Bowtie Pasta With Ground Beef

I was cleaning out my pantry one night when I came across a forgotten box of bowtie pasta tucked behind a jar of sun-dried tomatoes. I hadn’t planned anything for dinner yet, and it was one of those long weekdays that begged for something hearty—but simple. I glanced in the fridge, saw some ground beef, and an idea started forming.

What followed was one of those rare kitchen moments where instinct took over, and everything came together without stress. I grabbed an onion, a bit of garlic, a splash of cream, and before long, the kitchen was filled with a savory aroma that made me forget how tired I was. The sizzle of the beef, the warmth of paprika, the way the sauce clung to those little pasta bows—it all worked together in the most satisfying way.

Now, it’s become one of those back-pocket meals I can rely on. It feels fancy enough to impress guests but is easy enough to whip up when time’s tight. A comforting bowl of flavor with just enough richness and plenty of room to make it your own.

Short Description

This creamy bowtie pasta with ground beef is a one-pan comfort dish, packed with rich tomato flavor, a touch of spice, and finished with melty cheese and cream. Perfect for busy weeknights or cozy dinners.

Key Ingredients

• 12 oz bowtie (farfalle) pasta
• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• ½ cup heavy cream
• ½ cup shredded cheddar or Parmesan cheese
• 1 tsp paprika
• Salt and pepper

Tools Needed

• Large skillet
• Large pot
• Wooden spoon or spatula
• Strainer or colander
• Measuring cups and spoons

Cooking Instructions

Step 1: Cook the Pasta
Boil the bowtie pasta in salted water according to package instructions until al dente. Drain well and set aside.

Step 2: Sauté Onion and Garlic
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, and cook for 3–4 minutes until the onion softens and turns translucent.

Step 3: Brown the Beef
Add ground beef to the skillet and break it up using a spatula. Cook for 5–7 minutes until fully browned. Drain off any excess fat to keep the dish from getting greasy.

Step 4: Simmer the Sauce Base
Stir in diced tomatoes, beef broth, paprika, salt, and black pepper. Let it simmer for 5–10 minutes to reduce slightly and allow the flavors to blend.

Step 5: Add Cream and Cheese
Reduce the heat to low and slowly stir in the heavy cream. Once well combined, add the shredded cheese and stir until melted and smooth.

Step 6: Combine and Finish
Add the cooked pasta into the skillet and toss to coat with the creamy beef sauce. Heat through for another 2–3 minutes. Sprinkle chopped parsley on top before serving.

Why You’ll Love This Recipe

– Quick and easy—ready in under 30 minutes

– One-skillet meal with minimal cleanup

– Creamy, comforting, and kid-friendly

– Great for batch cooking and leftovers

– Versatile—easy to customize with other veggies or proteins

Mistakes to Avoid & Solutions

1. Overcooking the Pasta
Problem: Mushy pasta can ruin the texture.
Solution: Always cook just until al dente and drain immediately. Rinse briefly only if it’s sticking together.

2. Using Too Much Fat
Problem: Greasy sauce.
Solution: Drain the beef thoroughly after browning to keep the sauce rich but not oily.

3. Adding Cream Over High Heat
Problem: The cream can separate or curdle.
Solution: Lower the heat before adding cream and stir gently.

4. Not Letting the Sauce Simmer
Problem: Flat flavor.
Solution: Let the tomato and broth mixture simmer for a few minutes so the flavors deepen.

5. Overpowering with Seasoning
Problem: Too salty or spicy.
Solution: Taste as you go, especially with salt and paprika. Adjust before adding the cheese.

Serving and Pairing Suggestions

Serve it hot, topped with extra cheese or fresh parsley. Great for casual dinners or even small get-togethers. Pair it with:

– A crisp green salad with vinaigrette

Garlic bread or warm dinner rolls

– A glass of red wine like Merlot or a cold glass of iced tea

– Roasted vegetables for a fuller meal

Storage and Reheating Tips

To Store: Let the pasta cool completely, then transfer to an airtight container. Refrigerate for up to 4 days.

To Reheat (Stovetop): Add a splash of cream or broth and warm over low heat, stirring often.

To Reheat (Microwave): Cover loosely and heat in 30-second bursts, stirring in between.

To Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

FAQs

1. Can I use another type of pasta?
Yes, penne, rotini, or shells work well. Just keep the pasta-to-sauce ratio balanced.

2. Can I make this ahead of time?
Absolutely. Make the sauce and pasta, then combine when ready to serve. Reheat gently before eating.

3. What can I use instead of heavy cream?
Try half-and-half or full-fat coconut milk for a lighter option, though the texture will be slightly thinner.

4. Can I add vegetables to this dish?
Definitely. Sautéed mushrooms, spinach, or zucchini are great additions—just cook them with the onions.

5. Is it okay to use ground turkey instead of beef?
Yes! Ground turkey or chicken can be swapped for beef, though you may need extra seasoning for richness.

Tips & Tricks

– Add a pinch of red pepper flakes for heat

– Use freshly grated cheese for a creamier texture

Stir the pasta gently to avoid breaking the bowties

– Let the sauce rest for a minute before serving to thicken slightly

– If the sauce gets too thick, thin it with a bit of broth or reserved pasta water

Recipe Variations

1. Tex-Mex Twist:

Use taco seasoning instead of paprika

Add black beans, corn, and chopped jalapeños

Top with shredded pepper jack cheese

2. Italian-Inspired Version:

Swap cheddar for mozzarella and Parmesan

Add chopped basil and a splash of balsamic vinegar

Use Italian sausage instead of ground beef

3. Veggie-Packed Option:

Add diced zucchini, spinach, or mushrooms

Use vegetable broth instead of beef

Omit meat for a fully vegetarian version

4. Creamy Mushroom Bowtie Bake:

Add sautéed mushrooms

Double the cheese and pour into a casserole dish

Bake at 375°F for 15 minutes until bubbly and golden

Final Thoughts

This bowtie pasta with ground beef is one of those meals that always seems to come to the rescue when you’re low on time but craving something warm and satisfying. It’s cozy without being heavy, creamy but balanced, and has just enough punch from the paprika to keep it from tasting flat. I’ve shared it with friends who now make it part of their weekly dinner rotation—and that says a lot.

It’s the kind of dish that adapts to your mood, your pantry, and your schedule. You don’t need to fuss over it, but it rewards you like you did. And once you make it your own, you’ll probably keep going back to it again and again.