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Bow Tie Pasta Lasagna

Bow Tie Pasta Lasagna

Melena
This Bow Tie Pasta Lasagna combines all the cheesy, comforting flavors of classic lasagna with the ease of a one-pan pasta bake! Made with tender bow tie pasta, rich meat sauce, and melted cheese, it’s a cozy, family-friendly dinner that’s perfect for busy weeknights or meal prep.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • For the Pasta Base:
  • 12 oz bow tie farfalle pasta
  • 1 tbsp olive oil
  • Pinch of salt
  • For the Meat Sauce:
  • 1 lb ground beef turkey, or Italian sausage
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 jar 24 oz marinara sauce or crushed tomatoes
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • For the Cheese Mixture:
  • 1 cup ricotta or cottage cheese
  • 2 cups shredded mozzarella divided
  • ½ cup grated Parmesan divided
  • 1 egg optional, helps bind
  • Optional Add-Ins:
  • 1 cup spinach mushrooms, or bell peppers
  • Red pepper flakes for heat
  • Fresh basil or parsley for garnish

Instructions
 

  • Cook the Pasta:
  • Bring a large pot of salted water to a boil. Cook bow tie pasta until al dente, then drain and toss with olive oil to prevent sticking.
  • Prepare the Meat Sauce:
  • In a large skillet, sauté onion and garlic until fragrant. Add ground meat and cook until browned. Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 10 minutes.
  • Mix the Cheese Filling:
  • In a bowl, combine ricotta, half the mozzarella, half the Parmesan, and the egg (if using). Season lightly with salt and pepper.
  • Combine and Assemble:
  • Add cooked pasta to the skillet with the sauce and stir to coat evenly. Fold in the cheese mixture until well combined. Transfer to a greased baking dish.
  • Bake and Serve:
  • Top with remaining mozzarella and Parmesan. Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden. Let rest for 10 minutes before serving. Garnish with basil or parsley.

Notes

  • Do not overcook the pasta — it will continue cooking in the oven.
  • For a lighter version, use lean meat and whole-grain or chickpea pasta.
  • Skip the baking step for a quick stovetop version.
  • This recipe reheats perfectly for meal prep or leftovers.