Description
A warm, comforting hug on a plate with layers of flavor from succulent beef, tender pasta, and a rich, creamy sauce.
Ingredients
Scale
- 10 oz bowtie pasta (Farfalle) or penne pasta
- 1 lb ground beef (or ground turkey/sausage)
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1 cup Mozzarella cheese, shredded (divided)
- 1/2 cup Parmesan cheese, freshly grated (divided)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Brown the Beef: In a large skillet over medium heat, add the ground beef and onion. Sauté until the meat is browned and onions are translucent. Stir in garlic, Italian seasoning, salt, and pepper. Cook for another minute, then remove from heat.
- Make the Creamy Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk and heavy cream, whisking to avoid lumps. Let it simmer for 3-4 minutes until thickened. Stir in half of the mozzarella and Parmesan cheese.
- Assemble and Bake: Preheat your oven to 375°F (190°C). In a baking dish, combine cooked pasta, beef mixture, and creamy sauce. Top with remaining mozzarella. Bake for 20 minutes until bubbling. Broil for 2-3 minutes for a golden finish.
- Serve: Let cool for 5 minutes, garnish with parsley, and serve warm.
Notes
For a vegetarian version, replace meat with sautéed vegetables. Store leftovers in an airtight container for up to 3 days or freeze for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg