Garlic Parmesan Bowtie Pasta with Creamy Beef

Ingredients:

12 oz bowtie pasta
1 lb ground beef
4 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp salt (or to taste)
1/2 tsp black pepper
1 (10 oz) can Rotel tomatoes with chilies, undrained
2 tbsp butter
1 cup heavy cream
1 cup beef broth
1 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 tsp red pepper flakes (optional)
Fresh parsley, for garnish

Directions:

Cook the bowtie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until browned. Drain excess grease.
Add minced garlic, Italian seasoning, salt, and black pepper to the beef. Cook for another minute until fragrant.
Stir in the Rotel tomatoes (with juices) and let it simmer for 2 minutes to blend the flavors.
Add the butter, heavy cream, and beef broth, stirring to combine. Bring to a gentle simmer.
Reduce heat to low and mix in Parmesan and mozzarella cheese, stirring until melted and creamy.
Add the cooked pasta to the skillet and toss to coat in the sauce. Let it cook for 2 more minutes to absorb the flavors.
Sprinkle red pepper flakes (if using) and garnish with fresh parsley before serving.

Cooking Time: 25 minutes
Servings: 4
Calories: ~680 per serving