Description
This Bowtie Pasta with Creamy Velveeta Beef Sauce is a comforting and creamy dish combining tender bowtie pasta with a rich cheesy ground beef sauce made with Velveeta, tomatoes, and a blend of seasonings. Ready in just 30 minutes, it’s a perfect weeknight meal that’s simple yet flavorful, topped with fresh parsley for a pop of color and freshness.
Ingredients
Scale
Pasta
- 12 oz bowtie (farfalle) pasta
Beef Sauce
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 8 oz Velveeta cheese, cubed
- 1 cup heavy cream or milk
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon Italian seasoning
- 1 tablespoon olive oil
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Brown the Beef: Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant. Add the ground beef and cook until it is thoroughly browned, breaking it up with a spoon as it cooks. Drain any excess grease if necessary.
- Add Seasonings and Tomatoes: Sprinkle the browned beef mixture with paprika, black pepper, salt, and Italian seasoning. Stir in the can of Rotel diced tomatoes with green chilies (including the juices). Let the mixture simmer gently for 5 minutes to meld the flavors.
- Melt the Velveeta Cheese: Reduce heat to low and add the cubed Velveeta cheese to the skillet. Pour in the heavy cream or milk and stir continuously to melt the cheese evenly and create a smooth, creamy sauce.
- Combine with Pasta: Add the drained bowtie pasta directly to the skillet with the beef and cheese sauce. Toss everything together thoroughly until the pasta is fully coated in the creamy, cheesy sauce. Allow it to cook together for another 2 minutes so the flavors blend.
- Serve and Garnish: Remove the skillet from heat. Garnish the dish with freshly chopped parsley if desired. Serve hot and enjoy this hearty, cheesy pasta meal!
Notes
- You can substitute milk for heavy cream for a lighter version, but the sauce will be less rich.
- If Velveeta cheese is unavailable, processed cheese slices or a blend of cheddar and cream cheese can be used as alternatives.
- Adjust seasoning to taste, especially salt and spice levels depending on preference.
- For added vegetables, consider stirring in sautéed bell peppers or mushrooms when cooking the onions.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
