Creamy Beef and Bowtie Pasta is a rich, comforting one-pot meal that brings together savory ground beef, tender farfalle (bowtie) pasta, and a smooth, velvety cream sauce enhanced with garlic, herbs, and cheese. This dish is a weeknight favorite for its quick preparation and crowd-pleasing flavors, yet it’s hearty and elegant enough to serve at casual gatherings or family dinners. The mild shape and bite of the bowtie pasta pair perfectly with the creamy sauce, allowing each fold to hold onto the savory meat and cheese mixture. With its balance of protein, carbs, and fats, it’s a filling and indulgent meal that doesn’t require side dishes to feel complete, but still plays well with salads or steamed vegetables. It’s a classic American comfort dish with Italian influences—offering flavor, convenience, and a deeply satisfying texture in every bite.
The history of Creamy Beef and Bowtie Pasta is rooted in the evolution of quick American-Italian fusion meals, especially during the late 20th century when easy weeknight dinners became popular among busy households. Pasta has long been a staple in Italian cooking, while creamy sauces and ground beef became central components of American family recipes in the post-WWII era, particularly with the introduction of casseroles and skillet dinners. Farfalle, or bowtie pasta, originally comes from Northern Italy—specifically the Lombardy and Emilia-Romagna regions—where it was traditionally served with light cream or tomato sauces. As Italian immigrants adapted their cuisine to American ingredients and preferences, creamy beef pasta became a natural hybrid. The use of ground beef instead of more traditional Italian meats like pancetta or sausage made it more affordable and accessible to American families. Over time, the addition of cream, cheese, and aromatics turned it into a beloved comfort food that straddles the line between nostalgic and modern, homemade and restaurant-worthy.
Ingredients Breakdown
For the Pasta and Meat:
– 12 oz bowtie (farfalle) pasta: sturdy pasta that holds sauce well
– 1 lb ground beef: adds hearty protein and rich flavor
– 1 tablespoon olive oil: for browning the meat and sautéing aromatics
– 1 small onion, finely chopped: provides savory base flavor
– 3 garlic cloves, minced: aromatic and deeply flavorful
– ½ teaspoon salt: enhances all ingredients
– ½ teaspoon black pepper: adds subtle heat and balance
– 1 teaspoon Italian seasoning: a blend of herbs to deepen flavor
For the Creamy Sauce:
– 1½ cups beef broth: adds depth and moisture to the sauce
– 1 cup heavy cream: forms the creamy base of the dish
– ¾ cup grated Parmesan cheese: adds nutty, salty richness
– 1 tablespoon tomato paste: adds a subtle tang and color
– 1 teaspoon Worcestershire sauce (optional): enhances the umami profile
– ¼ teaspoon red pepper flakes (optional): for a hint of heat
– Fresh parsley, chopped: optional garnish for freshness and color
Step-by-Step Recipe
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package instructions until al dente. Drain the pasta, reserving ½ cup of the pasta water, and set aside.
Step 2: Brown the Beef
In a large skillet or deep sauté pan, heat the olive oil over medium-high heat. Add the ground beef and cook until browned, about 5–7 minutes, breaking it up as it cooks. Drain excess grease if necessary.
Step 3: Add Aromatics
To the browned beef, add the chopped onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant. Season with salt, black pepper, and Italian seasoning.
Step 4: Build the Sauce
Stir in the tomato paste and cook for 1 minute. Pour in the beef broth and heavy cream, stirring to combine. Add Worcestershire sauce and red pepper flakes if using. Bring the mixture to a gentle simmer and cook for 4–5 minutes until it starts to thicken slightly.
Step 5: Add Cheese and Pasta
Reduce the heat to low and stir in the grated Parmesan cheese until melted and incorporated. Add the cooked pasta to the skillet and toss to combine. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
Step 6: Serve
Once everything is combined and heated through, taste and adjust seasoning if needed. Sprinkle with fresh chopped parsley and additional Parmesan cheese before serving.
