Wednesday, September 1, 2010

Bowtie Lasagna

This is my kind of home style food. A cold day, a warm skillet of pasta, it's just how I was raised...unfortunately, it's not really that cold down here in Florida that often, but food like this still screams "supper" to me. So I keep trying new recipes like this, hoping to rope in the rest of family to my way of thinking.

I've had this recipe bookmarked for a few weeks, and when I needed to use up some sour cream, I only needed to pull a box of bowtie pasta from my pasta stockpile. I didn't need to buy anything for this meal, so it was a great budget stretcher.

The verdict?
This was homemade Hamburger Helper! My husband kept going on about how good the sauce was, but I finally let on at the end of dinner that it was just a jar of Prego, jazzed up with some spices. It was a bit of a buzz kill, but he still took the leftovers for lunch for 2 days.

I would put this under "Casseroles" in my recipe binder, but it is more of a one-skillet meal. I thought it was very similar to my recipe for Triple Cheese Delight Casserole, but a little easier in that I didn't have to pop it into the oven.

Bowtie Lasagna 
recipe adapted from Tasty Kitchen/Pioneer Woman

1 pound ground beef
5 cups bow tie noodles (12 oz bag/box)
3 cups spaghetti sauce (24 oz jar)
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoons garlic powder
1 teaspoon Italian seasoning or more to taste
1/2 cup mozzarella cheese
1/2 cup sour cream
top with Parmesan cheese

Cook noodles according to package directions. Meanwhile, fry ground beef in a large skillet. After noodles are cooked, drain and drizzle with olive oil, add into the skillet with ground beef. Mix in your spaghetti sauce. Add seasonings, cheese, and sour cream. Fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted.

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