Instructions
Step 1 Cook the bowtie pasta according to package instructions until al dente, then drain and set aside. /n
Step 2 In a large skillet, heat olive oil over medium heat and sauté the chopped onion until softened, about 3–4 minutes. /n
Step 3 Add the minced garlic and cook for another 30 seconds until fragrant. /n
Step 4 Add the ground beef and cook until browned, breaking it apart as it cooks; drain excess fat if needed. /n
Step 5 Stir in the marinara sauce, Italian seasoning, salt, black pepper, and red pepper flakes, then let simmer for 5 minutes. /n
Step 6 Reduce heat to low and add the Velveeta cheese, heavy cream, and milk, stirring until fully melted and smooth. /n
Step 7 Add the cooked pasta to the skillet and toss until evenly coated in the creamy sauce. /n
Step 8 Sprinkle mozzarella and Parmesan cheese over the top, cover, and let it melt for 2–3 minutes until gooey and bubbly. /n
Step 9 Garnish with fresh parsley if desired and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat on the stovetop over low heat with a splash of milk or cream to restore the creamy texture. You can also microwave in short intervals, stirring in between, to prevent the cheese from separating.
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