I love making this garlic butter bowtie pasta with ground beef when I need something comforting, filling, and quick. The tender farfalle pasta is coated in a rich garlic butter sauce and combined with perfectly seasoned ground beef for a simple yet incredibly satisfying meal. It’s one of those dishes I can throw together on a busy weeknight and still feel like I made something special.
Why You’ll Love This Recipe
I love how this recipe uses simple pantry ingredients but delivers big flavor. The garlic butter creates a rich, savory base that pairs perfectly with hearty ground beef. I also appreciate how quickly it comes together, making it ideal for weeknights. It’s family-friendly, budget-conscious, and easy to customize with vegetables or cheese I already have in the fridge. Plus, it reheats beautifully, so I always enjoy the leftovers the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces bowtie (farfalle) pasta 1 pound ground beef 4 tablespoons unsalted butter 4 cloves garlic, minced 1 teaspoon Italian seasoning 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon red pepper flakes (optional) 1/2 cup beef broth 1/2 cup freshly grated Parmesan cheese 2 tablespoons chopped fresh parsley
Directions
I start by bringing a large pot of salted water to a boil and cooking the bowtie pasta according to the package instructions until al dente. I reserve about 1/2 cup of pasta water before draining.
While the pasta cooks, I heat a large skillet over medium heat and cook the ground beef until it’s browned and fully cooked, breaking it apart with a spoon as it cooks. I drain any excess grease if necessary.
I add the butter to the skillet with the beef and let it melt. Then I stir in the minced garlic and cook for about 1 minute until fragrant. I mix in the Italian seasoning, salt, black pepper, and red pepper flakes.
I pour in the beef broth and let it simmer for 2 to 3 minutes to combine the flavors. Then I add the drained pasta directly to the skillet and toss everything together. If the sauce seems too thick, I add a splash of the reserved pasta water until it reaches my desired consistency.
Finally, I stir in the Parmesan cheese and sprinkle chopped parsley over the top before serving.
Servings and timing
I find that this recipe serves 4 generous portions.
I sometimes like to add sautéed mushrooms or spinach for extra flavor and nutrition. When I want a creamier version, I stir in 1/4 cup of heavy cream along with the beef broth. For a cheesy twist, I mix in shredded mozzarella and let it melt into the pasta. If I want to lighten it up, I swap the ground beef for ground turkey or chicken.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I add a splash of water or broth to keep the pasta from drying out and warm it gently on the stovetop or in the microwave, stirring occasionally. If I freeze it, I place it in a freezer-safe container for up to 2 months and thaw it overnight in the refrigerator before reheating.
FAQs
Can I use a different type of pasta?
I can easily substitute penne, rotini, or shells if I don’t have bowtie pasta on hand. I just adjust the cooking time according to the package directions.
How do I keep the pasta from becoming dry?
I always reserve some pasta water and add a little when reheating. That helps bring the sauce back to life and keeps everything moist.
Can I make this dish ahead of time?
I often prepare it a day in advance and store it in the refrigerator. The flavors deepen overnight, and it reheats very well.
What kind of ground beef works best?
I prefer using 80/20 ground beef for flavor, but I sometimes choose leaner beef if I want less grease.
Can I make it spicy?
I increase the red pepper flakes or add a pinch of cayenne pepper when I want extra heat.
Conclusion
I enjoy how this garlic butter bowtie pasta with ground beef brings together simple ingredients into a rich, comforting dish. It’s quick, flavorful, and flexible enough to adapt to whatever I have available. Whether I make it for a busy weeknight or a relaxed weekend dinner, it never disappoints.
A comforting and flavorful garlic butter bowtie pasta tossed with seasoned ground beef, Parmesan cheese, and fresh parsley. This quick and satisfying stovetop meal is perfect for busy weeknights and reheats beautifully for leftovers.
Ingredients
12 ounces bowtie (farfalle) pasta
1 pound ground beef (80/20 preferred)
4 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper flakes (optional)
1/2 cup beef broth
1/2 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the bowtie pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
While the pasta cooks, heat a large skillet over medium heat and cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain excess grease if necessary.
Add the butter to the skillet and allow it to melt. Stir in the minced garlic and cook for about 1 minute until fragrant.
Mix in the Italian seasoning, salt, black pepper, and red pepper flakes (if using).
Pour in the beef broth and let it simmer for 2–3 minutes to combine the flavors.
Add the drained pasta to the skillet and toss to coat. If needed, add a splash of reserved pasta water to reach desired consistency.
Stir in the Parmesan cheese until melted and well combined.
Sprinkle chopped parsley over the top and serve warm.
Notes
Add sautéed mushrooms or fresh spinach for extra flavor and nutrition.
For a creamier version, stir in 1/4 cup heavy cream with the beef broth.
Shredded mozzarella can be added for extra cheesiness.
Ground turkey or chicken can be substituted for a lighter option.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze in a freezer-safe container for up to 2 months and thaw overnight before reheating.
