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Cheesy Garlic Butter Beef Bowties in Velvety Parmesan Rotel Cream
Isabella

Cheesy Garlic Butter Beef Bowties in Velvety Parmesan Rotel Cream

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Ingredients Method

Ingredients
  

  • Ingredients:
  • 12 oz bowtie pasta
  • 1 lb ground beef
  • ½ cup reserved pasta water
  • 2 tbsp butter
  • 4 garlic cloves minced
  • 1 tsp Italian seasoning
  • 1 tsp garlic powder
  • ½ tsp salt or to taste
  • ½ tsp black pepper
  • 1 can 10 oz Rotel tomatoes with chilies, undrained
  • 1 cup heavy cream
  • 1 cup beef broth
  • 2 oz cream cheese softened
  • 1 cup grated Parmesan ¼ cup reserved for finishing
  • 1 cup shredded mozzarella ½ cup reserved for topping
  • ½ tsp red pepper flakes optional
  • 3 tbsp fresh parsley chopped

Method
 

  1. Bring a large pot of salted water to a boil and cook the bowties until al dente. Reserve ½ cup pasta water, then drain.
  2. In a large deep skillet, brown the ground beef over medium-high heat, breaking it up, until deeply browned with caramelized bits. Drain any excess grease.
  3. Stir in the garlic, Italian seasoning, garlic powder, salt, and pepper. Cook 1 minute until fragrant.
  4. Add the can of Rotel with its juices and simmer 2 minutes so the tomato pieces stay visible.
  5. Mix in the butter, heavy cream, and beef broth, scraping up the browned bits. Bring to a gentle simmer and let it thicken slightly, 3 to 4 minutes.
  6. Whisk in the cream cheese until smooth.
  7. Lower the heat and stir in ¾ cup Parmesan and ½ cup mozzarella a handful at a time until the sauce is ivory, creamy, and glossy. Loosen with pasta water a splash at a time.
  8. Add the bowties and toss until everything is fully combined, with the beef mixed throughout and sauce pooling on top.
  9. Top with the reserved mozzarella, cover 2 minutes off the heat until it melts into gooey stretchy strands.
  10. Serve in a white bowl finished with the reserved Parmesan, red pepper flakes, and parsley.