Monday, March 29, 2010

Skillet Bow Tie Lasagna

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 (14.5 ounce) can diced tomatoes, undrained

1 1/2 cups water

1 (6 ounce) can tomato paste

1 tablespoon dried parsley flakes

2 teaspoons dried oregano

1 teaspoon 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, cook beef, 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; bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.