Description
A rich and indulgent creamy ground beef bowtie pasta dish featuring tender pasta tossed in a luscious cheese and heavy cream sauce, accented with fresh cherry tomatoes, sautéed onions, and garlic. This recipe delivers comforting flavors perfect for a satisfying family dinner.
Ingredients
Scale
Pasta
- 12 oz Bowtie Pasta (Substitute with penne or rotini for variety.)
Meat
- 1 lb Ground Beef (Substitute with ground turkey or sausage for lighter options.)
Vegetables
- 1 cup Cherry Tomatoes (Canned diced tomatoes can work in a pinch.)
- 1 medium Onion (Can substitute with shallots.)
- 2 cloves Garlic
Dairy
- 1 cup Mozzarella Cheese (Using fresh mozzarella elevates flavor.)
- 0.5 cup Parmesan Cheese (Pecorino Romano offers an excellent alternative.)
- 1 cup Heavy Cream (Replace with half-and-half for fewer calories.)
Pantry
- 2 tbsp Olive Oil (Any neutral oil will do if olive oil is unavailable.)
- 1 tbsp Italian Seasoning (Can use homemade mix or just oregano and basil.)
- Black Pepper to taste (Adjust to your taste.)
- 1 tbsp Fresh Parsley (Can be replaced with basil or omitted.)
Instructions
- Boil the Pasta: Start by bringing a large pot of salted water to a rapid boil over high heat. Once boiling, add the bowtie pasta and cook according to package instructions until al dente, usually about 10–12 minutes. Stir occasionally to prevent sticking. Once done, drain the pasta and set it aside in a colander while you prepare the creamy sauce.
- Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until it becomes translucent and fragrant. Then, stir in the minced garlic and cook for an additional 30 seconds.
- Brown the Beef: Add the ground beef to the skillet, breaking it apart with a spatula. Season with salt, black pepper, and 1 teaspoon of Italian seasoning. Cook for about 5–7 minutes until the beef is browned and cooked through. Drain any excess fat.
- Incorporate Tomatoes: Stir in the halved cherry tomatoes, allowing them to soften and release their juices. Sauté for 2 to 3 minutes, watching as the tomatoes begin to burst.
- Make the Creamy Sauce: Pour in 1 cup of heavy cream and bring to a gentle simmer over medium-low heat. Allow it to simmer for 3 to 4 minutes, stirring occasionally.
- Melt the Cheeses: Lower the heat and add both the mozzarella and Parmesan cheese. Stir continuously until the cheeses are fully melted.
- Combine Pasta and Sauce: Carefully add the drained bowtie pasta to the skillet, tossing gently to coat each piece evenly with the creamy sauce. Allow it to heat through for about 1 minute.
- Serve and Garnish: Remove the skillet from heat. Garnish your creamy ground beef bowtie pasta with a sprinkle of freshly chopped parsley. Serve hot.
Notes
- You can substitute bowtie pasta with penne or rotini for different texture or shape preferences.
- For a lighter version, ground turkey or sausage can replace the ground beef.
- Fresh mozzarella is recommended to elevate flavor, but shredded mozzarella works as well.
- To reduce calories, replace heavy cream with half-and-half.
- Italian seasoning can be made at home using oregano and basil if unavailable.
- Adjust seasoning with black pepper to suit your taste preferences.
- Fresh parsley garnish can be substituted with fresh basil or omitted if preferred.
