Cheesy Beef and Bowtie Pasta in Garlic Butter

I remember the first time I cooked dinner on my own. I was a college freshman with barely a pot to my name, armed with only a small skillet, one burner, and a hunger that wouldn’t quit. I wanted something hearty, cheesy, and foolproof—something that didn’t leave me scrubbing pans for hours. That’s when I stumbled upon the idea of combining beef, pasta, and a buttery garlic sauce. With a bit of trial and error, I created what would become a lifelong go-to recipe: Cheesy Beef and Bowtie Pasta in Garlic Butter.

If you’re just getting started in the kitchen or need a guaranteed hit on a busy night, this is the recipe. It’s fast (under 40 minutes), uses minimal ingredients, and delivers on flavor and comfort. And best of all, it’s easy to customize and tough to mess up.

Why This Recipe is Special

This dish hits all the right notes: rich and savory beef, buttery garlic sauce, perfectly cooked pasta, and gooey cheese all coming together in one skillet. What makes it especially ideal for beginners is its simplicity. There’s no baking, no tricky timing, and no rare ingredients. You can make it with what you likely already have in your pantry or fridge.

It’s also adaptable—add vegetables for more nutrition, swap proteins, or switch up the cheese. Whether you’re feeding picky eaters or just looking to learn, this recipe builds confidence and satisfies cravings.

Ingredients and Preparation

Bowtie Pasta
The bowtie shape (also called farfalle) isn’t just cute—it holds sauce beautifully and adds a nice texture. It stays firm and is less likely to overcook, making it beginner-friendly.
Alternative: Penne, rotini, or elbow macaroni.

Ground Beef
This is the hearty base of the dish, offering flavor, protein, and a satisfying bite.
Alternative: Ground turkey or chicken for a leaner option, or plant-based crumbles for a vegetarian version.

Butter & Garlic
These create a simple yet rich sauce. Butter brings creaminess and depth, while garlic adds aroma and flavor.
Tip: Use fresh garlic if possible—it’s worth the extra step.

Shredded Cheese
Cheddar and mozzarella melt beautifully to create that stretchy, creamy finish.
Alternative: Parmesan for a saltier kick or a Mexican blend for spice.

Olive Oil
Used for cooking the beef and sautéing aromatics.
Alternative: Canola or vegetable oil if that’s what you have.

Seasonings (Salt, Pepper, Italian Seasoning)
These bring balance and depth to the dish. Italian seasoning, especially, ties everything together with herbs like basil, oregano, and thyme.
Optional: Add red pepper flakes for a gentle heat.

Step-by-Step Instructions

Step 1
Cook the bowtie pasta according to the package instructions in well-salted water. Drain it once it’s al dente (tender but still firm to the bite) and set aside, saving a bit of the pasta water in case you need to loosen the sauce later.

Step 2
In a large skillet, heat a splash of olive oil over medium heat. Add the ground beef, breaking it up with a spatula or wooden spoon. Cook until browned and no longer pink, about 6–8 minutes. Drain excess grease and set the beef aside on a plate.

Step 3
In the same skillet, melt butter over medium heat. Add the minced garlic and stir constantly for 1–2 minutes until fragrant, being careful not to burn it.

Step 4
Add a small spoonful of flour to the garlic butter and whisk for a minute to form a light roux. Slowly pour in the milk while whisking. Cook until the sauce starts to thicken slightly, about 3–5 minutes.

Step 5
Lower the heat and stir in your shredded cheese until fully melted and smooth. If the sauce is too thick, add a splash of the reserved pasta water.

Step 6
Return the beef to the skillet and add the cooked pasta. Toss everything together gently so the pasta is evenly coated with the cheesy garlic butter sauce.

Step 7
Taste the dish and add salt, pepper, and Italian seasoning to your liking. Serve hot, garnished with chopped parsley or extra cheese if desired.

Beginner Tips and Notes

• If your sauce is too thick: Add a little milk or pasta water to loosen it. Stir gently until the texture is just right.
• If your beef browns too quickly: Lower the heat slightly and stir more frequently. You want browned, not burnt.
• Cheese clumping? Add it slowly and stir continuously over low heat.
• Knife prep dragging you down? Buy pre-chopped garlic or onion from the store—no shame in making life easier.

Tool tips:
No garlic press? Mince garlic with the flat side of a knife. No whisk? Use a fork to mix the roux and milk—it works in a pinch.

Serving Suggestions

• Garlic Bread or Crusty Bread: Perfect for scooping up that extra sauce.
• Simple Green Salad: A light vinaigrette helps balance the richness of the pasta.
• Roasted Veggies: Broccoli, zucchini, or bell peppers all work beautifully.

Leftovers and Storage:
Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk on the stove or microwave, stirring halfway through. For freezing, let it cool completely and store for up to 2 months.

Let’s Get Cooking

Whether you’re just starting out in the kitchen or want a foolproof dinner you can throw together on a weeknight, this easy sheet pan dinner—well, skillet dinner—is comfort food done right. This lemon herb chicken recipe… wait, scratch that! This cheesy beef and bowtie pasta in garlic butter (got excited there) will quickly become part of your rotation of quick and healthy meals—or at least quick and satisfying ones.

Give it a try, and let me know how it turns out! What did you swap or add? Did the cheese pull stretch across the room? Drop your experience in the comments—I’d love to hear how your version came out.

FAQ About Cheesy Beef and Bowtie Pasta in Garlic Butter

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