Cheesy Bowtie Pasta with Savory Velveeta Beef Sauce
Ingredients:
(Serves: 4)
1 (16 oz) block of Velveeta cheese, cubed
1 (8 oz) block of cream cheese, softened
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) Rotel tomatoes with chilies, undrained
1 to 1.20 pounds ground beef
1 box (12 oz) bowtie pasta (farfalle)
1 cup reserved pasta water (optional, for thinning sauce)
Directions:
Start by bringing a large pot of salted water to a boil. Once it's ready, add the bowtie pasta and cook according to the instructions on the package (usually 8–10 minutes). Be sure to save a cup of pasta water before draining the pasta, and set it aside.
While the pasta is cooking, heat a large skillet over medium heat. Add the ground beef, breaking it up as it cooks. Continue until the meat is browned and no longer pink, about 7-8 minutes. Drain off any excess fat and set the beef aside for later.
In the same skillet, lower the heat to medium-low. Add the cubed Velveeta cheese, cream cheese, and the can of cream of chicken soup. Stir gently, allowing the cheese to melt and the mixture to become smooth and creamy.
Pour the can of Rotel tomatoes, along with the juices, into the skillet. Stir to combine, and then add the cooked ground beef back into the skillet. Keep stirring until everything is well-blended and heated through.
Add the drained bowtie pasta to the skillet, tossing to coat each piece with the creamy sauce. If the sauce seems too thick, add the reserved pasta water a little at a time to reach your preferred consistency.
Spoon the creamy beef pasta into serving bowls. If you like, sprinkle with some freshly chopped parsley or extra shredded cheese for added flavor.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories (Per Serving): ~620 kcal