Bow Tiezanga
Get ready to elevate your pasta night with Bow Tiezanga, a playful twist on the classic lasagna that combines tender bow-tie pasta with all the rich, hearty flavors you love. This Italian-inspired casserole layers al dente farfalle with a savory blend of ground beef and Italian sausage simmered in marinara sauce, creamy ricotta mixed with mozzarella and Parmesan, and fragrant herbs like oregano and fresh basil. Baked to bubbly, golden perfection, this dish is a comforting crowd-pleaser that’s perfect for feeding a hungry family or impressing dinner guests. With just 20 minutes of prep and simple steps, Bow Tiezanga transforms humble ingredients into a cheesy, crave-worthy masterpiece. Pair it with warm garlic bread and a crisp green salad for a show-stopping meal.
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Recipe Information
Ingredients
- 16 oz Bow-tie pasta (farfalle)
- 1 lb Ground beef
- 8 oz Italian sausage
- 24 oz Marinara sauce
- 16 oz Ricotta cheese
- 2 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 1 large Egg
- 2 tbsp Olive oil
- 3 Garlic cloves, minced
- 1 medium Onion, diced
- 1 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried oregano
- 2 tbsp Fresh basil, chopped
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the bow-tie pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, add the olive oil. Once hot, sauté the onion and garlic for 2-3 minutes, until softened and fragrant.
Add the ground beef and Italian sausage to the skillet. Cook until browned, breaking up the meat with a spoon. Drain any excess fat.
Stir in the marinara sauce, salt, black pepper, and dried oregano. Simmer on low heat for 10 minutes. Remove from heat and set aside.
In a mixing bowl, combine the ricotta cheese, egg, 1 cup of mozzarella cheese, and 1/2 cup of Parmesan cheese. Mix until well blended.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
Layer half the cooked bow-tie pasta over the sauce. Spread half of the ricotta cheese mixture over the pasta, then cover with more meat sauce.
Repeat with the remaining pasta, ricotta mixture, and meat sauce, finishing with a layer of sauce on top.
Sprinkle the remaining 1 cup of mozzarella and 1/2 cup of Parmesan cheese evenly over the top.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake uncovered for an additional 15 minutes, or until the cheese is melted and bubbly.
Remove from oven and let the dish rest for 10 minutes. Garnish with fresh basil before serving.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 1368 mg | 59% | |
| Total Carbohydrate | 67.4 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.0 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 632 mg | 49% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
