Saturday, June 27, 2015

SKILLET BOW TIE LASAGNA

1 lb lean ground beef
1 small yellow onion, chopped
1 garlic clove, minced
1 can diced tomatoes with liquid
1 1/2 cups water
1 can (6-oz) tomato paste
1 tbsp dried parsley flakes
2 tsp dried oregano
1 tsp salt
2 1/2 cups uncooked bow tie pasta
3/4 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese

In a large skillet, brown the beef with the onion and garlic; drain in a colander. Return mixture to skillet.

Add the tomatoes with liquid, water, tomato paste, parsley, oregano and salt to the skillet; mix together well. Stir in the pasta and bring to a boil. Reduce the heat, cover and simmer 20-25 minutes until the pasta is tender. Stir at least once during cooking time.

 Combine the cottage and Parmesan cheeses; drop by tablespoonfuls onto the pasta mixture. Replace lid and cook another 5 minutes.

Yield: 4 servings


I have had this recipe since the 1990s. I believe I got it from a Country magazine.

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