Cowboy Cavatappi
Satisfy your comfort food cravings with Cowboy Cavatappi, a cheesy beef pasta recipe perfect for busy weeknights.
Servings: 6 people
Calories: 591kcal
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.
Nutrition
Serving: 1portion | Calories: 591kcal