Preparation

1. Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Add the bowtie pasta and cook according to the package instructions, usually 8-10 minutes, until al dente. Drain the pasta and set aside.

2. Brown the Ground Beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and cook for about 5-7 minutes, breaking it up with a spatula, until browned and cooked through. If necessary, drain any excess fat from the beef.

3. Add Garlic and Seasonings: Add the minced garlic to the skillet with the cooked beef and sauté for about 1 minute, until fragrant. Stir in the Italian seasoning, salt, and black pepper, mixing everything together. This step is key for building layers of flavor in the sauce.

4. Add Rotel Tomatoes and Beef Broth: Pour in the can of undrained Rotel tomatoes and beef broth, stirring to combine. Let the mixture simmer for about 5 minutes, allowing the flavors to blend. The Rotel tomatoes bring a nice tangy kick to the dish, complementing the richness of the beef.

5. Prepare the Creamy Sauce: Reduce the heat to medium-low and stir in the heavy cream. Let the mixture simmer for another 3-4 minutes, allowing it to thicken slightly. Once the sauce has thickened, add the Parmesan and mozzarella cheese, stirring until both cheeses have melted and the sauce becomes smooth and creamy.

6. Combine Pasta and Sauce: Add the cooked bowtie pasta to the skillet, tossing it gently to coat it evenly in the creamy beef sauce. At this point, you can also stir in red pepper flakes if you’d like an extra touch of spice. Be sure to taste the dish and adjust the seasoning if needed.

7. Garnish and Serve: Transfer the creamy pasta to a serving dish and sprinkle with fresh parsley for a pop of color and a burst of fresh flavor. Serve immediately while the dish is hot and enjoy!