Bowtie Pasta Lasagna (Creamy Beef Skillet)

Bowtie Pasta Lasagna

Bowtie pasta lasagna has the tomato, beef, and cheese flavors of lasagna, but it is served as a loose, creamy pasta skillet—not layered or baked. Farfalle is boiled separately so the bows can be drained while they still have a slight bite, then folded briefly into the sauce without falling apart.

Browned ground beef and marinara form the base. Sour cream goes in over low heat to keep the sauce smooth, mozzarella melts through the pasta, and grated Parmesan finishes the top. The result should be moist and scoopable, with sauce clinging to the bowties.

Serves 6. Prep time: 10 minutes. Cook time: about 20 minutes.

For a baked pasta dinner with a more layered casserole feel, try Million Dollar Spaghetti Casserole.

Ingredients for Bowtie Pasta Lasagna

• 12 ounces farfalle (bowtie pasta) (340g)
• 1 pound ground beef (450g)
• 1 teaspoon olive oil, as needed
• 2 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 24 ounces marinara sauce (about 3 cups) (680g)
• 1/2 cup sour cream (120g)
• 1 cup shredded mozzarella (110g)
• 1/3 cup finely grated Parmesan (30g), plus more for serving
• Kosher salt, for the pasta water
• Black pepper, to taste

How to Make Bowtie Pasta Lasagna

1. Boil the pasta: Bring a large pot of salted water to a boil. Cook the farfalle according to the package directions, starting to check 1 to 2 minutes before the suggested al dente time. When the bows are tender with a slight firm bite, reserve a little pasta water and drain. If the sauce is not ready, toss the pasta with a little olive oil to prevent sticking.
2. Brown the beef: While the pasta cooks, warm a 12-inch deep skillet over medium to medium-high heat. Add the beef, using the olive oil only if the meat is very lean or the skillet needs it. Break it into small crumbles and cook for 6 to 8 minutes, stirring occasionally, until browned with no pink remaining. Ground beef should reach 160°F (70°C). Drain excess fat before adding the sauce.
3. Simmer the sauce: Stir in the garlic and Italian seasoning for about 30 seconds, until fragrant but not browned. Add the marinara and black pepper. Simmer gently, uncovered, over medium-low heat for 5 to 7 minutes, stirring occasionally. The sauce should thicken slightly but remain moist.
4. Add the sour cream: Reduce the heat to low and stir in the sour cream until evenly blended. Do not let the sauce boil.
5. Fold in the pasta and mozzarella: Add the drained farfalle and mozzarella. Fold gently over low heat for 1 to 2 minutes, just until the pasta is coated and the cheese melts. If the sauce is too thick, add a small splash of reserved pasta water. It should cling to the bows without pooling in the skillet.
6. Finish: Remove the skillet from the heat, scatter the Parmesan over the pasta, and serve hot with more Parmesan if desired.

How to Keep the Bowties Intact

The pasta warms again when it is folded into the sauce. Draining it while it still has a slight bite and keeping that final skillet step brief helps the bows hold their shape. A wide, deep skillet also gives you room to fold the pasta gently rather than stirring and breaking it.

How to Keep the Sauce Creamy

Lower the heat before adding the sour cream. Hard bubbling afterward can make the tomato sauce look separated or oily. If the sauce tightens around the pasta, loosen it with a small splash of reserved pasta water rather than simmering the bowties longer.

Bowtie Pasta Lasagna Variations

• Italian sausage: Replace the ground beef with bulk Italian sausage. Drain excess fat before adding the marinara; the finished sauce will be more strongly seasoned.
• Meatless: Replace the beef with finely chopped vegetables. Sauté them until tender before adding the marinara.

Short, sturdy pasta shapes such as penne, macaroni, or fusilli also work, though farfalle gives this dish its bowtie shape. For a tomato pasta made with a different, one-pot method, see One Pot Creamy Tomato Pasta with Fusilli.

Serving and Leftovers

Serve the pasta straight from the skillet. A green salad or garlic toast can round out the meal.

For leftovers, cool promptly, refrigerate in a covered container, and use within 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or marinara. The sauce may thicken or change texture as it reheats. Freezing quality is uncertain because the sour cream sauce may not thaw as smoothly.

Nutrition

Approximate nutrition per serving, based on 6 servings: 530 calories, 30g protein, 24g fat, and 51g carbohydrates. Per 100g: about 145 calories, 8g protein, 7g fat, and 14g carbohydrates. Values vary with the ground beef, marinara, and cheese used.