Tuesday, August 3, 2010
When I first saw this recipe on Tasty Kitchen (via Pioneer Woman), I bookmarked it right away. It looked like just the kind of dinner everyone in my family would eat, including my picky 2 year old.
I adapted the recipe a bit after reading through the list of ingredients and steps. The original recipe calls for 5 cups of uncooked pasta (approximately 1lb) but I thought this would be way too much pasta. I cut the pasta in half and it was the perfect amount. I also increased the amount of mozzarella and add Parmesan cheese because...well, because I love cheese. Finally, I sprinkled fresh parsley on top which is something I always add in my traditional lasagna recipe and it's also a nice garnish.
I served this up with a simple Caesar salad and dinner was done!
BTW, even though I only used half the pasta, this still made a huge amount. It was not a problem because we ate it for dinner the next night and leftovers were delish!!
1 pound ground beef
3 cups bow-tie noodles
3 cups spaghetti sauce (I used this homemade marinara)
1 Tbsp olive oil
1 teaspoon salt
½ teaspoons garlic powder
1 teaspoon Italian seasoning (or half basil/ half oregano)
3/4 cups mozzarella cheese
½ cups sour cream
1/4 cup Parmesan cheese
1 Tbsp chopped parsley
Cook ground beef in a non-stick pan. Meanwhile, cook noodles according to package directions. After noodles are cooked, drain and drizzle with olive oil. Mix in your spaghetti sauce. Add the ground beef and seasoning. In a small bowl combine the sour cream, mozzarella and Parmesan. Add to the pasta mixture and fold together and allow it all to combine and melt together, over low heat, for about 5 minutes, or until cheese is melted. Sprinkle with parsley and additional Parmesan.
Source: Adapted from Tasty Kitchen