A rich, creamy one-pot pasta dish made with Parmesan, garlic, and savory ground beef. Perfect for busy weeknights and full of comforting flavor.

Scale

1 cup heavy cream (or half & half for lighter option)

¾ cup grated Parmesan cheese

1 cup shredded mozzarella cheese (optional, extra creamy)

Salt and freshly ground black pepper, to taste

Fresh parsley or basil, chopped (for garnish)

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1. Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Drain, reserving ½ cup pasta water.

2. Heat olive oil in a skillet over medium-high heat. Add ground beef and cook until browned, 6–7 minutes. Drain excess fat and season lightly.

3. In the same skillet, sauté onion for 3 minutes. Add garlic and cook 1 minute. Stir in Italian seasoning and red pepper flakes.

4. Pour in beef broth, scraping browned bits. Simmer 2 minutes.

5. Lower heat. Stir in heavy cream. Slowly add Parmesan until melted and smooth. Mix in mozzarella if using. Simmer 3–4 minutes.

6. Return beef and pasta to skillet. Toss to coat. Add pasta water if sauce is too thick.

7. Taste and adjust with salt and pepper. Garnish with parsley or basil. Serve hot with extra Parmesan.

Use half & half for a lighter version. Add spinach, mushrooms, or sun-dried tomatoes for variety.