Description
Hearty comfort meets pasta perfection in this Velveeta Beef Bowtie Pasta Casserole, blending cheesy richness with savory ground beef. Warm, satisfying layers promise a delightful family dinner you’ll crave again and again.
Ingredients
Scale
- 1 lb ground beef
- 8 oz Velveeta cheese, cubed
- 1 cup shredded cheddar cheese
- 12 oz bowtie (farfalle) pasta
- 1 cup milk
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (10 oz) Rotel (diced tomatoes with green chilies), drained
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
Instructions
- Oven Preparation: Warm the oven to 350F (175C) and lightly coat a 9×13-inch baking vessel with cooking spray.
- Pasta Foundation: Boil salted water and cook bowtie pasta until tender, then drain thoroughly.
- Beef and Aromatics: In a large skillet, brown ground beef with onions until meat is fully cooked and vegetables are translucent. Incorporate garlic and sauté briefly to release its aromatic essence.
- Flavor Infusion: Introduce diced tomatoes, Rotel, Italian seasoning, salt, pepper, and paprika. Allow mixture to simmer and develop rich, complex flavors.
- Cheese Transformation: Reduce heat and melt Velveeta with milk, creating a luxurious, smooth cheese sauce that coats the skillet’s contents.
- Pasta Integration: Fold cooked pasta into the beef and cheese mixture, ensuring every piece is generously embraced by the sauce.
- Casserole Assembly: Transfer the complete mixture into the prepared baking dish and crown with a layer of shredded cheddar cheese.
- Final Baking: Slide into the preheated oven and bake until cheese melts completely and edges become gloriously golden and bubbly, approximately 20 minutes.
- Serving Finale: Allow casserole to rest briefly, then serve hot, optionally garnishing with fresh parsley for a touch of color and freshness.
Notes
- Cook pasta just until al dente to prevent mushiness when baking, ensuring a perfect bite and preventing soggy casserole.
- Thoroughly drain ground beef after cooking to reduce greasiness and prevent a watery dish, maintaining the casserole’s rich consistency.
- Low heat is crucial when adding Velveeta to prevent cheese from burning or separating, creating a smooth and creamy sauce.
- Adjust seasonings or swap Rotel for mild tomatoes if you prefer less heat, making the dish adaptable to different taste preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 380
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg