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Garlic Parmesan Bowtie Pasta with Ground Beef

Garlic Parmesan bowtie pasta with ground beef is a one-pot, creamy Italian-American dinner featuring farfalle in a velvety garlic parmesan cream sauce. Seasoned ground beef and beef broth cook right alongside the pasta for a tender bite with parmesan coating every bow.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Garlic Parmesan Bowtie Pasta with Ground Beef
  • 1 lb ground beef Use 80/20 for best flavor; drain excess fat after browning.
  • 4 cloves garlic, minced Minced fresh for maximum aroma.
  • 2 cup bowtie (farfalle) pasta, uncooked Measure dry pasta before adding to the skillet.
  • 2.5 cup beef broth Low-sodium if you prefer to control salt.
  • 1 cup heavy cream Full-fat heavy cream gives the silky texture.
  • 0.75 cup parmesan cheese, grated Grate finely so it melts smoothly into the sauce.
  • 1 tsp Italian seasoning Adds classic Italian flavor and depth.
  • 2 tbsp butter Stirs in at the end for a richer finish.
  • 1 salt and black pepper to taste Season gradually and adjust to your preference.
  • 1 fresh parsley for garnish Optional but adds brightness and color.

Equipment

  • 1 cast iron skillet

Method
 

Cook the ground beef and garlic
  1. Brown the ground beef in a large skillet over medium-high heat, breaking apart until cooked through and draining off excess fat.
  2. Add the minced garlic and cook for 1 minute until fragrant, stirring so it doesn’t scorch.
Boil and simmer the pasta
  1. Stir in the bowtie pasta, beef broth, heavy cream, and Italian seasoning, then bring the mixture to a boil.
  2. Cover and cook on medium heat for 12–14 minutes, stirring occasionally, until the pasta is tender.
Finish with parmesan cream sauce
  1. Stir in the butter and grated parmesan until the sauce turns silky and visibly coats the pasta.
  2. Season with salt and black pepper, garnish with fresh parsley and extra parmesan, and serve immediately.

Notes

Pro tip: keep the parmesan finely grated so it melts into a smooth, glossy sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of beef broth or cream to loosen the sauce. Freezing is not recommended because the cream can separate when thawed. For a lighter option, swap heavy cream for half-and-half and add it after simmering to reduce the chance of curdling.