Bow Tie Pasta Lasagna – a super filling one pot recipe that will feed a happy crowd!
Bow Tie Pasta
I’ve never met a pasta that I didn’t love. And bow tie pasta is at the top of my list of pastas that I do love. It was one of the two things I knew how to make when I moved into my college apartment (that and baked potatoes!). It’s been made several different ways over the twenty plus years that I’ve been cooking but one dish recipes like this one are the best!
How to Cook Pasta
Over the years I’ve heard all kinds of tricks for preparing pasta. Each pasta has a different time to cook and way to prepare – follow directions on the box.
Here are the basics for how to cook pasta:
- Use a big pot.
Don’t want to crowd the noodles. - Use lots of water.
In order to cook pasta correctly it needs plenty of water. - Add salt.
Salt brings out the flavor in the noodles and dish. - Bring to a full boil.
Make sure it’s a full, rolling boil or you might end up with unevenly cooked pasta. - Stir throughout.
Don’t let your pasta stick together, stir while cooking.
What is lasagna?
This recipe came from a church cookbook from my sister and was titled “Bow Tie Pasta Lasagna.” Even though it’s not a true “lasagna” because it doesn’t use that type of pasta. It’s a loose translation of the term because it’s cheesy and sort of stacked.
Lasagna usually refers to a dish with stacked layers of pasta, alternating with sauces and meats or vegetables and topped with cheese.
Other Bow Tie Pasta Recipes
If you like this recipe, you’ll love these too:
and check out these variations on lasagna:
Bow Tie Pasta Lasagna Recipe
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Bow Tie Lasagna
Ingredients
- 1 lb ground beef
- 5 c bow tie pasta
- 3 c. spaghetti sauce
- 1 TBSP olive oil
- 1/2 tsp garlic powder
- 1 tsp Italian seasoning
- 1/2 c mozzarella cheese
- 1/2 c sour cream
Instructions
- Brown ground beef in pan over medium heat and set aside.
- Cook bow tie pasta according to directions.
- Drain pasta and drizzle with olive oil.
- Mix in spaghetti sauce.
- Add meat, seasonings, cheese and sour cream.
- Fold ingredients together and allow to combine, melt together over low heat for five minutes.
I have made this twice now. The first time it came out way too salty and the second was perfect. Don’t add ANY extra salt to the cottage cheese mixture. It’s naturally salty enough from the parm and cottage.