Ingredients
Scale
- 8 oz bowtie pasta (farfalle)
- 1 lb ground beef (80/20 blend recommended)
- 2 tbsp olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 cup beef broth
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish)
- Optional Add-Ins: 1 cup sliced mushrooms, 1 cup spinach or kale, ½ cup sun-dried tomatoes
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add diced onions and sauté until softened. Add ground beef, breaking it into small pieces with a spatula, and cook until browned. Drain excess fat if needed.
- Stir in minced garlic and Italian seasoning, then pour in beef broth and heavy cream. Bring the mixture to a simmer, stirring occasionally. Season with salt and pepper to taste.
- Add dry bowtie pasta directly into the skillet, ensuring it’s submerged in the liquid. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened. If adding optional vegetables, stir them in during the last few minutes of cooking.
- Remove from heat and stir in shredded mozzarella and grated Parmesan until melted and creamy. Garnish with fresh parsley before serving.
Notes
- For a gluten-free option, use gluten-free bowtie pasta.
- Substitute ground beef with Italian sausage, turkey, or plant-based meat substitutes for variety.
- Experiment with cheeses like fontina, gouda, or ricotta for unique flavor profiles.
- Freeze leftovers in airtight containers for up to 3 months; reheat gently on the stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: One-Pan Cooking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (approx. 450g)
- Calories: 580 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 110 mg