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Italian Bow Tie Supper Recipe

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Joy Frey of Kelso, Missouri appreciates the convenience of this meal—its flavor might remind you of ravioli. "The recipe makes a lot, so I don't have to cook on the night we enjoy the left-overs," she adds.
TOTAL TIME: Prep: 10 min. Cook: 7-1/4 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 7-1/4 hours
MAKES: 6 servings


  • 1-1/2 pounds ground beef
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 2 cans (8 ounces each) tomato sauce
  • 1 can (14-1/2 ounces) stewed tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 package (16 ounces) bow tie pasta, cooked and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/2 cups (6 ounces) shredded Galbani® Part Skim Mozzarella Cheese
  • 1/2 cup grated Parmesan cheese


  1. In a large skillet, cook the beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
  2. Transfer to a 3-qt. slow cooker. Stir in the tomato sauce, tomatoes and seasonings. Cover and cook on low for 7-8 hours or until bubbly.
  3. Increase heat to high; stir in pasta, spinach and cheeses. Cover and cook 10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
Originally published as Italian Bow Tie Supper in Quick Cooking March/April 2001, p21

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Reviewed Sep. 29, 2014

"Delicious and easy! Loved it. I love stewed tomatoes, so I added one extra can of those and a half cup more mozzarella. I felt it lacked a little flavor, so I added some extra Italian seasonings as well. As with any recipe, season to taste! I might add some ricotta or cottage cheese to it next time, not necessary, but might be a tastly little addition. Enjoy!"

Reviewed Aug. 28, 2014

"This is a great dinner to come home to. My whole family loves it. I leave out the spinach and serve a vege on the side and it's always good."

Reviewed Sep. 30, 2013

"My family loves this!"

Reviewed Jun. 24, 2012

"The spinach was a delightful touch but overall I was surprised at how bland this ended up tasting."

Reviewed Dec. 20, 2011

"I have been making this for years. It is a regular part of my dinner rotation. Great to take to potlucks as well. Always a hit."

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