Prep 10 mins
Cook 38 mins
Easy way to have Lasagna taste without the hassle. Kid friendly pasta dish!
- 8 ounces bow tie pasta, farfalle
- 1 tablespoon oil
- 1 small onion, chopped
- 8 ounces lean ground beef or 8 ounces turkey
- 1 (14 ounce) jar spaghetti sauce, your choice
- 1 cup ricotta cheese or 1 cup low fat cottage cheese
- 1 egg
- 2 tablespoons grated parmesan cheese
- 1 cup mozzarella cheese, shredded
- Preheat oven to 425.
- Grease 8x8 square baking dish.
- In large pot boil 4 qts water and partially cook pasta for half of the directed time.
- In large skillet heat oil over medium heat.
- Add onion and saute 1 minute.
- Stir in beef or turkey and cook until lightly browned about 3 minutes.
- Add spaghetti sauce and bring to a boil.
- Reduce heat to low and partially cover the skillet.
- Simmer for 5 minutes.
- In small bowl mix ricotta or cottage cheese with egg and Parmesan.
- Drain the pasta throughly.
- Layer half the pasta in the pan.
- Spoon cheese mixture over the pasta.
- Spoon half the meat mixture over the cheese.
- Sprinkle with half the mozzarella.
- Make another layer with the remaining pasta, then the meat then the mozzarela.
- Cover pan with foil, spraying the inside facing the cheese with pam.
- Bake for 15 minutes.
- Uncover and bake for another 8-10 minutes or until heated through.
Tastes. and even sort of looks like lasagna. I doubled this and used a 13 x 9 dish. The only thing I added was some crushed garlic to the meat sauce. My kids call bow tie pasta "butterfly" noodles, so we lovingly named this "butterfly lasagna." Thanx! :)
This is as easy as you can get for a lasagna type dinner! Really tasty too. (I did use different shaped pasta, but I don't think that changed anything). I also used riccotta not the cottage cheese and Ragu pasta sauce. Maybe add a little garlic to the onion and ground beef next time, but I put garlic in everything. Good one Laurie!
I just made this, dishes are actually soaking. I had one jar of store bought spaghetti sauce that I had to use up and I actually only used about a 6 ounces of farfalle noodle because refrigerated pasta dishes dry out quick and I wanted a lot of sauce. Since I am only cooking for two, that was plenty. Boy did I get it spicy. Three garlic cloves, 12 oz of Hot Italian Sausage, 1/3 chopped onion, 8 ounces of ricotta and 4 ounces of mottz. I threw in fresh basil, 1/4 teaspoon of penzey's italian seasoning. And I cooked it on the stove. I have never done that before and was pleasantly surprised how easy the whole process was and it was saucier than any other Lasagna type dish I have ever made. My husband would have been proud of this dish. Thanks for all the ideas.