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Sunday 27 September 2026 05:33:00 GMT

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Cheesy Velveeta Italian Beef Farfalle Pasta Ingredients: 1¼ pounds 90% lean ground beef 12 ounces dry bowtie pasta 2 tablespoons unsalted butter 1 small yellow onion, finely diced 5 garlic cloves, minced 1½ teaspoons Italian seasoning ½ teaspoon smoked paprika ½ teaspoon black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon salt, or to taste 1 tablespoon tomato paste 1 can crushed tomatoes, 15 ounces ½ cup heavy cream 2 ounces cream cheese, softened 6 ounces Velveeta, cubed 1 cup freshly shredded mozzarella ½ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the bowties in a large pot of salted water until al dente. Reserve about 1 cup pasta water before draining. 2. Melt the butter in a deep skillet. Add the ground beef and onion and cook until the beef is deeply browned and the onion is tender. 3. Stir in the garlic, Italian seasoning, smoked paprika, black pepper, red pepper flakes, salt, and tomato paste. Cook for about 1 minute. 4. Add the crushed tomatoes and simmer for 4 to 5 minutes. Lower the heat and stir in the heavy cream, cream cheese, and Velveeta until the sauce becomes thick and smooth. 5. Remove from heat and stir in mozzarella and Parmesan. Add the bowties and toss until the beef is evenly mixed and every fold is heavily coated. Add pasta water only if needed and finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 730 per serving

Cheesy Velveeta Italian Beef Farfalle Pasta Ingredients: 1¼ pounds 90% lean ground beef 12 ounces dry bowtie pasta 2 tablespoons unsalted butter 1 small yellow onion, finely diced 5 garlic cloves, minced 1½ teaspoons Italian seasoning ½ teaspoon smoked paprika ½ teaspoon black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon salt, or to taste 1 tablespoon tomato paste 1 can crushed tomatoes, 15 ounces ½ cup heavy cream 2 ounces cream cheese, softened 6 ounces Velveeta, cubed 1 cup freshly shredded mozzarella ½ cup freshly grated Parmesan 2 tablespoons chopped fresh parsley ½ to 1 cup reserved pasta water, as needed Directions: 1. Cook the bowties in a large pot of salted water until al dente. Reserve about 1 cup pasta water before draining. 2. Melt the butter in a deep skillet. Add the ground beef and onion and cook until the beef is deeply browned and the onion is tender. 3. Stir in the garlic, Italian seasoning, smoked paprika, black pepper, red pepper flakes, salt, and tomato paste. Cook for about 1 minute. 4. Add the crushed tomatoes and simmer for 4 to 5 minutes. Lower the heat and stir in the heavy cream, cream cheese, and Velveeta until the sauce becomes thick and smooth. 5. Remove from heat and stir in mozzarella and Parmesan. Add the bowties and toss until the beef is evenly mixed and every fold is heavily coated. Add pasta water only if needed and finish with parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 730 per serving

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