Ingredients
Equipment
Method
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add bowtie pasta and cook according to package instructions until al dente. Drain and set aside.
Step 2: Sauté the Aromatics
- In a large skillet over medium heat, add olive oil.
- Sauté onions for 2–3 minutes until softened.
- Add garlic and cook for another 30 seconds, until fragrant.
Step 3: Cook the Ground Beef
- Add the ground beef to the skillet.
- Cook until browned, breaking it apart with your spoon — about 6–8 minutes.
- Season with Italian seasoning, red pepper flakes, salt, and pepper.
Step 4: Make the Garlic Butter Sauce
- Push the beef to one side of the skillet. In the open space, melt the butter.
- Sprinkle in the flour and whisk into the butter to form a roux (it helps thicken the sauce).
- Mix the beef and butter roux together and cook for 1 more minute.
Step 5: Combine Everything
- Add the drained pasta to the skillet with the beef.
- Toss in mozzarella cheese, Parmesan cheese, and chopped parsley.
- Stir everything together until the cheese is melty and the sauce clings to the pasta.
Notes
🧊 Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: You can freeze the cooked pasta for up to 2 months. Let it cool completely before storing. Reheating: Reheat in a pan over low heat with a splash of water or milk to loosen the sauce. Microwave: 1–2 minutes, stirring halfway through. 🥄 Variations
Add Veggies: Throw in spinach, mushrooms, or zucchini for more nutrition. Make it Spicy: Add more red pepper flakes or a splash of hot sauce. Use Ground Turkey or Chicken: Swap the beef for a lighter option. Creamier Version: Stir in ¼ cup of heavy cream or cream cheese. Pasta Swap: Use penne, rotini, or shells instead of bowties. Extra Cheesy: Top with shredded cheddar and broil for a bubbly finish. Garlic Lover’s Version: Add roasted garlic or garlic powder for a deeper garlic flavor. Herb Upgrade: Use fresh basil or thyme instead of parsley. Low Carb: Try with steamed cauliflower or spiralized zucchini. Baked Style: Transfer to a baking dish, sprinkle extra cheese, and bake at 375°F for 10–15 minutes. ❓ 10 FAQs
1. Can I make this ahead of time?
Yes! Prep and store it for up to 3–4 days in the fridge. Reheat gently when ready to serve. 2. What’s the best pasta for this dish?
Bowties (farfalle) are great because they hold onto the sauce, but you can use any short pasta. 3. Can I use pre-shredded cheese?
Yes, but fresh-shredded melts better and gives a creamier texture. 4. Is this freezer-friendly?
Definitely. Freeze in portioned containers and thaw overnight before reheating. 5. Can I use garlic powder instead of fresh garlic?
You can! Use about 1 tsp of garlic powder if you're out of fresh garlic. 6. What can I serve this with?
A crisp salad, garlic bread, or roasted vegetables make great sides. 7. Is this kid-friendly?
Absolutely! Just reduce the red pepper flakes for sensitive palates. 8. Can I make this vegetarian?
Yes — omit the beef and use mushrooms or lentils for a meatless option. 9. How do I keep it from drying out when reheated?
Add a splash of milk or broth before reheating to bring back the creaminess. 10. What type of mozzarella should I use?
Low-moisture, part-skim shredded mozzarella is best for melty, gooey texture. 🏁 Conclusion
This Cheesy Beef and Bowtie Pasta in Garlic Butter is comfort food done right — quick to make, loaded with flavor, and loved by both kids and adults. Whether you're serving it on a busy weeknight or doubling the batch for leftovers, it’s a dish that’s sure to please every time.
Refrigerator: Store leftovers in an airtight container for up to 4 days. Freezer: You can freeze the cooked pasta for up to 2 months. Let it cool completely before storing. Reheating: Reheat in a pan over low heat with a splash of water or milk to loosen the sauce. Microwave: 1–2 minutes, stirring halfway through. 🥄 Variations
Add Veggies: Throw in spinach, mushrooms, or zucchini for more nutrition. Make it Spicy: Add more red pepper flakes or a splash of hot sauce. Use Ground Turkey or Chicken: Swap the beef for a lighter option. Creamier Version: Stir in ¼ cup of heavy cream or cream cheese. Pasta Swap: Use penne, rotini, or shells instead of bowties. Extra Cheesy: Top with shredded cheddar and broil for a bubbly finish. Garlic Lover’s Version: Add roasted garlic or garlic powder for a deeper garlic flavor. Herb Upgrade: Use fresh basil or thyme instead of parsley. Low Carb: Try with steamed cauliflower or spiralized zucchini. Baked Style: Transfer to a baking dish, sprinkle extra cheese, and bake at 375°F for 10–15 minutes. ❓ 10 FAQs
1. Can I make this ahead of time?
Yes! Prep and store it for up to 3–4 days in the fridge. Reheat gently when ready to serve. 2. What’s the best pasta for this dish?
Bowties (farfalle) are great because they hold onto the sauce, but you can use any short pasta. 3. Can I use pre-shredded cheese?
Yes, but fresh-shredded melts better and gives a creamier texture. 4. Is this freezer-friendly?
Definitely. Freeze in portioned containers and thaw overnight before reheating. 5. Can I use garlic powder instead of fresh garlic?
You can! Use about 1 tsp of garlic powder if you're out of fresh garlic. 6. What can I serve this with?
A crisp salad, garlic bread, or roasted vegetables make great sides. 7. Is this kid-friendly?
Absolutely! Just reduce the red pepper flakes for sensitive palates. 8. Can I make this vegetarian?
Yes — omit the beef and use mushrooms or lentils for a meatless option. 9. How do I keep it from drying out when reheated?
Add a splash of milk or broth before reheating to bring back the creaminess. 10. What type of mozzarella should I use?
Low-moisture, part-skim shredded mozzarella is best for melty, gooey texture. 🏁 Conclusion
This Cheesy Beef and Bowtie Pasta in Garlic Butter is comfort food done right — quick to make, loaded with flavor, and loved by both kids and adults. Whether you're serving it on a busy weeknight or doubling the batch for leftovers, it’s a dish that’s sure to please every time.