Bowtie Lasagna Skillet

One of my husband's favorite meals is lasagna. I also like lasagna, but hate how many pans and bowls it takes to make it (I don't want to wash that many). There is a pan to cook the meat, a pan to cook the noodles, a bowl for the cheese and egg mixture, and then the casserole dish to bake it in.

A while ago I was reading the back of my Kraft Parmesan cheese bottle when I saw a recipe for a bowtie pasta with ricotta and mozzarella cheese, etc. It sounded a similar to lasagna, so I thought I'd change it up and make a lasagna skillet, thus, reducing the number of pans and bowls and still producing a wonderful tasting meal. We really really enjoyed this meal!

Bowtie Lasagna Skillet
adapted from kraftfoods
Serves 5-6

2 1/2 C. Mini Bowtie Pasta
1 lb. Ground Beef
1/2 C. Onion, chopped
1-2 Cloves Garlic, minced
3/4 C. Cottage Cheese
1/4 C. Parmesan Cheese (real Parmesan is best, but you can use the powdered kind)
1 C. Mozzarella Cheese, grated
1 26-oz can Spaghetti Sauce
Salt and Pepper as desired

Cook pasta according to package directions. In skillet brown ground beef along with onion and garlic, cook meat through. Drain grease from meat and return to skillet. After the meat mixture is fully cooked add the cooked pasta, then add cheeses and spaghetti sauce, stir until mixed and heat through 5-10 minutes. Top with freshly grated Parmesan cheese.