FAQs
Can I use a different type of pasta?
Yes! Any pasta shape can work, but bowtie pasta gives it a nice look.
Is this recipe gluten-free?
You can make it gluten-free by using gluten-free bowtie pasta.
Can I make this dish ahead of time?
Yes, you can prepare it ahead of time. Just store it in the fridge and reheat before serving.
Garlic Parmesan Bowtie Pasta with Creamy Beef
Ingredients
Main ingredients
- 12 oz bowtie pasta
- 1 lb ground beef
- 1 tsp Italian seasoning
- 10 oz can Rotel tomatoes with chilies, undrained
- 2 tbsp butter divided
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream or coconut cream for dairy-free option
- 3 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley (chopped) (optional, for garnish)
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat 1 tbsp of butter over medium heat. Add the ground beef and cook until browned (about 5-7 minutes). Drain excess fat.
- Stir in minced garlic and Italian seasoning, cooking for 1-2 minutes until fragrant.
- Pour in the can of Rotel tomatoes with chilies (undrained) and simmer for 3-4 minutes, stirring occasionally.
- Add the remaining 1 tbsp of butter and melt. Pour in the heavy cream and bring to a simmer, cooking for 3-4 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan and shredded mozzarella cheese until melted into the sauce. Season with salt and pepper to taste.
- Add the cooked bowtie pasta to the skillet and toss to coat in the creamy beef sauce.
- Garnish with fresh parsley if desired, and serve immediately.
