CAJUN BEEF PASTA WITH BOWTIE NOODLES
Ingredients:
2.25 pounds ground beef
1 (8 oz) block cream cheese, softened
1 (16 oz) block Velveeta cheese, cubed
1 (10.5 oz) can cream of chicken soup
1 (10 oz) can Rotel tomatoes with chilies, undrained
1 box (16 oz) bowtie pasta (farfalle)
1 cup reserved pasta water
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon garlic powder
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Cook bowtie pasta in salted boiling water until al dente. Reserve 1 cup pasta water, drain, and set aside.
In a large skillet or pot, brown ground beef over medium heat. Drain excess grease.
Season the beef with Cajun seasoning, smoked paprika, garlic powder, salt, and pepper. Stir until fully coated and aromatic.
Add cream cheese to the beef and stir until melted and smooth.
Stir in Velveeta cubes, cream of chicken soup, and the full can of Rotel (with juices). Stir and simmer until cheese melts into a creamy, spicy sauce.
Slowly add reserved pasta water to adjust sauce thickness.
Add the cooked bowtie pasta and stir until evenly coated in sauce. Simmer for 2–3 minutes more.
Serve hot, with chopped parsley if you want to dress it up.
Cooking Time: 30 minutes | Servings: 6–8 | Calories: ~760 per serving