There are few culinary pairings as reliable, satisfying, and budget-friendly as bow tie pasta (farfalle) and ground beef. This dynamic duo serves as the canvas for a myriad of flavor profiles, ranging from rustic Italian tradition to creamy, cheese-laden American comfort food. The unique shape of farfalle is not merely aesthetic the pinched center holds a firm bite while the ‘wings’ catch and scoop up hearty meat sauces, ensuring every forkful is perfectly balanced.
Whether you are looking for a quick one-pot skillet meal to minimize cleanup or a bubbling baked casserole to feed a crowd, combining these two staples guarantees a successful dinner.
In this guide, we explore ten distinct recipes that elevate humble ground beef and bow tie pasta into gourmet-level dishes. We cover everything from savory garlic butter reductions to rich mushroom cream sauces, proving that simple ingredients can yield spectacular results when treated with the right culinary techniques.
Creamy Bow Tie Pasta with Ground Beef and Cheese
This dish is the epitome of comfort food, featuring a velvety cheddar-based sauce that clings effortlessly to the ridges of the farfalle. It creates a ‘hamburger helper’ style nostalgia but with fresh, high-quality ingredients and zero artificial preservatives. The richness of the sharp cheddar cuts through the savory beef, making it an instant hit with both children and adults who crave a hearty, cheesy meal.
Details
- Pasta: 1 lb Farfalle (Bow Tie)
- Protein: 1 lb Lean Ground Beef (90/10)
- Dairy: 2 cups Sharp Cheddar (shredded), 1 cup Heavy Cream, 1/2 cup Sour Cream
- Aromatics: 1 Onion (diced), 2 cloves Garlic (minced)
- Seasoning: 1 tsp Smoked Paprika, Salt, Black Pepper
Steps/Instructions
- BOIL THE PASTA: Cook the bow tie pasta in salted water until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
- BROWN THE BEEF: In a large deep skillet, cook the ground beef with the diced onion over medium-high heat until fully browned; drain excess fat.
- CREATE THE SAUCE: Lower the heat and stir in the garlic and paprika, cooking for 1 minute, then add heavy cream and sour cream, simmering until slightly thickened.
- MELT THE CHEESE: Remove from heat and stir in the shredded cheddar cheese until smooth and velvety.
- COMBINE AND SERVE: Toss the cooked pasta into the sauce, adding reserved pasta water if needed to loosen the consistency, and serve immediately.
One-Pot Bow Tie Pasta with Ground Beef and Tomato Sauce
The ultimate weeknight savior, this recipe cooks the pasta directly in the sauce, allowing the farfalle to absorb the savory tomato and beef flavors as they soften. By utilizing the starch released from the pasta, the sauce naturally thickens to a glossy consistency without the need for heavy cream. It is a rustic, hearty dish that minimizes cleanup while maximizing flavor depth.
Details
| Ingredient | Quantity |
|---|---|
| Ground Beef | 1 lb |
| Farfalle Pasta | 12 oz (dry) |
| Beef Broth | 3 cups |
| Crushed Tomatoes | 1 can (28 oz) |
| Italian Seasoning | 1 tbsp |
| Onion & Garlic | 1 small onion, 3 cloves |
Steps/Instructions
- SAUTÉ AROMATICS AND BEEF: In a Dutch oven, brown the ground beef with onions and garlic until the meat is no longer pink.
- DEGLAZE AND SEASON: Add the crushed tomatoes, Italian seasoning, salt, and pepper, scraping up any browned bits from the bottom of the pot.
- ADD LIQUIDS AND PASTA: Pour in the beef broth and raw bow tie pasta, ensuring the liquid mostly covers the noodles.
- SIMMER THE MIXTURE: Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally to prevent sticking.
- FINISH AND REST: Once the pasta is tender and the sauce has thickened, remove from heat and let sit for 5 minutes before serving with parmesan.
Cheesy Beef Bow Tie Pasta Skillet
Think of this as a deconstructed lasagna made on the stovetop. It combines the tang of marinara with pockets of melted mozzarella and the heartiness of ground beef. This skillet meal focuses on speed and texture, delivering stringy cheese pulls with every bite. It is perfect for those nights when you want the flavors of a baked pasta dish without turning on the oven.