Tips for the Perfect Creamy Beef and Bowtie Pasta
Use high-quality beef for the best flavor—an 80/20 ground beef offers a nice balance of richness without being greasy. Don’t skip draining excess fat after browning the meat, or the sauce could become oily. Make sure to cook the pasta just to al dente so it holds its shape in the sauce and doesn’t become mushy. Reserve some pasta water before draining—it helps adjust the sauce texture later without diluting the flavor. Sautéing onions and garlic well creates a flavorful foundation, so don’t rush this step. Add the Parmesan slowly and stir constantly to ensure a smooth sauce without clumps. Freshly grated cheese melts better than pre-shredded versions. The tomato paste adds balance to the creaminess—don’t omit it. Let the dish simmer for a few minutes after combining pasta and sauce so the flavors meld properly. Garnish with herbs or extra cheese to enhance visual appeal and freshness.
Variations and Customizations
Protein Swaps: Use ground turkey, chicken, or Italian sausage for different flavors. For a vegetarian version, substitute the meat with mushrooms, lentils, or plant-based crumbles.
Cheese Options: Mix in mozzarella, provolone, or cream cheese for added creaminess or stretch.
Add Vegetables: Stir in spinach, peas, mushrooms, or roasted red peppers for color, flavor, and nutrients.
Spice It Up: Add extra red pepper flakes, diced jalapeños, or a splash of hot sauce.
Gluten-Free: Use gluten-free pasta and check that all sauces and broth are gluten-free.
Low-Carb/Keto: Swap pasta with zucchini noodles, spaghetti squash, or shirataki noodles.
Baked Version: Transfer to a baking dish, top with mozzarella or breadcrumbs, and broil until golden.
Health Considerations and Nutritional Value
Creamy Beef and Bowtie Pasta is hearty and satisfying but can be high in calories, saturated fat, and sodium due to the heavy cream, cheese, and beef. A single serving can contain 600–900 calories depending on portion size and ingredients. However, the dish provides high-quality protein, calcium from cheese, and carbs for energy. You can lighten it by using lean ground meat, substituting light cream or evaporated milk, and using reduced-fat cheese. Including vegetables boosts fiber, vitamins, and minerals. Using whole wheat pasta or legume-based pasta adds protein and fiber. Portion control is key—serve with a green salad or steamed vegetables to balance the richness of the dish. Those on low-sodium diets should use low-sodium broth and reduce added salt and cheese. While not a light meal, it can be modified for healthier eating and still taste indulgent.
FAQ
Can I make this ahead of time? Yes, it reheats well. Store in an airtight container in the fridge for up to 3 days. Add a splash of milk or broth when reheating.
Can I freeze it? It’s best fresh, but you can freeze it in portions. The cream sauce may separate slightly when thawed but can be stirred back together when reheated.
What can I use instead of heavy cream? Try half-and-half, whole milk with a bit of cornstarch, or evaporated milk for a lighter option.
Is bowtie pasta the only choice? No, penne, rotini, or shells also work well. Use whatever you have on hand.
Can I make it spicy? Yes, add more red pepper flakes or a bit of cayenne pepper.
What if I don’t have beef broth? You can use chicken broth or vegetable broth, though the flavor will be slightly different.
Can I make it dairy-free? Use a plant-based cream and cheese alternative, though the texture may vary.
Why is my sauce too thick or too thin? If it’s too thick, add reserved pasta water or broth. If too thin, simmer a bit longer or add more cheese.
Creamy Beef and Bowtie Pasta
Ingredients
- 1 pound ground beef
- 8 ounces bowtie farfalle pasta
- 1 tablespoon olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook the bowtie pasta according to the package directions. Drain well and set aside.
- Cook the Beef:
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for another minute. Add the ground beef and cook until fully browned, breaking it up as it cooks. Drain any excess fat from the skillet.
- Make the Sauce:
- Pour in the beef broth and bring the mixture to a gentle simmer. Stir in the heavy cream, shredded cheddar cheese, grated Parmesan cheese, and paprika. Mix well until the cheese is fully melted and the sauce is smooth and slightly thickened.
- Combine:
- Add the cooked pasta to the skillet with the beef and sauce. Stir to coat the pasta evenly in the creamy mixture. Taste and season with salt and pepper as needed.
- Serve:
- Top with freshly chopped parsley if desired, and serve warm. Enjoy!