Creamy Cucumber Corn & Turkey Salad

A hearty one-pan pasta loaded with seasoned ground beef, tender bow tie pasta, rich marinara sauce, and plenty of gooey melted cheese. It’s an easy, comforting dinner the whole family will love.

Ingredients

• 1 lb (450 g) ground beef
• 12 oz (340 g) bow tie pasta (farfalle)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 3 cups marinara sauce
• 1 cup beef broth
• ½ cup water, if needed
• 1 tsp Italian seasoning
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ¾ tsp salt, or to taste
• ½ tsp black pepper
• ½ tsp red pepper flakes, optional
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup freshly grated Parmesan cheese
• 2 tbsp chopped fresh parsley
• 1 tbsp fresh basil, chopped, optional

Instructions

1. Brown the beef
   Heat olive oil in a large deep skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned.
2. Add onion and garlic
   Add the diced onion and cook for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30–60 seconds.
3. Season the beef
   Add Italian seasoning, garlic powder, onion powder, paprika, salt, black pepper, and red pepper flakes if using. Stir well.
4. Add the sauce
   Pour in the marinara sauce and beef broth. Stir until everything is combined.
5. Add the pasta
   Add the uncooked bow tie pasta directly to the skillet. Stir well so the pasta is mostly covered by the sauce.
6. Simmer
   Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for about 12–16 minutes, stirring every few minutes to prevent sticking.

If the sauce becomes too thick before the pasta is tender, add a little water or extra beef broth.

7. Check the pasta
   Cook until the bow tie pasta is tender but still slightly firm. Avoid overcooking because it will continue cooking slightly as it rests.
8. Add the cheese
   Turn the heat to low. Sprinkle mozzarella, cheddar, and Parmesan evenly over the pasta.
9. Melt the cheese
   Cover the skillet for 2–3 minutes, or until the cheese is melted, gooey, and bubbling.
10. Garnish and serve
    Sprinkle with fresh parsley and basil. Add a little extra Parmesan before serving.

Tips

• Use a large, deep skillet so the pasta has enough room to cook evenly.
• Stir occasionally while the pasta cooks to prevent it from sticking.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• For extra richness, stir in 2–3 tablespoons of cream cheese or heavy cream at the end.
• Let the skillet rest for 5 minutes before serving so the sauce thickens slightly.

Optional Additions

• Sliced mushrooms
• Diced bell peppers
• Fresh spinach
• Chopped zucchini
• Cooked bacon
• Italian sausage
• Diced pepperoni
• Black olives
• Extra mozzarella

Nut Information

• Contains nuts: No.
• Parmesan, mozzarella, and cheddar are dairy products, not nuts.
• The basic recipe contains wheat, dairy, and beef.
• If preparing for someone with a nut allergy, check the marinara sauce, pasta, cheese, and seasonings for possible cross-contact warnings.

Q&A

Q: Can I use another type of pasta?
A: Yes. Penne, rotini, rigatoni, shells, or ziti work well. Adjust the cooking time according to the pasta shape.

Q: Can I use ground turkey instead of beef?
A: Yes. Ground turkey works well, although the flavor will be lighter. You can add a little extra Italian seasoning for more flavor.

Q: Can I make this without cheddar?
A: Absolutely. Replace it with additional mozzarella, Monterey Jack, provolone, or Gouda.

Q: Can I use jarred marinara sauce?
A: Yes. A good-quality store-bought marinara makes this recipe very quick and easy.

Q: Why is my pasta too dry?
A: Pasta absorbs liquid as it cooks. Add ¼ cup of beef broth or water at a time and stir until the desired consistency returns.

Q: Can I make it creamy?
A: Yes. Stir in ¼ cup heavy cream or 2–3 tablespoons cream cheese after the pasta is cooked, then add the shredded cheese.

Q: Can I make it ahead?
A: Yes. Prepare it, cool it, and refrigerate it in an airtight container for up to 3 days. Reheat gently with a splash of broth or water.

Q: Can I freeze it?
A: Yes, but the pasta may become slightly softer after thawing. Freeze in airtight portions for up to 2 months.

Q: How many servings does this make?
A: Approximately 5–6 generous servings.