Skillet Bowtie Lasagna

View photos and entire recipe article HERE
Recipe by South Your Mouth

While sharing links to South Your Mouth © 2011 is welcomed and encouraged (please and thank you!), do not copy/paste full recipes to any social media (Facebook, etc.), blogs or websites without express written consent. Unauthorized use of content from South Your Mouth © 2011 is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law.

Skillet Bowtie Lasagna

1 pound ground beef

Salt and pepper

1 24-ounce jar spaghetti sauce

1 teaspoon garlic powder

3/4 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon red pepper flakes (optional)

1 tablespoon Italian seasoning

12 ounces bowtie pasta (farfalle)

1 pint cottage cheese (can substitute ricotta)

8 ounces mozzarella cheese, shredded


Brown ground beef in a large skillet over medium high heat, seasoning with salt and pepper to taste. You’re going to need a really large skillet for this. If you don’t have something 14-inches or wider, just prepare this in a large pot or Dutch oven. Drain excess fat from meat then add spaghetti sauce, garlic, salt, pepper, red pepper flakes and Italian seasoning. Reduce heat, cover and simmer until pasta is ready.


Cook pasta per manufacturer’s instructions for al dente preparation in liberally salted water. Drain well then add to meat sauce. Also add cottage cheese and gently stir until all ingredients are thoroughly incorporated.


Sprinkle mozzarella over pasta mixture, cover and cook on low for 10-15 minutes or until dish is bubbly and mozzarella is melted. I then put mine under the broiler for a few minutes to brown the cheese but you don’t have to.