Details
To prepare this skillet, you will need 1 pound of ground chuck for flavor, 1 jar (24 oz) of high-quality marinara sauce, and 12 ounces of bow tie pasta. The cheese component is crucial: use 1.5 cups of shredded low-moisture mozzarella and 1/2 cup of grated Parmesan. Season with dried oregano and red pepper flakes for a subtle kick.
Steps/Instructions
- PREPARE THE NOODLES: Boil the bow ties in a separate pot until just shy of al dente; drain.
- COOK THE BASE: While water boils, brown the ground beef in a large skillet; season with salt, pepper, and oregano.
- BUILD THE SAUCE: Pour the marinara sauce over the beef and simmer for 5 minutes to marry the flavors.
- TOSS THE PASTA: Add the cooked bow ties to the skillet, tossing gently to coat every noodle in the meat sauce.
- MELT THE CHEESE: Top the skillet generously with mozzarella and parmesan, cover with a lid, and let it sit over low heat for 3-4 minutes until the cheese is bubbling and melted.
Garlic Butter Bow Tie Pasta with Savory Ground Beef
Stepping away from heavy red or white sauces, this recipe highlights the simplicity of quality ingredients. The ground beef is caramelized deeply for texture, then tossed in a rich emulsion of butter, pasta water, and copious amounts of garlic. It is a lighter, yet savory option where the taste of the beef and the nuttiness of the wheat pasta truly shine through.
Details
- Fat: 6 tbsp Unsalted Butter (divided)
- Meat: 1 lb Ground Beef (seasoned with salt/pepper)
- Flavor Base: 6 cloves Garlic (thinly sliced), 1 tsp Red Pepper Flakes
- Starch: 1 lb Farfalle Pasta
- Finish: 1/2 cup Fresh Parsley, Lemon Juice
Steps/Instructions
- CRISP THE BEEF: In a large pan, cook the ground beef over high heat to get a dark, crispy sear; remove beef from pan and set aside.
- COOK PASTA: Boil farfalle in salted water; reserve 1 cup of starchy pasta water before draining.
- SAUTÉ GARLIC: In the same pan used for beef, melt the butter and sauté sliced garlic and red pepper flakes until the garlic is golden brown.
- EMULSIFY SAUCE: Add the reserved pasta water to the garlic butter and whisk vigorously to create a glossy emulsion.
- COMBINE ELEMENTS: Return the crispy beef and cooked pasta to the pan, tossing to coat in the garlic butter sauce, and finish with a squeeze of lemon and fresh parsley.
Bow Tie Pasta with Ground Beef and Creamy Alfredo Sauce
This dish merges the richness of fettuccine alfredo with the hearty utility of a meat sauce. The wide surface area of the bow ties works perfectly to hold the heavy cream and parmesan sauce, while the ground beef adds a savory counterpoint to the dairy’s sweetness. It is an indulgent meal that feels upscale but comes together in under 30 minutes.
Details
| Component | Ingredients |
|---|---|
| Meat | 1 lb Ground Beef, 1/2 tsp Garlic Powder, Salt/Pepper |
| Sauce Base | 1/2 cup Butter, 2 cups Heavy Cream |
| Cheese | 2 cups Freshly Grated Parmesan (not shaker can) |
| Pasta | 1 lb Farfalle |
| Garnish | Cracked Black Pepper, Nutmeg (pinch) |
Steps/Instructions
- PREPARE THE MEAT: Brown the ground beef in a skillet until fully cooked; drain fat and set aside.
- START THE ALFREDO: In a saucepan, melt butter over medium heat and whisk in the heavy cream, simmering gently for 5 minutes.
- INCORPORATE CHEESE: Remove sauce from heat and whisk in the parmesan cheese gradually until smooth; add a pinch of nutmeg.
- COOK NOODLES: Boil bow tie pasta until al dente and drain.
- ASSEMBLE DISH: Combine the pasta, ground beef, and Alfredo sauce in a large serving bowl, tossing until the sauce thickens slightly as it cools on the noodles.
