Why I’ll Love This Recipe

I love this recipe because it’s a creamy comfort meal that comes together in one pot, making cleanup easy. The garlic and Parmesan flavor makes it feel indulgent, while the beef keeps it satisfying. Plus, everything cooks together so I don’t have to babysit multiple pans.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

ground beef
olive oil
onion
garlic
Worcestershire sauce
Italian seasoning
smoked paprika
salt
pepper
red pepper flakes
beef broth
bowtie pasta (farfalle)
butter
half-and-half
Parmesan cheese (freshly grated)
parsley for garnish

Directions

I typically make it this way:

Heat olive oil in a large skillet over medium-high heat and cook ground beef until browned, leaving a bit of fat for flavor.
Add chopped onion, cooking until softened, then stir in minced garlic until fragrant—watching it so it doesn’t brown.
Stir in Worcestershire sauce, Italian seasoning, smoked paprika, salt, pepper, and red pepper flakes, letting the flavors bloom.
Pour in beef broth and bring to a simmer. Add bowtie pasta directly into the liquid, stirring occasionally so it doesn’t stick—cook until al dente.
Lower heat, stir in butter, pour in half-and-half, then gradually add Parmesan cheese, stirring until the sauce is silky and coats the pasta.
Taste and season if needed, then sprinkle with chopped parsley before serving.

Servings and timing

Servings: Makes about 4 servings.
Timing: Total time is around 30 minutes—10 minutes prep, 20 minutes cooking.

Variations

I sometimes swap ground turkey for beef for a lighter version.
I swap half-and-half for whole milk or a dairy-free milk if needed.
I toss in frozen peas or spinach toward the end for added veggies.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or milk to loosen the sauce—it warms up beautifully and stays creamy.

FAQs

Can I use a different pasta?

I mix in different shapes sometimes—penne, shells, or rotini work just as well, though cooking time may vary slightly.

What if I don’t have half-and-half?

I can use heavy cream for extra richness, whole milk for a lighter version, or even dairy-free milk though the sauce won’t be as thick.

Is it possible to make it vegetarian?

Yes—I substitute beef with plant-based ground meat or use chopped mushrooms for a meatless twist.

Can I prepare this ahead of time?

I can cook it ahead and reheat, stirring in a bit of milk or broth if the sauce thickens—works great for meal prep.

How do I keep the sauce from getting too thick?

I keep some extra broth or milk on hand so I can loosen it as needed—especially after refrigeration, it helps retain creamy texture.

Conclusion

I love how this garlic-Parmesan bowtie pasta with creamy beef brings rich, comforting flavors in a simple, one-pan meal. It’s flavorful, easy to make, and perfect for busy weeknights. I hope it becomes one of my go-to dishes when I want something quick, cozy, and delicious.