Cheesy Beef and Bowtie Pasta in Garlic Butter: A Comfort Food Classic
Weeknights call for easy and satisfying meals, and this Cheesy Beef and Bowtie Pasta in Garlic Butter is the perfect answer. Tender bowtie pasta, savory ground beef, and a rich, creamy garlic butter sauce come together in this comforting dish. Imagine a bowl overflowing with cheesy goodness, ready to be devoured. It’s a feast for the eyes and the taste buds, perfect for a cozy night in. This simple recipe is ideal for beginner cooks, requiring minimal ingredients and delivering maximum flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 12 oz bowtie pasta
- 1 lb ground beef
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- 3 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tbsp all-purpose flour
- 1 cup milk
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Cook the Bowtie Pasta: Bring a large pot of salted water to a rolling boil. Adding salt to the water helps season the pasta. Cook the bowtie pasta according to package instructions until al dente (slightly firm to the bite). Al dente pasta will continue to cook a bit more when it’s mixed with the sauce, so it’s important not to overcook it at this stage. Reserve ½ cup of the pasta cooking water before draining. The reserved pasta water contains starch, which can be used to thicken the sauce later if needed. Drain the pasta using a colander and set it aside.
- Cook the Beef Mixture: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon or spatula, until it is browned, about 5-7 minutes. Breaking up the beef ensures even cooking and prevents it from clumping together. Add the finely chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3 minutes. Cooking the onion and garlic before adding the other ingredients helps to develop their flavor. Stir in the Italian seasoning, red pepper flakes (if using), salt, and pepper. Season the beef mixture well at this stage. Remove the beef mixture from the skillet and set it aside.
- Make the Garlic Butter Sauce: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Be careful not to burn the garlic, as it will become bitter. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux. The roux is the base of the sauce and helps to thicken it. Cooking the roux for a minute or two helps to remove the raw flour taste. Gradually add the milk (or other liquid), whisking constantly to avoid lumps. Adding the milk gradually and whisking continuously is crucial for a smooth and creamy sauce. Bring the mixture to a gentle simmer and cook until it begins to thicken, about 3 minutes. The sauce will thicken as it simmers.
- Combine Everything: Reduce the heat to low and stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and smooth. Using low heat prevents the cheese from becoming stringy or clumpy. Add the cooked pasta and beef mixture to the skillet, tossing to coat everything evenly in the sauce. Make sure the pasta and beef are well coated with the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. The starchy pasta water will help to bring the sauce to the perfect consistency.
- Serve: Transfer the cheesy beef and bowtie pasta to serving bowls. Garnish with chopped fresh parsley and extra grated Parmesan cheese, if desired. The parsley adds a touch of freshness and color, while the extra Parmesan cheese adds a salty, nutty flavor.
Notes
- Cook pasta al dente.
- Don’t overcrowd the pan when browning beef.
- Whisk milk into roux to prevent lumps.
- Use low heat when melting cheese.