Go Back
Cheesy Beef and Bowtie Pasta
Caroline

Cheesy Beef and Bowtie Pasta

A rich and comforting pasta dish made with ground beef, Velveeta, cream cheese, and Rotel tomatoes, all slow-cooked into a creamy sauce and tossed with bowtie pasta. Perfect for busy weeknights or meal prep!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 8 bowls
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 lbs ground beef
  • 16 oz Velveeta cheese, cubed
  • 8 oz cream cheese
  • 1 (10.5) oz can cream of chicken soup
  • 1 (10) oz can Rotel tomatoes with green chilies
  • 12 oz bowtie pasta
  • salt and pepper, to taste

Equipment

  • Large skillet
  • 6-quart crockpot (slow cooker)
  • large pot for boiling pasta
  • wooden spoon or spatula

Method
 

  1. In a skillet, cook ground beef over medium heat until no longer pink. Drain excess fat.
  2. Add cooked beef, cubed Velveeta, cream cheese, cream of chicken soup, and Rotel tomatoes into the crockpot. Stir until combined.
  3. Cover and cook on high for 1.5 hours, stirring occasionally, until cheese is melted and creamy.
  4. Meanwhile, boil bowtie pasta according to package directions. Reserve 1 cup of pasta water.
  5. Stir cooked pasta into the crockpot mixture. Add reserved pasta water if needed to thin the sauce. Season with salt and pepper. Serve hot.

Notes

Adjust seasonings to taste—garlic powder, onion powder, or Italian seasoning work great.
This dish thickens as it cools, so adding extra liquid when reheating helps maintain creaminess.
Perfect for meal prep, as it reheats well and keeps flavor.