Description
A comforting one-pan dish featuring tender ground beef, al dente bowtie pasta, and a rich, creamy garlic butter sauce loaded with Parmesan and mozzarella cheeses. Perfect for a quick and satisfying dinner that combines hearty meatiness with cheesy indulgence in every bite.
Ingredients
Scale
Pasta
- 8 oz bowtie pasta (farfalle)
- Salt, for the pasta water
Beef and Aromatics
- 1 lb ground beef (or turkey for a leaner option)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
Garlic Butter Sauce
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- 1/4 cup fresh parsley, chopped
Substitutions
- Dairy-Free: Use coconut cream and dairy-free cheese alternatives.
- Gluten-Free: Swap the bowtie pasta for gluten-free pasta.
- Meat-Free: Use plant-based ground meat or add extra veggies like spinach or mushrooms for a vegetarian version.
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente, about 8-10 minutes. Drain the pasta and reserve about 1/2 cup of the pasta cooking water. Set aside.
- Cook the Ground Beef: Heat a little oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula. Cook until the beef is browned throughout, about 5-6 minutes. Add the finely chopped onion and minced garlic, cooking for another 2-3 minutes until the onion softens.
- Season the Beef: Stir in the dried oregano, dried basil, salt, and pepper. Allow the mixture to cook for an additional minute so the flavors meld together.
- Make the Garlic Butter Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and stir to combine. Let the sauce simmer gently for 3-4 minutes until it thickens slightly.
- Add the Cheese: Stir in the grated Parmesan and shredded mozzarella cheese. Continue stirring until the cheeses melt fully and the sauce becomes smooth and creamy.
- Combine Everything: Add the cooked pasta to the skillet and gently toss to coat the pasta evenly in the garlic butter cheese sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it. Taste and adjust seasoning with salt and pepper as needed.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top before serving. Serve immediately to enjoy the creamy, cheesy, beefy pasta at its best.
Notes
- Reserve pasta water before draining to adjust sauce consistency later.
- Using ground turkey is a great leaner alternative to beef.
- Butter and cream create the rich base of the sauce; substitute with dairy-free options for lactose intolerance.
- Adding fresh parsley at the end adds color and a fresh herbal flavor.
- For a gluten-free version, substitute bowtie pasta with gluten-free pasta of choice.
- Leftovers keep well refrigerated for up to 3 days; reheat gently to avoid drying out.
