Brutus: Mama, I have to tell you something but I think you’re gonna be mad.
Me: What is it, bud?
Brutus: You know how I always say I love it when you cook something?
Brutus: Well, that’s not always true.
Me: Oh yeah?
Brutus: Well, what I mean is… what I’m trying to say is… this is really good. But I mean it this time. I reallyreallyreally like this. And I mean it. Because I didn't always mean it when I said other stuff was good. But I really mean it now. And I want you to cook this again. A lot. But I love everything you cook. I mean, I love that you cook it. For us. But I don’t always love eating it. But I do now. With this. I really love this. And I want you to keep cooking it. This. Not all the other stuff. Well, some of the other stuff. But this mostly. Mama, will you just cook this again?
Me: Good Lord, son, don’t hurt yourself. I think mama understands what you’re saying.
Brutus: You do?
Me: Yep. You want more broccoli and less lasagna.
Brutus [doing the cutest 7-year old facepalm ever seen]: Maa-maaaa
Me: Just kidding, bud. I gotcha. I’ll make this again soon.
Bless his heart. I will definitely be making this again! My poor family suffers from the ‘are we ever going to eat this again?’ phenomenon that plagues most food bloggers' households. We’re constantly trying new dishes to post on the blog and don’t repeat ourselves often enough.
But I’ll make this one again soon for a few reasons. One – because Brutus earned it. Two – because it’s delicious. And Three – because it makes a large batch and the leftovers heat up beautifully so this Sunday dinner can make an encore performance the following Wednesday and I get a night off of cooking!
Skillet Bowtie Lasagna1 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.