Description
A hearty and creamy ground beef bowtie pasta dish with mozzarella and parmesan, perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups bowtie pasta, uncooked
- 3/4 cup heavy cream
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
Instructions
1. Heat a large skillet over medium heat and drizzle in olive oil. Once hot, add the ground beef, breaking it up with a spatula. Cook for 5–7 minutes until browned and cooked through.
2. Stir in the diced onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
3. Pour in the diced tomatoes along with Italian seasoning, salt, and black pepper. Bring to a gentle simmer and cook for 5 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 8–10 minutes. Drain well.
5. Reduce the heat under the skillet to low and stir in the heavy cream. Let it warm through for 2–3 minutes without boiling.
6. Gradually add the shredded mozzarella and grated Parmesan, stirring until fully melted and the sauce thickens.
7. Add the drained pasta to the skillet and toss gently to coat evenly in the creamy sauce for about 2 minutes.
8. Remove from heat and serve immediately, garnished with extra Parmesan or chopped parsley if desired.
Notes
This dish tastes even better the next day, making it perfect for meal prep or leftovers.
Store in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
For a lighter version, substitute half-and-half or milk for the heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg