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