Creamy Cheesy Beef Bowtie Pasta

Ingredients

• 1 pound ground beef
• 8 ounces bowtie (farfalle) pasta
• 1 can (10.5 ounces) cream of mushroom soup
• 1 cup shredded cheddar cheese
• ½ cup milk
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon butter or olive oil (optional, if needed)
• Chopped fresh parsley, for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the bowtie pasta according to the package directions until al dente. Drain and set aside.
2. Meanwhile, heat a large skillet over medium-high heat. Add the ground beef and onion, cooking until the beef is browned and the onion is tender, about 6–8 minutes. Drain any excess grease.
3. Stir in the garlic and cook for 30 seconds, until fragrant.
4. Add the cream of mushroom soup, milk, Italian seasoning, paprika, salt, and pepper. Stir until smooth and heated through.
5. Fold in the cooked pasta and mix until evenly coated.
6. Stir in the shredded cheddar cheese until melted and creamy.
7. Garnish with chopped parsley, if desired, and serve hot.

Optional Add-Ins

• 1 cup sliced mushrooms
• 1 cup frozen peas
• 1 cup broccoli florets
• ½ cup sour cream for extra creaminess
• A pinch of crushed red pepper flakes for a little heat

Serving Suggestions

• Garlic bread
• Steamed green beans
• Roasted broccoli
• Caesar or garden salad

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently on the stovetop or in the microwave, adding a splash of milk if needed to restore the creamy texture.
• Freeze for up to 2 months, though the sauce may be slightly less creamy after thawing.