Bathtub Boba

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, New York, NY.

09/03/2026

Garlic Butter Beef Penne Pasta with Parmesan, Mozzarella and Three-Cheese Cream Sauce

Ingredients:
1.5 lbs ground beef
12 oz penne pasta

09/02/2026

Smothered Garlic Beef Spaghetti with Cheddar, Butter and Rich Creamy Cheese Sauce

Ingredients:

1 lb spaghetti
1.5 lb ground beef
5 tbsp butter, divided (2 tbsp + 3 tbsp)

09/02/2026

Garlic Butter Cheeseburger Beef Mac and Cheese with Cheddar and Creamy Cheese Sauce
Ingredients:

1 lb elbow macaroni
1 lb ground beef
4 tbsp butter
5 cloves garlic, minced…

09/02/2026

Cajun Garlic Butter Chicken Rigatoni with Mozzarella and Creamy Four-Cheese Alfredo
Ingredients:

1 lb rigatoni pasta
2 large chicken breasts, sliced into bite-size strips
5 tbsp butter, divided (2 tbsp + 3 tbsp)
2 tbsp olive oil…

09/02/2026

Garlic Butter Beef Fettuccine with Parmesan, Mozzarella and Creamy Four-Cheese Sauce
Ingredients:

1 lb fettuccine
1 lb ground beef
4 tbsp butter
6 cloves garlic, minced…

09/02/2026

Cowboy Butter Garlic Chicken Pasta Shells with Rich Four-Cheese Creamy Sauce

Ingredients:

1 lb medium shell pasta
2 large chicken breasts, sliced into bite-size strips
5 tbsp butter, divided (2 tbsp + 3 tbsp)
2 tbsp olive oil…

09/02/2026

Garlic Butter Beef Spaghetti with Cheddar, Velveeta and Creamy Parmesan Sauce

Ingredients:
1½ lbs ground beef
1 lb spaghetti
6 tablespoons butter
9 cloves garlic, minced
2 cups heavy cream
1½ cups shredded sharp cheddar
¾ cup grated Parmesan
6 oz Velveeta, cubed
3 oz cream cheese, softened
½ cup reserved pasta water
2 tablespoons olive oil
1½ teaspoons salt
1 teaspoon black pepper
1 teaspoon onion powder
1½ teaspoons Italian seasoning
¼ teaspoon red pepper flakes
2 tablespoons chopped fresh parsley
Directions:
Cook the spaghetti according to the package directions until al dente. Save ½ cup of the pasta water, then drain.
Heat the olive oil in a deep skillet over medium-high heat. Add the ground beef and season it with salt, black pepper, and onion powder.
Break the beef into loose crumbles and cook for about 8 minutes, until browned. Drain off the extra grease and move the beef to a plate.
Lower the heat to medium and melt the butter in the same skillet. Add the garlic and red pepper flakes and stir for about 1 minute.
Pour in the heavy cream, then add the Velveeta and cream cheese. Stir over medium-low heat until both melt into the cream.
Add the sharp cheddar and Parmesan a little at a time, stirring between additions. Once the cheese has melted, mix in the Italian seasoning.
Put the browned beef back into the skillet and let it warm in the sauce for about 1 minute.
Add the spaghetti and gently turn it through the beef and cheese sauce with tongs. Use a small splash of reserved pasta water if the sauce needs loosening.
Finish with chopped parsley and serve warm.

09/01/2026

Cajun Beef and Sausage Spaghetti with Garlic Butter Sauce and Spinach

Ingredients:
1 lb spaghetti
1 lb ground beef
1 lb Italian sausage, casings removed
1 large onion, chopped
4 cloves garlic, minced
10 oz frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tablespoons Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Salt and black pepper, to taste
Directions:
Cook the spaghetti in salted water until al dente. Drain well and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking the meat into small crumbles as it cooks.
Once the meat is browned, drain off the excess grease. Stir in the onion and cook for about 5 minutes.
Add the garlic and cook for 30 seconds, then mix in the spinach. Let it warm through for 2 to 3 minutes.
Melt the butter in a separate saucepan over medium heat. Whisk in the flour and cook for 1 minute.
Pour in the whole milk and chicken broth in small amounts, whisking after each addition. Cook for 5 to 7 minutes, until the sauce begins to thicken.
Lower the heat and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Add salt and black pepper as needed.
Fold the spaghetti and meat mixture into the sauce. Heat for another minute, then serve warm.

09/01/2026

Garlic Butter Beef Linguine with Italian Seasoning and Creamy Cheese Sauce

Ingredients:
12 oz linguine
1½ lbs lean ground beef
2 tablespoons olive oil
3 tablespoons unsalted butter
1 small yellow onion, diced
½ red bell pepper, diced
6 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 cup beef broth
1¼ cups heavy cream
¾ cup freshly grated Parmesan cheese
1 cup shredded mozzarella cheese
2 oz cream cheese, softened
½ cup reserved pasta water
2 tablespoons chopped fresh parsley
Directions:
Boil the linguine in well-salted water until al dente. Save ½ cup of the cooking water, then drain the pasta.
Heat the olive oil in a wide skillet over medium-high heat. Crumble in the ground beef and cook until browned. Remove any extra grease from the pan.
Add the butter, onion, and red bell pepper. Let the vegetables soften for 4 to 5 minutes, then mix in the garlic.
Sprinkle the Italian seasoning, garlic powder, smoked paprika, onion powder, salt, and black pepper over the beef. Stir for about a minute to distribute the spices.
Pour in the beef broth and let it reduce for 2 to 3 minutes, picking up the browned flavor from the skillet.
Lower the heat and add the heavy cream. Work in the softened cream cheese until it disappears into the sauce.
Stir in the Parmesan and mozzarella in small amounts, allowing the cheese to melt before adding more.
Add the linguine and turn it through the beef mixture until the sauce covers every strand. Use reserved pasta water as needed to keep it easy to mix.
Finish with the chopped parsley and serve while warm.

09/01/2026

Garlic Butter Tortellini with Ground Beef, Fresh Spinach and Creamy Parmesan Sauce

Ingredients
500 g cheese or spinach tortellini
450 g ground beef
3 tablespoons butter
3 cloves garlic, minced
150 g fresh spinach
120 ml heavy cream
60 g grated Parmesan cheese
1 small onion, finely chopped
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and black pepper, to taste
60 ml reserved pasta water
1 tablespoon olive oil
Fresh parsley, chopped, for garnish
Extra Parmesan, for serving
Step by Step
Cook the tortellini: Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions until tender. Reserve about 60 ml of pasta water, then drain.
Brown the beef: Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook for 5–7 minutes, breaking the beef apart, until browned and fully cooked. Season with salt, pepper, paprika, and Italian seasoning.
Add the garlic butter: Reduce the heat to medium. Add the butter and minced garlic to the skillet. Cook for about 1–2 minutes, stirring frequently, until the garlic becomes fragrant.
Add the spinach: Stir in the fresh spinach and cook for 2–3 minutes, until wilted.
Make it creamy: Pour in the heavy cream and add the Parmesan cheese. Stir well and let the sauce simmer gently for 2–3 minutes. If the sauce is too thick, add a little reserved pasta water.
Combine everything: Add the cooked tortellini to the skillet. Gently toss until the pasta is completely coated in the creamy garlic butter sauce and mixed with the beef and spinach.
Serve: Taste and adjust the seasoning if needed. Garnish with fresh parsley and extra Parmesan. Serve immediately while hot.

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