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Jacob's Creamy Meat Bowtie Pasta

Jacob's Creamy Meat Bowtie Pasta

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
jacob.smith

jacob.smith

Meat sauce with cream of celery and stewed tomatoes along with the spices makes this dish healthy, filling, and delicious.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 45.6g
  • 15%
  • Protein:
  • 30.7 g
  • 61%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Heat olive oil in a large skillet over medium-high heat. Stir in ground pork, mushrooms, onion, garlic, basil, parsley, and paprika. Cook and stir until pork is cooked through, 8 to 10 minutes.
  3. Stir stewed tomatoes, cream of celery soup, and bay leaf into the pork mixture. Bring mixture to a boil, reduce heat to low, and simmer for 12 to 14 minutes.
  4. Stir cooked bow-tie pasta into tomato sauce, top with Parmesan cheese, and serve.
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Reviews

BOOKMARKER
1

BOOKMARKER

1/24/2014

Well ... this was pretty ho-hum so I added another half t basil & ... well, still not too impressed. It was edible, but won't be a repeat. I made the mistake of not taking out the bay leaf in the leftovers. That didn't help either, but my review is on first night taste, which was "ok". A little red pepper helps most dishes. I'm not going to play with this one though.

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