Description
A quick and creamy pasta dish featuring garlic and Parmesan, perfect for busy weeknights.
Ingredients
Scale
- 12 oz bowtie pasta
- 1 lb ground beef
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 (10 oz) can Rotel tomatoes with chilies, undrained
- 2 tbsp butter
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 tsp red pepper flakes (optional)
- Fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook until al dente, about 8 minutes. Drain and set aside.
- In a large skillet over medium heat, add the ground beef. Cook it until it’s browned and crumbly, and drain any excess grease.
- Add the minced garlic, Italian seasoning, salt, and black pepper to the beef. Stir for 1 minute until fragrant.
- Pour in the can of Rotel tomatoes with juices and let simmer for 3 to 4 minutes.
- Add the butter, allowing it to melt, then pour in the heavy cream and beef broth. Stir until the sauce thickens slightly.
- Once warm, lower the heat and add the grated Parmesan and shredded mozzarella. Mix until melted.
- Add the cooked pasta to the skillet and toss gently until fully coated in the sauce.
- If desired, sprinkle red pepper flakes and garnish with parsley before serving.
Notes
Great for make-ahead meals; prepare the sauce in advance and combine with freshly cooked pasta.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: pasta, creamy, garlic, beef, family meal, quick dinner