Creamy Red Pepper Pasta Skillet

5 from 4 votes

This Creamy Red Pepper Pasta Skillet is so easy and perfect for a quick weeknight meal. A jar of roasted red peppers brings a great depth of flavor and the cream cheese balances the flavor and gives it a creamy texture. Oh – and this recipe earns extra credit for being made in one skillet!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Keyword: easy meal, easy recipe, one pot meal, pasta skillet

Servings:

Calories: 449kcal

Author: Kelsey Byrnes

Ingredients

1 pound ground beef
2 1/2 cups water
1 15-ounce can tomato sauce
1 15-ounce can* roasted red peppers drained and diced
1 tablespoon sugar
1/2 teaspoon onion salt
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon red pepper flakes optional
8 ounces uncooked bowtie pasta
4 ounces cream cheese cubed and softened

Instructions

In a large skillet, brown the ground beef until fully cooked; drain.
1 pound ground beef
Add the water, tomato sauce, diced peppers, sugar and all seasonings. Turn the burner on high heat, bringing the mixture to a boil.
2 1/2 cups water, 1 15-ounce can tomato sauce, 1 15-ounce can* roasted red peppers, 1 tablespoon sugar, 1/2 teaspoon onion salt, 1 teaspoon dried basil, 1 teaspoon garlic powder, 1 teaspoon red pepper flakes
Stir in the pasta and bring to a boil again.
8 ounces uncooked bowtie pasta
Reduce the heat to medium, cover, and cook for 14 minutes, stirring occasionally.
Add the cubed cream cheese and stir until combined. Enjoy!
4 ounces cream cheese

Notes

*Depending on the size jar you find, it may range from 12-16 ounces, any of which is completely fine!

Nutrition