Description
A quick and satisfying dinner solution featuring creamy garlic and cheese with bowtie pasta and ground beef.
Ingredients
Scale
- 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
- Cook the bowtie pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet over medium heat, melt butter and add minced garlic.
- Sauté until fragrant, about 1 minute.
- Add ground beef to the skillet, breaking it apart with a spatula, and cook until browned, seasoning with salt, pepper, and Italian seasoning.
- Stir in the undrained Rotel tomatoes and bring the mixture to a simmer.
- Reduce heat and mix in the heavy cream, grated Parmesan, and shredded mozzarella, stirring until melted and smooth.
- Fold in the cooked bowtie pasta, ensuring it’s well-coated with the sauce.
- Garnish with chopped parsley before serving.
Notes
Use gluten-free bowtie pasta or plant-based meat for dietary substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg