Cheesy Beef and Bowtie Pasta in Garlic Butter: A Quick and Satisfying Weeknight Meal

A Simple yet Flavorful Pasta Dish for Any Occasion

Cheesy Beef and Bowtie Pasta in Garlic Butter is a comforting and flavorful dish that’s perfect for a quick weeknight dinner or a casual gathering. This recipe combines the richness of a cheesy garlic butter sauce with savory ground beef and perfectly cooked bowtie pasta. It’s a one-pan meal that’s easy to prepare, requiring minimal cleanup and delivering maximum flavor. The combination of simple ingredients creates a truly satisfying and delicious pasta dish that the whole family will love.

A Recipe That’s Both Easy and Impressive

I first made this Cheesy Beef and Bowtie Pasta in Garlic Butter when I was looking for a quick and easy dinner that would also be a crowd-pleaser. I wanted something that was both comforting and flavorful, and this recipe fit the bill perfectly. I was amazed at how quickly it came together and how delicious it was. The creamy, cheesy sauce, the savory beef, and the perfectly cooked pasta were a match made in heaven. It was an instant hit with my family, and it’s become one of our favorite weeknight meals. I love that it’s so easy to make and that it requires minimal cleanup. It’s also a great way to use up leftover ingredients, and it’s easily customizable to different tastes.

Ingredient Insights: Building Flavor with Simple Pantry Staples

The success of this dish lies in the combination of flavorful ingredients. Here’s what you’ll need:

• Bowtie Pasta (Farfalle) (12 oz): The star of the show, providing a fun and appealing shape that holds the sauce well.
  • Tip: Cook the pasta al dente according to package directions.
  • Alternative: You can use other pasta shapes, such as rotini, penne, or rigatoni.
• Ground Beef (1 lb): The main protein source, adding a savory and hearty element to the dish.
  • Recommendation: Use 80/20 or 85/15 ground beef for optimal flavor and moisture.
  • Alternative: You can substitute ground turkey or chicken for a leaner option.
• Olive Oil (2 tablespoons): Used for cooking the beef and vegetables, adding a subtle richness.
• Onion (1 small, finely chopped): Provides a savory base for the sauce.
• Garlic (4 cloves, minced): Adds a pungent, aromatic flavor that’s essential to the dish.
• Butter (3 tablespoons): The foundation for the garlic butter sauce.
• Seasonings:
  • Italian Seasoning (1 teaspoon): A blend of herbs like oregano, basil, and thyme that adds a classic Italian flavor profile.
  • Red Pepper Flakes (½ teaspoon, optional): Adds a touch of heat. Adjust to your preference.
  • Salt and Pepper: Essential seasonings to enhance the overall flavor.
• All-Purpose Flour (1 tablespoon): Used to make a roux, which thickens the sauce.
• Milk (1 cup): Adds creaminess and body to the sauce.
  • Recommendation: Whole milk or 2% milk are recommended.
• Mozzarella Cheese (1 cup, shredded): Provides a mild flavor and that signature melty, gooey texture.
• Parmesan Cheese (½ cup, grated): Adds a salty, nutty, and umami-rich flavor to the sauce.
  • Tip: Freshly grated Parmesan cheese from a block is always best.
• Fresh Parsley (2 tablespoons, chopped): For garnish, adding a pop of color and a fresh, herbaceous note.

Essential Equipment: Tools for One-Pan Pasta Perfection

• Large Pot: For cooking the pasta.
• Large Skillet or Dutch Oven: For browning the beef, making the sauce, and combining all the ingredients.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Cutting Board: For chopping the onion and garlic.
• Knife: For chopping the onion and garlic.
• Wooden Spoon or Heat-Resistant Spatula: For stirring and mixing ingredients.
• Colander: For draining the cooked pasta.
• Whisk: For making a smooth roux and sauce.

The Recipe: A Step-by-Step Guide to Cheesy Beef and Bowtie Pasta

Ingredients with Measurements

• 12 oz (340g) bowtie pasta (farfalle)
• 1 lb (450g) ground beef
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 4 cloves garlic, minced (divided)
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 3 tablespoons unsalted butter
• 1 tablespoon all-purpose flour
• 1 cup (240ml) milk (whole or 2%)
• 1 cup (100g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped (for garnish)

Detailed Instructions

1. Cook the Bowtie Pasta: Achieving Al Dente Perfection

1. Boil Water: Bring a large pot of salted water to a rolling boil.
   • Tip: Add enough salt to the water so that it tastes like the sea. This seasons the pasta from within.
2. Add Pasta: Add the bowtie pasta to the boiling water.
3. Cook According to Package: Cook the pasta according to the package directions, until it’s al dente – cooked through but still firm to the bite. This usually takes about 8-11 minutes for farfalle.
4. Reserve Pasta Water: Before draining the pasta, reserve about ½ cup of the starchy cooking water. This can be used to adjust the consistency of the sauce later.
5. Drain Pasta: Drain the cooked pasta in a colander and set it aside.

2. Cook the Beef Mixture: Building a Flavorful Base

1. Heat Oil: In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Add Ground Beef: Add the ground beef to the skillet.
3. Brown the Beef: Cook the ground beef, breaking it apart with a wooden spoon or spatula as it cooks, until it’s fully browned and no longer pink, about 5-7 minutes.
4. Add Onions and Garlic: Add the finely chopped onion and half the minced garlic (2 cloves) to the skillet with the browned beef.
5. Sauté: Cook, stirring occasionally, until the onions are softened and translucent, about 3 minutes.
6. Add Seasonings: Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for another minute, stirring to distribute the seasonings.
7. Remove from Skillet: Remove the beef mixture from the skillet and set it aside in a bowl or on a plate.

3. Make the Garlic Butter Sauce: A Rich and Creamy Creation

1. Melt Butter: In the same skillet (no need to clean it), melt the 3 tablespoons of butter over medium heat.
2. Sauté Garlic: Add the remaining minced garlic (2 cloves) to the melted butter and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic.
3. Make Roux: Whisk in the tablespoon of flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux). This will thicken the sauce.
4. Gradually Add Milk: Gradually whisk in the milk, pouring it in a slow and steady stream while whisking constantly to prevent lumps from forming.
5. Simmer and Thicken: Bring the mixture to a gentle simmer, whisking occasionally, until the sauce begins to thicken, about 3 minutes.

4. Combine Everything: Bringing the Dish Together

1. Reduce Heat: Reduce the heat to low.
2. Add Cheeses: Stir in the shredded mozzarella cheese and grated Parmesan cheese until they are completely melted and the sauce is smooth and creamy.
3. Add Pasta and Beef: Add the cooked and drained pasta and the reserved beef mixture to the skillet with the sauce.
4. Toss to Coat: Gently toss all the ingredients together until the pasta and beef are evenly coated with the cheesy garlic butter sauce.
   • Tip: If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency.

5. Serve: Garnishing and Enjoying

1. Garnish: Sprinkle the finished dish with freshly chopped parsley for a pop of color and freshness.
2. Serve Hot: Serve the Cheesy Beef and Bowtie Pasta in Garlic Butter immediately while it’s hot and the cheese is melted and gooey.

Troubleshooting Common Problems: Tips for Success

• Sauce Too Thick:
  • Problem: The sauce is too thick and clumpy.
  • Solutions: Add a little more milk or some of the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
• Sauce Too Thin:
  • Problem: The sauce is too thin and watery.
  • Solutions: Make sure to cook the roux long enough. Let the sauce simmer, uncovered, for a few more minutes to reduce.
• Beef Dry:
  • Problem: The ground beef is dry and overcooked.
  • Solutions: Use a ground beef with a slightly higher fat content (80/20 or 85/15) for more moisture. Be careful not to overcook the beef during the initial browning stage.

Tips and Variations: Customize Your Pasta Dish

• Add Vegetables: Incorporate sautéed mushrooms, bell peppers, spinach, or zucchini into the sauce for added flavor and nutrients.
• Spice it Up: Add more red pepper flakes or a dash of hot sauce to the sauce for extra heat.
• Different Cheese: Experiment with different cheese combinations. Try adding provolone, Asiago, or a blend of Italian cheeses.
• Use Different Meat: Substitute ground Italian sausage, ground turkey, or cooked chicken for the ground beef.
• Add Tomatoes: Stir in a can of diced tomatoes or a cup of marinara sauce for a richer tomato flavor.
• Bake it: For a bubbly, cheesy top, transfer the finished pasta to a greased baking dish, sprinkle with extra cheese, and bake in a 375°F (190°C) oven for 10-15 minutes.

Serving Suggestions: A Versatile Dish for Any Occasion

• Weeknight Dinner: A quick, easy, and satisfying meal for busy weeknights.
• Family Meal: A comforting and crowd-pleasing dish that the whole family will enjoy.
• Potlucks: Easy to transport and always a popular choice.
• Casual Get-Togethers: Serve with a side salad and garlic bread for a relaxed meal with friends.

Pairing Recommendations: Drinks and Sides

• Drinks:
  • Red Wine: A medium-bodied red wine, like Chianti or Merlot, pairs well with the beef and rich sauce.
  • White Wine: A crisp, dry white wine, such as Pinot Grigio, can also complement the dish.
  • Beer: A lager or amber ale would be a good choice.
  • Iced Tea: A refreshing non-alcoholic option.
• Sides:
  • Garlic Bread: A classic accompaniment to any Italian-inspired dish.
  • Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast.
  • Roasted Vegetables: Roasted broccoli, asparagus, or Brussels sprouts make a great side.
  • Caesar Salad: The flavors will pair well with the pasta.

Nutritional Information: A Hearty and Flavorful Meal

Per serving (approximate, will vary based on size and specific ingredients): Calories: 550-600, Fat: 30-35g, Carbohydrates: 45-50g, Protein: 30-35g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Cheesy Beef and Bowtie Pasta Questions Answered

• Q: Can I make this ahead of time?
  • A: You can prepare the beef mixture and sauce ahead of time and store them separately in the refrigerator. Cook the pasta and combine everything just before serving for the best texture. You can also fully assemble and reheat when ready.
• Q: How do I store leftovers?
  • A: Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days.
• Q: Can I freeze this dish?
  • A: It’s best not to freeze this dish after it’s fully assembled, as the texture of the pasta and sauce may change upon thawing. However, you can freeze the cooked beef mixture separately for up to 3 months.
• Q: Can I use a different type of pasta?
  • A: Absolutely! Rotini, penne, ziti, or any other sturdy pasta shape would work well in this recipe.
• Q: Can I use a different type of cheese?
  • A: Yes, feel free to experiment with other cheeses. Provolone, Fontina, or a blend of Italian cheeses would all be delicious.
• Q: What if I don’t have heavy cream?
  • A: You can substitute half-and-half or whole milk, but the sauce will be less rich and creamy.
• Q: Can I make this dish vegetarian?
  • A: You could substitute the ground beef with a plant-based ground meat alternative or a mixture of sautéed mushrooms and lentils for a vegetarian version.
• Q: Can I add other vegetables to this dish?
  • A: Yes, sautéed mushrooms, spinach, bell peppers, or zucchini would all be great additions.
• Q: How can I make this dish spicier?
  • A: Add more red pepper flakes, a pinch of cayenne pepper, or a dash of hot sauce to the sauce. You can also use a spicy Italian sausage.
• Q: Can I bake this in the oven?
• A: Yes, you can transfer the combined pasta, beef, and sauce to a greased baking dish, top with extra cheese, and bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until bubbly and heated through.
• Q: Can I make this in a slow cooker?
• A: This recipe is best made on the stovetop.
• Q: Can I use fresh herbs instead of dried?
• A: Yes, you can use fresh herbs. Use about 1 tablespoon of chopped fresh herbs for every 1/2 teaspoon of dried herbs called for in the recipe.