Cream Cheese Beef Bowtie Pasta
Ground beef and bowtie noodles in a smooth cream cheese sauce with tomatoes and green chilies.
Equipment
- Large skillet
- Large pot
- Colander
Ingredients
Main Ingredients
- 2 lb ground beef
- 8 oz cream cheese softened
- 16 oz processed cheese loaf cubed
- 1 can cream of chicken soup about 10 ounces
- 1 can diced tomatoes with green chilies undrained, about 10 ounces
- 16 oz bowtie noodles
- 1 cup reserved pasta water
- 2 tbsp chopped fresh parsley optional
Instructions
Cooking
- Boil. Cook the bowtie noodles until al dente, reserve 1 cup of pasta water, and drain.
- Brown. Brown the ground beef in a large skillet and drain the grease.
- Melt. Lower the heat and stir in the cream cheese, processed cheese, and soup until smooth.
- Simmer. Stir in the tomatoes and green chilies and simmer for 3 to 5 minutes.
- Thin. Add the pasta water a little at a time until the sauce is the thickness you like.
- Combine. Fold in the noodles and serve hot.
Notes
Substitutions: Use ground turkey or mild cheddar in place of the processed cheese.
Tips: Keep the heat low once the cheese goes in.
Storage: Refrigerate in an airtight container for up to 4 days.
Nutrition does not include the optional parsley.