Rich, savory, and ready in under 20 minutes, Cheesy Beef and Bowtie Pasta in Garlic Butter is the ultimate weeknight comfort food.
This dish combines seasoned ground sirloin, tender farfalle, and creamy vodka sauce in one hearty pot.
The garlic butter undertones, melty mozzarella, and nutty Parmesan bring irresistible flavor depth.
It’s a family-style meal that tastes like hours of cooking—with a fraction of the effort.
Star Players in This Cheesy Beef and Bowtie Pasta
Ground sirloin beef – Juicy and lean, this beef lays the flavorful foundation with a rich, meaty profile.
Farfalle pasta – These little bowties hold onto the creamy sauce perfectly, offering bite and elegance.
Vodka sauce – Smooth, tangy, and tomato-rich, this premade shortcut brings depth with little effort.
Shredded mozzarella – Melts into a stretchy, creamy finish that ties everything together.
Grated Parmesan cheese – Adds sharpness and nuttiness, rounding out the richness of the dish.
Garlic powder & dried minced onion – Delivers aromatic depth that complements the buttery notes.
Beef stock – Provides body and flavor, enhancing the savory elements from the inside out.
Italian seasoning – A medley of herbs that infuses the dish with comforting, familiar warmth.
How to Make Cheesy Beef and Bowtie Pasta in Garlic Butter
Start by browning the beef directly in the Instant Pot using the Sauté mode. Add the aromatics and seasonings to infuse the meat with flavor.
After deglazing with beef stock, layer in the farfalle pasta and top with vodka sauce—resist the urge to stir.
Seal and pressure cook for just five minutes. A quick natural release ensures the pasta finishes perfectly.
Stir in the mozzarella and Parmesan until everything melts into one rich, garlicky, cheesy masterpiece.
Secrets & Shortcuts for a Creamier, Dreamier Pasta
For added richness, stir a tablespoon of butter into the pot just before serving. It enhances the garlic butter theme and makes the sauce silkier.
Don’t skip the step of layering the sauce on top of the pasta without stirring this prevents a burn warning and ensures the pasta cooks evenly.
Switch up the protein if you like Italian sausage or ground turkey also work beautifully here.
And for a spicy twist, a pinch of red pepper flakes added with the seasonings wakes up the sauce with subtle heat.
Save It for Later: Storing and Reheating Tips
This pasta stores well in an airtight container in the fridge for up to four days.
When reheating, add a splash of broth or milk to loosen the sauce and bring back its creamy texture.
It also freezes well for up to two months just let it cool completely before portioning.
To reheat from frozen, thaw overnight in the fridge and warm gently on the stovetop or microwave.
Cheesy Beef and Bowtie Pasta in Garlic Butter
Ingredients
- 1 jar 24 oz vodka sauce
- 1 tablespoon dried minced onion
- 1 ½ teaspoons garlic powder
- 1 ½ cups shredded mozzarella cheese
- 1 tablespoon Italian seasoning
- ½ cup grated Parmesan cheese
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 cups unsalted beef stock or chicken stock as an alternative
- 1 pound farfalle pasta
- 1 pound 90/10 ground sirloin beef
Instructions
- Activate the Instant Pot’s ‘Sauté’ mode and wait for it to indicate ‘Hot’. Add ground beef, breaking it apart as it browns, and cook for 6 to 8 minutes until fully done.
- Stir in the Italian seasoning, garlic powder, dried minced onion, kosher salt, and black pepper. Sauté for another couple of minutes to infuse the meat with seasoning.
- Turn off the ‘Sauté’ setting. Pour in the beef stock and stir, scraping the bottom to deglaze thoroughly.
- Evenly scatter the farfalle pasta into the pot, gently press it into the liquid without mixing. Layer the vodka sauce over the top—do not stir.
- Seal the lid, set the valve to ‘Sealing’, and choose the ‘Manual’ or ‘Pressure Cook’ setting. Cook on High Pressure for 5 minutes.
- Let the pressure naturally release for 2 minutes, then manually release the rest. Once the pin drops, open the lid.
- Immediately fold in mozzarella and Parmesan cheeses, stirring until both are melted and fully incorporated into the creamy sauce.