Cheesy Beef Pasta Dinner (Print Version)
# Ingredients:
→ Pasta and Beef
01 -
Bowtie pasta (12 oz / 340g)
02 -
Ground beef (1 lb / 450g)
03 -
Olive oil (2 tablespoons)
04 -
Onion, small and finely chopped (1)
05 -
Garlic cloves, minced (2)
06 -
Italian seasoning (1 teaspoon)
07 -
Red pepper flakes (1/2 teaspoon, optional)
08 -
Salt and pepper to taste
→ Garlic Butter Sauce
09 -
Unsalted butter (3 tablespoons)
10 -
Garlic cloves, minced (2)
11 -
All-purpose flour (1 tablespoon)
12 -
Milk (whole or 2%, 1 cup / 240ml)
13 -
Mozzarella cheese, shredded (1 cup / 100g)
14 -
Parmesan cheese, grated (1/2 cup / 50g)
15 -
Fresh parsley, chopped (2 tablespoons, for garnish)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente following package instructions. Save 1/2 cup of pasta water before draining.
02 -
Heat olive oil in a large skillet over medium heat. Brown ground beef, breaking it apart, for 5-7 minutes. Add chopped onion and garlic, cooking until onion becomes soft and translucent.
03 -
Stir Italian seasoning, red pepper flakes, salt, and pepper into the beef mixture. Remove from skillet and set aside.
04 -
In the same skillet, melt butter and sauté minced garlic for 1 minute. Whisk in flour to create a roux, cooking for 1-2 minutes. Gradually add milk, whisking constantly to prevent lumps.
05 -
Simmer sauce until it thickens. Reduce heat and stir in mozzarella and Parmesan cheeses until melted and smooth.
06 -
Add cooked pasta and beef mixture to the sauce, tossing to coat evenly. If needed, add reserved pasta water to adjust consistency. Garnish with fresh parsley and extra Parmesan.
# Notes:
01 -
Can substitute ground turkey or chicken for a lighter version of the dish.
02 -
Easily customize by adding vegetables like spinach, mushrooms, or roasted red peppers.
03 -
Leftovers keep well in the refrigerator for up to 3 days. Reheat on stovetop with a splash of milk.
04 -
Red pepper flakes are optional - adjust to your spice preference.