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Bow Tie Beef Skillet

 Bow Tie Beef Skillet
When I have a busy day, this is the dish I choose to make for dinner. It comes together so quickly and are always delicious.—Tammy Perrault, Lancaster, Ohio
5 ServingsPrep/Total Time: 25 min.


  • 1 pound ground beef
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups uncooked bow tie pasta
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1-1/3 cups beef broth
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 3 medium yellow summer squash, thinly sliced
  • 3/4 cup chopped green pepper
  • 1 cup (4 ounces) shredded Parmesan cheese, divided


  • 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. Yield: 5 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon,

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Bow Tie Beef Skillet (continued)

Wine (continued)
Merlot or Syrah.