Description
Creamy Ground Beef and Bowtie Pasta is a comforting and hearty dish featuring tender bowtie pasta tossed in a rich, creamy tomato-based sauce with savory ground beef and melted cheeses. This easy-to-make skillet recipe blends Italian herbs, fresh garlic, and paprika for a flavorful meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 12 oz bowtie (farfalle) pasta
Meat and Aromatics
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil (if needed)
Seasonings
- 1 teaspoon Italian seasoning
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
Sauce
- 1 can (14.5 oz) diced tomatoes, drained
- 1/2 cup tomato sauce
- 3/4 cup heavy cream
- 1/2 cup beef broth
Cheeses and Garnish
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
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 the pasta and set it aside.
- Brown the Ground Beef: Heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart, until it’s fully browned and no longer pink. Drain any excess fat and remove some if necessary. If the skillet is dry, add olive oil for cooking the aromatics.
- Sauté Onion and Garlic: Add the finely chopped onion to the skillet and cook for 3 to 4 minutes until softened and translucent. Stir in minced garlic, Italian seasoning, paprika, salt, and black pepper, and cook for about 1 minute to release the flavors.
- Add Sauce Ingredients: Pour in the drained diced tomatoes, tomato sauce, heavy cream, and beef broth into the skillet. Stir thoroughly to combine all ingredients.
- Simmer the Sauce: Bring the sauce mixture to a gentle simmer and cook for 5 to 6 minutes until the sauce thickens slightly, stirring occasionally to prevent sticking.
- Combine Pasta and Sauce: Add the cooked bowtie pasta back into the skillet with the sauce. Stir well to coat the pasta evenly in the creamy sauce.
- Melt the Cheese: Stir in the shredded mozzarella and grated Parmesan cheese until they melt completely and the sauce is creamy and cohesive. Taste and adjust seasoning as needed.
- Serve: Serve the creamy ground beef bowtie pasta hot, garnished with freshly chopped parsley and extra cheese if desired for an enhanced presentation.
Notes
- Use olive oil only if the skillet is dry after cooking ground beef to prevent sticking.
- Drain diced tomatoes well to avoid thinning out the sauce.
- For a lighter version, swap heavy cream with half-and-half or milk, but expect a less rich sauce.
- Fresh parsley adds color and a fresh note, but can be omitted if unavailable.
- Adjust salt and black pepper at the end after adding cheese, as cheese adds saltiness.
- Bowtie pasta absorbs sauce well but shells or penne can be used as alternatives.
