Some nights just call for a big skillet of cheesy comfort food, and this Creamy Cheesy Beef & Bowtie Pasta absolutely delivers. It’s hearty, creamy and packed with seasoned ground beef, tender bowtie pasta and plenty of melty cheese.

Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6

Ingredients

• 12 oz bowtie (farfalle) pasta
• 1½ lbs ground beef
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 1 (10 oz) can Rotel diced tomatoes & green chilies, undrained
• 1¾ cups heavy cream
• 8 oz cream cheese, softened and cubed
• 2 cups shredded sharp cheddar cheese
• 1½ cups shredded mozzarella cheese, divided
• 1½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ½ teaspoon salt, or to taste
• Chopped parsley, optional

Instructions

1. Cook the pasta. 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.
2. Brown the beef. In a large, deep skillet, cook the ground beef and diced onion over medium-high heat until the beef is browned and the onion is tender. Drain excess grease.
3. Season it. Return the skillet to medium heat. Add the butter, Italian seasoning, garlic powder, onion powder, paprika, black pepper and salt. Stir until the butter melts and everything is well combined.
4. Add the Rotel. Pour in the entire can of Rotel, including the liquid. Stir and simmer for 2–3 minutes.
5. Make the cream sauce. Reduce heat to medium-low. Add the heavy cream and cream cheese. Stir gently until the cream cheese is completely melted and the sauce is smooth.
6. Make it cheesy. Add the cheddar and 1 cup of the mozzarella, a handful at a time, stirring over low heat until melted and creamy. Do not let the sauce boil.
7. Add the bowties. Fold the cooked pasta into the beef and cheese sauce until well coated. Cook over low heat for another 1–2 minutes.
8. Finish with mozzarella. Sprinkle the remaining ½ cup mozzarella over the top. Cover and let sit over low heat for 2–3 minutes, until melted and gooey.
9. Garnish with chopped parsley, if desired, and serve warm.

Recipe Note: The sauce may look slightly loose when you first add the pasta—that’s what you want. It will thicken as it sits. The undrained Rotel adds just enough extra liquid while giving the sauce lots of flavor.