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Cheesy Beef and Bowtie Pasta

A comforting one-pot wonder combining cheesy goodness, tender bowtie pasta, and hearty ground beef, perfect for busy weeknights.

Ingredients

Scale
  • 12 oz (340g) bowtie pasta (farfalle)
  • 1 lb (450g) ground beef
  • 2 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • Salt and pepper to taste
  • 3 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 tbsp all-purpose flour
  • 1 cup (240ml) milk (whole or 2%)
  • 1 cup (100g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

  1. Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions, about 8 to 10 minutes, until al dente. Drain and reserve about 1 cup of pasta water.
  2. In a large skillet over medium heat, heat olive oil and sauté the chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for another minute, then add ground beef, breaking it apart as it cooks. Season with Italian seasoning, red pepper flakes, salt, and pepper, and cook until browned, about 5-7 minutes. Drain excess fat.
  3. In the same skillet, melt unsalted butter over low heat, add minced garlic, and cook until fragrant, about 1 minute. Stir in flour, cook for about a minute, then slowly whisk in milk, cooking until the sauce thickens, about 3-5 minutes. Remove from heat and mix in mozzarella and Parmesan cheese until melted and smooth.
  4. Return the drained pasta to the skillet with beef and cheese sauce, tossing to combine. If the mixture is too thick, add reserved pasta water to loosen it up.
  5. Plate the pasta, garnish with chopped parsley, and serve hot.

Notes

For a spicier kick, increase the amount of red pepper flakes or add chopped jalapeños. You can also replace ground beef with plant-based alternatives for a vegetarian version.

Nutrition