Ingredients:
1¼ lb ground beef
14 oz bowtie (farfalle) pasta
1½ tbsp olive oil
1 small onion, finely chopped
4 cloves garlic, minced
1 (24 oz) jar marinara sauce
¾ cup beef broth
10 oz Velveeta cheese, cubed
1½ tsp Italian seasoning
½ tsp garlic powder
¼ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
2 cups shredded mozzarella cheese, divided
⅓ cup grated Parmesan cheese (optional)
Fresh parsley or basil, chopped, for garnish
Directions:
1. Fill a large pot with generously salted water and bring it to a boil. Add the bowtie pasta and cook until tender but still slightly firm in the center. Drain thoroughly and set aside.
2. In a large deep skillet, heat the olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and lightly golden. Stir in the minced garlic and cook just until fragrant.
3. Add the ground beef to the skillet and break it apart with a spoon as it cooks. Season with salt, black pepper, Italian seasoning, garlic powder, and crushed red pepper flakes if using. Continue cooking until the beef is browned and fully cooked through.
4. Pour in the marinara sauce and beef broth, stirring well to combine. Let the mixture gently simmer for several minutes so the flavors meld together and the sauce slightly thickens.
5. Add the Velveeta cubes to the skillet. Stir continuously until the cheese melts completely into the sauce, creating a smooth, creamy base.
6. Add the drained bowtie pasta directly into the skillet along with 1½ cups of the shredded mozzarella. Gently fold everything together until the pasta is evenly coated in the rich, cheesy beef sauce.
7. Sprinkle the remaining mozzarella evenly over the top. Cover the skillet for a few minutes to allow the cheese to melt, or place it briefly under the broiler if you prefer a lightly golden top.
8. Remove from heat and finish with grated Parmesan and freshly chopped parsley or basil before serving.
Total Time: ~30 minutes
Servings: 6
Calories: ~620 per serving