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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (344g) Recipe makes 4 servings |
||
| Calories 654 | ||
| Calories from Fat 273 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 30.4g | 46% | |
| Saturated Fat 13.4g | 66% | |
| Monounsaturated Fat 9.7g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.4g | ||
| Cholesterol 193mg | 64% | |
| Sodium 838mg | 34% | |
| Potassium 848mg | 24% | |
| Total Carbohydrate 56.9g | 18% | |
| Dietary Fiber 2.5g | 10% | |
| Sugars 11.7g | ||
| Protein 37.4g | 74% | |
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Ingredients
- 8 ounces bow tie pasta, farfalle
- 1 tablespoon oil
- 1 small onion, chopped
- 8 ounces lean ground beef or turkey
- 1 (14 ounce) jar spaghetti sauce, your choice
- 1 cup ricotta cheese or low fat cottage cheese
- 1 egg
- 2 tablespoons grated parmesan cheese
- 1 cup mozzarella cheese, shredded
Directions
1
Preheat oven to 425.2
Grease 8x8 square baking dish.3
In large pot boil 4 qts water and partially cook pasta for half of the directed time.4
In large skillet heat oil over medium heat.5
Add onion and saute 1 minute.6
Stir in beef or turkey and cook until lightly browned about 3 minutes.7
Add spaghetti sauce and bring to a boil.8
Reduce heat to low and partially cover the skillet.9
Simmer for 5 minutes.10
In small bowl mix ricotta or cottage cheese with egg and Parmesan.11
Drain the pasta throughly.12
Layer half the pasta in the pan.13
Spoon cheese mixture over the pasta.14
Spoon half the meat mixture over the cheese.15
Sprinkle with half the mozzarella.16
Make another layer with the remaining pasta, then the meat then the mozzarela.17
Cover pan with foil, spraying the inside facing the cheese with pam.18
Bake for 15 minutes.19
Uncover and bake for another 8-10 minutes or until heated through.
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- Course > Main Dish > One-Dish Meal
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: Oolala
On Jan 13, 2007
Very nice and easy to make. I used 1 lb. of meat and 1 whole box of bow-ties. In addition, I added more mozzerella on top. Because of this larger amount, I used a larger, 13 X 9, pyrex. Garlic String Beans made a nice side dish. Thanks for posting!
From: Bec
On Apr 15, 2004
This was just what I needed tonight! I tastes just like lasagna, and I love lasagna! I doubled the recipe, and it served 6. I omitted the oil, using pam instead (butter flavored). I used 1% cottage cheese, and since I didn't have mozzarella cheese, I used the cheddar that we had on hand. This was great because it really stretched the 1 pound of ground beef! Oh, and for the spaghetti sauce, I used Prego's Traditional (our favorite). We also love the Fresh Mushrooms kind, so next time I'll have to try that! I extended the cooking time a little because I doubled it, but I think that maybe I shouldn't have, for the noodles on the bottom got burned (I, however, liked them that way!) This was wonderful overall! Thanks!
From: Kim127
On May 18, 2003
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!
From: Michelle in GB, KS
On May 9, 2004
I didn't think it was any easier than regular lasagna. I too found this to be too dry (needed more sauce).
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