Sunday, February 5, 2012

Recipe #6 - Skillet Bow Tie Lasagna

YUMMY!! Rusty and I really like lasagna. It just makes so much and takes quite a bit of effort. I think it'll be a pretty big battle to see if my traditional lasagna recipe holds up versus this one. This recipe was so easy to make! I was also left with just enough for a small leftover portion, rather than 2/3 of an entire lasagna! (This is yet another recipe I got out of The Best of Country Cooking 2001.)

*1 lb of ground beef or turkey
*1 small onion, chopped
*1 garlic clove, minced
*1 can (14.5 oz) diced tomatoes, undrained
*1.5 cups water
*1 can (6 oz) tomato paste
*1 tblsp dried parsley flakes
*2 tsp dried oregano
*1 tsp salt
*2.5 cups uncooked bow tie pasta
*3/4 cup small curd cottage cheese
*1/3 cup grated Parmesan cheese

In a large skillet, cook the beef or turkey, onion and garlic until meat is no longer pink. Drain. Add the tomatoes, water, tomato paste, parsley, oregano and salt. Mix well. Stir in pasta and bring to a boil. Reduce heat and cover for 18-20 minutes, or until pasta is tender, stirring once about half way through. Mix the cheeses together in a separate bowl and set aside. Once the pasta is tender, stir once more. Drop cheese mixture on top of pasta/meat mixture by the spoonful - do not stir. Cover and cook for 5 minutes.

My variations:
I did not use an onion - Rusty and I don't prefer them. :) On the diced tomatoes, I actually used the food processor to grind them up. Our preference is for a smoother sauce (rather than chunky).

What I'll change next time:
I think I'll use a little more pasta than it calls for... probably 2.75 to 3 cups. It was VERY meaty/saucy and I would've liked the pasta to stand out just a little bit more. I'll also use just a slightly less amount of water, since I grind up the diced tomatoes.

Overall, I was VERY impressed with this recipe, and I'll definitely be making it again!!



Lindsay said...

That looks delicious!

Ruslie said...

UMMMM it was!