Cheesy Ground Beef Bowtie Pasta – Creamy Paprika Sauce, Savory Beef & Loads of Melted Cheese

This Cheesy Ground Beef Bowtie Pasta in Paprika Cream Sauce is the kind of cozy, skillet-style pasta dinner that disappears fast. Tender bowtie pasta is tossed with savory browned ground beef and coated in a silky paprika cream sauce loaded with sharp cheddar and Parmesan.

Smoked paprika gives the sauce a warm, slightly smoky depth without making it overly spicy, while garlic, onion, Worcestershire sauce, and tomato paste build plenty of savory flavor. The bowtie pasta is especially good here because its folds and ridges catch little pockets of beef and creamy cheese sauce in every bite.

It's an easy 30-minute American comfort-food dinner that's family-friendly, filling, and made mostly with everyday pantry and refrigerator staples.

Ingredients

For the Pasta & Beef

• 12 ounces bowtie pasta (farfalle)
• 1 pound ground beef, preferably 85/15
• 1 small yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• 1½ teaspoons smoked paprika
• ½ teaspoon sweet paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper flakes, optional

For the Paprika Cream Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1½ cups low-sodium beef broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1½ cups freshly shredded sharp cheddar cheese
• ½ cup freshly grated Parmesan cheese
• ½ cup reserved pasta water, as needed

For Finishing

• 2 tablespoons chopped fresh parsley
• Extra Parmesan
• Freshly cracked black pepper
• Extra smoked paprika, optional

How to Make Cheesy Ground Beef Bowtie Pasta

Step 1 – Cook the Bowtie Pasta

Bring a large pot of generously salted water to a boil.

Add the bowtie pasta and cook until just al dente, following the package directions.

Before draining, reserve about 1 cup of pasta water.

Drain and set aside.

Don't rinse the pasta—the starch left on the surface helps the creamy sauce cling to it.

Step 2 – Brown the Ground Beef

Heat a large, deep skillet over medium-high heat.

Add the ground beef and cook for approximately 5–7 minutes, breaking it into small crumbles.

Allow some of the beef to sit against the skillet long enough to develop browned edges.

Drain excess grease if necessary, leaving a small amount behind for flavor.

Step 3 – Add the Onion & Garlic

Add the diced onion to the beef.

Cook for approximately 3–4 minutes, until softened.

Add the garlic and cook for another 30 seconds, stirring constantly.

Step 4 – Build the Paprika Flavor

Add the tomato paste, Worcestershire sauce, smoked paprika, sweet paprika, Italian seasoning, garlic powder, salt, black pepper, and red pepper flakes.

Cook for 1–2 minutes, stirring everything into the beef.

Briefly cooking the tomato paste and paprika in the skillet helps deepen their flavor.

Make the Creamy Paprika Sauce

Step 5 – Add the Butter & Flour

Reduce the heat to medium.

Add the butter.

Once melted, sprinkle the flour over the beef and stir continuously for about 1 minute.

The flour will help thicken the sauce later.

Step 6 – Add the Beef Broth

Slowly pour in the beef broth while stirring.

Scrape the bottom of the skillet to release all the flavorful browned bits.

Simmer for approximately 2–3 minutes, until slightly thickened.

Step 7 – Add the Cream

Pour in the heavy cream and stir in the Dijon mustard.

Bring the sauce to a gentle simmer, not a hard boil.

Cook for another 2–3 minutes.

Make It Extra Cheesy

Step 8 – Add the Cheese

Reduce the heat to low.

Add the sharp cheddar gradually, stirring until melted before adding more.

Stir in the Parmesan.

The sauce should become smooth, creamy, and thick enough to coat the back of a spoon.

Step 9 – Add the Pasta

Add the cooked bowtie pasta directly to the skillet.

Gently toss until every piece is coated with the beefy paprika cream sauce.

Step 10 – Adjust the Sauce

Add reserved pasta water a few tablespoons at a time until the sauce reaches your preferred consistency.

You want it creamy and glossy rather than extremely thick.

Let everything cook together over low heat for another 1–2 minutes.

Finish & Serve

Remove the skillet from the heat.

Sprinkle generously with fresh parsley, Parmesan, and freshly cracked black pepper.

For a stronger smoky finish, dust the top very lightly with additional smoked paprika.

Serve immediately while the cheese sauce is hot and creamy.