Easy Beef and Bow Tie Pasta Casserole
A classic bake that creates that coveted crispy top layer while keeping the interior moist and flavorful. This casserole uses a tomato-cream hybrid sauce (often called ‘pink sauce’) which bridges the gap between acidity and richness. It is an excellent make-ahead meal; you can assemble it in the morning and pop it in the oven just before dinner.
Details
- 1 lb Ground Beef
- 12 oz Bow Tie Pasta (cooked al dente)
- 1 jar (24 oz) Marinara Sauce
- 4 oz Cream Cheese (cubed and softened)
- 2 cups Mozzarella Cheese (shredded)
- 1 tsp Dried Basil
- 1 tsp Onion Powder
Steps/Instructions
- PREHEAT AND PREP: Preheat oven to 375°F (190°C) and lightly grease a 9×13 baking dish.
- MAKE CREAMY MEAT SAUCE: Brown the beef, drain, then stir in the marinara sauce and cubed cream cheese, heating until the cream cheese melts completely into the red sauce.
- COMBINE PASTA: Stir the cooked bow tie pasta into the sauce mixture until evenly coated.
- LAYER THE BAKE: Pour half the mixture into the baking dish, sprinkle with half the mozzarella, then add the remaining pasta and top with the rest of the cheese.
- BAKE TO PERFECTION: Bake for 20-25 minutes until the cheese is golden and bubbling.
Spicy Bow Tie Pasta with Ground Beef and Peppers
For those who prefer a kick, this recipe draws inspiration from Arrabbiata and Cajun cuisines. It features a trinity of bell peppers, onions, and spicy chilies sautéed with the beef to infuse the fat with heat. The bow ties act as cooling agents against the spicy sauce, creating a balanced but exciting palate experience. The colorful peppers also add a nice crunch and visual appeal.
Details
Ingredients include 1 lb ground beef, 1 red bell pepper (sliced), 1 green bell pepper (sliced), and 1 jalapeño (seeded and minced). For the sauce base, use 1 can (15 oz) tomato sauce enhanced with 1 tbsp Cajun seasoning and 1 tsp crushed red pepper flakes. You will need 12 oz of farfalle pasta and chopped green onions for garnish.
Steps/Instructions
- SEAR VEGETABLES AND BEEF: In a large wok or skillet, cook the ground beef with the sliced bell peppers and jalapeño until the beef is brown and peppers are tender-crisp.
- BLOOM SPICES: Add the Cajun seasoning and red pepper flakes to the meat mixture, stirring for 30 seconds to release the oils.
- SIMMER SAUCE: Pour in the tomato sauce and simmer on low for 10 minutes to thicken.
- COOK PASTA: Prepare the bow tie pasta in boiling salted water; drain.
- TOSS AND GARNISH: Add the pasta to the spicy beef mixture, toss vigorously to coat, and serve topped with fresh green onions.
Italian-Style Bow Tie Pasta with Ground Beef and Herbs
This recipe focuses on the aromatic power of fresh herbs rather than a heavy sauce. It uses a light olive oil and white wine base, allowing the fresh basil, oregano, and rosemary to define the flavor profile. It feels sophisticated and fresh, making it a perfect choice for spring or summer dinners when you want the comfort of beef without the weight of a heavy ragu.
Details
| Ingredient | Preparation |
|---|---|
| Ground Beef | 1 lb, extra lean |
| Fresh Basil | 1 cup, chiffonade |
| Fresh Oregano | 2 tbsp, chopped |
| White Wine | 1/2 cup (Pinot Grigio) |
| Olive Oil | 1/4 cup, extra virgin |
| Tomatoes | 1 cup Cherry tomatoes, halved |
Steps/Instructions
- BROWN AND DEGLAZE: Cook the ground beef in a large skillet; once browned, pour in the white wine and scrape the pan bottom, letting the liquid reduce by half.
- ADD TOMATOES: Toss in the halved cherry tomatoes and cook for 2-3 minutes until they just begin to soften and release juices.
- ADD PASTA AND OIL: Add cooked bow tie pasta and the extra virgin olive oil to the skillet.
- INFUSE HERBS: Remove the pan from the heat immediately and stir in the fresh basil and oregano (heat destroys their delicate flavor).
- FINAL SEASONING: Season generously with coarse sea salt and cracked black pepper before serving.
