Description
A comforting dish combining bowtie pasta, ground beef, garlic, and creamy cheeses for a satisfying family meal.
Ingredients
- 12 oz bowtie pasta
- 1 lb ground beef
- 1 tsp Italian seasoning
- 1 10 oz can Rotel tomatoes with chilies, undrained
- 2 tbsp butter
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 3 cloves garlic (minced)
- Salt and pepper to taste
- Fresh parsley (chopped, optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- Heat 1 tbsp of butter in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain excess fat.
- Stir in minced garlic and Italian seasoning. Cook for 1-2 minutes until fragrant.
- Pour in the can of Rotel tomatoes with chilies (undrained) and simmer for 3-4 minutes, stirring occasionally.
- Add the remaining 1 tbsp of butter and melt. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan and shredded mozzarella cheese. Continue stirring until the cheese melts into the sauce. Season with salt and pepper to taste.
- Add the cooked bowtie pasta to the skillet and toss to coat the pasta in the creamy beef sauce.
- Garnish with fresh parsley if desired, and serve immediately.
Notes
For a dairy-free alternative, replace heavy cream with coconut cream and use dairy-free cheeses. Adjust the seasoning to taste.
