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.
- 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!