Ingredients
Scale
- 1 lb ground beef
- 12 oz bowtie (farfalle) pasta
- 1 tbsp olive oil
- 1 cup diced onions
- 2 cloves garlic, minced
- 10 oz Velveeta cheese, cubed
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) diced tomatoes or Rotel, drained
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp seasoning blend (e.g., Italian seasoning)
- Optional:
- ½ cup diced bell peppers
- ½ cup chopped spinach
- ½ cup sliced mushrooms
- ½ cup shredded cheddar or mozzarella
- Pinch of red pepper flakes (for heat)
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add diced onions and sauté until softened. Add garlic and cook for 30 seconds.
- Add ground beef to the skillet and cook until browned. Drain excess grease if needed.
- Stir in cream of chicken soup, diced tomatoes, seasonings, and cubed Velveeta. Cook on low heat, stirring until cheese is fully melted.
- Fold in the cooked bowtie pasta and mix until evenly coated with sauce.
- (Optional) Add in your favorite extras like bell peppers, spinach, or mushrooms. Cook for an additional 5 minutes until everything is heated through.
- Serve hot, garnished with fresh parsley or extra cheese if desired.
Notes
- For a baked version, transfer mixture to a baking dish, top with shredded cheese, and bake at 350°F for 20 minutes.
- This dish can be made ahead and stored in the refrigerator for up to 3 days.
- Use reduced-fat Velveeta and ground turkey for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: Velveeta pasta recipe, cheesy bowtie pasta, creamy beef pasta, one-pot dinner, easy weeknight meal