Creamy Cheesy Bowtie Pasta with Cajun Ground Beef
A quick and easy weeknight dinner featuring bowtie pasta coated in a savory garlic cream sauce and Cajun ground beef, perfect for the whole family.
Ingredients
Pasta and Beef
- 12 oz Bowtie pasta (farfalle) Any short pasta works if you need a swap.
- 1 lb Ground beef Use 85/15 for juiciness or substitute with ground turkey.
Seasoning and Flavorings
- 1 tbsp Cajun seasoning Adjust amount for desired heat.
- 4 cloves Fresh garlic (minced) Real garlic enhances the flavor.
- 1 tbsp Olive oil For sautéing the beef and garlic.
Cream Sauce
- 1.5 cups Heavy cream Substitute with half-and-half for lighter option.
- 3/4 cup Shredded mozzarella Freshly grated is recommended.
- 1/2 cup Grated Parmesan Fresh is better for depth of flavor.
- Salt and black pepper Season to taste.
Garnish
- Fresh parsley or green onions For topping.
Instructions
Boil the Pasta
- Bring a big pot of salty water to a boil, toss in your bowtie pasta, and cook according to the package (approximately 11 minutes). Drain and drizzle with olive oil if not ready to serve.
Brown the Beef
- In a large skillet over medium heat, add olive oil. Once hot, add the ground beef, breaking it up as it cooks. When it's almost browned, sprinkle in Cajun seasoning and garlic, stir, and cook for another minute.
Make the Garlic Cream Sauce
- Lower the heat, pour in heavy cream, and stir to incorporate the brown bits from the skillet. Add mozzarella and Parmesan, stirring until melted and smooth, about 2-3 minutes.
Combine Pasta & Sauce
- Toss cooked bowtie pasta into the skillet, mixing until every noodle is coated. Taste and adjust seasoning with salt and pepper.
Serve & Garnish
- Spoon the creamy Cajun pasta into bowls and top generously with chopped parsley or green onions. Optionally, add extra Parmesan.
Notes
For best results, use freshly grated cheese and taste at every step. Slightly undercooking the pasta is recommended, and this recipe doubles easily for bigger gatherings.