Description
Crock Pot Bowtie Lasagna layers tender bowtie pasta with savory ground beef, tomato sauce, creamy cottage cheese, and melted mozzarella for an easy family dinner.
Ingredients
Scale
- 2 pounds ground beef, browned and thoroughly drained
- 24 ounces pasta sauce
- 8 ounces dry bowtie pasta, cooked al dente and divided
- 16 ounces cottage cheese, divided
- 16 ounces shredded mozzarella cheese, divided
- Nonstick cooking spray
- 1 teaspoon Italian seasoning, optional
- 1/2 teaspoon garlic powder, optional
- Chopped fresh parsley or basil for serving, optional
Instructions
- Bring a large pot of salted water to a boil and cook the bowtie pasta for about two minutes less than the package directions. Drain well.
- Brown the ground beef in a large skillet over medium-high heat, breaking it into small crumbles as it cooks.
- Drain the ground beef thoroughly, then return it to the skillet.
- Add the pasta sauce, Italian seasoning, and garlic powder. Stir until evenly combined.
- Lightly coat the inside of a 6-quart slow cooker with nonstick cooking spray.
- Spread half of the beef and pasta sauce mixture across the bottom of the slow cooker.
- Layer half of the cooked bowtie pasta over the meat sauce.
- Spoon half of the cottage cheese over the pasta, then sprinkle with half of the mozzarella.
- Repeat the layers with the remaining meat sauce, pasta, cottage cheese, and mozzarella.
- Cover and cook on high for 1 hour 45 minutes to 2 hours, or cook on low for 3 1/2 to 4 hours.
- Rotate the slow-cooker insert halfway through cooking when the appliance heats unevenly.
- Turn off the heat when the sauce bubbles and the cheese melts completely.
- Remove the lid and let the lasagna rest for 10 to 15 minutes before serving.
Notes
- Cook the bowtie pasta only until al dente because it will continue softening in the slow cooker.
- Drain the ground beef well to prevent an oily finished sauce.
- Use a thick marinara sauce for the best consistency.
- Freshly shredded mozzarella melts more smoothly, although packaged shredded mozzarella also works.
- Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze individual portions for up to 3 months and thaw them overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 675
- Sugar: 8
- Sodium: 960
- Fat: 39
- Saturated Fat: 18
- Unsaturated Fat: 17
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 47
- Cholesterol: 145