Stovetop Bowtie Pizza

( 4 out of 5 )
Save Recipe BowtiePizza
  • -10-12Servings+
  • 30 mPrep Time
  • 30 mCook Time
  • 60 mReady In
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“My head says gym but my heart says pasta.”

This recipe was inspired by and adapted from one by Bridget OConnor on her blog, What’s Cooking In The Burbs. I hope you’ll give her blog a visit because it is full of great recipes and her photography is just outstanding.

Every once in awhile I cook a new (to me) dish that I immediately know is going into the “Outstanding Comfort Food” category and this Stovetop Bowtie Pizza is just such a dish! It is fun & easy to prepare and it will even feed a small army. I’m not too sure about this myself, but some of my family members say it is better warmed over as a leftover than it was when initially served…

Nutrition Alert!!! Bridgit’s original recipe named, Skillet Bowtie Lasagna, is low-fat & low-cal … when I adapted it to become part of my “comfort food category” the modified recipe, Stovetop Bowtie Pizza, became NOT SO low-fat & low-cal … I just felt like you should hear that warning!



Step by step method

  • 1

    A really large pan (I use a 5-qt sauté pan) or a soup pot or even a Dutch oven will be needed to prepare this dish. In a 3-qt pot, cook the pasta according to the package instructions. Drain and set aside.

  • 2

    Brown the ground beef in 1 tsp of the garlic. Drain and set aside in a bowl.

  • 3

    In a medium skillet, saute the mushrooms in the olive oil and the remaining tsp of garlic. When soft & browned, drain and return to your large pan.

  • 4

    Now add the pasta sauce, Italian seasoning, white pepper, red pepper flakes, the browned meat. Stir well. Over medium heat bring to a simmer for 10 minutes. While simmering, add the cooked pasta and the cottage cheese. Gently stir until all the ingredients are well blended.

  • 5

    Top with the mozzarella cheese, cover, reduce heat to low and cook for an additional 10 minutes at which time the mixture is bubbly and the cheese is melted.

  • 6

    Now you are ready to serve maybe using a little extra grated Parmesan and chopped fresh parsley to top of the dish.

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