Easy Homemade Cheesy Bowtie Casserole with Italian Ground Beef — Traditional Comfort Food

Introduction (Storytelling + Emotion)

The first time I made Cheesy Bowtie Casserole with Italian Ground Beef, it filled the house with a smell that felt like a warm hug — garlic, oregano, bubbling cheese. It became an instant family favorite, the kind of dish that kids ask for on weeknights and adults reach for on lazy Sundays. This casserole is perfect for busy weeknight dinners, cozy Sunday family meals, potlucks, and even holiday comfort tables when you want something homey and satisfying.

Cheesy Bowtie Casserole with Italian Ground Beef is simple, hearty, and just a little indulgent — the kind of homemade meal that turns an ordinary evening into something special.

🧂 Ingredients:

• 12 oz (340 g) bowtie (farfalle) pasta
• 1 lb (450 g) Italian-seasoned ground beef (or 90% lean ground beef)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 jar (24 oz / 680 g) marinara sauce (or homemade marinara)
• 8 oz (225 g) Velveeta cheese, cubed — or 8 oz cream cheese + 1 cup shredded cheddar for a cleaner label
• 1 cup shredded mozzarella cheese (plus extra for topping)
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)
• Salt and black pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for topping)
• Optional add-ins: 2 cups fresh spinach, 1 cup sliced mushrooms, 1 bell pepper diced, or 1 cup diced zucchini
• Optional garnish: chopped fresh parsley or basil

Total time: ~35–50 minutes (depending on bake time and prep)

👩‍🍳 Directions:

1. Preheat the oven to 375°F (190°C) if you plan to bake for a browned top.
2. Bring a large pot of salted water to a boil. Cook the bowtie pasta according to package instructions until al dente (usually 8–11 minutes). Reserve 1/2 cup pasta water, then drain and set pasta aside.
3. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent.
4. Add the Italian ground beef to the skillet. Break it up with a spoon and cook 6–8 minutes until browned and cooked through. Drain excess fat, leaving a tablespoon for flavor if desired.
5. Stir in minced garlic and cook 30 seconds until fragrant. Add Italian seasoning, garlic powder, onion powder, crushed red pepper (if using), salt, and pepper. Mix well.
6. Pour in the marinara sauce and stir to combine. Lower heat and let the sauce simmer 5–7 minutes until warmed and slightly thickened. Tip: if the sauce seems too thick, add 2–4 tbsp reserved pasta water to loosen.
7. Reduce heat to low and add Velveeta cubes (or cream cheese + shredded cheddar). Stir until cheese melts into a smooth, creamy sauce — about 3–5 minutes. If using additional add-ins like spinach or mushrooms, stir them in now and cook until wilted/tender (2–3 minutes).
8. Add the drained bowtie pasta to the skillet and gently toss to coat every piece in cheesy sauce. Taste and adjust seasoning.
9. Transfer the mixture to a 9×13-inch baking dish (or keep in the oven-safe skillet). Sprinkle mozzarella and Parmesan evenly over the top.
10. Bake uncovered at 375°F (190°C) for 10–15 minutes, until cheese is bubbly and starting to brown. For a golden crust, broil 2–3 minutes — watch closely so it doesn’t burn.
11. Remove from oven, let rest 3–5 minutes, garnish with fresh parsley or basil, and serve hot.

Quick stovetop option: After step 8, simply cover the skillet for 2–3 minutes to melt the cheese and serve without baking.

💡 Tips & Variations:

