Creamy Tomato Beef Bowtie Pasta with Spinach and Parmesan
Ingredients:
1 pound ground beef
1 large yellow onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional, for a little kick)
1/2 cup heavy cream
4 ounces Velveeta cheese, cubed
4 ounces cream cheese, softened
1 pound bowtie pasta
5 ounces fresh spinach, roughly chopped
1/2 cup grated Parmesan cheese, plus more for garnish
2 tablespoons olive oil
Salt and black pepper to taste
Fresh basil leaves, for garnish
Directions:
1. Cook the pasta according to package directions. Drain and set aside.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
3. Add the chopped onion and diced red bell pepper to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the crushed tomatoes, tomato sauce, Italian seasoning, and red pepper flakes (if using). Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
5. Reduce the heat to low. Stir in the heavy cream, Velveeta cheese, and cream cheese until the cheeses are melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
6. Add the cooked pasta and chopped spinach to the skillet. Toss to combine, ensuring the pasta is coated in the creamy tomato sauce and the spinach wilts.
7. Stir in the grated Parmesan cheese.
8. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves.
Cooking Time: 30 minutes | Servings: 6 | Calories: Approximately 650 per serving