Garlic Parmesan Bowtie Pasta Beef (Printer-Friendly)
Tender bowtie pasta with ground beef and creamy garlic-Parmesan sauce for a satisfying, hearty dish.
# What You’ll Need to Cook:
→ Pasta
01 -
340 g bowtie pasta
→ Protein
02 -
450 g ground beef
→ Dairy
03 -
25 g unsalted butter
04 -
100 g grated Parmesan cheese
05 -
60 g shredded mozzarella cheese
06 -
120 ml heavy cream
→ Produce
07 -
3 cloves garlic, minced
08 -
Fresh parsley, chopped (optional, for garnish)
→ Canned Goods
09 -
285 g can Rotel tomatoes with chilies, undrained
→ Seasoning
10 -
1 teaspoon Italian seasoning
11 -
Salt and black pepper, to taste
# Steps to Prepare:
01 -
Bring a large pot of salted water to a boil. Cook bowtie pasta according to package instructions until al dente. Drain and reserve.
02 -
In a large skillet, melt 1 tablespoon of butter over medium heat. Add ground beef and cook, breaking it apart with a spoon, until fully browned, about 5–7 minutes. Drain off excess fat.
03 -
Stir minced garlic and Italian seasoning into the browned beef. Cook for 1–2 minutes until aromatic.
04 -
Pour in the can of Rotel tomatoes with chilies, including liquid. Simmer for 3–4 minutes, stirring occasionally.
05 -
Add remaining 1 tablespoon of butter. Once melted, pour in heavy cream and bring to a gentle simmer. Cook for 3–4 minutes until lightly thickened.
06 -
Stir in grated Parmesan and shredded mozzarella. Continue mixing until cheeses are melted and sauce is smooth. Adjust seasoning with salt and black pepper as needed.
07 -
Add reserved bowtie pasta to the skillet and toss thoroughly, ensuring pasta is evenly coated in the creamy beef sauce.
08 -
Garnish with chopped fresh parsley, if desired. Serve hot.
# Extra Cooking Tips:
01 -
For extra richness, increase heavy cream by 30 ml.
02 -
Add crushed red pepper flakes for additional heat.
03 -
This dish reheats well and is suitable for meal preparation.