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One-Skillet Cheesy Ground Beef and Bowtie Pasta

Ingredients:

1 tablespoon olive oil
2 1/4 pounds ground beef
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1 (16-ounce) box bowtie pasta (farfalle)
1 pound Velveeta cheese, cubed
1 (8-ounce) block cream cheese, softened and cubed
1 (10.5-ounce) can cream of chicken soup
1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
1 cup reserved pasta water, as needed
2 tablespoons chopped fresh parsley, optional

Directions:

1. Bring a large pot of generously salted water to a boil. Add the bowtie pasta and cook according to the package directions until al dente, usually 10 to 12 minutes.
2. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set it aside.
3. While the pasta cooks, heat the olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the ground beef and cook for 8 to 10 minutes, breaking it into small crumbles, until browned and cooked through to 160°F.
4. Drain off excess grease, leaving about 1 tablespoon in the skillet. Add the onion and cook for 4 to 5 minutes, until softened. Stir in the garlic, salt, pepper, and Italian seasoning, and cook for 30 seconds.
5. Reduce the heat to medium-low. Add the Velveeta, cream cheese, cream of chicken soup, and undrained Rotel tomatoes. Stir frequently for 4 to 6 minutes, until the cheeses are completely melted and the sauce is smooth.
6. Add the drained bowtie pasta to the skillet and gently toss until all the pasta is coated in the cheese sauce.
7. Stir in reserved pasta water, a little at a time, until the sauce reaches a creamy, spoonable consistency. Heat for 1 to 2 minutes, stirring often.
8. Remove from the heat, sprinkle with parsley if desired, and serve hot.

Cooking Time: 35 minutes | Servings: 8 | Calories: Approximately 830 per serving

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