Chef's Tips for the Best Creamy Beef Pasta

• Use 85/15 ground beef for plenty of beefy flavor without making the sauce excessively greasy.
• Let the beef actually brown rather than constantly stirring it.
• Drain excess grease before building the cream sauce.
• Cook the pasta only until al dente because it will continue cooking briefly in the sauce.
• Always reserve pasta water. Its starch helps loosen the sauce without making it watery.
• Smoked paprika is the star seasoning, but don't use too much or it can overwhelm the cheese.
• Cook the tomato paste for a minute before adding liquid to remove its raw flavor.
• Use low-sodium broth because cheddar and Parmesan already contain plenty of salt.
• Freshly shred the cheddar. Pre-shredded cheese contains anti-caking ingredients that can make cream sauces less smooth.
• Lower the heat before adding cheese.
• Don't aggressively boil the sauce after adding dairy and cheese.
• Keep the finished sauce slightly looser than you think necessary—the pasta will continue absorbing it as it sits.

The Secret to a Smooth, Creamy Cheese Sauce

The biggest mistake with cheesy pasta is adding cheese while the sauce is boiling aggressively.

High heat can cause the proteins and fat in the cheese to separate, leaving you with an oily or grainy sauce.

Instead, make the cream sauce first, reduce the heat to low, then gradually stir in freshly shredded cheese.

Once the bowties are added, use a splash of starchy pasta water to bring everything together into a silky sauce that clings beautifully to the pasta.

Why Bowtie Pasta Works So Well

Farfalle isn't just attractive—it works especially well with chunky sauces.

The pinched center provides a firmer bite, while the wider folds catch the creamy paprika sauce and small pieces of ground beef.

Other excellent substitutes include:

• Rotini
• Penne
• Rigatoni
• Medium shells
• Cavatappi

Shells are particularly good if you want little pockets of beef and melted cheese inside the pasta.

Delicious Variations

Bacon Cheeseburger Bowtie Pasta

Add 6 slices of crispy crumbled bacon and use extra sharp cheddar.

Spicy Paprika Beef Pasta

Add cayenne pepper, crushed red pepper, and pepper Jack cheese for more heat.

Creamy Mushroom Beef Bowties

Sauté 8 ounces sliced cremini mushrooms after browning the beef.

Spinach Beef Pasta

Stir in 2 cups fresh baby spinach during the final few minutes until just wilted.

Three-Cheese Beef Bowties

Use a combination of sharp cheddar, mozzarella, and Parmesan for an extra-gooey sauce.

Cajun Beef Bowtie Pasta

Replace the Italian seasoning with Cajun seasoning and add diced bell peppers for a bolder Southern-inspired variation.

Want an Extra-Cheesy Baked Finish?

Transfer the finished pasta to an oven-safe baking dish.

Top with:

• 1 cup shredded mozzarella
• ½ cup sharp cheddar
• ¼ cup Parmesan

Broil for approximately 2–4 minutes, just until the cheese is melted, bubbling, and developing golden spots.

Finish with parsley before serving.

This turns the creamy skillet pasta into an easy cheesy beef pasta bake.

What to Serve With

• Garlic bread
• Cheesy garlic bread
• Caesar salad
• Roasted broccoli
• Garlic green beans
• Roasted asparagus
• Simple garden salad
• Dinner rolls

Since the pasta is rich and hearty, garlic bread and a crisp Caesar salad make an especially satisfying combination.

Make-Ahead Tips

The seasoned ground beef can be prepared up to 2 days ahead and refrigerated.

For the best creamy texture, however, cook the pasta and finish the sauce shortly before serving.

If preparing the entire dish ahead, keep the sauce slightly thinner because the pasta will absorb moisture while refrigerated.

Storage & Reheating

Refrigerator

Store leftovers in an airtight container for up to 3–4 days.

Freezer

Cream-based pasta sauces can change texture after freezing, so refrigeration is preferable.

If freezing is necessary, store for up to 2 months and thaw overnight in the refrigerator.

Stovetop

Reheat gently over low heat with a splash of milk, cream, or beef broth.

Stir frequently until creamy again.

Microwave

Add a splash of milk, cover loosely, and reheat in short intervals, stirring between each one.

Avoid overheating, which can cause the cheese sauce to separate.

Notes

• Smoked paprika provides the warm, savory flavor that makes this sauce stand out from ordinary cheesy beef pasta.
• Sharp cheddar brings bold American comfort-food flavor, while Parmesan adds savory depth.
• Heavy cream produces the richest sauce, but half-and-half can be used for a slightly lighter version.
• The sauce thickens considerably as it cools, so don't be afraid to keep it somewhat loose while it's still in the skillet.
• This Cheesy Ground Beef Bowtie Pasta in Paprika Cream Sauce is perfect for busy weeknights, Sunday family dinners, cold-weather comfort food, casual gatherings, or anytime you're craving a creamy, cheesy one-pan pasta dinner.