Ingredients
Scale
- 12 oz bowtie pasta
- 4 cups water or beef broth
- 1 tsp salt
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup milk
- 1 ½ cups grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- ¼ tsp red pepper flakes (optional)
- 2 tbsp butter
- 1 tbsp flour
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, bring 4 cups of water or beef broth to a boil. Stir in a pinch of salt and add the bowtie pasta. Cook according to package instructions until tender but firm. Drain and set aside.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the ground beef, breaking it apart as it cooks. Stir occasionally until browned and no longer pink. Toss in the garlic and cook for another minute until fragrant.
- Add butter to the beef mixture and let it melt, stirring occasionally. Sprinkle flour into the pan and cook for 1-2 minutes, stirring continuously, to form a roux. Slowly pour in heavy cream and milk while mixing, allowing the sauce to simmer for about 5 minutes until it thickens to a creamy consistency.
- Add grated Parmesan and shredded mozzarella to the skillet, stirring until melted and smooth. Season with salt, pepper, Italian seasoning, and optional red pepper flakes if you want some heat. Stir everything together until fully combined.
- Add drained pasta to the skillet, mixing well so that bowtie noodles are generously coated in creamy sauce. If too thick, thin it with a splash more milk.
- Once well-mixed, serve immediately garnished with fresh parsley for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 540
- Sugar: 4g
- Sodium: 680mg
- Fat: 34g
- Saturated Fat: 17g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg