Friday, November 19, 2010

Skillet Bow Tie Lasagna

Adapted from Lynn's Kitchen Adventures
Skillet Bow Tie Lasagna
Makes 4 servings

1 pound 96/4 ground beef
½ cup diced onion
1 tsp minced garlic
1 can (14-1/2 ounces) diced tomatoes, undrained
1-1/2 cups water
1 can (8 ounces) tomato sauce
1 tbsp dried parsley
2 tsp dried oregano
1 tsp salt
8 oz. uncooked farfalle pasta
3/4 cup (180 grams) fat-free ricotta cheese
4 tbsp reduced fat parmesan cheese

In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, water, tomato sauce, parsley, oregano and salt; mix well. Stir in pasta; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until pasta is tender, stirring once. (if it gets too dry add a little more water). Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.

Nutritional Information: 463 calories, 60 carbs, 7 fat grams and 39 protein grams.

Review: We loved it! I think Austin may have even liked it more than me - the ricotta/parmesan mix was pretty fabulous! The original recipe called for cottage cheese and tomato paste instead of ricotta cheese and tomato sauce, I also used RF and FF ingredients - I really can't tell a difference in this! The recipe was super filling and I think it's going to reheat well!

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