Bowtiecasserole Recipes

Steps:

• Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the oil, flour, garlic and seasonings until blended. Gradually add the milk, broth and water. Bring to a boil; cook and stir until slightly thickened, about 2 minutes., Remove from the heat; stir in cheese and sour cream. Drain pasta; toss with sauce.

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

Steps:

• Preheat oven to 350F.
• Cook noodles and set aside.
• Put pepperoni in a fry pan and cook lightly until grease comes out, do not pour off grease.
• Add garlic, tomatoes and the rest of the vegetables, cook for a couple minutes.
• Add spices and stir around.
• Put noodles in a 9" x 13" greased casserole dish.
• Pour the tomatoes, pepperoni, cheese and tomato juice over noodles and stir lightly.
• Cover with foil and bake for 45 minutes.
• Remove foil and add more cheese if you like and bake for another 5 or 10 minutes, until cheese has browned.
• Enjoy!

Steps:

• Saute onion in 1 tablespoon butter.
• Combine chicken, onion, salt, soups and bow tie pasta and mix well.
• Put into a 9 X 13 inch casserole.
• Combine crackers, 3 tbsps. butter and sour cream and mix well. Spread over chicken mixture. The mixture will be very thick.
• Bake at 350 degrees for 30 minutes.

Steps:

• Cook pasta according to directions, omitting salt and undercooking by 2 minutes.
• Drain Meanwhile, heat oven to 375 F degrees.
• Grease 12 cup oven-proof casserole.
• Mix pasta, sauce, cottage cheese, sour cream, spinach, scallions, salt, pepper in a bowl.
• Spoon into casserole and top with cheese.
• Bake, covered for 20 minutes, uncover and continue baking for about 10 minutes or until temperature registers 150 F degrees.

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with salt and pepper. Stir in the pasta, tomatoes, broth, tomato sauce and Worcestershire sauce. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes. , Add squash and green pepper. Cook, uncovered, for 3-4 minutes or until pasta and vegetables are tender, stirring occasionally. Add 1/2 cup cheese; cook 1-2 minutes longer or until cheese is melted. Sprinkle with remaining cheese.

Steps:

• Cook and then drain pasta.
• In a bowl, combine the spaghetti sauce and salad dressing mix.
• Add pasta and toss to coat.
• Transfer to a greased shallow 2-qt baking dish.
• Sprinkle with all of the cheese.
• Bake, uncovered, at 400 degrees for 15-20 minutes or until heated through.

Steps:

• Preheat oven to 400°. Cook pasta according to package directions; drain. In a large bowl, combine spaghetti sauce and salad dressing mix. Add pasta; toss to coat. , Transfer to a greased shallow 2-qt. baking dish. Sprinkle with cheese. Bake, uncovered, 15-20 minutes or until heated through.

Steps:

• In a large skillet, cook th beef, onion, mushrooms and green pepper over medium heat until meat is no longer pink; drain., In a greased 3-qt. baking dish, layer half of the pasta, half of the meat mixture, all of the tomato soup and 1 cup of cheese. Top with the remaining pasta and meat mixture. Spread with mushroom soup. Sprinkle with the remaining cheese. , Bake, uncovered, at 350° for 30-45 minutes or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground turkey in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Reduce heat to low and add ketchup, brown sugar, Italian seasoning, and garlic salt. Let simmer for 1 to 2 minutes; remove from heat and cover.
• Drain cooked pasta and pour into a medium casserole dish. Stir in mozzarella cheese, Cheddar cheese, and poppy seeds. Spread turkey mixture on top and serve.

Steps:

• Brown the ground beef& ground pork; drain.
• Stir in the taco seasoning mix, tomato sauce, diced tomatoes and green pepper.
• Bring to a boil then reduce heat and simmer for 10 minutes.
• Cook Bow Tie pasta according to package directions; drain.
• Combine pasta with 1 cup of the cheese and sour cream.
• Spray a 13x9-inch baking dish with Pam cooking spray.
• Pour the pasta into the baking dish; top with meat mixture and sprinkle with the remaining cheese.
• Bake in a 350°F oven for 35-40 minutes.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, green bell pepper, carrot, and garlic to ground beef; cook and stir until onion is lightly browned, about 15 minutes.
• Mix tomatoes, tomato sauce, mushrooms, brown sugar, and Worcestershire sauce into ground beef-vegetable mixture; season with salt and black pepper. Cook on low until liquid is reduced and flavors have blended, about 45 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer pasta to a 9x13-inch casserole dish.
• Spoon cream of mushroom soup over bow-tie pasta; top with ground beef-tomato mixture. Sprinkle Cheddar cheese on top.
• Bake in the preheated oven until casserole is bubbling and Cheddar cheese is melted, about 45 minutes.