Description

This creamy, cheesy Velveeta Beef Bowtie Pasta is a quick and comforting one-pan meal the whole family will love. Tender pasta gets tossed with seasoned ground beef, zesty tomatoes, and melty Velveeta cheese for a rich and satisfying dinner that’s ready in about 30 minutes. Customize with your favorite toppings for added flavor and flair.

Ingredients

Scale

12 ounces bowtie pasta (farfalle)
1 pound ground beef
1 medium onion, diced
2 garlic cloves, minced
1 can (10 oz) diced tomatoes with green chilies (like Rotel)
1/2 cup beef broth (or water)
8 ounces Velveeta cheese, cubed
1/2 teaspoon smoked paprika (optional)
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon olive oil (optional, for added flavor)

Optional Toppings:

Chopped parsley or green onions
Shredded cheddar cheese

Instructions

Bring a large pot of salted water to a boil.
Cook the bowtie pasta according to package instructions until al dente.
Drain and set aside.

In a large skillet or saucepan, heat olive oil (if using) over medium heat.
Add the ground beef and cook until browned, breaking it into crumbles.
Add the diced onion and minced garlic, and cook for 3–4 minutes, until the onion is soft and fragrant.

Stir in the can of diced tomatoes with green chilies, beef broth, smoked paprika, Italian seasoning, salt, and pepper.
Simmer for 5 minutes to allow the flavors to meld.

Reduce the heat to low and stir in the Velveeta cheese cubes.
Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.

Add the cooked bowtie pasta to the skillet and toss to coat the pasta evenly with the cheesy beef sauce.

Spoon the pasta into bowls or onto plates.
Garnish with chopped parsley, green onions, or extra shredded cheese, if desired.

Notes

Feel free to swap bowtie pasta for rotini, penne, or elbow macaroni.
For extra veggies, add in some spinach or bell peppers when cooking the beef.
Leftovers can be stored in the fridge for up to 3 days and reheat well with a splash of broth or milk.