• Healthy swaps:
  • Lean protein: Substitute ground turkey or chicken to reduce saturated fat.
  • Plant-based: Use crumbled tofu or a plant-based ground "beef" and vegan cheese for a vegan version.
  • Low-carb: Replace pasta with spiralized zucchini, roasted spaghetti squash, or shirataki noodles. Reduce cooking time accordingly.
  • Gluten-free: Use gluten-free bowtie (farfalle) or other GF pasta.
  • Whole-grain/high-protein: Choose whole-wheat, chickpea, or lentil pasta for more fiber and protein.
  • Lighten the cheese: Use part-skim mozzarella or a blend of low-fat cheeses; add more veggies to stretch flavor and volume.
• Flavor boosts: Stir in 1 tsp red wine or balsamic vinegar with the marinara for depth. Finish with a squeeze of lemon on plated servings for brightness.
• Add-ins: Sauteed mushrooms, roasted red peppers, chopped broccoli, or frozen peas make this a veggie-packed meal.
• Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat covered in the oven at 350°F (175°C) for 15–20 minutes, or microwave individual portions for 2–3 minutes, stirring halfway.
• Freezing: Freeze cooled casserole in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven.
• Make-ahead: Assemble the casserole up to step 9, cover, and refrigerate for up to 24 hours before baking. Great for busy nights or hosting.

🩺 Health & Lifestyle Tie-in (Optional)
This Cheesy Bowtie Casserole with Italian Ground Beef packs a comforting balance: protein from the ground beef (or turkey), calcium from the cheeses, and energy-sustaining carbs from the pasta. Choosing leaner meats, whole-grain pastas, and adding vegetables can make it a healthier family meal — and eating nutrient-rich home-cooked food regularly can contribute to long-term well-being (and potentially fewer healthcare costs down the road). Small changes in the kitchen can support both your health and your budget.

❤️ Conclusion
If you make this Cheesy Bowtie Casserole with Italian Ground Beef, please tell me how it turned out — drop a comment or tag me in a photo. I love seeing your versions, especially any creative swaps or family twists. Cozy up, serve warm, and enjoy every cheesy, comforting bite!

#fblifestyle #rezepte #DDR #Hydration #Gesundheit

Cheesy Bowtie Casserole with Italian Ground Beef

A simple, hearty casserole with bowtie pasta, Italian ground beef, and a creamy cheese sauce, perfect for busy weeknight dinners and family meals.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 480

Ingredients Method Notes

Ingredients

  

Pasta and Cheese

• 12 oz bowtie (farfalle) pasta
• 8 oz Velveeta cheese, cubed — or 8 oz cream cheese + 1 cup shredded cheddar For a cleaner label
• 1 cup shredded mozzarella cheese Plus extra for topping
• 1/4 cup grated Parmesan cheese Optional, for topping

Meat and Vegetables

• 1 lb Italian-seasoned ground beef Or 90% lean ground beef
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2–3 cloves garlic, minced

Sauce and Seasonings

• 1 jar marinara sauce 24 oz / 680 g, or homemade
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp crushed red pepper flakes Optional, for heat

Optional Add-Ins/Garnishes

• 2 cups fresh spinach Or other vegetables like mushrooms, bell pepper, or zucchini
• chopped fresh parsley or basil For garnish

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) if you plan to bake for a browned top.
2. Bring a large pot of salted water to a boil. Cook the bowtie pasta until al dente (about 8–11 minutes), reserve 1/2 cup pasta water, then drain.
3. In a large skillet over medium heat, heat olive oil. Add chopped onion and sauté for 3–4 minutes until translucent.
4. Add Italian ground beef, breaking it up with a spoon, and cook for 6–8 minutes until browned. Drain any excess fat.
5. Stir in minced garlic and cook for 30 seconds, then add Italian seasoning, garlic powder, onion powder, crushed red pepper, salt, and pepper. Mix well.
6. Pour in marinara sauce and simmer for 5–7 minutes.
7. Reduce heat and stir in Velveeta (or cream cheese and cheddar) until melted.
8. Add drained bowtie pasta to the skillet and gently toss to coat. Taste and adjust seasoning.
9. Transfer mixture to a baking dish, sprinkle mozzarella and Parmesan on top.
10. Bake uncovered for 10–15 minutes, until cheese is bubbly and starting to brown. For a crust, broil for 2–3 minutes, watching closely.
11. Let rest for 3–5 minutes, garnish with parsley or basil, and serve hot.

Quick Stovetop Option

1. Cover the skillet for 2–3 minutes to melt the cheese and serve without baking.

Notes

For healthier options, substitute lean protein or vegetable add-ins; for gluten-free, use gluten-free pasta. Store leftovers in an airtight container for up to 3–4 days or freeze for longer.