This Cowboy Cavatappi is the kind of cheesy, hearty skillet pasta that disappears fast at my table. Made with tender cavatappi noodles, seasoned ground beef, sweet corn, and tomatoes, it’s all coated in a rich, creamy sauce and topped with melty cheddar and pepper jack. It’s quick, family-friendly, and full of bold flavor! Comfort food at its best. If you love cowboy-inspired recipes, be sure to check out my full collection of Cowboy Recipes for more easy dinners! And don’t miss my Cornbread Cowboy Casserole for another crowd-pleasing favorite.
Ingredients & Substitutions
- Pasta: Cavatappi noodles are perfect for soaking up the cheesy sauce, but penne, rigatoni, or elbows work too. Reserve a cup of pasta water to adjust the sauce consistency.
- Ground Beef: Classic ground beef gives a savory base. Substitute ground turkey, chicken, pork, or sausage for variations, or use plant-based meat for a vegetarian-friendly version.
- Seasonings: Hamburger seasoning, paprika, chili powder, salt, and pepper give flavor and a little spice. Adjust to taste.
- Tomatoes: Diced tomatoes with green chiles (like Rotel) add a mild kick. Use mild or spicy, depending on preference.
- Corn: Frozen corn adds sweetness and color; canned corn works if drained.
- Heavy Cream: Makes the sauce rich and creamy. Use half-and-half or milk for a lighter version.
- Cheese: Sharp cheddar and pepper jack give flavor and meltiness. Colby, Monterey Jack, or a Mexican blend works too. Reserve some for topping.
Variations for Cowboy Cavatappi
Protein: Swap beef for turkey, chicken, sausage, or plant-based crumbles.
Cheese: Mix it up with Colby, Monterey Jack, Gruyère, or a mild cheddar blend.
Vegetables: Add zucchini, mushrooms, black beans, spinach, or roasted red peppers.
Spice Level: Use spicy Rotel, extra chili powder, or tone it down with mild tomatoes.
Lighter Sauce: Swap heavy cream for half-and-half or milk.
How to Melt Cheese in Cowboy Cavatappi
- Add shredded cheese slowly over low heat for even melting.
- Stir constantly to keep the sauce smooth.
- If the sauce is too thick, add a little pasta water, cream, or milk while melting the cheese.
FAQs
Can I Make Cowboy Cavatappi Ahead of Time?
Yes! Cook the beef and vegetables, mix with seasonings and sauce, then refrigerate. Cook the pasta and combine when ready to serve for a fast weeknight meal.
Can I Use Different Pasta?
Absolutely! Any tubular pasta like penne, rigatoni, elbows, or even homemade pasta shapes will work.
Can I Adjust the Spice Level?
Yes! Add more or less chili powder, or choose mild diced tomatoes to suit your family’s taste.
How to Store and Freeze
Refrigerator: Store leftovers in a sealed container for 3-4 days. Reheat on the stove over low heat, adding a splash of pasta water or milk to restore creaminess.
Freezer: Cool completely, then transfer to a freezer-safe container. For best results, freeze the pasta before adding cheese. Thaw in the refrigerator overnight, then reheat on the stove over low heat, stirring occasionally and adding a splash of pasta water or cream as needed. Freeze for up to 2-3 months.
Cowboy Cavatappi
Ingredients
- 8 ounces cavatappi pasta
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 medium yellow onion, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 2 teaspoons garlic, minced
- 1 teaspoon hamburger seasoning
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 can (10 ounces) diced tomatoes with green chiles, undrained
- 1 cup (165 g) frozen corn
- 1 cup (238 g) heavy whipping cream
- 2 cups (226 g) sharp cheddar cheese, shredded
- ½ cup (56.5 g) pepper jack cheese, shredded
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the cavatappi according to package instructions until al dente. Reserve 1 cup of pasta water, draining the rest. Set the cooked pasta and reserved pasta water aside.
- To a large, deep skillet or Dutch oven over medium heat, add olive oil. Once hot and shimmering, add the ground beef, onion, and diced bell pepper. Cook, breaking the beef apart with a wooden spoon, until it is browned and the vegetables have softened (about 5–6 minutes). Drain excess grease if needed.
- Add garlic and cook for one more minute.
- Stir in hamburger seasoning, paprika, chili powder, salt, and pepper.
- Stir in the diced tomatoes (with juices), corn, and heavy cream. Bring to a gentle simmer and cook for 5 minutes to let the flavors develop.
- Reduce heat to low. Stir in the cheddar cheese and pepper jack until melted and smooth.
- Add the cooked pasta to the skillet and stir until fully coated in the sauce. Add reserved pasta water, as needed, until the sauce reaches your desired consistency.
- Garnish with parsley. Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
I love an easy, family-friendly dish like this one! It wasn't too spicy, and it was perfectly creamy and cheesy!
Elizabeth
Simple and filling with a slight kick. I loved this pasta dish!
Stephanie
This is really good! I loved each creamy, cheesy bite. I will make this one at home!
Bella
You can't go wrong with a delicious pasta dish like this one. Plus, it is an easy recipe to throw together.
