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Lasagna Bowtie Pasta

This recipe takes a fraction of the time of traditional lasagna, is less messy, and is delicious! Plus, since it looks more like a traditional pasta dish, it's easy to get even picky eaters interested.
Course: Main Course
Keyword: Dinner, Food, Pasta, Recipe


  • 2 14 oz. cans petite diced tomatoes
  • 1 8 oz. can tomato sauce
  • 2 Tbsp sugar
  • 1 Tbsp olive oil
  • 5 garlic cloves minced
  • 1/4 tsp red pepper flakes
  • 1 lb. Italian sausage
  • Salt and black pepper
  • 1 Tbsp oregano
  • 1 Tbsp basil
  • 1 Tbsp thyme
  • 8 ounces bow-tie pasta
  • 1 cup mozzarella shredded
  • 1/2 cup Parmesan cheese grated
  • 1 cup ricotta cheese
  • 1 Tbsp parsley


  • Pour the cans of diced tomatoes (including the juice) into a large liquid measuring cup, then add water until the tomato/water mixture equals 4 cups. Add in the tomato sauce and sugar. Stir until combined and set aside.
  • Heat olive oil in a large pan over medium heat. Add garlic and red pepper flakes and stir until garlic begins to turn a light golden color.
  • Add the Italian sausage and cook until browned. Salt and pepper the sausage to taste.
  • Stir in 1 Tbsp each of oregano, basil and thyme.
  • Pour the uncooked pasta over meat, then pour the tomato mixture over the pasta. Don’t stir.
  • Cover and bring to a boil. Reduce heat to medium-low and simmer, covered for 20-25 minutes (or until the pasta is tender), stirring every 5 minutes.
  • Remove pan from heat and stir in the mozzarella and Parmesan cheeses. Stir until cheese is incorporated. Add spoonfuls of ricotta all over the pasta.
  • Cover for 5 minutes. Sprinkle with 1 Tbsp parsley and serve!