One-pan, 30-minute weeknight win
Beefy, garlicky bowties tossed in a silky parmesan-mozzarella sauce and finished with a buttery garlic drizzle, fast, cheap, and family-friendly.
Why you’ll love it
- Built for easy and quick supper ideas, done in ~30 minutes, one pan
- Creamy, melty finish scratches the creamy cheesy beef and bow tie pasta itch
- Pantry staples = cheap but tasty meals that still feel special
- Crowd-pleaser for simple dinner ideas for picky kids (mild, no strong herbs)
- Easy to scale for cheap and easy family meals or date-night dinner for parents
Ingredients (notes only)
Beef & base: 85–90% lean ground beef; onion; plenty of garlic; tomato paste for umami
Liquid: Low-sodium beef broth + milk (or half-and-half) to cook pasta creamy
Pasta: Farfalle/bowties (cook right in the sauce)
Cheese: Mozzarella for stretch, parmesan for savory depth; optional cream cheese for silkiness
Seasoning: Salt, black pepper, Italian seasoning or paprika; red pepper flakes optional
Finish: Garlic-butter drizzle and chopped parsley
Step-by-step (one-pan stovetop)
- Brown beef: Heat a wide 12-inch skillet over medium-high. Add beef, ½ tsp salt, and pepper; cook, breaking up, until browned and 160°F. Drain excess fat if needed.
- Flavor base: Add 1 tbsp butter and onion; cook 3–4 min. Stir in half the garlic and tomato paste; cook 1 min until fragrant.
- Simmer pasta: Add broth, milk, seasonings, and dry bowtie pasta. Stir, bring to a lively simmer, then reduce to medium; cook 12–14 min, stirring often, until pasta is just tender.
- Make it creamy: Lower heat. Stir in cream cheese (if using) to melt. Off heat, add mozzarella and parmesan in handfuls until silky.
- Garlic-butter finish: Melt remaining 1 tbsp butter with the remaining garlic in a small pan (30–60 sec). Toss into pasta with parsley. Adjust salt/pepper; rest 3–5 min to thicken.
Pro tips
- Use a wide skillet so bowties stay submerged and don’t clump.
- Stir frequently as pasta cooks in sauce; add hot broth 2–4 tbsp at a time if the pan looks dry.
- Add cheese off heat to prevent graininess.
- For extra gloss, finish with a splash of pasta-water-like broth right before serving.
- Let it rest a few minutes—the sauce tightens and coats every bowtie.
Variations
- Veg boost (picky-kid friendly): Micro-grate carrot/zucchini into the beef; it disappears.
- Spinach & sun-dried tomato: Fold in 2 cups baby spinach and ¼ cup chopped sun-drieds at the end.
- Turkey or chicken: Swap meat; cook to 165°F.
- Date-night “parents” version: Deglaze with ¼ cup white wine after tomato paste; add chili flakes.
- Lighter: Use 93% beef, 1 cup mozzarella total, and all milk (no cream cheese).
How to serve
Garlic bread, simple green salad, and extra parmesan. Great with steamed broccoli or roasted green beans.
Make ahead & storage
- Fridge: 3–4 days; add a splash of milk/broth when reheating.
- Freeze: Best eaten fresh (cream sauce can separate). If freezing, do it before adding cheese; add cheeses after reheating.
- Reheat: Low heat, stirring, to 165°F.
FAQs
Can I use another pasta? Short shapes (penne, rotini) work; adjust liquid and cook time a couple minutes.
Sauce too thick? Stir in 2–4 tbsp hot broth. Too thin? Simmer uncovered 2–3 minutes.
No parmesan? Use all mozzarella plus a teaspoon of Dijon or extra tomato paste for savoriness.
Gluten-free? Use GF pasta; watch cook time and add liquid as needed.
Can I bake it? Yes—transfer to 9×13, top with ½ cup mozzarella, bake 375°F, 10–12 min bubbly.
Simple Nutrition (estimate, per 1 of 6 servings)
| Calories | Carbs | Protein | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~560 | ~52 g | ~29 g | ~24 g | ~3 g | ~820 mg |
Cheesy Garlic Butter Beef & Bowtie Pasta Delight
Ingredients
Equipment
Method
- Heat a wide 12-inch skillet over medium-high. Add beef, ½ tsp salt, and pepper; cook, breaking up, until browned and 160°F. Drain excess fat if needed.
- Add 1 tbsp butter and onion; sauté 3–4 minutes. Stir in 2 cloves garlic and tomato paste; cook 1 minute.
- Add broth, milk, Italian seasoning/paprika, red pepper flakes if using, and dry bowtie pasta. Stir well and bring to a lively simmer.
- Reduce to medium; cook 12–14 minutes, stirring often, until pasta is al dente and sauce is creamy. Add hot broth a few tablespoons at a time if needed.
- Lower heat. Stir in cream cheese until melted. Off heat, add mozzarella and parmesan in handfuls, stirring until smooth.
- Melt remaining 1 tbsp butter with remaining 2 cloves garlic in a small pan (30–60 sec). Stir into pasta with parsley. Season to taste; rest 3–5 minutes and serve.
Nutrition
Notes
Gluten-free: Use GF pasta and 1:1 broth adjustments.
Dairy-free: Omit cheeses and milk; use unsweetened oat milk + 2 tbsp nutritional yeast for cheesy vibe.
Picky-kid tip: Skip red pepper flakes and parsley; keep flavors mild.