Twirly Cavatappi with Beef Bolognese and Parmesan

There’s nothing quite like a big bowl of pasta to satisfy a craving. It’s quick, comforting and always hits the spot. This version takes it up a notch with a rich ground beef sauce, sweet carrots and a touch of cream cheese for extra creaminess.

Tossed with cavatappi pasta and finished with fresh parsley and Parmesan, this dish is a flavor-packed twist on classic Bolognese. Ready in under 30 minutes, it’s perfect for busy weeknights when you want something delicious without the fuss.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

14 ounce Marinara CupView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Meanwhile, wash and dry all produce. Trim, peel and finely chop the carrot. Pick the parsley leaves from the stems and roughly chop the leaves.
2. Once the water is boiling, add the cavatappi and cook until al dente, 9-11 minutes, stirring occasionally. Drain and set aside.
3. While the pasta cooks, heat a drizzle of oil in a large pan over medium heat. Add the chopped carrot and cook until browned and tender, 6-8 minutes. Season with salt and pepper.
4. Increase the heat to medium-high and add another drizzle of oil to the pan. Push the carrot to one side. Add the ground beef to the empty side and cook, breaking it up into pieces, until browned. Sprinkle with Italian seasoning and cook until the beef is cooked through, 4-6 minutes. Season generously with salt and pepper. Stir the carrot and beef together.
5. Stir in the marinara sauce and 1/3 cup water (use 1/2 cup if making 4 servings). Reduce to a simmer and cook until the sauce thickens slightly, 3-4 minutes. Reduce heat to low. Stir in the cream cheese until fully combined. Add the drained cavatappi, butter and half the chopped parsley. Stir until the pasta is warmed through, 1-2 minutes. If the pan is too small, transfer everything to the pot used for the pasta. Season with salt and pepper.
6. Divide the pasta between bowls. Top with the grated Parmesan and remaining chopped parsley. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne, rigatoni or fusilli works well.

Can I make this dish ahead of time?

The sauce can be made ahead and refrigerated for up to 3 days. Cook the pasta fresh and combine when ready to serve.

How can I make this recipe gluten-free?

Use gluten-free pasta and ensure the marinara sauce is gluten-free.