Creamy Beef Bowtie Pasta

This creamy beef bowtie pasta has saved my weeknight dinner routine countless times. The combination of tender pasta, seasoned ground beef, and rich cheese sauce creates a dish that's both comforting and satisfying—perfect for busy evenings when you need something delicious without spending hours in the kitchen.

I first created this recipe when my family was craving something between mac and cheese and a hearty pasta dish. The combination was such a hit that it's now in our regular rotation, especially on cold nights when we need something warm and filling.

Ingredients

• Bowtie pasta: farfalle provides the perfect shape for holding the creamy sauce in every bite
• Ground beef: adds hearty protein and rich flavor choose 85% lean for best flavor balance
• Onion and garlic: create an aromatic base that enhances the entire dish use fresh garlic for the best flavor
• Paprika: adds a subtle warmth and beautiful color to the sauce
• Italian seasoning: brings herbal notes that complement the beef perfectly
• Beef broth: intensifies the meaty flavor and creates depth in the sauce use low sodium if watching salt intake
• Heavy cream: creates that luxurious silky texture that makes this dish so comforting
• Cheddar cheese: melts beautifully and adds sharp flavor that cuts through the richness use freshly grated for best melting
• Fresh parsley: brightens the finished dish both in flavor and appearance

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of water to a rolling boil and add about 1 tablespoon of salt. This flavors the pasta from the inside out. Add the bowtie pasta and cook according to package directions until al dente usually 8 to 10 minutes. Be careful not to overcook as the pasta will continue cooking slightly when combined with the hot sauce. Reserve about ½ cup of pasta water before draining in case you need to adjust sauce consistency later.

Brown the Beef:

Heat a large skillet over medium heat until hot. Add the ground beef and break it into small pieces with a wooden spoon. Allow it to cook undisturbed for about 2 minutes to develop a nice brown crust before stirring. Continue cooking until no pink remains about 5 to 7 minutes total. If there's excessive fat more than 1 tablespoon drain it off but leave a little for flavor.

Sauté the Aromatics:

Add the diced onion directly to the browned beef and cook for about 3 minutes until the onion becomes translucent and soft. Add the minced garlic and cook for just 30 seconds until fragrant being careful not to burn it as garlic can quickly become bitter when overcooked. This aromatic base will infuse the entire dish with flavor.

Create the Flavor Base:

Sprinkle the salt, pepper, paprika, and Italian seasoning evenly over the beef mixture. Start with about ½ teaspoon each of salt and pepper you can adjust later to taste. Stir everything together and cook for about 1 minute to toast the spices slightly which releases their essential oils and intensifies their flavors.

Develop the Sauce:

Pour the beef broth into the skillet scraping the bottom with your spoon to release any flavorful brown bits stuck to the pan. Allow the broth to simmer for about 2 minutes to reduce slightly. Add the heavy cream and stir to combine. Bring the mixture to a gentle simmer not a boil as boiling can cause the cream to separate. Let it simmer for about 3 to 4 minutes until it starts to thicken slightly.

Create Creamy Magic:

Add the drained pasta directly to the sauce in the skillet. Stir gently to coat each piece of pasta with the sauce. Sprinkle the shredded cheese over the pasta and stir continuously until completely melted and incorporated. If the sauce seems too thick add a splash of the reserved pasta water. If it seems too thin simmer for a few more minutes to reduce. The starch from the pasta will help thicken the sauce as it sits.

Final Touches:

Taste the pasta and adjust seasonings as needed. Usually a bit more black pepper brings everything together. Remove from heat and let stand for 2 minutes the sauce will continue to thicken slightly. Sprinkle generously with freshly chopped parsley which adds a pop of color and fresh flavor that balances the richness.

Save This

The secret to this dish's incredible flavor is taking the time to properly brown the beef. When I first started cooking I would rush this step but now I know those extra few minutes of browning create deep flavors that transform this simple dish into something special. My family particularly loves when I add a pinch of red pepper flakes for subtle heat—something we discovered by accident when my son grabbed the wrong spice jar!

Storage and Reheating

This pasta dish stores beautifully in the refrigerator for up to 3 days in an airtight container. The flavors actually continue to develop overnight, making leftovers sometimes even more delicious than the original meal. When reheating, add a splash of milk or cream to restore the silky texture, as the pasta will absorb some of the sauce during storage. Heat gently over medium-low heat or microwave at 50% power, stirring occasionally to ensure even warming without separating the sauce.

Easy Variations

The beauty of this recipe lies in its adaptability. For a lighter version, substitute half and half for the heavy cream and use lean ground turkey instead of beef. Want to add vegetables? Frozen peas, sautéed mushrooms, or baby spinach make excellent additions—just fold them in during the final minutes of cooking. For extra flavor dimensions, try adding sun-dried tomatoes, a splash of white wine to the sauce, or swapping the cheddar for smoked gouda or fontina cheese.

Make It Ahead

This dish is perfect for meal prepping or entertaining. You can prepare the components separately—cook the pasta and make the beef sauce up to a day ahead, then refrigerate separately. When ready to serve, warm the sauce, add the pasta, and stir in the cheese until melted. For potlucks or dinner parties, the fully assembled dish can be made up to 2 hours ahead and kept warm in a low oven (170°F) covered with foil. Just refresh with a bit of cream before serving.

Common Queries

→ How can I prevent the sauce from curdling?

Use low to medium heat when adding heavy cream, and stir continually to ensure the sauce stays smooth and creamy.

→ What other cheeses work well in the sauce?

Parmesan, mozzarella, or a blend of Italian cheeses can be used along with or in place of cheddar for extra flavor complexity.

→ Can I make this dish ahead of time?

Yes, it's possible to prepare in advance. Reheat gently, adding a splash of broth or cream to refresh the sauce if needed.

→ Is there a substitute for ground beef?

Ground turkey, pork, or plant-based alternatives all pair well with the creamy sauce and pasta shapes.

→ How can I add more vegetables?

Stir in sautéed mushrooms, spinach, or diced bell pepper along with the onions for added color and nutrition.