Description

This indulgent creamy ground beef bowtie pasta with mozzarella combines tender bowtie pasta with a rich, savory sauce made from browned ground beef, garlic, onions, and a luscious blend of heavy cream, mozzarella, and Parmesan cheese. Enhanced by cherry tomatoes and Italian seasoning, this four-serving dish is a comforting and flavorful meal perfect for dinner.

Ingredients

Scale

Pasta

8 oz Bowtie Pasta (Farfalle) (Substitute with penne or rotini if needed.)

Meat

1 lb Ground Beef (Can substitute with ground turkey or sausage.)

Dairy

1 cup Heavy Cream (Use half-and-half for lower fat content.)
1 cup Mozzarella Cheese (Fresh mozzarella offers a delightful texture.)
1/2 cup Parmesan Cheese (Pecorino Romano is a suitable substitute.)

Vegetables & Herbs

3 cloves Garlic (Feel free to add more for extra punch.)
1 medium Onion (Shallots can be used as an alternative.)
1 cup Cherry Tomatoes (Can substitute with diced canned tomatoes.)
1/4 cup Fresh Parsley (Can be omitted or replaced with basil.)

Seasoning

1 tsp Italian Seasoning (Consider a mix of dried herbs if you don’t have this blend.)
1/2 tsp Black Pepper (Adjust to taste.)

Other

2 tablespoons Olive Oil (for sautéing)
Salt (to taste, for pasta water and seasoning)

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Instructions

Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta in a colander, shaking off excess water, and set it aside.
Sauté Onion and Garlic: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add diced onion and sauté for 3-4 minutes, stirring frequently, until the onions become translucent and fragrant. Next, add minced garlic and cook for an additional 30 seconds until golden.
Brown the Ground Beef: Incorporate the ground beef into the skillet, breaking it apart. Season with salt, black pepper, and Italian seasoning. Cook the beef for about 5-7 minutes until it’s browned and no longer pink. Drain any excess fat.
Add Cherry Tomatoes: Stir in the cherry tomatoes and sauté for 2-3 minutes to soften them and release their juices, enhancing the sauce’s flavor.
Simmer with Heavy Cream: Reduce the heat to low and pour in the heavy cream, stirring gently. Let it simmer for 3-4 minutes to let the flavors meld and thicken the sauce.
Melt the Cheeses: Lower the heat further and add in the mozzarella and Parmesan cheese, stirring until they melt completely into the sauce, creating a creamy texture.
Combine Pasta and Sauce: Toss the warm bowtie pasta into the skillet with the creamy sauce, mixing well to coat every piece evenly.
Garnish and Serve: If desired, sprinkle fresh parsley on top. Serve immediately while warm for the best taste and texture.

Notes

Substitute bowtie pasta with penne or rotini if unavailable.
Ground turkey or sausage can be used in place of ground beef for a different flavor profile.
Use half-and-half instead of heavy cream for a lighter version of the sauce.
Fresh mozzarella provides a better texture, but shredded mozzarella can be used as a convenience.
Cherry tomatoes can be replaced with diced canned tomatoes if fresh are not available.
Adjust black pepper and Italian seasoning according to personal taste preferences.
Fresh parsley can be omitted or swapped with fresh basil for garnish.
Be sure to drain excess fat after browning the meat to avoid a greasy sauce.