Description
A comforting and flavorful dish combining bowtie pasta, creamy textures, and seasoned beef, perfect for family dinners.
Ingredients
- 12 oz bowtie pasta
- 1 lb ground beef
- 1 tsp Italian seasoning
- 1 (10 oz) can Rotel tomatoes with chilies, undrained
- 2 tbsp butter
- 1 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package directions until al dente. Drain and set aside.
- Heat 1 tbsp of butter in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned (about 5-7 minutes). Drain excess fat.
- Stir in minced garlic and Italian seasoning. Cook for 1-2 minutes until fragrant.
- Pour in the can of Rotel tomatoes with chilies (undrained) and simmer for 3-4 minutes, stirring occasionally.
- Add the remaining 1 tbsp of butter and melt. Pour in the heavy cream and bring to a simmer. Cook for 3-4 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan and shredded mozzarella cheese until melted. Season with salt and pepper to taste.
- Add the cooked bowtie pasta to the skillet and toss to coat in the creamy beef sauce.
Notes
Use freshly grated cheeses for the best melting results. Adjust heat levels by choosing different versions of Rotel tomatoes.