No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (203g) Recipe makes 8 servings The following items or measurements are not included below: 1 jar marinara sauce
Calories 407
Calories from Fat 170		(41%)
Amount Per Serving		%DV
	Total Fat 18.9g	29%
	Saturated Fat 11.2g	55%
	Monounsaturated Fat 5.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 83mg		27%
Sodium 748mg		31%
Potassium 388mg		11%
Total Carbohydrate 36.5g		12%
	Dietary Fiber 2.8g	11%
	Sugars 1.7g
Protein 23.4g		46%
detailed view... how is this calculated?

Bow Tie Casserole

Recipe #17532 | 45 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Tish
Jan 19, 2002

This is definitely a freeze ahead recipe option. You can freeze after you put together and just heat from freezer for approx 20 additional minutes!

SERVES 8 (change servings and units)

Ingredients

12 ounces bow tie pasta (can also use elbow pasta)
1 jar marinara sauce
1 (1 lb) container low fat cottage cheese
1 (8 ounce) container sour cream
1 (10 ounce) package frozen chopped spinach, thawed and sqeezed of excess liquid
3/4 cup scallion, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 cups cheddar cheese, shredded

Directions

1
Cook pasta according to directions, omitting salt and undercooking by 2 minutes.
2
Drain Meanwhile, heat oven to 375 F degrees.
3
Grease 12 cup oven-proof casserole.
4
Mix pasta, sauce, cottage cheese, sour cream, spinach, scallions, salt, pepper in a bowl.
5
Spoon into casserole and top with cheese.
6
Bake, covered for 20 minutes, uncover and continue baking for about 10 minutes or until temperature registers 150 F degrees.

Questions about this recipe?

Featured Reviews for This Recipe

From: jswinks

On May 24, 2009

Simple, tasty, and makes a lot! I made 3 dishes from this and froze 2. Great meatless dish. Thanks for the recipe!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #758201

On Feb 4, 2009

I made this for my OAMC and it went over very well. I got rave reviews. It was very simple to make and froze very well ...Thank you for posting it

0 people found this review helpful

Was this review helpful to you? YES | NO

From: AnnieCan

On Aug 1, 2005

Oh my gosh, this was so good. I used old cheddar and whole spinach because it's what was available. I also added several generous shakes of hot sauce. It was not at all spicy so I added a few more shakes, I do believe the dairy mellows the heat of the pepper sauce. I used shell pasta because I had some leftover. I will definitely be making this again and again. Next time I will try using low fat sour cream, I really don't think I will notice the difference. We are big meat eaters in our household but I served this with a good tossed salad and no one missed their meat, amazing! The leftovers went in the freezer but were pulled out again for immediate consumption, LOL! Leftover leftovers make a great side dish for any meal. Thanks for this one.

4 people found this review helpful

Was this review helpful to you? YES | NO

From: Queen of Harts

On Oct 1, 2007

We had this for dinner last night and tonight, and the left over left-overs will be lunch tomorrow! We loved this casserole. It was easy to make - I followed the recipe exactly, except for when I skipped ahead and dumped all that cheese right in with everything else! So it was a little cheesey, but that was alright with us. A good way to get picky eaters to eat spinach. I might try hiding mushrooms in there next time!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 6 reviews