This is modified from the March/April 2001 Taste of Home/Quick Cooking magazine -"Italian Bow Tie Supper" I cut back on the beef to save money and arteries. The pinked edge of the Farfalle/Bow Tie pasta makes it look like lasagna. I used 1/2 of Barilla's one pound box (4 cups) to easily serve 4 with leftovers.BOW TIE MOCK LASAGNA
1/3 to 1/2 pound ground beef, browned
1 15 ounce can tomato sauce
1 8 ounce can tomato sauce
1 can Italian Stewed tomatoes, undrained
1 teaspoon oregano*
1 teaspoon basil*
*(or 3 teaspoons Penzeys Italian Herb Seasoning)
4 cups Bow Tie pasta, cooked to just before al dente
1 cup shredded mozzarella cheese
Add all ingredients together, stir, sprinkle a little of the mozzarella cheese on top and cook on LOW for 4 hours. Fits just fine in my red 4 quart Rival. Make sure pasta is covered with sauce or else it will become hard. Before serving, sprinkle the rest of the cheese on top, cover for 5 minutes or until cheese is melted. Serve with Garlic Basil Bread (see previous post). Enjoy!
