Craving something rich and satisfying on a busy weeknight? This creamy ground beef bow tie pasta brings restaurant-quality comfort straight to your table. Tender farfalle gets coated in a homemade Alfredo sauce with perfectly seasoned ground beef. Whether you’re cooking for picky eaters or pasta lovers, this creamy ground beef bow tie pasta delivers every single time.
SERVES: 4 | PREP: 10 MIN | COOK: 15 MIN | TOTAL: 25 MIN
Ingredients for Creamy Ground Beef Bow Tie Pasta
| Category | Ingredient | Amount |
|---|---|---|
| Protein | Ground beef | 1 lb / 450g |
| Pasta | Bow tie pasta (farfalle) | 12 oz / 340g |
| Dairy | Heavy cream (or half-and-half) | 2 cups / 480ml |
| Butter | 2 tbsp / 28g | |
| Parmesan cheese, grated | 1 cup / 100g | |
| Mozzarella cheese, shredded | 1/2 cup / 60g | |
| Vegetables | Garlic, minced | 2 cloves |
| Seasonings | Italian seasoning | 1 tsp |
| Salt | 1/2 tsp | |
| Black pepper | 1/2 tsp | |
| Red pepper flakes (optional) | 1/4 tsp | |
| Nutmeg | 1/4 tsp | |
| Extras | Pasta cooking water | 1/2 cup / 120ml |
| Fresh parsley, chopped (for garnish) | 2 tbsp |
Step-by-Step Instructions – Creamy Ground Beef Bow Tie Pasta
Phase 1: Pasta Prep (10 min)
- Boil water in a large pot. Add a generous pinch of salt when it’s bubbling. Why this works: Salt seasons the pasta from the inside out as it cooks. Without it, your creamy ground beef bow tie pasta will taste flat no matter how much sauce you add.
- Add farfalle pasta and cook until just al dente (firm but tender)—usually about 10 minutes. Avoid overcooking so pasta holds its shape. Beginner tip: Al dente means the pasta should have a slight bite when you test it. Overcooked pasta turns mushy when mixed with sauce.
- Reserve 1/2 cup pasta water before draining; you’ll use this to adjust the sauce later. Pro move: Set a measuring cup near your sink so you don’t forget this step. That starchy water is gold for fixing sauce consistency.
- Drain and set aside. Toss with a little oil to prevent sticking. Safety note: Use oven mitts when handling the colander—steam burns happen fast.
Phase 2: Brown the Beef (5 min)
- Heat a pan/wok over medium-high. If beef is lean, drop in a drizzle of olive oil. Why medium-high? You want enough heat to create a nice sear without smoking up your kitchen.
- Add ground beef, crumble, and brown until no pink remains. Press into the pan for a little extra caramelization—this boosts flavor. Visual cue: Look for deep brown edges on the meat. That color means flavor. Gray meat tastes boring. Common mistake: Don’t stir too much. Let the beef sit for 2-3 minutes between stirs to get that golden crust.
- Season the beef with 1/2 tsp salt, 1/2 tsp pepper, and 1 tsp Italian seasoning. Stir to coat evenly. Beginner tip: Season while the meat is hot so the spices bloom and release their oils.
- Remove beef to a bowl, leaving the pan mostly clean (wipe excess fat if needed). Why remove it? This prevents overcooking the beef while you make the sauce. Nobody wants tough, dry meat.
Phase 3: Make Alfredo Sauce (8 min)
- Place the pan back on medium. Melt 2 tbsp butter until foamy. What foamy means: Small bubbles appear across the surface. That’s your signal the butter is ready for garlic.
- Drop in minced garlic and cook for 30 seconds, just until fragrant—don’t let it brown. Timing is everything: Burnt garlic tastes bitter and ruins the whole sauce. Keep stirring and watch it closely.
- Pour in the heavy cream and gently heat (don’t boil). Look for tiny bubbles at the edges. Temperature check: The cream should steam but never bubble hard. Boiling breaks the sauce and makes it grainy. Why it matters: Gentle heat keeps the sauce silky smooth instead of separated and oily.
- Add Parmesan and mozzarella, stirring until melted and smooth. Beginner tip: Add cheese gradually, stirring constantly. Dumping it all at once creates clumps. Visual cue: The sauce should look glossy and coat the back of your spoon.
- Season the sauce: grind in fresh black pepper, 1/4 tsp nutmeg, and a pinch of red pepper flakes (skip if you’re sensitive to spice). Secret ingredient alert: That tiny bit of nutmeg makes the cream taste richer. You won’t taste nutmeg directly—it just makes everything better.
- Thin the sauce (if needed) by stirring in reserved pasta water, a couple tablespoons at a time, until velvety and pourable. How to tell: The sauce should ribbon off your spoon, not glob. Too thick? Add more pasta water.
Phase 4: Combine & Serve (2 min)
- Return browned beef to pan, gently combining with the sauce. Technique: Fold the beef in gently to keep the sauce smooth. Aggressive stirring breaks the emulsion.
- Add bow tie pasta and toss everything until pasta is fully coated. Pro tip: Use tongs or two wooden spoons to toss. This distributes sauce evenly without breaking the pasta.
- Turn off the heat, taste and adjust seasoning (salt, pepper, or nutmeg to your liking). Always taste: Pasta absorbs salt, so your sauce needs more seasoning than you think.
- Garnish with fresh parsley and extra Parmesan. Why parsley? The fresh, bright flavor cuts through the richness and makes each bite more interesting.
- Serve immediately while the sauce is at its creamiest. Timing note: Cream sauces thicken as they sit. Serve this creamy ground beef bow tie pasta right away for the best texture.
Chef’s Notes – Level Up Your Creamy Ground Beef Bow Tie Pasta
- Brown your beef properly. Those caramelized bits stuck to the pan? That’s pure flavor waiting to happen.
- Buy a block of Parmesan and grate it yourself. Pre-shredded cheese contains cellulose (anti-caking powder) that makes sauces grainy and prevents smooth melting.
- Low and slow wins the sauce game. Rush the cream and you’ll end up with a broken, oily mess instead of silky Alfredo.
- Pasta water is your fix-it tool. Sauce too thick? Pasta water. Sauce won’t stick? Pasta water. This starchy liquid solves almost every sauce problem.
Nutrition Box (per serving)
- Calories: 780
- Protein: 35g
- Carbs: 56g
- Fat: 46g
Variations – Make This Creamy Ground Beef Bow Tie Pasta Your Own
- Swap in ground turkey or chicken for a lighter version that still satisfies. The sauce works beautifully with leaner meat—you’ll save about 10g of fat per serving.
- Try a cheddar crust finish: Sprinkle shredded cheddar on top, then broil for 2-3 minutes until bubbly. Love cheesy comfort food? Our Cheddar-Crusted Ground Beef and Rice Casserole takes that crispy cheese topping to the next level.
- Load it with vegetables: Fold in sautéed mushrooms, spinach, or frozen peas right before serving. This adds color, nutrition, and barely changes the cooking time.
- Transform it into a baked casserole: Transfer everything to a baking dish, top with tater tots, and bake at 375°F for 20 minutes. If you love this idea, our Crockpot Tater Tot Casserole with Ground Beef shows you exactly how to nail that crispy-creamy combo.
Storage & Reheating
Refrigerator Storage:
- Transfer cooled pasta to an airtight container.
- Keeps fresh for 3 days max.
- The sauce thickens in the fridge—totally normal.
Reheating Methods:
- Microwave: Heat in 30-second bursts, stirring between each. Add a splash of milk or cream to loosen the sauce.
- Stovetop: Warm gently over low heat with 2-3 tablespoons of cream or milk. Stir frequently until heated through.
What About Freezing? Skip it. Cream-based sauces separate and turn grainy when frozen and thawed. This dish tastes best fresh.
Make-Ahead Strategy:
- Cook the beef and make the sauce up to 1 day ahead.
- Store separately in the fridge.
- Boil fresh pasta and combine everything when you’re ready to eat.
Troubleshooting Creamy Ground Beef Bow Tie Pasta
- Sauce came out too thick? Fix: Stir in reserved pasta water, one tablespoon at a time. The starch helps the sauce cling to pasta while thinning it out. Prevention: Save extra pasta water just in case. You can always add more liquid, but you can’t take it away.
- Sauce looks greasy or separated? Fix: Turn heat to low and whisk vigorously for 30 seconds. The motion brings the sauce back together. Prevention: Never let cream boil. Use freshly grated cheese instead of pre-shredded. High heat and bad cheese are the usual culprits.
- Pasta turned out mushy? Fix: Unfortunately, you can’t un-mush pasta. Start over with fresh pasta cooked to al dente. Prevention: Set a timer and test pasta 2 minutes before the package says it’s done. Remember, it continues cooking when mixed with hot sauce.
- Sauce feels gritty or grainy? Fix: Strain out the grainy bits if possible, or start the sauce over. Prevention: Use block Parmesan (never the green can). Keep heat low when melting cheese. High heat + pre-shredded cheese = grainy disaster.
- Ground beef came out tough and dry? Fix: Chop it finer and mix thoroughly with sauce—the cream helps mask the texture. Prevention: Don’t overcook the beef. It should be just browned with no pink. Break clumps into small pieces for even cooking.
Equipment Essentials for Creamy Ground Beef Bow Tie Pasta
- Large pot (6-quart minimum) for boiling pasta
- Colander for draining
- Large nonstick pan or wok (12-inch works best)
- Wooden spoon or silicone spatula for stirring
- Tongs for tossing pasta with sauce
- Sharp knife and cutting board for garlic and parsley
- Measuring cups and spoons
- Grater for fresh Parmesan (box grater or microplane)
Shopping List – Organized by Store Section
Produce Section:
- Fresh parsley (1 bunch)
- Garlic (1 head)
Dairy Section:
- Heavy cream or half-and-half (16 oz carton)
- Butter (stick butter preferred)
- Parmesan cheese (8 oz block—avoid pre-shredded)
- Mozzarella cheese (8 oz bag, shredded)
Meat Counter:
- Ground beef (1 lb, 80/20 blend works great)
Pasta Aisle:
- Bow tie pasta/farfalle (12 oz box)
Spice Aisle:
- Italian seasoning (if you don’t have it)
- Nutmeg (whole or ground)
- Red pepper flakes (optional)
- Salt and black pepper (if running low)
Success Secrets for Creamy Ground Beef Bow Tie Pasta
- Get serious about browning your beef. Push it into the pan and let it sit. Those dark, crusty bits? That’s where the flavor lives.
- Treat your cream gently. High heat breaks cream sauces. Keep it on medium or lower and you’ll get restaurant-quality results every time.
- Save that pasta water like your dinner depends on it. Because it does. That starchy water is the secret to perfect sauce consistency.
- Season at every stage, not just at the end. Season the beef while browning. Season the sauce while simmering. Taste and adjust before serving. Layers of seasoning create depth.
- Serve this creamy ground beef bow tie pasta immediately. Cream sauces wait for no one. They thicken and lose their silky texture as they cool. Get everyone to the table before you toss the pasta.
Looking for more comfort food? The cheddar-crusted ground beef and rice casserole brings that same cozy vibe with a crispy cheese topping. Or try the crockpot tater tot casserole when you want dinner to cook itself.
