Cheesy Ground Beef Bowtie Pasta in Velveeta Cream Sauce
Ingredients:
2.25 pounds ground beef
1 (8 oz) block cream cheese, softened
1 big block Velveeta cheese, cubed
1 can (10 oz) diced tomatoes with green chilies, undrained
1 can (10.5 oz) cream of chicken soup
1 box (12 oz) bowtie pasta (farfalle)
1 cup reserved pasta water
1 tablespoon hot sauce (optional for extra kick)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
1. Cook the Pasta: Boil water in a large pot, adding a pinch of salt. Add the bowtie pasta and cook according to the package directions. Drain, reserving 1 cup of pasta water for later.
2. Brown the Beef: In a large skillet, cook the ground beef over medium-high heat. Stir occasionally, breaking it up into crumbles, until browned and cooked through. Drain the fat.
3. Make the Sauce: Lower the heat to medium. Add the cream cheese, Velveeta cheese, and cream of chicken soup to the skillet. Stir until the cheeses melt into a creamy sauce.
4. Season the Sauce: Add the diced tomatoes with green chilies (undrained), garlic powder, smoked paprika, salt, and pepper. Stir to combine, and simmer for 5-7 minutes.
5. Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing to coat with the cheesy sauce. If the sauce is too thick, add some of the reserved pasta water to reach your desired consistency. For extra heat, add hot sauce to taste.
6. Serve: Once the pasta is well-coated and the sauce is creamy, transfer to serving plates and garnish with freshly chopped parsley. Serve hot!
Cooking Time: 25 minutes
Servings: 6
Calories: 450 per serving