A quick meat sauce and some pasta was one of two meals I ate frequently during undergrad (the other was stir fry). I loved it because not only was it quick and needed few ingredients, but it made plenty of leftovers for subsequent lunches and dinners. Somehow I have less free time the past four years of graduate school, yet I cook many more things that take much more time than before. Go figure.
This dish I found from Kristin from Iowa Girl Eats, inspired by Sbarro. To me it is a pumped up version of the simple meat sauce and pasta. Now it has cheese and is baked! Even though this only takes 20 minutes longer (because of baking time), I wanted to eat my arm by the time it was done. But I had just been at spin class for 1.5 hours and food was the only thing I could think about. This may come as a surprise but this was much more satisfying than my arm could’ve ever been. And I made it with piccolini farfalle! They are just too darn cute to not enjoy.
BAKED MINI BOWTIES
16 oz. (1 box) piccolini farfalle (mini bowtie) pasta
3/4 lb. 90/10 ground beef
1 cup shredded and 1 cup sliced* fresh Mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
1 jar marinara sauce
- Pre-heat oven to 400 degrees. Cook pasta in boiling, salted water until just under al dente (it will continue to cook in the oven.) Drain and return to the pot.
- Meanwhile, season ground beef with garlic salt & pepper and brown in a pan over medium-high heat. Drain and add to the pasta.
- Add 1 cup shredded Mozzarella, 1/2 cup Parmesan cheese, and marinara sauce to the pasta and beef. Mix to combine.
- Pour into a non-stick sprayed 9×13″ pan and top with sliced Mozzarella and remaining Parmesan.
- Bake for 20 minutes, or until golden brown on top. Sprinkle with parsley.
*You can use all shredded Mozzarella, I just thought it looked pretty to have globs of melted Mozzarella on top.
Source: Iowa Girl Eats