Bow Tie Pasta with Ground Beef and Mushroom Cream Sauce
A nod to Beef Stroganoff, this variation uses the playful shape of bow ties to hold a rich, earthy mushroom cream sauce. The umami from the browned mushrooms enhances the beef flavor significantly. It is an elegant dish suitable for a dinner party but easy enough for a Tuesday night. The sauce is savory, deep, and incredibly satisfying.
Details
- Proteins: 1 lb Ground Beef
- Fungi: 8 oz Cremini or Baby Bella Mushrooms (sliced)
- Liquid: 1.5 cups Beef Broth, 1 cup Heavy Cream
- Flavor: 1 tbsp Worcestershire sauce, 1 tbsp Dijon mustard
- Pasta: 12 oz Farfalle
- Thickener: 1 tbsp Flour (optional)
Steps/Instructions
- SEAR MUSHROOMS: In a dry hot pan, cook sliced mushrooms until they release their water and brown; remove and set aside.
- COOK BEEF: In the same pan, brown the ground beef; sprinkle with flour if a thicker sauce is desired.
- BUILD FLAVOR: Stir in the beef broth, Worcestershire sauce, and Dijon mustard, scraping up browned bits.
- ADD CREAM AND FUNGI: Reduce heat, stir in the heavy cream and the reserved mushrooms, and simmer until the sauce coats the back of a spoon.
- COMBINE: Toss with cooked bow tie pasta and serve immediately.
Family-Favorite Cheesy Beef Bow Tie Pasta Bake
This is the crowd-pleaser that never fails. It distinguishes itself from the casserole by using a blend of three cheeses and a meat sauce that is slightly sweeter, appealing to younger palates. It is baked until the edges of the pasta at the top turn deliciously crunchy, offering a texture contrast to the soft, cheesy interior. It yields large portions and freezes exceptionally well.
Details
For this robust bake, gather 1.5 lbs of ground beef (for extra meatiness), 1 lb of bow tie pasta, and 2 jars of your favorite marinara. The cheese trifecta consists of 1 cup Ricotta (mixed into the sauce for creaminess), 2 cups Mozzarella (for the stretch), and 1/2 cup Parmesan (for the crust).
Steps/Instructions
- PREP THE BASICS: Preheat oven to 400°F (200°C). Boil pasta to al dente. Brown the ground beef and drain fat.
- MAKE RICOTTA SAUCE: Mix the marinara sauce with the ground beef, then stir in the ricotta cheese until the sauce turns a creamy pink.
- MIX PASTA: Combine the drained pasta with the meat-ricotta mixture in a large bowl.
- ASSEMBLE: Transfer the mixture to a large baking dish (9×13 or larger). Top generously with the mozzarella and parmesan.
- BAKE AND BROIL: Bake for 15 minutes to heat through, then switch to broil for 2-3 minutes to brown the cheese spots on top. Watch closely to prevent burning.
Pro Tips
To take your ground beef and bow tie pasta dishes from ‘good’ to ‘restaurant-quality,’ consider these expert tips.
First, always salt your pasta water like the sea. Farfalle is a dense pasta shape, and this is your only chance to season the noodle itself. Second, never rinse your pasta after draining unless you are making a cold pasta salad. The starch on the surface of the cooked pasta helps the sauce adhere to the noodle; rinsing washes this away and leads to a watery dish.
When cooking ground beef, do not rush the browning process. Let the meat sit in the hot pan undisturbed for a minute or two to develop a dark crust (the Maillard reaction) before breaking it up. This adds a depth of savory flavor that gray, steamed beef lacks. Finally, if you are making a baked pasta dish, undercook your bow ties by 2-3 minutes. They will continue to cook in the oven while absorbing the sauce. If you boil them completely before baking, they will turn mushy.
Conclusion
Bow tie pasta and ground beef are pantry staples that offer endless possibilities for creativity in the kitchen. Whether you are craving the spicy kick of peppers, the earthy comfort of mushrooms, or the classic embrace of cheesy tomato sauce, these ten recipes provide a solution for every palate.
By mastering these simple techniques and variations, you can turn an affordable grocery run into a week’s worth of memorable, gourmet-style dinners that the whole family will love.
