Bowtiebake Recipes

ITALIAN BOW TIE BAKE

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.

ITALIAN BOW TIE BAKE

Steps:

• Prepare pasta according to the package directions; drain and set aside.
• In a mixing bowl, add the spaghetti sauce and Italian dressing mix; stir to combine.
• Add the pasta, tossing to coat well.
• Pour mixture into a greased 2-quart baking dish.
• Sprinkle cheese evenly over the pasta.
• Bake at 400 degrees, uncovered, for 15-20 minutes or until well heated.

BOW TIE BAKE

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.

BROWN BUTTERY BOWTIES

Steps:

• Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside.
• Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside.
• Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan.

SUNNY'S EASY RANCH BOWTIE CHIPS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Cook the pasta according to the package instructions. Drain well and put into a large bowl. Drizzle the pasta with the olive oil to lightly coat. Sprinkle with the ranch seasoning, Parmesan and red chili flakes and toss to coat well.
• Spread the seasoned pasta into one layer on the prepared baking sheet. Bake until the pasta is crispy and golden, 20 to 25 minutes. Serve warm or at room temperature.

FOUR-CHEESE BOW TIE BAKE

Steps:

• In a small bowl, drain tomatoes; RESERVING THE JUICE; set aside.
• Cook pasta according to package directions; drain.
• In a saucepan, melt butter over medium heat.
• Stir in the flour, salt and pepper until smooth.
• Gradually add in milk and reserved juice.
• Bring to a boil; cook and stir for two minutes or until thickened and remove from heat.
• In a large bowl, combine the pasta, sauce and diced tomatoes.
• Stir in the cheeses and parsley; toss gently to coat.
• Transfer to a greased 13 x 9 baking dish.
• Bake, uncovered, at 375 degrees for 30-35 minutes or until golden and bubbly.

TURKEY BOW-TIE CASSEROLE

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.

FOUR-CHEESE BAKED BOW TIES

Steps:

• Preheat oven to 375°F. and butter a 3-to 4-quart gratin dish or other shallow baking dish.
• In a heavy saucepan melt butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk and reserved tomato juice in a stream, whisking, and bring to a boil, whisking. Stir in tomatoes and salt and pepper to taste and simmer until thickened, about 3 minutes.
• In a kettle of salted boiling water cook pasta until just al dente, about 8 minutes, and drain well.
• In a bowl stir together pasta, sauce, mozzarella, Gorgonzola, Fontina, 1 cup Romano, and parsley and transfer to prepared dish. Sprinkle pasta with remaining 1/3 cup Romano.
• Bake bow ties in middle of oven 30 to 35 minutes, or until golden and bubbling, and let stand 10 minutes before servings.